Paula Bründl: cooking as a love language
Recipe for sports-lovers' schmarrn
Paula knows: “The absolute best thing you can eat in the mountains is a really good Kaiserschmarrn.” Her protein-rich quark Kaiserschmarrn with blueberries combines pleasure with health.
It’s not just about eating. It’s about the food, how it’s prepared, how it’s presented – and about enjoying it together.
Ingredients
- 3 eggs
- 200 g quark
- 1 tbsp vanilla sugar
- 5 tbsp plain flour
- Zest of 1 lemon
- Approx. 100 ml milk
- 4 tbsp granulated sugar
- 1 pinch of salt
- 50 g butter
- 20 g raisins soaked in rum
- Icing sugar
Preparation
- Preheat the oven to 180°C using top and bottom heat.
- Separate the eggs. Mix the egg yolks with the quark and milk. Add the vanilla sugar, flour and lemon zest.
- Beat the egg whites with a pinch of salt and 2 tbsp of granulated sugar until stiff. Carefully fold the beaten egg whites into the quark mixture.
- Heat a little butter in an ovenproof frying pan. Pour in the batter and cook for about 3 minutes until lightly browned underneath. Sprinkle the raisins over the top, then place the pan in the oven for 10 minutes.
- Cut the Schmarrn into four quarters, turn them over and return the pan to the oven for another 7 minutes.
- Finally, tear the Schmarrn into bite-sized pieces and caramelise them with the remaining butter and sugar. Dust with icing sugar and serve with apple sauce and lingonberry jam.
