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My recipe

Quark - Kaiserschmarren

Introduction

There are many legends on the origin of this dish. One of them tells that once Emperor Francis Joseph I went for a walk and got lost in the forest. He was wandering around deep forest until finely noticed a light and coming closer he saw a small hut. He was welcomed inside. To treat the guest the hostess made a feast omelette – a mixture of milk, flour, sugar and eggs. Then she fried it in a pan, cut into the thin stripes, toasted them again, sprinkled with the icing sugar and served it with the plum compote. The Emperor loved the meal and on his return to the palace he ordered to cook this “peasant meal” for him every day. Since that time it received the name Kaiserschmarren, which means “Emperor’s stripes” in German.

According to another legend this dessert dates back to the second half of the 19 century. The Emperor had a summer residence in Bad Ischl, where, in 1853, he was presented his to be-fiance Helene Caroline Therese, Duchess in Bavaria. But the Emperor fell in love with her sister Elisabeth (nicknamed Sisi), who later became the Empress. It was at Rettenbachmuhle guesthouse in Bad Ischl where the Emperor with his wife were served Kaiserschmarren for the first time. There many versions of this dessert, I’ll give you the one I like.

Quark - Kaiserschmarren

  • 3 large eggs
  • 100 g flour
  • 125 g smooth cheese (quark, fromage blanc)
  • 100 ml low-fat milk
  • 1 tsp vanilla essence (cinnamon)
  • 30 g sugar
  • 20 g butter
  • 50 g raising
  • 50 ml rum (brandy, orange liquor)
  • 1 - 2 tbsp icing sugar
  • Soak the raisins in the rum for 30 min
  • Separate the eggs
  • Beat the egg yolks with the sugar, add in the vanilla and cheese
  • Add the sifted flour, raisins and mix to combine
  • Whisk the egg whites until firm peaks, and fold into the egg mixture in several batches
  • Heat the butter on a non-stick pan, pour the mixture in and fry for 3 min on a medium heat
  • Bake for 10-12 min at preheated to 200C oven
  • Cut the omelette into the pieces and sprinkle with the icing sugar
  • Serve with the fruits compote on a jam
Thoughts and Ideas

Is a very light and delicious dessert. I usually take fromage blanc, drained from the liquid. I serve it with strawberries in passion fruit liquor dressing.