Even the adults will know how to appreciate.
Kaiserschmarn (photo: Walla! system, Michal Levy Elhalal)
The classic pancake is a regular guest, maybe even a member of the household in many families, certainly if they still have children and it doesn't really matter what their exact age is.
But the Kaiserschmann, the Austrian king of pancakes, is already a dessert that even adults will know how to appreciate, because they too deserve a treat.
The Kaiserschmann, literally translated as "the Caesar's rags" (referring to Franz Joseph I), is actually a dessert from Austrian cuisine, made of pancakes based on whipped egg whites and therefore also very fluffy and airy.
Before serving, tear it into rough pieces and serve with powdered sugar and possibly with whipped cream or sour cream.
I spiked it with cranberries soaked in rum, which add a wonderful flavor.
Apple and airy.
Kaiserschmarn - the king of Austrian pancakes (photo: Walla! system, Michal Levy Alhalal)
Michal Levy Elhalal is a mother of three daughters, a professional cook and recipe writer, and the author of three cookbooks.
To see what else she cooks, you can go to her recipe blog Michi, or her Instagram page.
What did she cook for us last week?
Chocolate and banana brownies that are best eaten half-frozen
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Kaiserschmarn - Austrian pancakes with cranberries (Photo: Michal Levy Elhalal)
½ currants (-60 grams)
¼ kosherum or cognac - can be replaced with water
3 eggs separated
3 tablespoons of sugar
Pinch of salt
½ cup milk (120 ml)
1 bag of vanilla sugar
Lemon zest (from one lemon)
1 tablespoon canola oil
⅓ bag of powdered sugar (30 grams)
For the conversion table click here >
How do you make Kaiserschmaren?
1 In a small bowl, mix the alcohol with the cranberries and heat together for about a minute in the microwave.
2 Heat the oven to 180 degrees.
3 In a mixer bowl, beat egg whites with a pinch of salt until a very stable foam is formed.
Add sugar and continue to whip for another half a minute.
4 In a medium bowl, using a whisk, beat egg yolks with milk, sugar, vanilla and lemon zest until a uniform batter is obtained.
5 Using a spatula, fold the protein foam into the egg yolk and milk batter until a puffy and uniform batter is formed.
6 Heat a large pan with a diameter of 24-26 cm with oil. Pour the batter and sprinkle the cranberries on top. Fry for about 2 minutes and transfer to the oven for 6 minutes or until the pancake is golden. Remove from the oven.
7 Cut the large pancake into pieces with a fork and knife, mix a little, sift over powdered sugar and serve hot.
It is recommended to serve and eat immediately.
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