Kaiserschmarrn
Plum Compote / Rum Raisins
4 Servings
This is the fourth recipe in our recurring series, where Chef Markus prepares a classic Kaiserschmarrn with plum compote. The video walks you through every step, revealing how this beloved dish achieves its perfect balance of fluffiness, caramelization, and comforting sweetness.
From the Maison Ë Kitchen—Kaiserschmarrn
Mix together the flour, milk, egg yolks, sour cream, and the lemon and orange zest, then set aside.
Beat the egg whites with the sugar until stiff and carefully fold them into the batter.
Melt the butter in a pan, add the batter, sprinkle with rum raisins, and bake in the oven at 180 °C for about 20 minutes.
Halfway through the baking time, flip it once.
After baking, tear the Schmarrn into pieces using two spoons and flambé with rum.
Finish with powdered sugar.
Kaiserschmarrn
- 220 ml milk
- 140 g flour
- 6 egg yolks
- 6 egg whites
- 40 g sugar
- 40 g butter
- 2 tbsp sour cream
- Lemon and orange zest
- Powdered sugar
- Rum
Rum
Raisins
- 200 g raisins
- ¼ L rum (38%)
Place the raisins in a jar and cover with rum.
Because of the alcohol, the raisins will keep for months.
Plum
Compote
(Zwetschkenröster)
- 300 g plums
- ¼ L red wine
- ¼ L orange juice
- 1 cinnamon stick
- 100 g sugar
- Lemon and orange zest
- Cornstarch for thickening
Pit the plums and cut them into quarters.
Caramelize the sugar, then deglaze with red wine and orange juice.
Add the lemon and orange zest and the cinnamon stick, and reduce by half.
Thicken lightly with cornstarch. Add the sliced plums, bring briefly to a boil again, then set aside.