A classic Viennese dish - altered
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Separate eggs and beat whites stiffly. Place loganberries through a sieve to puree. Preheat broiler to medium. Add the sugar to the stiff egg whites beating to form a meringue. Add lemon and orange rind and raisins - combine. Add egg yolks and vanilla sugar - fold in carefully. Into an omelet pan on the heat place 1 tablespoon of butter. Pour mixture into the pan and stir quickly using a palette knife. Smooth surface. Place kaiserschmarrn under the broiler and lightly cook surface until small bubbles appear and it has risen. Place loganberry puree and rum in pan on medium heat and allow to boil 2 minutes. Loosen edges of omelet and turn out onto a serving dish, break up with 2 forks and smooth with whipped cream and loganberry-rum puree.