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Frozen Kaiserschmarrn

Frozen Kaiserschmarrn

Brandner restaurant Regensburg

Prep time
Cook time
Servings4 - 6 people
Skill levelExpert

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Kaiserschmarrn is a popular dessert in Austria of fluffy shredded pancake. But we have modified it for you. Serve it frozen, as a parfait with Bavarian cream espuma on warm chocolate cake and top with marinated wild berries. End your meal on a sweet note.


For the Kaiserschmarrn

  • 3 free range eggs
  • 1/3 cup white sugar
  • 1 vanilla bean
  • Grated zest of one untreated lemon
  • 5 teaspoons water
  • 7/8 cup heavy cream
  • 2 tablespoons rum raisins
  • 100 grams whole milk chocolate
  • 3 tablespoons vegetable oil

For the Bavarian cream espuma

  • 2 cups milk
  • 1 vanilla pod
  • 4.5 grams granulated gelatine
  • 2 egg yolks
  • 2 tablespoons white sugar
  • 30 grams cornstarch
  • Table salt

For the chocolate cake

  • 100 grams butter
  • 200 grams chocolate 70% cocoa
  • 4 free range eggs
  • 2 cups white sugar
  • 2 tablespoons flour

For the marinated wild berries

  • 100 grams currants
  • 100 grams blueberries
  • 50 grams raspberries
  • 50 grams blackberries
  • 100 ml water
  • 2 tablespoons chocolate liqueur


  • Kaiserschmarrn: Cut the vanilla pod lengthwise, scrape out the core. Whisk tow tablespoons sugar, egg yolks, egg whites, lemon zest and vanilla in a large bowl until frothy. In a pot, heat the water and add the remaining sugar, bring to a boil and let simmer until the liquid is a clear syrup. Stir the syrup into the yolk mixture until fully combined. Whisk until cold. Then add heavy cream and rum raisins into the mixture, stir carefully. Spread the mixture about one centimeter thick on a baking tray lined with baking paper; apply it evenly. Put in the deep freezer and allow to freeze completely. Prepare the chocolate glaze. Melt chocolate in a medium bowl and set over a pot of simmering water over medium low heat, stirring occasionally with a wooden spoon and add the vegetable oil. Remove from heat. Shortly before cooled down completely, take the parfait from freezer and drizzle the glaze over the parfait. Freeze again. Cut into bite sized pieces before serving.
  • Bavarian cream espuma: Cut the vanilla pod lengthwise. Place a pot with milk over low medium heat, and add the cutted vanilla pod, bring to a boil. Let it stand without heat for about twenty minutes. Remove the vanilla pod from the milk; scrape vanilla pod and add the seeds to the milk; stir well. Place egg yolks, sugar, salt, cornstarch and two or three tablespoons vanilla milk in a medium bowl and stir well. Reheat the pot with the vanilla milk and pour a bit of the vanilla milk into the bowl with the egg sugar cornstarch mixture while stirring. Return to the pot and add the mixture into the vanilla milk, bring to a boil briefly. Stir gently and carefully. Remove from heat; add the gelatin and whisk until completely dissolved. Allow to cool completely until the mixture starts to gelatinise and beat it occasionally. Pour liquid into siphon, charge siphon with two cartridges, shake siphon vigorously. Place the siphon into the fridge to cool for roughly two hours; shake occasionally. Before serving shake and dispense foam to test texture; charge again as needed.
  • Marinated wild berries: If using frozen berries, allow to defrost. Fresh berries to be picked, washed, and allow to drain. Place 80 grams of the berries in a pot and puree the berries by using a hand blender. Add water and bring to a boil; put it aside for about thirty minutes to soak. Strain through a fine sieve and boil it down until it is almost syrupy. Cool down. Once the berry mixture has cooled, add the chocolate liqueur, stir well. Then add the remaining berries and gently fold together; put it aside for about thirty minutes to soak.
  • Chocolate cake: Melt butter and chocolate together in a medium pot or in a medium bowl and set over a pot of simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove from heat. Separate the eggs and whip the egg whites until stiff. Beat the egg yolks and the sugar together until they are of a mousse like consistency. Sift the flour and add together with the colded chocolate butter under the egg yolk sugar mixture; whisk through to combine. Now, add the egg white, fold in gently with large rubber spatula. Spread this mixture onto a buttered and floured tray; bake them for twenty to twenty five minutes at 160 degrees on the middle bare. Cut into smaller pieces; wipe knife between cuts. Serve lukewarm or colded with frozen Kaiserschmarrn, Bavarian creme espuma and marinated berries. Garnish with remaining berries.


Frozen Kaiserschmarrn

  • Prep time 45 minutes
  • Cooling time 6 hours


  • Prep time 30 minutes
  • Cooling time 2 hours

Chocolate cake

  • Prep time 45 minutes
  • Baking time 25 minutes

Marinated wild berries

  • Prep time 30 minutes
  • Soaking and marinating time 1 hour

Don't throw away the scraped pod, make your own vanilla sugar. Dry the pod. Grind the dried pods and sugar in a spice blender or grinder. Store in an airtight container. Homemade vanilla sugar – that is just heavenly.

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    espuma, creme, dessert, dish, ice, parfait, plums, baking, cake, festive, vanilla, cream, frozen, pastries, gelato, dairyIce cold, as a parfait, sometimes without plum roaster. Reinterpret the Austrian dessert classic.