Kaiserschmarrn

Divide the Kaiserschmarrn in the pan

Kaiserschmarrn with stewed plums

Loose Kaiserschmarrn by adding egg whites

Kaiserschmarrn with apple sauce as a side dish

Kaiserschmarrn with almond slivers

Kaiserschmarrn with sour cherries

Kaiserschmarrn (also: Kaiserschmarren , in Hungarian Császármorzsa, in Czech Císařský trhanec ), a refined form of Schmarrns , is a preparation made from pancake batter and is one of the most famous desserts in Austrian cuisine . The name derives from Kaiser I. Franz Joseph from.

Word origin

The dessert was first served to the Austrian Empress Elisabeth in 1854 , and the dessert is said to be accidentally torn while serving, which later became a special feature. Only then was the dessert “rededicated” by Emperor Franz Joseph I and called Kaiserschmarrn.

Legends

When a court kitchen pastry chef , who liked to create particularly light desserts for the notoriously line-conscious Empress Elisabeth , with a new composition of omelette batter and plum roaster was unable to land in the culinary favor of the Empress, His Majesty jumped into the breach and ate the portion of the Empress with the words "Well, give me the rubbish that our Leopold has cooked up again". In a variant of the legend, the dish, which was created on the occasion of the wedding of Franz Joseph and Elisabeth in 1854 and dedicated to the new empress, was initially christened "Kaiserinschmarrn" by the cooks; but it had better suited the emperor and was renamed accordingly.
The herdsman (also called "Kaser" in Austria) at a hut where one of the imperial hunts ended, served the emperor a "Kaserschmarrn", which the emperor is said to have been so enthusiastic about that he turned the dish into "Kaiserschmarrn". renamed.
It could also be a rural Hausschmarren, ie a "Schmarren a la casa", which (possibly in connection with the House of Habsburg, which is called in Italian "Casa d'Austria" ) became the Kaiserschmarrn.

According to the former court servant Josef Cachée, the emperor certainly appreciated the Kaiserschmarrn at his hunting parties.

preparation

The batter, made from flour , milk , eggs, and a little sugar and salt , is baked in butter in a pan over medium heat until the underside is firm. Then it is cut up with a wooden spoon or spatula and carefully turned repeatedly until it is ready. It is sprinkled with icing sugar and traditionally served with stewed plums , nowadays also very often with applesauce . Kaiserschmarrn is available in countless variations, such as caramelized, with raisins or almonds .

A somewhat more complex preparation is done by separating the egg white, which is beaten into egg whites and lifted under the dough. This makes the Kaiserschmarrn looser.

Depending on the ingredients and side dishes, you can also subdivide into further variants:

Cherry, mirabelle, sour cherry, apple pancake
Nutschmarrn,
Sauerrahmschmarrn etc.

Semmelschmarrn is very similar to Kaiserschmarrn . This is prepared from sliced rolls and eggs soaked in milk .

Another variation is the Topfenkaiserschmarrn.

During the time of the Austro-Hungarian dual monarchy , the court also spread to Hungary.

literature

Eva Reimer, Dietmar Schobel: Austria's best cakes and tarts - apple strudel, Ischler törtchen, Kaiserschmarrn. Weltbild, Augsburg 2003, ISBN 3-8289-1164-1
Hans Adlassnig, Roman Tschirk: Powidl and Kaiserschmarrn - dictionary of Austrian cuisine. Amalthea, Vienna 1987, ISBN 3-85002-243-9

Web links

Wikibooks: Cookbook / Kaiserschmarrn - learning and teaching materials

Wiktionary: Kaiserschmarrn - explanations of meanings, word origins, synonyms, translations

"Kaspar Hauser der Küche" article about Kaiserschmarrn on Spiegel Online
Kaiserschmarren . Entry No. 166 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .

Individual evidence

^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 317 .
↑ ^a ^b ^c ^d Christoph Wagner: Prato: The good old kitchen - Newly edited and commented on by Christoph Wagner . 1st edition. Pichler Verlag, Vienna-Graz-Klagenfurt 2006, ISBN 978-3-85431-426-4 , p. 427 .
↑ ^a ^b ^c ^d Christoph Wagner: The lexicon of Viennese cuisine - With the 100 best old Viennese recipes . 1st edition. Deuticke, Vienna 1996, ISBN 3-216-30253-9 , pp. 122 .
↑ Erhard Gorys: The new kitchen lexicon . 13th edition. Deutscher Taschenbuch Verlag, Munich 1994, ISBN 978-3-423-36245-0 , pp. 248 .

[1] Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 317 .

[prato-2] Christoph Wagner: Prato: The good old kitchen - Newly edited and commented on by Christoph Wagner . 1st edition. Pichler Verlag, Vienna-Graz-Klagenfurt 2006, ISBN 978-3-85431-426-4 , p. 427 .

[wienerkueche-3] Christoph Wagner: The lexicon of Viennese cuisine - With the 100 best old Viennese recipes . 1st edition. Deuticke, Vienna 1996, ISBN 3-216-30253-9 , pp. 122 .

[kuechenlexikon-4] Erhard Gorys: The new kitchen lexicon . 13th edition. Deutscher Taschenbuch Verlag, Munich 1994, ISBN 978-3-423-36245-0 , pp. 248 .