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Traditional Viennese Grape Schmarrn | Fluffy & Juicy
(0)
35 min
Quick
Gurkerl Küche
Ein herrlich flaumiger österreichischer Klassiker mit herbstlicher Note: Unser Altwiener Traubenschmarrn wird im Backrohr gebacken, in feine Stücke zerrissen und mit saftigen kernlosen Weintrauben und Butter sanft karamellisiert. Mit feinem Staubzucker serviert – Mehlspeisen-Glück pur!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly wash the seedless grapes, pluck them from the stems, pat dry, and halve if desired. Wash the organic lemon with hot water and finely grate the zest.
Separate the eggs: place the egg whites in a clean mixing bowl and the yolks in a separate bowl.
Preparing the batter
Whisk the egg yolks with the milk, smooth wheat flour, vanilla sugar, and a pinch of fine salt into a smooth, lump-free batter. Let the batter rest for about 10 minutes.
Chef's tip
For an especially exquisite touch, you can stir a dash of genuine Austrian Inländer rum into the yolk batter.
Make sure to use an ovenproof pan without a plastic handle, as the Schmarrn finishes baking in the oven.
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