Kaiserschmarren “semlor” with saffron and lingonberry cream
Cooking time: 20 minutes | Servings: 4
In Sweden we eat a pastry called “semla” to celebrate the start of the long fast. It is a wheat bun flavoured with cardamom, filled with almond paste and whipped cream. In this recipe, I replaced the bun with fluffy saffron “krabelurer” – better known as kaiserschmarren.
Nathalie Spjälle | Trekking & Expedition
Ingredients:
50 ml Aquafaba
50 ml Caster sugar
275 ml Wheat flour
2 tsp Baking soda
1 tbsp Vanilla sugar
25 ml Soy milk
A pinch Saffron
Oil, for frying
Lingonberry cream
250 ml Oat cream
3 tbsp Lingonberry jam
Almond filling
150 g Almond paste
50 ml Oat cream
Topping
Icing sugar
Instructions:
PREPARE AT HOME
01
Whisk the aqua faba until fluffy.
02
Add sugar, saffron, vanilla suger and baking soda.
03
Whisk even fluffier, then add soy milk.
04
While whisking, add the flour little at a time.
05
Pour the batter into a 50 cl PET bottle
06
Almond filling: grate the almond paste and mix with unwhipped oat cream.
07
Lingonberry cream: Whisk cream and add the lingonberry.
COOK OUTSIDE
01
Fry four kaiserschmarren with butter, in the shape of small pancakes.
02
Fry two at a time. These will be the bottom half of the rolls.
03
Fry four more.
04
Spread the bottom kaiserschmarren with the almond filling and a dollop of cream. Finish with the lids and dust with icing sugar.
05
Eat while enjoying your day out in the woods.
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