Vegan Kaiserschmarrn
What's the first thing you think of when you smell caramelized, crispy fried pieces of dough thickly dusted with powdered sugar? Probably, like me, a wonderfully fluffy, vegan Kaiserschmarrn. And why should we wait until our next ski vacation in the mountains to make it?
My grandma often made it for me as a child as a snack after a hard day at school, whether in summer or winter. It was served with homemade jam from the harvest of her colorful orchard, and I could always choose a jar from her pantry to eat with it. This was definitely the highlight of my day, and the layer of powdered sugar could never be thick enough! I often stood next to the pan and picked out the first finished pieces of Kaiserschmarrn while it was still frying.
Recently, I tried the fruit purée from Bauck Mühle, and - poof - I was back at my grandma's kitchen table in front of a big plate of Kaiserschmarrn. It tasted just like it did back then: freshly cooked, pleasantly sweet and sour, and I could have spooned out the whole jar. So I definitely had to make a quick Kaiserschmarrn to go with it.
The various fruit purees from Bauck Mühle are of the best organic quality and apple-based. They are made from old apple varieties and only sweetened with a little apple syrup. They are available in apricot, mango and sea buckthorn varieties. My favorite was definitely the combination with sea buckthorn, but in the end, they were all just perfect.
If you've worked up an appetite for sweet, crispy and fruity Kaiserschmarrn, it's best to get straight into the kitchen! Because you're guaranteed to already have a handful of ingredients on hand, and you can get the right fruit purée from Bauck Mühle at your nearest organic supermarket.
Vegan Kaiserschmarrn
Ingredients
For the dough:
- 150 g (1.25 cups) spelt flour (type 630)
- 8 g (1 tbsp) baking powder
- 50 g (0.5 cups) cornflour
- 250 ml (1 cup) soy milk
- 100 ml (0.5 cup) mineral water
- 1 tbsp agave syrup
- 1 tbsp neutral vegetable oil
- 1 pinch of salt
Also:
- 360 g (12.66 oz) (1 glass) fruit puree (e. g. from Bauck Mühle)
- 5 tbsp powdered sugar
- neutral vegetable oil for frying
Instructions
Mix the flour, baking powder, and starch in a bowl. In another bowl, mix the soy milk, mineral water, agave syrup, oil and salt until smooth. Then, add the flour mixture and mix quickly to form a smooth batter.
Heat the oil in a large frying pan and pour in all the batter. If possible, place a lid on the pan and bake over medium heat for 3–5 minutes until small bubbles form and the batter comes away from the edges easily. Use a knife to cut the baked dough into eight pieces and carefully turn them over one by one. Bake for a further 3–5 minutes until golden brown, and divide into bite-sized pieces using a spatula.
Using a small sieve, sprinkle 4 tablespoons of powdered sugar over the dough pieces and stir over medium heat until the powdered sugar caramelizes and coats the pieces.
Sprinkle the Kaiserschmarrn with the remaining powdered sugar and serve with fruit purée.
