Kaiserschmarn
Kaiserschmarn
Sweet in skillet with apples and raisins, chopped into small golden pieces and served with sugar and jam.
Kaiserschmarn is a rustic dessert cooked in skillet, suitable for a substantial breakfast or a afternoon snack with a homely character. The batter, made soft by eggs, milk and flour, welcomes very thinly sliced ​​apples and raisins, which provide sweetness and a varied texture. Cooking in a thin layer allows for a well-browned surface; the subsequent fragmentation transforms the mixture into small golden pieces, with drier edges and a still tender interior. The sugar added at the end accentuates the sweet taste, while the jam Cranberry sauce adds a contrasting fruity note. In season, the dish can also be accompanied by cherries cooked in their sauce. This recipe is considered a traditional Trentino dish.
Instructions
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7 steps · natural Italian voice
Prepare the base
Beat the whole eggs with the salt and sugar until you get a mixture uniform. Pour the milk and mix, then gradually incorporate the flour, working with the whisk to eliminate lumps. Complete when the batter appears smooth, homogeneous and quite liquid, fluid enough to distribute easily in the skillet.
Add apples and raisins
Cut the apples into very thin slices and add them to the batter. Also add theraisins previously soaked in water and well dried, then mix carefully to distribute it together with the fruit. The preparation is ready when the apples and raisins they are uniformly immersed into the mixture, without accumulations concentrated in a single part.
Heat the fat
Heat one skillet of iron and grease it with a little lard, or with olive oil or pre-decanted butter. Keep the fat to a minimum, just enough to prevent the batter from sticking. Wait until the surface is hot before pouring the batter, without letting the sauce smoke.
Cook the first portion
Pour into the skillet a quantity of batter sufficient to form a layer about 5 millimetres high. Spread it quickly and let it brown until the base takes on a golden colour and the mixture it sets. When the bottom is nicely browned and the edge appears firmer, carefully turn the portion.
Chop and brown
After turning the portion, break it into very small pieces with an iron spatula. Continue cooking, moving the fragments around. skillet, until they are well browned and dry on the surface. Proceed without burning the apples and raisins: the result should be golden, fragmented and still pleasant to the bite.
Complete cooking
Transfer the ready pieces into a bowl and repeat the cooking process with the remaining batter, greasing the pan again. skillet only if necessary. Always pour in a thin layer, brown it on both sides and chop it until used up. the mixture. Gather all the fragments into the bowl.
Sugar and serve
Cover the crumbled cake with sugar and serve immediately. Accompany it with jam of cranberry; when available, also add cooked cherries with their juice. Serve the dish while the pieces are still golden and fragrant, so the contrast with the garnishes remains clearly noticeable.
Chef's Tips
Cook thin portions of batter and only crumble them after they are well browned, so the small pieces maintain a golden surface without remaining moist inside.
Ingredients
- Ingredients for 8 people
- 5 eggs, milk
- (14.11 oz) 400 g flour
- (3 tbsp) 3 tablespoons 4 apples of sugar, raisins lard
- salt
Can't find it in the US?
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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