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Kaiserschmarrn (German pronunciation: [ˈkaɪzɐˌʃmaʁn] ⓘ) or Kaiserschmarren (German: [ˈkaɪzɐˌʃmaʁən] ⓘ; [1] ' Emperor's Mess ') [2] is a lightly sweetened pancake that takes its name from the Austrian emperor Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside ...
The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the Apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of flour, egg, and ...
"Kaiserschmarrn" The regional cuisine of different regions of the Alps is called Alpine cuisine.Despite clear regional differences, this cuisine has been characterised throughout the entire Alpine region for centuries by the isolated rural life on the alpine huts and in the mountain villages.
German desserts and pastries. This is a list of German desserts.German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region.
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Kaiserschmarrn (caramelized and shredded pancake) Buchteln (from Czech buchty): sweet rolls made of yeast dough, filled, traditionally, with Powidl, (or, in some modern variants, with apricot jam) and butter-baked. Germknödel; Marillenknödel; Powidl (from Czech povidla) Sachertorte (a chocolate cake) Wiener schnitzel; Backhendl
Kaiserschmarrn, a thick but light caramelized pancake popular in Bavaria and regions of the former Austria-Hungary, is usually split into pieces, filled with fruits or nuts, sprinkled with powdered sugar and served with a fruit sauce. In Swabia, pancakes sliced into ribbons are often served in soup.
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