A beautiful Austrian satisfying dessert, so called "a shredded pancake" - Apple Schmarren. It is originated in the 19th century from the times of Austria-Hungary, traditionally made with plums and raisins, combined in a pancake batter. This delicacy has been named after the emperor Franz Joseph I - Kaiserschmarrn, which means Emperor’s mess.
My version is made in the oven like a soufflé, finished up in a pan with a lovely apple compote and cinnamon sugar. This makes a wonderful breakfast, or even a better lunch. For lovers of sweets, serve it as a large dessert with some homemade vanilla ice cream. Lecker!
Total Time: 50 minutes
300g of sour cream
3 teaspoons of vanilla sugar
Juice from ½ lemon
2 tablespoons of coarse flour, sifted
100ml of double cream
4 whole eggs, separated
2 tablespoons of caster sugar
A knob of butter
1 tablespoon of lard
3 medium apples, washed, peeled, cleaned and diced
3 tablespoons of cane sugar
100ml of apple juice
Cinnamon sugar, roasted hazelnuts and vanilla icecream to finish
Preheat the oven to 160 degrees.
In a large mixing bowl place the sour cream, vanilla sugar, lemon juice, flour, double cream and whisk until it is smooth.
Next, whisk in the egg yolks, one at a time.
In a medium metal bowl place the egg whites and flavour up with 2 tablespoons of caster sugar. Whisk until you get snow peaks.
Mold the snow into the batter, half at a time. Mix gently with a spatula.
Grease a medium baking tray (I used 25cm x 35cm) with a knob of butter and pour the batter in.
Bake in the oven for about 40 minutes until it gets nicely golden on top.
My Culinary Tip is to place 2 handfuls of hazelnuts onto a small baking tray lined with some baking paper and roast them for couple of minutes until the skin get loose.
Then, take them out and mold them into a sifter. Shake the skin out and set aside. This way you will get beautifully peeled and roasted hazelnuts. Such an awesome smell!
Meanwhile, in a medium frying pan place 2 tablespoons of sugar on medium heat. Let it melt. When caramelization starts happening, stir in the apples. Pour in the apple juice and reduce.
Simmer for about 5 minutes and take off the heat.
Once the soufflé is done, melt 1 tablespoon of lard in a large frying pan on medium heat.
Mold soufflé into the pan and bake until nicely crunchy. It is quite fragile, so "the mess" will happen by itself.
Plate a portion of soufflé with The Apples and hazelnuts. Finish with some cinnamon sugar and serve with vanilla ice cream as per in my One Easy Barbecue Menu Recipe . Guten Appetit!
Makes 3 serves.