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Tsar''s roast in the oven

Tsar''s roast in the oven

Name: Tsar''s roast in the oven
Total time: 30 min
Ingredients: 4 large eggs, separated into yolks and whites; a pinch of salt; 2 tablespoons sugar; 200 ml of milk; 1 teaspoon BAM vanilla paste; 125 g flour; 2 tablespoons raisins soaked in rum (optional); BAM spreads; BAM Raspberry dressing; BAM white chocolate

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 10

Tsar''s roast or schmorn is a quick and easy dish that can be served for breakfast or dinner, as well as for lunch. It goes perfectly with BAM spreads, raspberry topping or just a spoonful of powdered sugar. It is a puff pastry dessert, and raisins are also added to the recipe as an original. Also known as ''imperial mess'', it could also be called a fluffy and light giant pancake, which is torn into small pieces after baking. It can be prepared in one of two ways: in a frying pan or baked in the oven. We have prepared a recipe for oven-roasted schmorn, which will make it even fluffier and will not take any extra time to prepare.

There are several versions of the story of how the roast of the Tsar, or schmorn, came to be. One of the stories is based on a journey through the Alps. When Francis Joseph and his wife were travelling in the Alps, they were supposed to stop for lunch at a farmer''s house. The farmer was so nervous that he threw all the best ingredients he had into a frying pan and used them to make a delicious thick pancake.

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But nervousness and shaking hands, which was the fault of the honourable visit, caused him to tear the pancake into small pieces. Hoping to cover up the mess, he then poured plum jam over the whole thing.

The Tsar''s roast can be served with fluffy American pancakes or yoghurt muffins, or prepared in another way. Some ideas are below:

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Ingredients:

for the roast of the emperor:

4 large eggs, separated into yolks and whites
a pinch of salt
2 tablespoons sugar
200 ml of milk
1 teaspoon BAM vanilla paste
125 g flour
2 tablespoons raisins soaked in rum (optional)

for the overflow:

Instructions:

preparation procedure:

Preheat the oven to 200 °C. Whisk the egg whites with the salt and one tablespoon of sugar to form soft to firm peaks. Using a hand whisk, mix the egg yolks, about half of the milk, BAM vanilla paste and 1 tablespoon of sugar. Stir in the flour until smooth. Now add the remaining milk. With a hand whisk, add about one third of the beaten egg whites and fold in until the mixture lightens. Then carefully fold in the rest of the beaten egg whites.

Heat the butter over a medium heat in a large frying pan. If you use butter, be careful not to overheat it. We want warm but not burnt butter. Pour the batter into the hot pan, spread evenly and bake for about one minute. If you are using raisins, sprinkle them over the batter now. Transfer the baking tray to the preheated oven and leave to bake until puffed and golden, this will take about 10-12 minutes. Note: This time depends very much on your oven. If the top of the schmorn is still pale after 15 minutes in the oven, continue baking. When it turns slightly golden brown, it is baked.

Remove the pan from the oven and finish cooking the schmorn on the stove. Cut the prepared mixture into quarters and turn over. If the top side has already turned golden brown, cut the pieces further using two spatulas (or two forks). Serve the schmorn with BAM spreads or BAM toppings. If you use raspberry topping, you can also serve white chocolate melted in a water bath alongside the topping. Have a good run!

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