Recipe: Topfenkaiserschmarrn with Plum Jam

Topfenkaiserschmarrn

Let's be honest, one of the most important ingredients for an unforgettable holiday is good food. That's why here on blog we invite you to discover some of the classic dishes from Tirol and have a go at making them yourself. Some of the recipes come from top chefs from restaurants throughout the region. One of them is Mario Döring from the Interalpen-Hotel Tyrol in Buchen, who has been kind enough to share his recipe for Topfenkaiserschmarrn with plum jam.

Recipe: Topfenkaiserschmarrn with plum jam

provided by Mario Döring from the Interalpen-Hotel Tyrol in Buchen

Ingredients

• 4 eggs
• 80 g sugar
• 1 lemon
• 1 pinch of salt
• 200 ml milk
• 150 g cake flour
• 250 g "Topfen"
• 2 tablespoons butter

Ingredients for Topfenkaiserschmarrn

For the plum jam

• 400 g plums
• 50 g sugar
• 300 ml red wine
• 1 vanilla pod
• 1 cinnamon stick
• 1 cornflour

Ingredients for plum jam

Instructions

To make the Kaiserschmarrn, start by separating the eggs. Beat the egg whites with a hand mixer until stiff. Then beat the egg yolks with the sugar and the zest and juice of a lemon until frothy. Mix the milk, a little salt and flour and finally carefully fold in the "Topfen" with the beaten egg whites. Divide the dough into about three to four portions and fry in a pan with butter until golden brown. Finally, cut into roughly mouth-size pieces.

Step 1 for making Topfenkaiserschmarrn.

Step 2: Beat the egg whites with a hand mixer until stiff.

Beat the egg yolks with the sugar and the zest and juice of a lemon until frothy.

Step 4: Mix the milk, a little salt and flour and finally carefully fold in the "Topfen" with the beaten egg whites.

Step 5: Melt the butter.

Step 6: Divide the dough into about three to four portions.

Step 7: Fry in the pan until golden brown.

Step 8: Finally, cut into roughly mouth-size pieces.

To make the plum jam, wash, halve and pit the plums. Caramelise the sugar in a pan until golden, then add the red wine and leave to simmer over a medium heat until the sugar has completely dissolved. Add the scraped vanilla pod, the cinnamon stick, the plums and the cornflour and leave to simmer for a further five minutes before serving lukewarm. Good luck!

Step 1: Wash the plums, cut in half and remove the stone.

Step 2: Caramelise the sugar until golden brown.

Step 3: Add the red wine.

Step 4: Add the scraped vanilla pod, the cinnamon stick, the plums and the cornflour.

Step 5: Serve the plum jam lukewarm with the Kaiserschmarrn.

The Interalpen-Hotel Tyrol in Buchen near Seefeld is one of Tirol's top gourmet restaurants. The kitchen is run by head chef Peter Oberrauch, famous for his delicious gnocci with celery and his ricotta ravioli with melted butter. He and his team use local produce wherever possible in dishes such as fresh arctic char in Riesling mousse and cress-covered potatoes.

The Tiroler Stube dining room at the Interalpen-Hotel Tyrol.

Chef Mario Döring  © Interalpen Hotel Tyrol