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Kaiserschmarrn – The Emperor’s Mishmash

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Kaiserschmarrn should be very fluffy. The secret of its fluffiness are properly beaten whites.

For Kaiserschmarrn to get cooked thoroughly, the layer must be no more than 2 cm thick. That is why I advised you to bake it in two goes in the recipe.

I also recommend you fold egg whites in batter also in two goes, right before baking. So you will need many bowls 🙂 If you mix everything in one go, the second half will be standing until the first one is done and flour in it can sink, which means that the second half won’t be as fluffy as the first one.

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Secret of Perfect Panna Cotta
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