This dish is a popular dessert in many former parts of the Habsburg Monarchy but maybe it is familiar from your last Alpine ski strip too. In Germany and Austria it's called Kaiserschmarrn, we call it császármorzsa in Hungary, in Slovenia it's cesarski praženec or šmorn and Czech people call it kajzršmorn. It's a kind of scrambled pancake batter but some recipes -including the Hungarian cuisine- add some semolina too.
- 3 egg yolks
- 200 ml milk
- 100 g flour
- 1 tbsp vanilla sugar
- Zest of a lemon
- 3 egg whites
- 2 tbsp sugar
- 1 pinch salt
- 1 handful raisins
- 2 tbsp dark rum
- 2 tbsp butter
- 5 cooking apples
- 100 ml water
- 1 tsp cinnamon
- 2 tbsp lemon juice
- Soak the raisins into the rum for 10 minutes.
- Place the egg yolks, milk, lemon zest, vanilla sugar, and flour into a mixing bowl, use your hand mixer and beat it to get a smooth mixture.
- Whisk the egg whites, sugar and salt to get a stable foam.
- Gently fold the egg white foam into the egg yolk mixture.
- Melt the butter in an oven-proof pan then pour in the mixture and add the raisins. Cook it on medium-high heat. Turn it upside down once the bottom of the batter is baked to a golden brown colour.
- Place the pan into the preheated oven and bake it for 5 minutes at 180 °C.
- Remove the pan from the oven, be careful: the handle is hot! Use two forks to break the crust into smaller pieces.
- Serve it warm with icing sugar on top and add a few teaspoons of apple sauce too, it's superb with a scoop of vanilla ice cream too.
The classic way to serve it is top with plum or apricot jam and icing sugar, but this apple sauce version is more authentic in the Alpine ski resorts. You can prepare some for breakfast or eat it as a dessert or a main dish too.