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For the Emperor the Schmarrn is there

The most popular dessert in Tyrol


The Kaiserschmarrn is the most popular dessert in Tyrol and also far beyond the state border, it is one of the most famous desserts. How the Kaiserschmarrn got its name is still not certain today, but there are countless legends and stories.

Emperor Franz Joseph I

Legend has it that the chef wanted to create a new dessert for the wife of Empress Elisabeth, Emperor Franz Joseph I. However, the court confectioner was not successful with this new dish with the empress. The Emperor wanted to save the situation and said: "Well, give me that rubbish. Since the Emperor liked the Schmarrn so much, he gave it the name Kaiserschmarrn.

According to another legend, the dish was dedicated to the empress as "Kaiserinschmarrn". But because the emperor liked it better, it was renamed Kaiserschmarrn

The Hut "Schmarrn"

According to another tradition, Emperor Franz Joseph I is said to have been served a "Hüttenschmarrn" after an imperial hunt. The word "Kaiser" probably comes from the Latin word for hut "casa". Franz Joseph was so taken with the dish that he is said to have called it Kaiserschmarrn from now on.

Whether the truth lies behind this or in one of the many other legends, we will probably never know. That doesn't do any harm, because the main thing is that Kaiserschmarrn tastes good - and it does!

There are numerous variations on the classic Kaiserschmarrn recipe, each individual variation is unique in its own way. But we remain true to our Tyrolean Kaiserschmarrn recipe and love the classic variant.


  • 1 l milk
  • 370 g smooth flour
  • approx. 1/2 tsp. salt
  • 6 large or 7 small eggs
  • Raisins
  • clarified butter (alternatively butter and rape seed oil)
  • Icing sugar, cinnamon

For the fluffy Kaiserschmarrn recipe, whisk milk with flour and salt well so that there are no more flour lumps. To be on the safe side, sieve the flour into the milk.

Then break open the eggs and separate them. Add the yolks to the Kaiserschmarrn dough and whip the egg whites in an extra cup with a hand mixer to form beaten egg whites. Stir in the yolks and stir a third of the beaten egg white into the Kaiserschmarrnteig. Gently fold in the remaining beaten egg whites.

Heat clarified butter or butter with oil in a pan.

If the Kaiserschmarrn has got a good colour at the bottom, then divide the dough in the middle and turn the two halves over. The two halves can be turned over more easily by dividing them. If you try to turn the dough upside down, it can happen that the dough breaks.

Now bake on the second side and then divide the Kaiserschmarrn into small pieces. Once again briefly toss in the pan and arrange on preheated plates.

Serve the fluffy soft Kaiserschmarrn sprinkled with sugar and cinnamon!




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