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Salad with couscous, avocado, dried cranberries and pecans
The perfect salad as a side dish for lunch or dinner.
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I have been thinking about "Cielaviņa" for a long time. This time without sugar. And look at its nutrient ratios. Protein more than carbohydrates. Have you seen a cake with such nutrition? :)
First, remove the culinary cottage cheese and butter from the refrigerator. The butter must be soft.
Grind the erythritol in a coffee grinder.
Chop hazelnuts.
Start whipping egg whites. When they froth into a light foam, gradually add erythritol and one of the intense sweeteners. Whipped in a stiff foam.
Gradually stir in the hazelnuts. Divide into 3 equal parts and bake 3 biscuits. I use a metal (18cm) ring as a "stencil".
Put in a preheated oven at 150 degrees (convection) and bake for 20 minutes. Then reduce the temperature to 120 degrees and bake for another 1 hour. Remove and cool.
Beat the egg yolks until light. Add milk and, stirring, heat until the mass thickens. !!! Careful - the mass can be heated up to 82 degrees, otherwise the eggs may clump. Set aside to cool.
Add 25g of cocoa to the culinary curd and whip into a homogeneous mass.
Whisk the soft butter until it becomes white and airy.
Gradually, all the time, whisk in a spoonful of culinary curd with cocoa and boiled cream (from milk and eggs). Whisk into a homogeneous mass.
The cream is filled into a pastry bag and placed in the refrigerator.
300g of milk add eggs, starch, sweetener, vanillin and stirring until the mass thickens.
Pour into a bowl and allow to cool.
Fry in the dried milk and grind in a coffee grinder.
200g of milk add ground milk, sweetener and boil while stirring until the mass becomes thicker.
Pour into a bowl and allow to cool.
Cool the boiled milk cream with caramel cream. Filled in a pastry bag.
Gelatin aplej with 50g of milk and leave to swell.
The rest of the milk is poured into a saucepan, add dry milk, cocoa, sweetener and, stirring, heat until the mass boils, thickens.
Add swollen gelatin to the hot mass, stir, and pour a glaze into the pastry bag using a high glass (put in a pastry bag). I recommend pouring it through a sieve - then the glaze will really be smooth, without lumps. Allow to cool.
!!! For decoration: to have a beautifully drained "chocolate" glaze, the temperature should be 32-33 degrees.
If it cools down too much, it can be reheated in the microwave.
Place the first biscuit and apply 1/3 of the caramel cream.
Place a second biscuit on top and apply the second third of the caramel cream.
Put the third biscuit on top and apply the third third of the caramel cream.
Cover with chocolate cream on top and along the edges.
Decorate with icing, which has cooled to 32-33 degrees. You can simply pour this icing over: starting from the middle, but you can create the effects of spilled chocolate - I do it with the help of a pastry bag, while others do it simply with a spoon pouring it on the edges of the cake.
The glaze hardens quite quickly - so if you want to put something on top of it, then do not delay too much, because then the decor will not stick to the frozen glaze.
Finished product weight 1450
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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