---
title: "Recipe: Mühlviertler Rahmschmarrn with stewed plums"
url: "https://www.upperaustria.com/en/food-and-drink/recipes/muehlviertler-rahmschmarrn-with-stewed-plums.html"
description: Award-winning chef Thomas Hofer runs the Bergergut gourmet hotel and restaurant in St. Stefan with a lot of love and passion. Thomas Hofer has cooked us his recipe for Mühlviertler Rahmschmarrn with stewed plums.
image: "https://www.upperaustria.com/fileadmin/user_upload/upperaustria/Logo_upperuastria_RGB_300x300px_Websites.png"
date: 2024-06-17
modified: 2024-06-17
---

# Recipe: Mühlviertler Rahmschmarrn with stewed plums

**Mühlviertler Rahmschmarrn with stewed plums**
===============================================

Eva-Maria Pürmayer and Thomas Hofer put their heart and soul into running the [Bergergut gourmet hotel and restaurant](https://www.upperaustria.com/en/oesterreich-unterkunft/detail/101784/geniesserhotel-bergergut-s-das-genussaffine-paaradies.html "Link opens in new window") in Afiesl in the [Mühlvierteler Hochland](https://www.upperaustria.com/en/regions-/-towns/oesterreich-destination/detail/149/muehlviertler-hochland.html "Link opens in new window"). Thomas Hofer's award-winning award-winning cuisine uses only high-quality products, primarily from small regional producers in the area, in the pots and on the plates.

The likeable Thomas Hofer has cooked us his recipe for Mühlviertler Rahmschmarrn with stewed plums.

   Open copyright  © Foto: Oberösterreich Tourismus GmbH/Martin Fickert: Eva-Maria Pürmayer und Thomas Hofer vom Genießerhotel Bergergut in Afiesl Close copyright

      ![Eva-Maria Pürmayer und Thomas Hofer vom Genießerhotel Bergergut in Afiesl](https://www.upperaustria.com/fileadmin/_processed_/c/0/csm_Eva-Maria-Puermayer_Thomas-Hofer_Bergergut_Oberoesterreich-Tourismus-GmbH_Martin-Fickert-1b_225c4121a8.jpg "Foto: Oberösterreich Tourismus GmbH/Martin Fickert: Eva-Maria Pürmayer und Thomas Hofer vom Genießerhotel Bergergut in Afiesl")

   Open copyright  © Foto: Genießerhotel Bergergut: Mühlviertler Rahmschmarrn mit Zwetschkenröster Close copyright

      ![Mühlviertler Rahmschmarrn mit Zwetschkenröster](https://www.upperaustria.com/fileadmin/_processed_/0/4/csm_Muehlviertler-Rahmschmarrn-mit-Zwetschkenroester-Geniesserhotel-Bergergut-Afiesl_430aa3f0bf.jpg "Foto: Genießerhotel Bergergut: Mühlviertler Rahmschmarrn mit Zwetschkenröster")

Quantity
--------

For 2 persons

Time
----

20 min. preparation
40 min. preparation

Ingredients
-----------

**Mühlviertler Rahmschmarrn**:

- 125 g sour cream
- 2 egg yolks
- 50 g plain flour
- lemon zest (untreated)
- 1 vanilla pod (seeds)
- 140 g egg white
- 70 g granulated sugar

**Plum stew**:

- 1/2 kg plums
- 50 g granulated sugar
- 140 ml plums
- 40 ml white wine
- 1 vanilla pod (pulp)
- 1 star anise
- 2 tbsp cornflour

Preparation
-----------

**Mühlviertler Rahmschmarrn:**

Mix the sour cream, flour, egg yolk, zest of ½ a lemon and vanilla pulp from a pod until smooth.

Whisk the egg whites with the granulated sugar until creamy and fold into the base mixture.

Brush an ovenproof dish with butter and line with granulated sugar.

Pour in the mixture and bake at 180 degrees Celsius in a top and bottom heat oven for about 20 minutes.

Dust with icing sugar.

**Plum stew:**

Halve and pit the plums.

Melt the granulated sugar and deglaze with white wine and 100 ml fruit juice.

Dissolve the cornflour in the remaining fruit juice and stir into the boiling stock.

Add the fruit pieces and spices and simmer until soft.