© Wien Tourismus / Robert Osmark



  • 250 ml milk
  • 6 egg whites
  • 6 egg yolks
  • 130g flour, fine
  • 2 Tbsps sugar
  • shot of rum
  • 1 Tbsp vanilla sugar
  • lemon juice
  • 2 Tbsps raisins
  • pinch of salt
  • normal sugar and icing sugar for dusting butter for baking


Beat the egg whites and sugar in a bowl until stiff. In another bowl, combine the milk, flour, egg yolks, lemon juice, rum, vanilla sugar and salt. Stir until batter is smooth. Fold in the egg whites.

In a large ovenproof pan, heat some butter and pour in the batter. First brown on the stove, then turn over and bake both sides until brown in a preheated oven at 180 °C. Take the pan out of the oven and, using 2 forks, break the mass into small pieces. Mix in the raisins, sprinkle with sugar and put into the oven again until the sugar is caramelized.
Serve with icing sugar.

Cooking time: 8-10 minutes
Oven temperature: 200 °C

Ingredients for the plum sauce:

  • 500g plums, small and firm
  • 100g sugar
  • 100ml red wine
  • Pinch of cinnamon
  • orange peel from ½ an orange, cut in large strips
  • juice from 1 lemon

Preparation of the plum sauce:

Halve and pit the plums. Caramelize the sugar, then pour over the red wine. Simmer until the liquid is reduced by half. Add plums, a pinch of cinnamon, the orange peel and simmer for 8-10 minutes. Add lemon juice to taste, and remove the orange peel. Allow to cool.
Cooking time: 8-10 minutes

More recipes: www.ichkoche.at/Viennese-Cuisine/

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