Instructions for Kaiserschmarren Recipe
- Prepare the kaiser base. Within the mixer bowl, combine the egg yolks and three ounces of sugar. Mix over medium speed, using the wire whisk, until pale yellow. Add some crme fraiche and rum. Still mix until smooth. Fold within the flour and raisins. This is often prepared as much as one day ahead of time.Pre-heat the oven to 425 levels F. Brush a 6-inch saut pan with butter and sprinkle with sugar.To help make the Kaiserschmarren, inside a separate mixing bowl, whisk the egg-whites to soft peaks. Add some remaining 1 1/2 ounces of sugar and then whip until stiff although not dry. Fold the meringue in to the kaiser base. Spoon 1/4 from the souffled mixture in to the saut pan. Bake for 12 minutes. Repeat three more occasions, until all of the batter can be used.
- Strawberry Sauce: Combine all of the ingredients inside a medium saucepan. Provide a boil. Prepare for five minutes. Remove from heat and canopy with plastic wrap. Allow flavor to infuse for ten minutes.Move the mix to some blender and process until well incorporated. Strain. This is often prepared as much as three days ahead
For everyone, inside a medium saucepan, reheat the Strawberry Sauce. Add some fresh bananas and toss until well coated. Spoon sauce over each serving plate. Divide the Kaiserschmarren having a spatula into large chunks, and arrange on the top from the strawberry sauce therefore it looks a bit such as the Austrian alps.
The spicy fruit inside a classic Austrian or Alsatian Gewurtzraminer is the best foil with this ambitious dessert. I love the wines of Hugel, and Dopff and Orion, both from Alsace.
