Also known as "Emporers Trifle" this dish is a true staple in Viennese cuisine and can not only be served as dessert but also as a main course. And: It is really easy to make.
- 6 eggs
- 350–400 ml milk
- 180–200 g finely ground flour
- 3 tbsp crystal sugar, for the topping
- 2 tbsp raisins
- 1 packet (8g) vanilla sugar
- A dash of rum
- Some grated lemon rind
- A pinch of salt
- Approx. 50 g butter for frying
- 1 tablespoon of butter shavings and crystal sugar, for caramelising
- Icing sugar and cinnamon for dusting
How to prepare it:
- Place the raisins in a bowl, mix with the rum and leave to stand for approx. 15 minutes. Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavor with some grated lemon rind and vanilla sugar, and add the flour. Mix to form a smooth dough.
- Beat the egg whites together with the sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix. Pre-heat the oven to 180 °C.
- Melt the butter in a heatproof (coated) dish. Pour in the mixture and after 1–2 minutes sprinkle the soaked raisins over the top. Cook the underside until light brown, turn over using a spatula and bake for 6–8 minutes in the pre-heated oven until golden brown.
- Tear the ‘Schmarren’ into small pieces, using two forks. Sprinkle the butter shavings over the top, add some crystal sugar, and caramelize in the broiler under high top heat.
- Remove from the oven and arrange on pre-heated plates. Dust with confectioners sugar and cinnamon.
Serve with baked plums, a berry or fruit compote.
The Emperor’s ‘Trifle’ can also be made on the stove top and caramelized at the end covered with a lid.