Kajzeršmarn

Kajzeršmarn

Classic pancakes which with their sweetness cheer up both young and old also have a delicious variant called kajzeršmarn or Emperor's Mess, a tasty dessert whose preparation you cannot get wrong. Legends say that this favourite dessert of Emperor Franz Joseph I. (1830 – 1916) was created when the court chef tried to make a light dessert for Empress Elizabeth, who due to its unpleasant appearance refused to taste it. According to the story which spoke of its origin, Emperor Franz asked that the refused plate with the future Emperor’s Mess be given to him, using the Viennese jargon and word “schmarren”, which at that time meant something that was stupid or worthless. Despite this problematic beginning, the dessert named “Kaiserschmarrn in Austrian and German won the hearts of the Austrians, as well as the citizens of the neighbouring countries, and so apart from Austria, it is also popular in southern Germany, Hungary, the Czech Republic, Slovenia and northern Croatia.

 

Unlike the simple dough for pancakes, for kajzeršmarn, along with eggs, flour, salt and a little rum, also used are whipped egg whites which add a special airiness and softness to the final dish. Kajzeršmarn is most tasty when prepared with butter, and when it is cooked a bit of skill is needed because its thick pastry has to be turned in an instant in the pan so that it is fried on both sides. This recipe is ideal for chefs who are beginners because it requires the tearing up of the fat pancake into smaller pieces which are then additionally fried, and they are tastiest when eaten warm. In Austrian cuisine, where the kajzeršmarn originates, it is traditionally eaten with a compote of plums in which a little cinnamon is hidden, sprinkled with sugar or with an addition of apple sauce which in a simple way enhances this rustic dish. Children will especially enjoy these sweet golden snacks if you give it to them with a scoop of vanilla ice cream.