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Desserts and Sweet Temptations

Kaiserschmarrn with Plums

Schneggarei chef Frank Hämmerle prepares cuisine which is unpretentious: Perennial ski lodge favourites side by side with salads and hamburgers.

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Ingredients:
6 eggs
500 ml milk
4 tablespoons sugar
150g flour
150g cornflour
50g raisins soaked in rum for about 30 minutes
butter
icing sugar to dust

Method:
Separate eggs. Mix the egg yolks with milk and sugar, add flours and stir to a smooth batter. Beat the egg whites until stiff, fold carefully into the batter.
Melt butter in a large frying pan, pour all the batter into the pan and sprinkle with raisins soaked in rum.
Fry the pancake on both sides until golden brown.
Break into rough pieces and continue frying until brown on all sides. Sprinkle with icing sugar and served with compote of plums.

Compote of Plums

Ingredients:
500 plums
70g cane sugar
1 stick cinnamon

Method:
Wash and halve the plums, remove the stones and chop the halves.
Simmer with cane sugar, cinnamon and a little water for 15 minutes.
Remove the cinnamon stick before serving.

Kaiserschmarrn also tastes good with peach halves or apple compote.

Enjoy