Strawberries on kaiserschmarren "biscuits“ with egg liqueur cream

01. April 2015

Swiss Multiply coated: For 4 persons

Preparation time: 30 minutes
Cooking time: 20 minutes


  • 300 g strawberries, washed, stalks removed, and sliced (depending on how sweet you want them, marinate with icing sugar and a little strawberry jam)
  • 1 tablespoon butter
  • 80 g plain white flour
  • 1 egg yolk
  • 100 ml milk
  • 26 g of vanilla sugar
  • Grated rind from 1 organic lemon (lemon rind/grater)
  • Grated rind from ½ orange
  • 2 egg whites from small eggs
  • 20 g sugar
  • Egg liqueur cream
  • 300 ml vanilla cream (room temperature)
  • Egg liqueur for fragrance


In a bowl, mix plain white flour, egg yolk, milk, grated lemon and orange rind with vanilla sugar to a smooth, viscous batter. Beat egg whites until stiff, fold sugar in slowly and then carefully fold the stiffened egg whites into the batter with the rubber spatula.

Heat up (melt) butter in a non-stick frying pan, add the mass and cook on low heat until the "biscuits" are cooked through and the base has browned slightly.

Slide the biscuits onto a serving dish and cover with the marinated strawberries, finish off with egg liqueur cream and enjoy straight away.



Finish off with whipped cream, mint leaves and a ball of vanilla ice cream.

Rudolf Lehmann

Strawberries on kaiserschmarren

* incl. VAT, plus shipping