It is then easier to sprinkle a smaller ladleful of raisins over the dough.
I can breathe deeply for a few minutes while the dough bakes. Short time to talk to Barbosa. He has been working at the Rischart bakery for more than ten years. He now lives back in his home country of Portugal and only comes to Munich for the Oktoberfest. Then he stands behind the Kaiserschmarrn pan for three weeks.
Powdered sugar alone is not enough for the taste
The short break is over, we have to chop the dough. Barbosa shows how it is done: Using a trowel the size of a dustpan and a spatula, he cuts the Kaiserschmarrn criss-cross and from top to bottom and turns all the pieces once. Then he reveals another recipe secret: he drizzles caramelized sugar over the Kaiserschmarrn.
This gives the dish its special sweetness. Finally, he shovels the pieces into a stainless steel box that stands next to the pan. The finished Schmarrn is kept warm there.
I make the next portion alone: fat, dough, raisins, everything is easier now. Then comes the cutting.