Marmorkuchen Kaiser Recipes

MARMORKUCHEN (GERMAN MARBLE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
• Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
• Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
• Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
• Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

KAISERSCHMARREN

Steps:

• Prepare the "kaiser" base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the creme fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance.
• Preheat the oven to 425 degrees F. Brush 4 (6-inch) saute pans with butter and sprinkle with sugar. To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the "kaiser" base. Spoon the souffled mixture into 4 pans. Bake for 12 minutes.
• To serve, in a medium saute pan, reheat the Strawberry Sauce. Add the fresh strawberries and toss until well coated. Serve over the Kaiserschmarren.
• Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes.
• Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead. Yield: about 1 1/2 cups

KAISERSCHMARREN

Steps:

• Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
• Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.

GERMAN MARBLED CAKE (MARMORKUCHEN)

Steps:

• Preheat oven to 350 degrees and grease a bundt cake pan.
• Beat butter and sugar together, then add vanilla, eggs and salt.
• Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.
• Fill 2/3 of the batter into the greased cake pan.
• Mix the remaining batter with cocoa, sugar and 2 or 3 tablespoons milk, until batter again drops heavily and ripping apart from a spoon.
• Pour cocoa batter on top of the light one and move a fork spiralling through the two layers, so that you get a marbled pattern.
• Bake for about 75 minutes.

KAISERSCHMARRN

Steps:

• For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
• Preheat the oven to 400 degrees F (see Cook's Note).
• Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
• Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
• For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
• Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.

KAISERSCHMARREN BY WOLFGANG PUCK RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven. Preheat the oven to 425°F (220°C).
• Separate egg yolk and egg whites into 2 bowls.
• Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes.
• Put the crème fraîche, ½ cup sugar (100 G), egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
• Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup (200 G) of sugar. Continue beating until soft peaks form when the beaters are lifted out.
• Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.
• Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.
• Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.
• While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, ¼ cup (50 G) sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.
• Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.
• Enjoy!

KAISERSCHMARREN

Steps:

• Mix flour and milk to a thick paste. Add salt. Stir in egg yolks and unsalted butter. Beat egg whites with 1/4 cup sugar until stiff and fold into batter. , Melt 1/2 cup butter in a 12-in. round cast-iron skillet or 11x7-in. glass baking dish. Pour in batter. Scatter raisins over top. Bake at 375° for 20 minutes. , Using two forks, tear pancake into pieces and allow to steam for a moment. Dust with confectioners' sugar and serve with plums or other fruit.

MARMORKUCHEN (KAISER)

Steps:

• Butter, Zucker und Eier schaumig rühren. 2 Päckchen Vanillinzucker und Salz zufügen. Mehl, Speisestärke und Backpulver mischen, über die Masse sieben und verrühren. Die gefettete Gugelhupfform auf das Rost stellen und mit etwa 2/3 des Teiges befüllen. Dem restlichen Teig Kakao, Kaffeepulver und Zimt zufügen. Falls der dunkle Teig jetzt fester sein sollte, als der helle Teig sein sollte, evtl. noch ein EL Milch (oder Wasser) unterrühren. Dann den dunklen Teig auf dem hellen Teig verteilen und mit einer Gabel locker (spiralenförmig) vermischen. Den Kuchen im vorgeheizten Backofen wie folgt backen: Elektroherd: 180°C (Ober- und Unterhitze) Backzeit: 60 - 65 Minuten (Holzstäbchenprobe) Den abgekühlten Kuchen mit Puderzucker bestäuben.