Traditional Plum Kaiserschmarrn | With Cinnamon Roasted Plums
(0)
45 min
Under an hour
Kifli Kukták
Klasszikus, omlós és aranybarna császármorzsa tejben áztatott búzadarával és lágy tojáshabbal sütve, serpenyőben pirított, fűszeres fahéjas szilvával kísérve. Igazi monarchiabeli őszi lélekmelengető desszert.
Ingredients
Preparation method
Preparing and soaking the batter
In a bowl, mix together the semolina, all-purpose flour, and a pinch of fine salt, then pour in the milk. Mix thoroughly, then let it sit at room temperature for 20-30 minutes so the semolina swells and softens nicely.
Separate the eggs. Beat the egg yolks with half of the granulated sugar (approx. 30 g) and the finely grated zest of the washed lemon, then fold into the swollen milky semolina mixture. Beat the egg whites until stiff peaks form, and gently fold them into the batter using a wooden spoon or spatula.
Sautéing the cinnamon plums
Wash the plums, halve them, and remove the pits. Melt 20 g of butter in a wide pan, then sprinkle over the remaining 20 g of granulated sugar and the ground cinnamon.
Chef's tip
Pre-soaking the semolina and gently folding in the egg whites is the secret to a truly soft and tender Kaiserschmarrn.
For the ultimate taste experience, you can also serve the roasted plums with a spoonful of thick sour cream or vanilla ice cream.
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