Austrian · dessert

Kaiserschmarrn mit Zwetschkenröster (Shredded Emperor's Pancake with Plum Compote)

Kaiserschmarrn mit Zwetschkenröster (Shredded Emperor's Pancake with Plum Compote) reads sweetness 9.2, fruity 5.8 and richness 5.1 on Palate's 0–10 flavor X-ray — a Austrian dessert, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 9.2 · Fruity 5.8 · Richness 5.1 · Citrus 3.6 · Floral 3.2 · Warm Spice 2.9 · Salinity 2.6 · Sourness 2.3 · Funk & Ferment 2.1 · Bitterness 2.0 · Umami 1.9 · Herbaceous 1.3 · Nutty 1.3 · Earthy 1.0

What's in it (15)

Time & effort: about 52 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 222.4 kcal, 10.1 g protein, 6.7 g fat, 31 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Make the röster first. Cook the plums with their sugar, the cinnamon stick, cloves and red wine over low heat for 15 minutes, until they slump but still hold their shape. Zwetschken, the small oval Italian prune plums, hold together where round dessert plums dissolve.
  2. Whisk the yolks with the milk, flour, the 40 g sugar, salt and lemon zest into a smooth batter, 2 minutes, and rest it 20 minutes.
  3. Whip the whites to soft peaks, 4 minutes, and fold them in with a light hand, 1 minute. The batter should be visibly aerated and slack.
  4. Heat the clarified butter in a wide heavy pan until it foams. Pour in the batter, scatter the rum-soaked raisins over and cook 3 minutes over medium heat until the underside is set and gold.
  5. Cut it in quarters with a spatula, flip each quarter, then tear the whole thing into rough 4 cm pieces with two forks. It is meant to look torn and uneven; schmarrn means a mess, and the emperor's name was attached to it afterwards.
  6. Sprinkle the 2 tbsp caster sugar over and toss the pieces over the heat for 2 minutes until the sugar catches and the torn edges caramelise.
  7. Slide the pan into a 180 C oven for 5 minutes to dry the middles.
  8. Dust heavily with icing sugar and serve straight from the pan with the warm röster alongside. In Austria this is eaten as a main course at lunch, not only as a pudding.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.