also known as "Emperors Trifle"
is a true staple in Viennese cuisine
and can not only be served as dessert but also as a main course.
is a true staple in Viennese cuisine
and can not only be served as dessert but also as a main course.
This Austrian pancake dessert - was first served to Emperor Franz Joseph I around the turn of the century, but there are several legends telling just how it was developed. It is enriched with raisins and sugar, making it a "Süβspeise" (sweet meal) fit for a king.
Ingredients:
3 eggs
100 g flour
1 tablespoon sugar
some vanilla
a teaspoon of salt
125 ml of milk
100 g butter
raisins
100 g flour
1 tablespoon sugar
some vanilla
a teaspoon of salt
125 ml of milk
100 g butter
raisins
Instructions:
Mix yolks, flour, sugar, vanilla, salt and milk to a liquid.
Beat the egg white until thoroughly stiff.
Mix dough and egg white gently.
Then pour the dough into the pan and fry it like an omelette on a low heat.
Sprinkle raisins over the omelette.
Fry the other side.
Then tear it into small pieces (between 2 and 5 centimeters) and bake it properly.
Serve it with icing sugar on top and - ideally - "Zwetschkenröster", a kind of plum chutney.
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