The Kaiserschmarren recipe
How difficult to pronounce .... but easy to appreciate!
Kaiserschmarren is a typical Austrian dessert, widespread throughout Trentino Alto Adige, not difficult to find in the tasty menus of mountain huts and mountain huts! You will then have the opportunity to enjoy it during your week in Val di Fassa, after a nice walk at high altitude or a day on skis!
We leave you the recipe here ...
INGREDIENTS for the dough
00 flour 90 g
Whole milk 100 g
Sugar 50 g
Eggs (about 3 medium) 180 g
Rum 30 g
Vanilla bean 1
Salt up to 1 pinch
INGREDIENTS for cooking
Butter 40 g
INGREDIENTS to garnish and serve
Powdered sugar to taste
Sugar 20 g
Cranberry jam to taste
PREPARATION
Start by pouring the flour, the seeds of the vanilla bean, a pinch of salt and the milk into a bowl, stirring with a whisk. When you have incorporated the milk, add the rum, sugar and eggs, continuing to mix the mixture with a hand whisk.
Once the dough is liquid but homogeneous, without lumps, take a pan and melt the butter over low heat.
Once the butter is completely melted, pour the mixture into the pan and cook for about 3-4 minutes over medium-high heat, covering with a lid.
When the base is cooked and colored, you can divide the dough into 4 parts, so as to turn them more easily and cook them on the other side.
Cook for another 2-3 minutes, always with the lid on.
After this time, you can remove the lid and "tear" with the help of two forks in order to reduce the kaiserschmarren into coarse and irregular pieces.
Let it sauté uncovered for a few more moments, then sprinkle with a spoonful of granulated sugar, so as to caramelize.
Cover a few moments with the lid, stir one last time and the kaiserschmarren is ready to be enjoyed!
You can immediately serve them hot with a sprinkling of icing sugar and the accompanying cranberry jam.
