Ingredients

How to prepare

Many of you may have tried kaiserschmarrn, a traditional Austrian dish. This egg dish is served in various regions of Austria and Germany nowadays with numerous side dishes: dried plums, apricots, apple purée, etc. Make use of the ripening small fruit in your garden and prepare this tasty dish.

Cook the fruit purée first. Heat small berries in a saucepan adding some vanilla sugar and thicken the juice with the corn starch mixed with some cold water. Add the lemon juice. You can season it with a pinch of cinnamon.

Then prepare the kaiserschmarrn. Separate the yolks from the egg whites. Whip the yolks with the sugar into thick foam. Gradually add the milk alternating with the flour. Whip the whites and a pinch of salt into firm snow and gently stir it into the dough. Start frying immediately. Heat up the frying pan and melt a slice of butter spreading in evenly over the surface of the pan. Pour a thick layer of the dough into the pan and fry slowly. It might be tough to turn the kaiserschmarrn over. Cutting it into three pieces should help. Tear the kaiserschmarrn into smaller pieces immediately after frying.

If you wish, you can sprinkle the kaiserschmarrn with powdered sugar when serving it. Serve with the fruit purée.

Our tip: You can add fresh fruit to the dish as well.