GMA Recipe: Kaiserschmarren

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Kaiserschmarren
From Chef and author Wolfgang Puck

Kaiserschmarren Ingredients

2 egg yolks

2 tbsp. sugar

4 oz. creme fraiche (1/2 cup)

2 tbsp. dark rum

3 tbsp. all-purpose flour

3 tbsp. plumped golden raisins

3 tbsp. sugar

6 egg whites

Sauce Ingredients

1/2 cup strawberry puree

1 cup fresh sliced berries

sugar to taste

Equipment Required

2 medium size mixing bowls

2 sauté pans

whisk

plastic spatula

spoons

Directions

1. In a medium size mixing bowl, whisk together the egg yolks and 2 tbsp. sugar until pale yellow. Add the creme fraiche, then the dark rum.Whisk in the sifted all-purpose flour and raisins.

2. In a separate mixing bowl, whisk the egg whites to soft peak. Stream in the sugar, and continue whipping until firm peaks form. Fold the egg whites into the "Kaiser" base.

3. Spoon the souffled "Kaiser" base between the 2 buttered and sugared pans. Bake at 425 degrees for 10-12 minutes.

4. For sauce: warm all ingredients in a pan and then spoon some of the sauce out of the pan onto a plate and then place the pastry on top. Add powdered sugar to taste.

2 pans makes enough for 4 - 8 people

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