Makes every bite a delight

Whether Kaiserschmarrn should be prepared with or without raisins is a divisive one. However, everyone agrees on one point: a fluffy Kaiserschmarrn is simply wonderful. By soaking the raisins in STROH beforehand, even those who don't normally like raisins will enjoy them. This classic Austrian dish becomes a true delight for the taste buds with this simple tip. Give it a try and experience the deliciousness for yourself!

InGredients for 4 People

  • 40 g raisins
  • 4-5 tbsp STROH 80
  • 120 g flour, plain or universal
  • 250 ml milk
  • 1 tbsp vanilla sugar
  • 1 pinch salt
  • 4 eggs
  • 80 g granulated sugar
  • 50 g butter
  • Icing sugar for sprinkling



  • Steep the raisins in STROH and leave to soak overnight or for at least 2-3 hours.
  • Heat the oven to 200°C top and bottom heat. Mix the flour with the milk, vanilla sugar and salt in a bowl using a whisk until smooth.
  • Then stir in the yolks and stir again until smooth.
  • Beat the egg whites together with 50 g of the granulated sugar until creamy and stiff and gently fold into the dough.
  • Let the raisins drain, if necessary they can be squeezed out a little.
  • Heat the butter in two ovenproof pans or a shallow roasting pan, pour in the mixture, sprinkle over the rum raisins.
  • Bake in the preheated oven on the lowest rack for approx. 8-10 minutes.
  • Then divide into quarters using a spatula or turner, flip each quarter and bake for approximately 3 minutes until done.
  • Use 2 forks to tear into uneven pieces, sprinkle with the remaining granulated sugar and leave to caramelise in the oven or on the stove.
  • Get the Kaiserschmarrn ready and serve sprinkled with icing sugar.
  • Apple sauce and/or stewed plums are a wonderful accompaniment.


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