{"id":3896,"date":"2026-07-28T13:32:23","date_gmt":"2026-07-28T13:32:23","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/samoborer-kremsnita\/"},"modified":"2026-07-28T13:32:23","modified_gmt":"2026-07-28T13:32:23","slug":"samoborer-kremsnita","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/samoborer-kremsnita\/","title":{"rendered":"Samoborer Krem\u0161nita"},"content":{"rendered":"\n\n<style>\n#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice{\n  --page:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;\n  --gold:#a36b12;--golddeep:#6d4307;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;\n  --shadow:0 1px 2px rgba(38,32,24,.04),0 16px 42px rgba(38,32,24,.075);\n  --font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Arial,sans-serif;\n  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.tsh-masthead,#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice .tsh-close,#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice{width:100%;margin:0;color:#000;font-size:10.5pt}#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice .tsh-quick-nav,#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice .tsh-hero{display:none!important}#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice .tsh-card,#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice .tsh-masthead,#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice .tsh-close{box-shadow:none;border:1px solid #aaa;border-radius:0}#recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n\n<section id=\"recipe-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-describedby=\"recipe-summary-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Hohe Cremeschicht \u00b7 sichtbare Poren \u00b7 d\u00fcnner Teigdeckel<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><span class=\"tsh-title-main\"><b>Samoborer Krem\u0161nita<\/b><\/span><span class=\"tsh-title-accent\">mit luftiger Vanillecreme und knusprigem Bl\u00e4tterteig<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Diese Samoborer Krem\u0161nita verbindet zwei d\u00fcnne, knusprige Bl\u00e4tterteigplatten mit einer hohen, warm aufgeschlagenen Vanillecreme. Eischnee lockert die gekochte Eigelbcreme, w\u00e4hrend gr\u00fcndliches K\u00fchlen f\u00fcr saubere, standfeste Schnitten sorgt.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Rezeptklassifikation\"><li>Dessert<\/li><li>Kroatische K\u00fcche<\/li><li>Backen und K\u00fchlen<\/li><li>Anspruchsvoll<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\">\n<img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Samoborska-kremsnita-\u2014-Samobor-Style-Custard-Cream-Slice-3.webp\" alt=\"Die 16:9-Aufnahme zeigt zwei hohe Cremeschnitten mit d\u00fcnnem Bl\u00e4tterteigboden, luftiger Vanillef\u00fcllung und knusprigem Deckel\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n<figcaption>Die 16:9-Aufnahme zeigt zwei hohe Cremeschnitten mit d\u00fcnnem Bl\u00e4tterteigboden, luftiger Vanillef\u00fcllung und knusprigem Deckel.<\/figcaption>\n<\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Menge, Zeiten und Kalorien\"><div class=\"tsh-fact\"><dt>Menge<\/dt><dd>12 St\u00fccke<\/dd><\/div><div class=\"tsh-fact\"><dt>Vorbereitung<\/dt><dd>45 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Garzeit<\/dt><dd>30 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Passive Zeit<\/dt><dd>4 Std. K\u00fchlen<\/dd><\/div><div class=\"tsh-fact\"><dt>Gesamt<\/dt><dd>5 Std. 15 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Pro Portion<\/dt><dd>\u2248 430 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Schnellnavigation im Rezept\">\n<a href=\"#ueberblick-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\u00dcberblick<\/a><a href=\"#zutaten-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Zutaten<\/a><a href=\"#zubereitung-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Zubereitung<\/a><a href=\"#kontrollpunkte-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Kontrollpunkte<\/a><a href=\"#praxis-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Praxis<\/a><a href=\"#fragen-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Fragen<\/a><a href=\"#naehrwerte-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">N\u00e4hrwerte<\/a>\n<\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"ueberblick-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-labelledby=\"overview-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Kontext, Geschmack und Technik<\/p><h3 id=\"overview-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Warum diese Zubereitung zuverl\u00e4ssig funktioniert<\/h3><p class=\"tsh-head-copy\">Das Gericht wird \u00fcber seine tats\u00e4chlichen Zutaten, Garphasen und Reifezeichen erkl\u00e4rt.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Die Samoborer Krem\u0161nita lebt von einem deutlichen Gegensatz: oben und unten liegt d\u00fcnner, trockener Bl\u00e4tterteig, dazwischen eine sehr hohe, gelbe Creme mit feinen Luftporen. Anders als kompakte Konditorcreme wird die F\u00fcllung nicht nur mit St\u00e4rke gebunden. Ein hei\u00dfer Eigelb-Milch-Ansatz wird kr\u00e4ftig gekocht und anschlie\u00dfend mit stabil geschlagenem Eischnee gelockert. Dadurch bleibt die Schicht leicht, l\u00e4sst sich nach dem K\u00fchlen aber dennoch schneiden.<\/p><p>Der Bl\u00e4tterteig wird vor dem Backen dicht eingestochen und zwischen zwei Blechen gebacken. Diese Begrenzung verhindert gro\u00dfe, unregelm\u00e4\u00dfige W\u00f6lbungen. Die obere Platte wird noch warm in zw\u00f6lf Rechtecke geschnitten; sp\u00e4ter w\u00fcrde sie beim Portionieren zerbrechen und die weiche Creme zusammendr\u00fccken. Die untere Platte bleibt ganz und tr\u00e4gt die F\u00fcllung.<\/p><\/div><div class=\"tsh-prose\"><p>Bei der Creme ist die Kochzeit entscheidend. St\u00e4rke und Mehl m\u00fcssen mehrere Minuten sprudelnd kochen, damit kein mehliger Geschmack bleibt und die Bindung stabil wird. Zugleich darf die Masse nicht so lange auf dem Herd stehen, dass sie z\u00e4h und gummiartig wird. Der Eischnee wird in drei Portionen in die noch sehr warme Creme gehoben. Die Hitze stabilisiert die Bl\u00e4schen, w\u00e4hrend vorsichtiges Falten ihre Struktur bewahrt.<\/p><p>Vier Stunden K\u00fchlung sind das Minimum. Nach einer Nacht wird die Schnitte noch sauberer, der Bl\u00e4tterteig verliert jedoch etwas von seiner Trockenheit. Deshalb ist der beste Zeitpunkt meist am selben Tag nach vollst\u00e4ndigem Durchk\u00fchlen. Puderzucker kommt erst kurz vor dem Servieren auf die Deckel, damit er nicht feucht wird.<\/p><\/div><\/div><div class=\"tsh-key-grid\"><section class=\"tsh-key\"><h4>Struktur<\/h4><p>Die Textur wird \u00fcber Temperatur, Feuchtigkeit und Ruhezeit gesteuert, nicht \u00fcber zus\u00e4tzliche Bindemittel.<\/p><\/section><section class=\"tsh-key\"><h4>Timing<\/h4><p>Garzeiten bleiben Richtwerte; sichtbare Reifezeichen und Kerntemperatur entscheiden \u00fcber den Endpunkt.<\/p><\/section><section class=\"tsh-key\"><h4>Abschmecken<\/h4><p>Salz, S\u00e4ure und Sch\u00e4rfe werden erst nach der Reduktion endg\u00fcltig eingestellt.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zutaten-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-labelledby=\"ingredients-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Abgewogene Komponenten<\/p><h3 id=\"ingredients-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Zutaten f\u00fcr 12 St\u00fccke<\/h3><p class=\"tsh-head-copy\">Mengen, Vorbereitungszustand und funktionale Hinweise sind auf die angegebene Ausbeute abgestimmt.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"zutaten-gruppe-1-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><h4 id=\"zutaten-gruppe-1-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">F\u00fcr den Bl\u00e4tterteig<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>Bl\u00e4tterteig<small>gek\u00fchlt<\/small><\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>Puderzucker<small>zum Best\u00e4uben<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"zutaten-gruppe-2-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><h4 id=\"zutaten-gruppe-2-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">F\u00fcr die Vanillecreme<\/h4><ul><li><span class=\"tsh-amount\">1,5 l<\/span><span>Vollmilch<\/span><\/li><li><span class=\"tsh-amount\">10<\/span><span>Eier<small>getrennt<\/small><\/span><\/li><li><span class=\"tsh-amount\">220 g<\/span><span>Kristallzucker<small>geteilt<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>Speisest\u00e4rke<\/span><\/li><li><span class=\"tsh-amount\">60 g<\/span><span>Weizenmehl Type 405<\/span><\/li><li><span class=\"tsh-amount\">2 TL<\/span><span>Vanillepaste<\/span><\/li><li><span class=\"tsh-amount\">1 Prise<\/span><span>Salz<\/span><\/li><li><span class=\"tsh-amount\">20 ml<\/span><span>Rum<small>optional<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allergene.<\/strong> Eier, Milch und Gluten.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Ausr\u00fcstung.<\/strong> Backrahmen etwa 24 \u00d7 32 cm, zwei Backbleche, Backpapier, gro\u00dfer Topf, Schneebesen, Handmixer und lange Palette.<\/aside>\n<\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"zubereitung-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-labelledby=\"method-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Ausf\u00fchrbare Arbeitsschritte<\/p><h3 id=\"method-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Zubereitung in klarer Reihenfolge<\/h3><p class=\"tsh-head-copy\">Jeder Schritt nennt die Handlung und ein belastbares Zeichen f\u00fcr den richtigen Endpunkt.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Bl\u00e4tterteig backen<\/h4><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Platten ausrollen und einstechen<\/h4><p>Backofen auf 200 \u00b0C Ober-\/Unterhitze vorheizen. Bl\u00e4tterteig in zwei Platten von etwa 24 \u00d7 32 cm ausrollen und dicht mit einer Gabel einstechen.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Flach und knusprig backen<\/h4><p>Jede Platte zwischen Backpapier und einem zweiten Blech 15\u201318 Minuten goldbraun backen. Eine Platte ganz lassen, die zweite warm in 12 Rechtecke schneiden.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Vanillecreme kochen<\/h4><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Eigelbmasse anr\u00fchren<\/h4><p>Eigelbe mit 140 g Zucker, St\u00e4rke, Mehl, Vanille, Salz und 300 ml kalter Milch glatt r\u00fchren.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Creme vollst\u00e4ndig auskochen<\/h4><p>Restliche Milch aufkochen. Eigelbmasse einr\u00fchren und unter kr\u00e4ftigem Schlagen 4\u20135 Minuten sprudelnd kochen, bis die Creme glatt und dick, aber noch flie\u00dff\u00e4hig ist.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Eischnee unterheben<\/h4><p>Eiwei\u00df mit den restlichen 80 g Zucker steif, aber cremig schlagen. In drei Portionen unter die hei\u00dfe Creme heben, bis keine wei\u00dfen Schlieren bleiben.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">F\u00fcllen und k\u00fchlen<\/h4><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Krem\u0161nita zusammensetzen<\/h4><p>Die ganze Teigplatte in den Rahmen legen. Die warme Creme sofort einf\u00fcllen, glatt streichen und die vorgeschnittenen Deckel in ihrer sp\u00e4teren Anordnung auflegen.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Fest werden lassen<\/h4><p>Auf Raumtemperatur abk\u00fchlen lassen, dann mindestens 4 Stunden bei h\u00f6chstens 4 \u00b0C k\u00fchlen. Entlang der Deckel schneiden und erst vor dem Servieren mit Puderzucker best\u00e4uben.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrollpunkte-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-labelledby=\"control-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Messbare und sichtbare Ziele<\/p><h3 id=\"control-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Kontrollpunkte<\/h3><p class=\"tsh-head-copy\">Diese Werte und Beobachtungen sind wichtiger als eine starre Minutenangabe.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Creme kochen<\/p><strong>4\u20135 Min.<\/strong><p>Nach dem Aufkochen kr\u00e4ftig schlagen.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">K\u00fchlzeit<\/p><strong>mind. 4 Std.<\/strong><p>Erst vollst\u00e4ndig gek\u00fchlt portionieren.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Lagerung<\/p><strong>max. 4 \u00b0C<\/strong><p>Eier- und Milchcreme stets gek\u00fchlt halten.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"praxis-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-labelledby=\"practical-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Servieren, Lagern und Planen<\/p><h3 id=\"practical-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">Praktische Hinweise<\/h3><p class=\"tsh-head-copy\">Nur Hinweise, die f\u00fcr dieses Gericht technisch und kulinarisch sinnvoll sind.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Schneiden<\/h4><p>Ein langes Messer in hei\u00dfes Wasser tauchen, trocknen und nach jedem Schnitt s\u00e4ubern. Die vorgeschnittenen Deckel dienen als F\u00fchrung.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Aufbewahren<\/h4><p>Abgedeckt h\u00f6chstens 2 Tage im K\u00fchlschrank lagern. Einfrieren ver\u00e4ndert die Creme und wird nicht empfohlen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Vorbereitung<\/h4><p>Bl\u00e4tterteig kann morgens gebacken werden; die Creme sollte unmittelbar nach dem Kochen eingef\u00fcllt werden.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"fragen-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-labelledby=\"faq-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Erg\u00e4nzende Antworten<\/p><h3 id=\"faq-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">H\u00e4ufige praktische Fragen<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><summary><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Warum wird der obere Bl\u00e4tterteig vorab geschnitten?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Die fertige Creme ist weich. Ganze, harte Teigplatten w\u00fcrden beim sp\u00e4teren Schneiden Druck aus\u00fcben und die F\u00fcllung herauspressen.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\"><summary><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Kann die Creme mit Schlagsahne erg\u00e4nzt werden?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Das w\u00e4re eine andere, reichhaltigere Cremeschnitten-Variante. Diese Fassung st\u00fctzt die luftige Struktur auf Eischnee.<\/p><\/div><\/details><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"naehrwerte-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\" aria-labelledby=\"nutrition-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Ungef\u00e4hre Werte pro Portion<\/p><h3 id=\"nutrition-title-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">N\u00e4hrwerte<\/h3><p class=\"tsh-head-copy\">Die Sch\u00e4tzung beruht auf Standardreferenzwerten und ber\u00fccksichtigt die angegebene Ausbeute.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorien<\/dt><dd>\u2248 430 kcal<\/dd><\/div><div><dt>Kohlenhydrate<\/dt><dd>\u2248 51 g<\/dd><\/div><div><dt>Protein<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Fett<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Ballaststoffe<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 260 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portionsgr\u00f6\u00dfe:<\/strong> 1 St\u00fcck von 12. <strong>Allergene:<\/strong> Eier, Milch und Gluten. Tats\u00e4chliche Werte schwanken durch Marken, Zuschnitt, Aufnahme von Fett und Portionierung.<\/p><\/div>\n<\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Ergebnis<\/p><p class=\"tsh-close-quote\">Samoborer Krem\u0161nita mit luftiger Vanillecreme und knusprigem Bl\u00e4tterteig<\/p><p class=\"tsh-close-copy\">Der Erfolg liegt in kontrollierter Hitze, passender Textur und einem klar erkennbaren Garendpunkt.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-hr-samoborska-kremsnita-samobor-style-custard-cream-slice\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Samoborer Krem\u0161nita mit luftiger Vanillecreme und knusprigem Bl\u00e4tterteig\",\n  \"description\": \"Diese Samoborer Krem\u0161nita verbindet zwei d\u00fcnne, knusprige Bl\u00e4tterteigplatten mit einer hohen, warm aufgeschlagenen Vanillecreme. 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