A Schmarrn like no other

Admittedly, Kaiserschmarrn is undoubtedly the most well-known dish in its category. However, there are many delicious variations of it. How about trying this juicy Topfenschmarrn, for example? No raisins included, but instead served with a refined chutney made from apples and plums. A heavenly fruity twist.

Ingredients for 2 Main Dishes or 4 Desserts

For the Topfenschmarrn:

  • 4 eggs
  • 250 g curd cheese (Topfen)
  • 125 g sour cream
  • 4 tbsp icing sugar
  • 1 tsp cornstarch
  • 50 g semolina
  • juice of ½ lemon
  • zest of ½ organic lemon
  • a dash of STROH 40 or STROH 80 – depending on preference
  • 2 tbsp butter for frying
  • icing sugar for serving


For the Apple Plum Chutney:

  • 450 g plums
  • 450 g apples
  • 1 small onion
  • 100 ml mild apple cider vinegar
  • 100 g brown sugar
  • 50 ml STROH 40 or STROH 80 – depending on preference
  • ¼ tsp salt



For the Topfenschmarrn:

  • Preheat the oven to 180 °C fan.
  • Separate the eggs.
  • Mix the egg yolks with the curd cheese (Topfen) and sour cream until smooth.
  • Stir in icing sugar, cornstarch, and semolina. Add lemon juice and lemon zest. Enhance the batter with a dash of STROH.
  • Beat the egg whites until stiff peaks form and fold them into the batter. Let the batter rest for a short while.
  • Melt the butter in an ovenproof skillet or baking dish. Pour the batter into the dish and bake in the preheated oven for 20 minutes.
  • Remove from the oven and tear the mixture into large pieces using a spatula.
  • Dust with icing sugar before serving.


For the Apple Plum Chutney:

  • Peel and core the apples, then cut them into bite-sized pieces.
  • Wash the plums, remove the pits, and quarter them.
  • Clean and finely dice the onion.
  • Heat some water in a pan or pot.
  • Add the apples, plums, and onion. Bring to a boil over medium heat.
  • Deglaze with STROH. Reduce the heat. Add apple cider vinegar, sugar, and salt. Reduce the heat again and let the chutney simmer on low heat for about 15-20 minutes, stirring occasionally.


Tip: The chutney can be filled into jars while still hot and stored in the refrigerator for up to two weeks. It also pairs wonderfully with blue cheese.


STROH Topfenschmarrn mit Apfel-Zwetschken-ChutneySTROH Topfenschmarrn mit Apfel-Zwetschken-Chutney

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