Apfelschmarrn

Austrian Emperor Franz Joseph I was served a lumberjack schmarrn on one of his hunting trips in Salzkammergut. In his honour, it was enhanced with good ingredients such as milk and eggs. This is how an ordinary poor man's meal was transformed into the distinguished Kaiserschmarrn (Emperor’s schmarrn). This is just one of the many legends surrounding the famous Austrian dessert, which is now prepared all over the world. In South Tyrol too, but of course the South Tyrolean way. The dish was refined with a sweet apple as a fruity component, removing the Emperor and adding the South Tyrolean apple.

 

Ingredients:

• 100 ml milk
• 100 ml cream
• 6 egg yolks
• 6 egg whites
• 200 g sweet apple slices
• 40 g sugar
• 1/2 sachet vanilla sugar
• 1 tbsp rum
• 1 tbsp oil
• 1 tbsp butter
• salt
• icing sugar

Cooking time: 40 minutes

Preparation:

1. Mix the flour, milk, cream, egg yolk, vanilla sugar and rum into a smooth batter. Beat the egg whites with a pinch of salt and the sugar until stiff and fold into the batter.
2. Heat the oil in a large pan, pour in the batter and cover with the apple slices. Cook the underside until yellow, turn over, then place the pan in a preheated oven and bake for 3-5 minutes at 200°C.
3. Tear up the schmarrn into pieces, sprinkle with icing sugar, add the butter and caramelise on the hob. Serve on a warm plate and sprinkled with icing sugar.

Wine recommendation:

Alto Adige DOC Moscato Giallo Vinalia 2019 - Cantina Bolzano

Free-range eggs:

A South Tyrolean free-range egg with a seal of quality contains up to four times more vitamin D compared to eggs from conventional barn farming

© Astrid Kircher