Kaiserschmarrn, light, fluffy and gluten-free | Ruut

Kaiserschmarrn: glutenfrei, locker & fluffig

Kaiserschmarrn, light, fluffy and gluten-free

grain free | gluten free

Recipe from: Johanna from glutenfreerecipeworld.de

Quantity: As dessert for 4 people


  • 3 eggs size M, separated
  • 100 g Ruut cassava flour
  • 50 g ground almonds (or polenta)
  • 30 grams of brown sugar
  • 1 pinch of salt
  • 300ml milk
  • 20g raisins, optional
  • 2 tbsp powdered sugar
  • applesauce or plumsauce


Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

  1. Separate the eggs and mix the yolks with the sugar until the eggs are creamy and thick.
  2. Stir in the salt, cassava flour, ground almonds and milk. Best with a hand mixer.
  3. Preheat the oven to 200°C, top and bottom heat.
  4. Beat the egg whites until stiff and fold into the batter in two parts.
  5. Grease an ovenproof pan (approx. 20 cm in diameter) with plenty of butter and fill in half of the batter. The batter should be about 1 cm thick in the pan. Sprinkle with half the raisins and place in the oven for 10 minutes.
  6. Take out the pan and divide the dough into 4 parts. Flip each quarter and continue to cook on the stovetop over medium-high heat for 2 minutes.
  7. With the help of two spatulas, tear the quarters into small pieces, sieve with 1 tablespoon of powdered sugar and bake for a further 2 minutes so that the sugar caramelizes.
  8. Repeat with the second half of the dough.
  9. Serve the still warm Kaiserschmarrn with apple sauce or plum sauce.

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