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Food fit for emperors
The influence of all the cultures that once made
up the Austro-Hungarian Empire is unmistakable
in Austrian cuisine. The dishes vary according
to the region, but Wiener schnitzel, goulash and
dumplings, desserts, cakes and gateaux are common
to all parts of the country. Sachertorte is particularly
famous - a gateau with apricot jam and chocolate
icing.
Kaiserschmarrn
Ingredients (Serves 4):
8 eggs
100 g sugar
salt
1 sachet vanillin sugar
20 g raisins
80 g plain flour
2 unwaxed lemons
butter for the pan
icing sugar for sprinkling
Method:
- Separate the egg yolks from the whites and
beat the whites with the sugar until stiff.
Fold in a pinch of salt and the vanillin sugar.
- Grate the lemons and add the zest to the batter,
along with the egg yolks, raisins and flour.
Gently fold in.
- In a greased frying pan, bake the batter in
a preheated oven for about 7 minutes - NB: the
handle of the pan must be heat resistant.
- Then turn the Kaiserschmarrn over and bake
in the oven for a further 2 minutes.
- Remove from the pan, tear into pieces with
two forks and serve sprinkled with icing sugar.
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