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Old Viennese Plum Kaiserschmarrn
(0)
35 min
Under an hour
Gurkerl Küche
Ein echter Wiener Mehlspeis-Klassiker mit herbstlichem Twist: Flaumiger Kaiserschmarrn, verfeinert mit sonnengereiften, saftigen Zwetschken. In der Pfanne mit feiner Butter und einem Hauch Zimt karamellisiert, gerissen und mit Staubzucker vollendet – himmlisch fruchtig, herrlich fluffig und perfekt für den goldenen Herbst.
Preparation method
Preparation & Batter
Thoroughly wash the fresh plums, pat dry, halve, stone, and cut into quarters.
Carefully separate the eggs into yolks and whites. Beat the egg whites with a pinch of salt using a hand mixer until stiff peaks form and briefly set aside.
Whisk egg yolks with the milk, granulated sugar, and vanilla sugar in a mixing bowl until smooth. Gradually sift in the plain wheat flour and stir into a lump-free, thick batter. Then gently fold in the beaten egg whites in two portions using a spatula so that the Kaiserschmarrn becomes wonderfully fluffy.
Chef's tip
Oven secret: Finishing baking in the oven ensures that the Kaiserschmarrn cooks through evenly and retains its unsurpassed fluffy texture.
Fruit tip: Slightly tart, ripe late-summer plums provide the ideal aromatic contrast to the caramelized batter.
Ingredients
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