{"id":206140,"title":"Kaiserschmarrn autentic","modified":"2026-11-14T19:31:07+01:00","plain":"O cl\u0103tit\u0103 austriac\u0103 groas\u0103 \u0219i aerat\u0103, rupt\u0103 cu furculi\u021ba \u00een tigaie, caramelizat\u0103 cu unt \u0219i zah\u0103r, servit\u0103 cu un compot sc\u0103zut de prune brum\u0103rii.\n\n\n\nE frig, plimbarea a fost lung\u0103 \u0219i nimic nu sun\u0103 mai \u00eembietor dec\u00e2t un desert cald, de \u00eemp\u0103r\u021bit direct din tigaie. Kaiserschmarrn vine \u00een buc\u0103\u021bi mari, rumenite \u0219i neregulate, sub un strat fin de zah\u0103r pudr\u0103. \n\n\n\nFurculi\u021ba str\u0103punge mai \u00eent\u00e2i marginea crocant\u0103 \u0219i caramelizat\u0103, apoi miezul pufos, cu parfum de unt \u0219i vanilie. O lingur\u0103 de prune brum\u0103rii c\u0103ldu\u021be \u0219i acri\u0219oare deasupra, iar tigaia se gole\u0219te \u00een c\u00e2teva minute.\n\n\n\nPentru un mic dejun mai clasic, cl\u0103tite americane\n\n\n\nCe este Kaiserschmarrn ?\n\n\n\nKaiserschmarrn este o cl\u0103tit\u0103 groas\u0103 \u0219i foarte aerat\u0103, rupt\u0103 \u00een buc\u0103\u021bi \u00een tigaie, apoi caramelizat\u0103 cu unt \u0219i zah\u0103r. Aluatul con\u021bine ou\u0103, lapte \u0219i f\u0103in\u0103, ca cel pentru cl\u0103tite americane, cu mai multe ou\u0103 dec\u00e2t f\u0103in\u0103. Albu\u0219urile b\u0103tute spum\u0103 cu v\u00e2rfuri moi \u00eei dau o consisten\u021b\u0103 aerat\u0103 f\u0103r\u0103 praf de copt, iar textura aminte\u0219te de cea a cl\u0103titelor sufleu japoneze.\n\n\n\n\u00cen german\u0103, Kaiser \u00eenseamn\u0103 \u201e \u00eemp\u0103rat \u201d. Schmarrn este un cuv\u00e2nt familiar din Austria \u0219i Bavaria care desemneaz\u0103 un preparat din aluat rupt \u00een buc\u0103\u021bi, dar \u0219i, \u00een limbajul de zi cu zi, o prostie. Numele se poate traduce a\u0219adar prin \u201e talme\u0219-balme\u0219ul \u00eemp\u0103ratului \u201d.\n\n\n\nAceea\u0219i idee de albu\u0219uri b\u0103tute spum\u0103 \u0219i pentru cl\u0103titele japoneze pufoase\n\n\n\nDe la cabanele alpine la legenda lui Franz Joseph\n\n\n\nKaiserschmarrn apar\u021bine buc\u0103t\u0103riei austriece \u0219i este foarte popular \u0219i \u00een Bavaria. Se trage din preparatele rustice Schmarrn ale \u021b\u0103ranilor \u0219i t\u0103ietorilor de lemne din Alpi, m\u00e2nc\u0103ruri din aluat f\u0103cute cu ce aveau la \u00eendem\u00e2n\u0103 : f\u0103in\u0103, lapte \u0219i ou\u0103. Este asociat cu patiseria vienez\u0103 din secolul al XIX-lea, f\u0103r\u0103 s\u0103 se cunoasc\u0103 data exact\u0103 a apari\u021biei sale.\n\n\n\nMai multe legende \u00eel leag\u0103 de \u00eemp\u0103ratul Franz Joseph. \u00cen cea mai cunoscut\u0103, un buc\u0103tar gre\u0219e\u0219te o cl\u0103tit\u0103 destinat\u0103 \u00eemp\u0103ratului, o rupe \u0219i o presar\u0103 cu zah\u0103r ca s\u0103 o salveze, iar \u00eemp\u0103ratul o g\u0103se\u0219te pe gustul s\u0103u. \u00centr-o alt\u0103 poveste, \u00eemp\u0103r\u0103teasa Elisabeta, cunoscut\u0103 drept Sissi, refuz\u0103 acest desert prea consistent, iar so\u021bul ei \u00eel m\u0103n\u00e2nc\u0103 \u00een locul ei. Niciuna dintre aceste pove\u0219ti nu este confirmat\u0103.\n\n\n\nAst\u0103zi, se m\u0103n\u00e2nc\u0103 la desert, ca fel dulce de sine st\u0103t\u0103tor sau la \u00eentoarcerea de la schi. \u00cen cabanele montane, ou\u0103le se bat adesea \u00eentregi, iar preparatul se g\u0103te\u0219te lent, cu capac, ob\u021bin\u00e2ndu-se un Schmarrn mai dens. Varianta vienez\u0103 din aceast\u0103 re\u021bet\u0103 presupune separarea ou\u0103lor \u0219i o caramelizare final\u0103 la foc iute, pentru margini bine crocante.\n\n\n\nIngredientele principale pentru Kaiserschmarrn\n\n\n\n\n\n\n\nOu\u0103le fac cea mai mare parte a treburii. G\u0103lbenu\u0219urile \u00eembog\u0103\u021besc aluatul, iar albu\u0219urile b\u0103tute p\u00e2n\u0103 formeaz\u0103 v\u00e2rfuri moi \u00eei dau volum, ca la cheesecake-ul japonez. Laptele, de preferat integral, hidrateaz\u0103 f\u0103ina obi\u0219nuit\u0103 de gr\u00e2u (T45, T55 sau 00), iar pu\u021bin zah\u0103r, vanilie \u0219i sare sunt suficiente pentru a da gust \u00eentregului preparat.\n\n\n\nUntul nes\u0103rat se folose\u0219te de dou\u0103 ori : la g\u0103tire, apoi la caramelizare, \u00eempreun\u0103 cu zah\u0103rul tos, care se prinde de marginile rupte. Zah\u0103rul pudr\u0103 se adaug\u0103 chiar la final. Stafidele \u00eenmuiate \u00een rom sunt tradi\u021bionale, dar op\u021bionale, iar sucul de mere \u00eenlocuie\u0219te romul pentru o variant\u0103 f\u0103r\u0103 alcool.\n\n\n\nPentru compotul sc\u0103zut, sunt necesare prune brum\u0103rii, zah\u0103r, un baton de scor\u021bi\u0219oar\u0103, dou\u0103 cui\u0219oare \u0219i zeama de la o jum\u0103tate de l\u0103m\u00e2ie.\n\n\n\nZwetschkenr\u00f6ster \u0219i servirea\n\n\n\nZwetschkenr\u00f6ster este un compot sc\u0103zut din prune brum\u0103rii t\u0103iate \u00een jum\u0103tate \u0219i g\u0103tite aproape f\u0103r\u0103 lichid, \u00een suc propriu, f\u0103r\u0103 ap\u0103. Fructele \u00ee\u0219i p\u0103streaz\u0103 forma \u0219i r\u0103m\u00e2n fragede, pu\u021bin dulci \u0219i u\u0219or acri\u0219oare, echilibr\u00e2nd untul \u0219i caramelul. Prunele brum\u0103rii se g\u0103sesc din august p\u00e2n\u0103 \u00een octombrie ; \u00een restul anului, sunt \u00eenlocuite cu un compot sc\u0103zut de mere.\n\n\n\nKaiserschmarrn se serve\u0219te imediat ce este luat de pe foc, direct \u00een tigaia a\u0219ezat\u0103 pe mas\u0103, cu compotul al\u0103turi. Se las\u0103 repede, ca un sufleu. Ce r\u0103m\u00e2ne se re\u00eenc\u0103lze\u0219te bine \u00eentr-o tigaie uns\u0103 cu unt.\n\n\n\nUn alt desert cald pe baz\u0103 de ou\u0103 \u0219i lapte : frig\u0103nelele\n\n\n\nRepere tehnice pentru un Kaiserschmarrn aerat\n\n\n\nO tigaie cu fund gros, de 26 p\u00e2n\u0103 la 28 cm, este potrivit\u0103 pentru 4 ou\u0103. \u00centr-una mai mic\u0103, stratul de aluat va fi prea gros, iar partea de jos se va arde \u00eenainte ca interiorul s\u0103 se \u00eenchege. Albu\u0219urile se \u00eencorporeaz\u0103 \u00een trei tran\u0219e, cu o spatul\u0103 de silicon, oprindu-ne c\u00e2nd mai sunt vizibile c\u00e2teva d\u00e2re albe. Cl\u0103tita se rupe apoi cu dou\u0103 furculi\u021be, niciodat\u0103 cu un cu\u021bit, astfel \u00eenc\u00e2t caramelul s\u0103 se prind\u0103 de marginile neregulate.\n\n\n\nVarianta japonez\u0103, umplut\u0103 cu past\u0103 de fasole ro\u0219ie : dorayaki\n\n\n\nDintre alte deserturi calde, hotteok-urile coreene sunt umplute cu zah\u0103r \u0219i scor\u021bi\u0219oar\u0103, iar bugnes la friteuza cu aer cald se m\u0103n\u00e2nc\u0103 c\u0103ldu\u021be. Crema de ou\u0103, rulourile cu scor\u021bi\u0219oar\u0103 \u0219i gulab jamun completeaz\u0103 lista, al\u0103turi de dorayaki.\n\n\n\n\n\n\tKaiserschmarrn autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tZwetschkenr\u00f6ster (compot sc\u0103zut de prune vinete)500 g de prune vinete80 g de zah\u0103r tos1 baton de scor\u021bi\u0219oar\u01032 buc\u0103\u021bi de cui\u0219oare0.5 l\u0103m\u00e2ie, (stoars\u0103)Aluat4 ou\u0103 (medii)250 ml de lapte integral, (la temperatura camerei, sau lapte semidegresat)30 g de zah\u0103r tos1 linguri\u021b\u0103 de extract de vanilie1 priz\u0103 de sare120 g de f\u0103in\u0103 (de gr\u00e2u T45 sau T55, sau f\u0103in\u0103 00)Stafide \u00een rom50 g de stafide, (op\u021bional)2 linguri de rom, (op\u021bional)Albu\u0219uri b\u0103tute spum\u01031 priz\u0103 de sareG\u0103tire40 g de unt nes\u0103ratCaramelizare \u0219i servire2 linguri de zah\u0103r tos2 linguri de zah\u0103r pudr\u0103\t\n\t\n\t\tZwetschkenr\u00f6ster (compot sc\u0103zut de prune vinete)Taie prunele vinete \u00een jum\u0103t\u0103\u021bi.Scoate s\u00e2mburii.Pune jum\u0103t\u0103\u021bile de prune \u00eentr-o crati\u021b\u0103 cu zah\u0103rul, batonul de scor\u021bi\u0219oar\u0103, cui\u0219oarele \u0219i zeama de l\u0103m\u00e2ie, f\u0103r\u0103 s\u0103 adaugi ap\u0103.Acoper\u0103 crati\u021ba.Fierbe la foc mic 15 p\u00e2n\u0103 la 20 de minute, scutur\u00e2nd crati\u021ba din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd fructele sunt moi, dar \u00eenc\u0103 \u00eentregi.Scoate batonul de scor\u021bi\u0219oar\u0103 \u0219i cui\u0219oarele.P\u0103streaz\u0103 compotul sc\u0103zut deoparte p\u00e2n\u0103 la servire.AluatSepar\u0103 albu\u0219urile de g\u0103lbenu\u0219uri.P\u0103streaz\u0103 albu\u0219urile \u00eentr-un bol curat, pentru a le bate spum\u0103.Pune g\u0103lbenu\u0219urile \u00eentr-un bol mare.Adaug\u0103 laptele, vanilia, zah\u0103rul \u0219i priza de sare.Bate cu telul.Adaug\u0103 f\u0103ina.Amestec\u0103 cu telul doar p\u00e2n\u0103 c\u00e2nd aluatul devine omogen, nu mai mult.Las\u0103 aluatul s\u0103 se odihneasc\u0103 15 minute.Stafide \u00een romC\u00e2t timp se odihne\u0219te aluatul, pune stafidele \u00eentr-un bol.Toarn\u0103 romul peste ele.Las\u0103-le la \u00eenmuiat p\u00e2n\u0103 la g\u0103tire.Albu\u0219uri b\u0103tute spum\u0103Adaug\u0103 priza de sare peste albu\u0219uri.Bate albu\u0219urile cu mixerul electric p\u00e2n\u0103 formeaz\u0103 v\u00e2rfuri moi, care se \u00eendoaie la cap\u0103tul telului.\u00cencorporeaz\u0103 delicat albu\u0219urile \u00een aluatul odihnit, \u00een trei tran\u0219e, cu o spatul\u0103 de silicon.Opre\u0219te-te c\u00e2t \u00eenc\u0103 mai r\u0103m\u00e2n c\u00e2teva d\u00e2re albe \u00een aluat.G\u0103tire \u00een tigaieScurge stafidele.Tope\u0219te jum\u0103tate din unt la foc mediu \u00eentr-o tigaie cu fund gros, cu diametrul de 26 p\u00e2n\u0103 la 28 cm, potrivit\u0103 pentru cuptor.Toarn\u0103 aluatul \u00een tigaie.Presar\u0103 stafidele scurse peste aluat.Acoper\u0103 tigaia.G\u0103te\u0219te 6 p\u00e2n\u0103 la 8 minute, p\u00e2n\u0103 c\u00e2nd partea de dedesubt este rumenit\u0103, iar cea de deasupra abia \u00eencepe s\u0103 se \u00eenchege pe margini.Taie cl\u0103tita \u00een patru \u00een tigaie, cu o spatul\u0103.\u00centoarce fiecare sfert.Adaug\u0103 restul de unt \u00een tigaie.Mai g\u0103te\u0219te 3 p\u00e2n\u0103 la 4 minute, p\u00e2n\u0103 c\u00e2nd se rumene\u0219te \u0219i a doua parte.Rupere \u0219i caramelizarePentru caramelizare sub gr\u0103tarul cuptorului, pre\u00eenc\u0103lze\u0219te gr\u0103tarul c\u00e2t timp se g\u0103te\u0219te cl\u0103tita.Rupe cl\u0103tita \u00een tigaie cu dou\u0103 furculi\u021be, \u00een buc\u0103\u021bi neregulate c\u00e2t o \u00eembuc\u0103tur\u0103.Verific\u0103 interiorul buc\u0103\u021bilor: trebuie s\u0103 r\u0103m\u00e2n\u0103 u\u0219or umed, se va g\u0103ti complet \u00een timpul carameliz\u0103rii.Presar\u0103 zah\u0103r tos peste buc\u0103\u021bi.Soteaz\u0103 buc\u0103\u021bile 2 minute la foc iute sau pune tigaia 60 p\u00e2n\u0103 la 90 de secunde sub gr\u0103tarul bine \u00eencins al cuptorului.Opre\u0219te g\u0103tirea c\u00e2nd marginile buc\u0103\u021bilor sunt crocante \u0219i au culoarea brun\u0103 a caramelului.ServirePresar\u0103 din bel\u0219ug zah\u0103r pudr\u0103.Serve\u0219te imediat, direct din tigaie, cu Zwetschkenr\u00f6ster sau piure de mere.\t\n\t\n\t\tDou\u0103 abord\u0103ri: \u00een cabanele de munte, ou\u0103le se bat \u00eentregi, f\u0103r\u0103 a fi separate, iar aluatul se g\u0103te\u0219te lent, sub capac, rezult\u00e2nd un Schmarrn mai dens. \u00cen varianta vienez\u0103 a acestei re\u021bete, ou\u0103le se separ\u0103, aluatul se las\u0103 la odihnit, iar la final se caramelizeaz\u0103 la foc iute sau sub gr\u0103tarul cuptorului, pentru margini bine crocante.\n\u00centoarcere \u00een sferturi sau terminarea g\u0103tirii la cuptor: \u00een aceast\u0103 re\u021bet\u0103, cl\u0103tita se \u00eentoarce \u00een patru buc\u0103\u021bi \u00een tigaie, a\u0219a cum se procedeaz\u0103 acas\u0103 \u00een Austria. \u00cen unele buc\u0103t\u0103rii vieneze, g\u0103tirea se termin\u0103 mai degrab\u0103 la cuptor, cu tot cu tigaie, f\u0103r\u0103 a \u00eentoarce cl\u0103tita. \u00cen ambele cazuri, preg\u0103te\u0219te o tigaie potrivit\u0103 pentru cuptor, deoarece caramelizarea se poate face sub gr\u0103tar: aten\u021bie, m\u00e2nerul devine fierbinte.\nTigaia: diametru de 26 p\u00e2n\u0103 la 28 cm pentru 4 ou\u0103. \u00centr-o tigaie mai mic\u0103, stratul de aluat este prea gros, iar partea de dedesubt se arde \u00eenainte ca mijlocul s\u0103 se \u00eenchege: \u00een acest caz, e mai bine s\u0103 g\u0103te\u0219ti aluatul \u00een dou\u0103 tran\u0219e.\nOdihna de 15 minute relaxeaz\u0103 aluatul \u0219i face ca Schmarrn s\u0103 fie mult mai aerat. Aluatul (f\u0103r\u0103 albu\u0219uri) se poate preg\u0103ti cu p\u00e2n\u0103 la 2 ore \u00eenainte: bate \u0219i \u00eencorporeaz\u0103 albu\u0219urile chiar \u00eenainte de g\u0103tire.\nUn Kaiserschmarrn dens este aproape \u00eentotdeauna rezultatul amestec\u0103rii excesive a albu\u0219urilor. \u00cencorporeaz\u0103-le \u00een trei tran\u0219e cu o spatul\u0103 de silicon \u0219i opre\u0219te-te c\u00e2t \u00eenc\u0103 se mai v\u0103d c\u00e2teva d\u00e2re albe.\nRupe cu furculi\u021ba, niciodat\u0103 cu cu\u021bitul: buc\u0103\u021bile trebuie s\u0103 fie neregulate, marginile lor rupte re\u021bin caramelul.\nStafidele \u00een rom sunt tradi\u021bionale, dar op\u021bionale. Le po\u021bi \u00eenmuia \u00een suc de mere \u00een loc de rom sau le po\u021bi omite. Dac\u0103 le presari peste aluat dup\u0103 ce l-ai turnat \u00een tigaie, nu vor c\u0103dea la fund \u0219i nu se vor arde.\nF\u0103ina: f\u0103in\u0103 obi\u0219nuit\u0103 de gr\u00e2u, T45 sau T55 \u00een Fran\u021ba, tip 405 \u00een Germania, f\u0103in\u0103 m\u0103cinat\u0103 fin \u00een Austria sau f\u0103in\u0103 00. Laptele: laptele integral d\u0103 cel mai bun rezultat, dar este potrivit \u0219i cel semidegresat. Kristallzucker din re\u021betele austriece este zah\u0103rul tos obi\u0219nuit.\nZwetschkenr\u00f6ster nu este un gem: sunt prune vinete t\u0103iate \u00een jum\u0103t\u0103\u021bi, g\u0103tite aproape f\u0103r\u0103 lichid, \u00een suc propriu, cu pu\u021bin zah\u0103r \u0219i condimente, moi, dar \u00eentregi, pu\u021bin dulci \u0219i u\u0219or acri\u0219oare. Prunele vinete se g\u0103sesc din august p\u00e2n\u0103 \u00een octombrie. Piureul de mere este alternativa obi\u0219nuit\u0103 pentru servire. F\u0103r\u0103 sirop: caramelul \u0219i zah\u0103rul pudr\u0103 sunt suficiente.\nKaiserschmarrn nu a\u0219teapt\u0103: se las\u0103 ca un sufleu \u0219i se serve\u0219te imediat ce este gata. Resturile se re\u00eenc\u0103lzesc bine \u00eentr-o tigaie uns\u0103 cu unt.\n\t\n\t\n\t\tDessertAutrichienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=206140"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206140\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/205787"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=206140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=206140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=206140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}