Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

Essentially torn pieces of pancake topped with oozing lingonberry or cranberry sauce, this dessert is a cinch, even for the baking-challenged. Get the recipe for Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn) »Tom Parker

At Hotel Rosa Alpina, chef Norbert Niederkofler serves this Central European dessert—essentially torn pieces of pancake—with berry compote and a dusting of confectioners' sugar.

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)
Essentially torn pieces of pancake topped with oozing lingonberry or cranberry sauce, this dessert is a cinch, even for the baking-challenged.
Yield: serves 4
Time: 45 minutes

Ingredients

  • 1 12 cups fresh or frozen lingonberries or cranberries
  • 6 tbsp. sugar
  • 3 tbsp. white wine
  • 2 tsp. fresh lemon juice
  • 34 tsp. kosher salt
  • 1 cup milk
  • 1 cup (4 oz.) "00" pasta flour
  • 4 large eggs, separated
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 2 tbsp. unsalted butter
  • Confectioners' sugar, for dusting
  • Toasted, flaked almonds, to garnish
  • 1 sprig mint, to garnish

Instructions

  1. In a small saucepan, heat 1 cup lingonberries, 3 tablespoons sugar, the white wine, lemon juice, and 14 teaspoon salt over medium and cook, stirring, until the berries burst and the sauce thickens, about 8 minutes. Purée the sauce in a blender, scrape into the saucepan, and return to medium heat. Stir in the remaining 12 cup lingonberries and cook, stirring, until softened, about 5 minutes. Remove the sauce from the heat.
  2. In a large bowl, whisk the milk, flour, egg yolks, and vanilla seeds until just combined. In a separate bowl, whisk the egg whites until frothy, pour in the remaining 3 tablespoons sugar and 12 teaspoon salt, and whisk until soft peaks form. Scrape the egg whites into the batter and fold until combined.
  3. In a 12-inch nonstick skillet, heat the butter over medium and cook until it begins to brown, about 3 minutes. Pour the batter into the skillet and cook, undisturbed, until set on the bottom, 5 to 6 minutes. Flip the pancake and cook until set, about 5 minutes. Slide the pancake onto a cutting board and tear into large pieces. Transfer the pieces to a serving plate and dust with confectioners' sugar. Sprinkle with almonds, garnish with the mint sprig, and serve warm with the lingonberry compote spooned over top.