Kaiserschmarrn: A culinary delight that takes you to Vienna

The Austrian Kaiserschmarrn, also known as a torn omelet, is one of the most famous Austrian dishes. It can be enjoyed year-round, the recipe is simple, but it's best right now. Why? The secret is plums, which exceptionally highlight its flavor. This recipe will instantly transport you to a Viennese café.

Anyone travelling to Vienna has a short list of dishes they must try. It definitely includes schnitzel and the Kaiserschmarrn. In Austria's capital, it's probably on the menus of all cafes and restaurants, as it is often also served as a dessert.

Where to go for an omelet in Vienna? My friend, who has been living in this city for years, always recommends Demel Cafe. This café has been in operation for centuries and is known for being frequented by Empress Sisi. It is one of those places where there is always a line waiting for a table. The interior of the café is delightful, and in addition, the Kaiserschmarrn is freshly prepared throughout the day in one of the rooms where you can observe the entire process. I admit, since I tried this omelet there, it's been my standard, and I try to recreate it at home just like that.

Why is this omelet also called torn or shredded? This fluffy, quite thick pancake is simply torn into pieces during frying. The word "torn" is very important here. You can do this with a fork or spatula, but not with a knife. Traditional cutting is considered a desecration by Austrians. Small omelet pieces are fried on all sides, giving them a unique flavour. This distinguishes it, because the ingredients are similar to any other omelet, namely eggs, flour, milk, vanilla sugar, and a pinch of salt.

Ingredients:

                
• 3 eggs,
• 125 millilitres of milk,
• 65 grams of flour,
• a pinch of salt,
• a teaspoon of vanilla sugar,
• powdered sugar for sprinkling,
• butter for greasing the pan and frying the fruits,
• 10 plums,
• cinnamon, cardamom to taste.

Preparation:

1. Wash and pit the plums. Fry the fruit halves in melted butter and season to taste with cinnamon and cardamom.
2. Bring the eggs to room temperature, then separate the whites from the yolks. Beat the whites until stiff along with a pinch of salt. In a separate bowl, combine flour and milk.
3. When the mixture is smooth and lump-free, add the yolks and vanilla sugar and mix thoroughly. Then, add the pre-whipped whites to the mixture carefully and mix gently with a spoon to avoid destroying the fluffy structure.
4. Heat the butter in a pan and pour the prepared mixture. Fry over low heat for 5 minutes until the omelet is slightly browned underneath. Flip it over using a spatula. Once set, tear it into smaller pieces.
5. Transfer the torn pieces of the omelet onto a plate and sprinkle with powdered sugar. Serve with the prepared plums.