John Myers
Contents
show
Grandma’s Schlabber Meets Kaisers Schmarrn
The perfect grandma’s schlabber meets kaisers schmarrn recipe with a picture and simple step-by-step instructions.
For the Kaiser’s Schmarn
- 4 Pc. Eggs
- 60 g Sugar
- 125 g Flour
- 4 tbsp Sour cream
- Raisins
- Butter
- Powdered sugar
For the apple and ginger compote:
- 200 g Apricot / apricot
- 200 ml Apple juice naturally cloudy
- 1 shot Lemon juice
- 5 cm Fresh ginger
- 1 Pc. Apples sweetish
- 1 Pc. Apple
- 1 tbsp Sugar
- 1 Glass Pitted sour cherries
- 500 g Fresh strawberries
- Chop up the apricots, peel the ginger and cut into small cubes (the peel can also be used). Put apple juice, apricots, ginger and lemon juice in a saucepan and simmer for 5 minutes. Peel both apples and cut into bite-sized pieces. Then quickly remove the pot from the stove and do not let it boil any further.
- Let the frozen strawberries thaw, cook the red fruit jelly and add the strawberries and cherries along with the fruit juice. You can also dilute with a little water so that the grits don’t burn. Then puree everything and chill the soup. Cut fresh strawberries into cubes or slices and then add to the soup and serve in the glass.
For the Kaiserschmarn:
- Separate the eggs, beat the egg yolks and sugar until frothy and stir in the flour, sour cream and milk with the whisk. Add the raisins and lightly salt. Beat snow out of the remaining egg white and then carefully stir into the mixture. Heat the butter in a pan, pour in the batter and bake until golden on both sides. Now tear into pieces with the help of two forks and turn. Spread the Kaiserschmarrn on a plate, sprinkle with powdered sugar and serve the ginger and apple compote and the fruit soup.
Facebook Comments