Kaiserschmarrn – Császármorzsa

by | Jan 8, 2016 | Desserts

Though Kaiserschmarrn is basically an Austrian dessert, but due to the years our country spent in the Austro-Hungarian Monarchy it has been tightly integrated into the Hungarian cuisine, as well. Kaiserschmarrn translates in English as the Emperor’s Mess, it’s actually a shredded pancake, which has its name from the Austrian emperor Franz Joseph I, who was fond of this terrific dessert. In Hungary császármorzsa (this is how Kaiserschmarrn is called in Hungarian) isn’t only served as a dessert, but also as a main course, for example after a thick soup.

Kaiserschmarrn can be prepared in different ways. The basic ingredients are sugar, flour, eggs, milk and salt; we Hungarians often use semolina or a mixture of flour and semolina. Egg whites are usually separated from the yolk, beaten until stiff and folded into the batter. The batter can be fried on the stove or baked in the oven. The pancake is torn into small pieces with a fork or wooden spoon while frying. You can vary the recipe at your pleasure, you just have to keep the proportions of dry and moist ingredients as the batter has to be liquid, but viscous.

Kaiserschmarrn – Császármorzsa – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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