the kaiserschmarrn
empress
kaiserschmarrn and nouvelle cuisine don’t get in each other’s way,” says tamara lerchner – the kaiserin of kaiserschmarrn.
fluffy and soft, not too sweet, never greasy – instead, light and almost soufflé-like, served with a small spoonful of applesauce. like a sweet cloud – which is why we had a closer look lifted skyward by a crane, heading straight for the clouds. tamara’s grandmother, with her original 1906 recipe, would be proud.
the final chapter hasn’t been written, the last kaiserschmarrn not yet devoured. higher, faster, further – only the schmarrn remains forever perfect.
in 1999, tamara was cooking at a ski hut in the brixental valley—and she couldn't help but conjure up kaiserschmarrn. she used around 18,000 eggs in one season to make the national dessert.
after more than 21,000 kaiserschmarrns, one thing was clear: thank you very much and never again! after 20 years without kaiserschmarrn, the restaurant industry came to a standstill. after a few weeks of boredom, tamara resurrected kaiserschmarrn.
"when i served it and tasted it, i couldn't believe my taste buds: it tasted exactly like it did 20 years ago—fluffy and light, with a delicate hint of caramel. monika's eyes also lit up."
since then, kaiserschmarrn hasn't just been available in restaurants. the workshop with the tourism association has been fully booked for three years.
eggs, flour, butter, sugar – and the fun can begin.
add apple sauce, cranberries or plum compote as a side dish – it makes hearts beat faster.
the kaiserschmarrn
empress
the kaiserschmarrn
empress
in 1999, tamara was cooking at a ski hut in the brixental valley—and she couldn't help but conjure up kaiserschmarrn. she used around 18,000 eggs in one season to make the national dessert.
after more than 21,000 kaiserschmarrns, one thing was clear: thank you very much and never again! after 20 years without kaiserschmarrn, the restaurant industry came to a standstill. after a few weeks of boredom, tamara resurrected kaiserschmarrn.
"when i served it and tasted it, i couldn't believe my taste buds: it tasted exactly like it did 20 years ago—fluffy and light, with a delicate hint of caramel. monika's eyes also lit up."
since then, kaiserschmarrn hasn't just been available in restaurants. the workshop with the tourism association has been fully booked for three years.
eggs, flour, butter, sugar – and the fun can begin.
add apple sauce, cranberries or plum compote as a side dish – it makes hearts beat faster.
the kaiserschmarrn
empress
in 1999, tamara was cooking at a ski hut in the brixental valley—and she couldn't help but conjure up kaiserschmarrn. she used around 18,000 eggs in one season to make the national dessert.
after more than 21,000 kaiserschmarrns, one thing was clear: thank you very much and never again! after 20 years without kaiserschmarrn, the restaurant industry came to a standstill. after a few weeks of boredom, tamara resurrected kaiserschmarrn.
"when i served it and tasted it, i couldn't believe my taste buds: it tasted exactly like it did 20 years ago—fluffy and light, with a delicate hint of caramel. monika's eyes also lit up."
since then, kaiserschmarrn hasn't just been available in restaurants. the workshop with the tourism association has been fully booked for three years.
eggs, flour, butter, sugar – and the fun can begin.
add apple sauce, cranberries or plum compote as a side dish – it makes hearts beat faster.
