So, what on earth is this, Vanessa?
This is a Kaiserschmarrn.
A what did you say? Kaiserschmarrn.
It's the emperor's nonsense. Yes.
It was the favorite dish of the emperor
Franz Joseph of Austria,
the last emperor.
And what it is
is basically a very very fine pancake batter.
Mm hm. But not, you can't use a mix
or anything. It's made with rum
and you know, and really nice.
And the eggs are separated,
so they are made into stiff egg whites.
Yes. And the other one is pancake batter.
And it's folded under with soaked raisins,
raisins that are soaked in rum.
And it's quickly,
three minutes on the stove
in a cast iron pan in butter.
Yes. And then it goes in the oven
and is baked. Oh okay. And at the end
it's going to be torn,
a few rum soaked raisins on top,
some icing sugar, and some,
it's a plum confit, goes on top.
Plum confit. Yeah, it's called zwetschgenröster.
Zwetschgenröster okay. Kaiserschmarrn.
Kaiserschmarrn, only at the Gingerbread Cottage.
(Laughter.) Only at the Gingerbread Cottage
and the Sacher Hotel, probably.
And the Sacher Hotel. Yeah, look at this,
wow. Fantastic. Totally fantastic.
So, you fold it over, and rip it up or? No, just leave it.
Oh you leave it? Goes in the oven. Yeah.
Just over baked, and then it's ripped.
Oh, okay. Yeah. Nice. Yeah.
It's going now, in the oven? Yeah.
In the oven. Oh, this is a two part deal.
Yeah. See how it puffs up nicely. Yeah.
It's like a souffle. Souffle, okay.
Follow you over to the oven now.
(Chuckles.)
Not too shabby of an oven. Yeah.
How long do you cook it in there?
Seven minutes maybe.
At what, 350? 350, 325-350,
depending on the oven. 325 in a convection oven.
So, until brown or what? Until golden.
Until golden.
Okay we'll be back when you prepare it.
(Laughter.)
Black? Hello. Oh yeah yeah yeah. Here's the second part
of the Kaiserschmarrn, right? Quick,
it's hot hot hot. Okay. Mm hm.
So that's what it looks like
when it comes out of the oven.
Very nice.
So, that's almost like a cake then, is it?
Yeah, it's like a souffle. Yeah.
Like a souffle. So, what do you do first? Okay, so now,
two. Two forks, okay. Tear it all up. This is almost.
This is good, very very light. Yeah,
light and fluffy. That's the way it's
supposed to be. Yeah. Right. And now,
I need a. Okay, here we are. We're plating?
Mm hm. Okay, like this. Oh yeah. Nice.
And sugar. Powdered sugar. Mm hm. And some.
Some whipped cream. Mm hm.
And what's next? Some chocolate.
Is that Belgian chocolate? Mm hm, yep,
Belgian chocolate. Yeah,
and you just shave it on there?
Shave it on. Very nice. Yeah, and then,
I need to get by you to get that little dish
here, for the zwetschgenröster. Yeah.
So that is plum confit? Plum,
it's a plum confit, yeah. Plum confit, okay.
So. So this is, what is it called again? Kaiserschmarrn.
What is it? Kaiserschmarrn.
Where is that from? The emperor's nonsense.
The favorite dish of the last emperor
of Austria, Franz Joseph. Oh nice. Yeah.
Okay. Can't wait to taste it.
Closed Captioning by Kris Brandhagen. brandhagen@gmail.com