Name: Chocolate cake with cherries, boiled cream and caramelized walnuts
Yield: 20
Cuisine: Latvija
Ingredients: 8 Olas; 600 g Milti; 530 g Ūdens; 400 g Krēmsiers Philadelphia light; 300 g Kefīrs (2%); 270 g Šokolāde bez cukura; 150 g Kulinārijas biezpiens “Baltais”; 100 Eritritols; 45 g Extra virgin olīveļļa; 45 g Kakao; 20 g Cepamais pulveris; 10 g Soda; Sāls šķipsna; 1000 g Svaigais siers “Ricotta Lago Maggiore” (6%); 400 g Kulinārijas biezpiens “Baltais”; 400 g Krēmsiers Philadelphia light; Saldinātājs; 700 g Ķirši (saldēti); 90 g Ūdens; 30 g Kukurūzas ciete; 2 Olu dzeltenumi; 400 g Piens (2%); 30 g Kukurūzas ciete; Kļavu lapu sīrupā (12 g) apcepti sasmalcināti valrieksti (50 g); 220 g Piens; 1 tējkarote Šķīstošā kafija; 400 g Krēmsiers Philadelphia light; 250 g Svaigais siers Ricotta; 250 g Kulinārijas biezpiens “Baltais”; 100 g Baltā šokolāde

Ingredients for Sponge cake(diameter 26 cm)

8 Eggs (460 g)

600 g Flour (150 g rice flour + 60 g corn flour + 3 80 g whole wheat flour)

530 g Water

400 g Cream cheese Philadelphia light

300 g Kefir (2%)

270 g Chocolate without sugar

150 g Culinary curd "Baltais"

100 Erythritol (ground into powder)

45 g Extra virgin olive oil

45 g Cocoa

20 g Baking powder

10 g Soda

A pinch of salt

Ingredients for the cream in the cake filling

1000 g Fresh cheese "Ricotta Lago Maggiore" (6%)

400 g Cream cheese Philadelphia light

400 g Culinary curd "Baltais"

Sweetener

Ingredients for Cherry Jam

700 g Cherries (frozen)

90 g Water

30 g Corn starch

Sweetener

Ingredients for pastry cream

2 Egg yolk

400 g Milk (2%)

30 g Corn starch

Chopped walnuts (50 g) fried in maple syrup (12 g)

Sweetener

Ingredients for sponge cake soaking

220 g Milk (2%)

1 tsp. Instant coffee (7 g)

Sweetener

Ingredients for the white chocolate cream for the sides of the cake, the top, and decorative roses

400 g Cream cheese Philadelphia light

250 g Ricotta fresh cheese (6%)

250 g Culinary curd "Baltais"

100 g White chocolate

Vanilla

Sweetener as needed

I also added blackcurrant jam to the cream for color, but it is optional

Bake biscuits (products should be at room temperature)

Separate egg whites from egg yolks

Add olive oil, cream cheese, kefir, cooking curd, sweetener, erythritol,l water to egg yolks and whisk. Add melted chocolate.

Add the mixed and sifted dry ingredients. Mix well.

Beat the egg whites and gradually add to the mass.

Pour the dough into the molds and put it in the oven at a temperature of ~ 175 degrees and bake until ready (readiness is checked with a stick - sticking it into the dough, taking it out should be dry).

Cool the sponge cakes, wrap them in cling film, and put them in the fridge.

Prepare the cream for cake filling

Mix all the ingredients thoroughly (without using a blender!).

Prepare the cherry jam

Put all the ingredients in a saucepan and heat while stirring until the mass "bubbles" and thickens. Set aside to cool.

For soaking sponge cakes

Boil water, add instant coffee and sweetener. Set aside to cool.

Prepare the cream for the sides of the cake

Products should be at room temperature! Mix Philadephia cream cheese with fresh Ricotta cheese and culinary curd "Baltais". Add melted white chocolate, vanilla, and, if necessary, sweetener.

Assemble the cake.

Cut both sponge cakes in half lengthwise so that you get 4 sponge rounds.

Put the first biscuit on the base. Thoroughly soak it with sweet coffee, put 1/2 cherry jam in the center, and apply white cream around it. Wrap the cake with an acetate plate and a metal pastry ring.

Put another biscuit on top. Soak it with coffee, put all the boiled cream in the middle, and white cream around it. Sprinkle caramelized walnuts on top.

Put the third biscuit on top, soak it with coffee, put the remaining jam in the middle, and white cream around it.

Put the fourth biscuit on top, soak it with coffee, and apply the remaining cream. Cover with cling film and put in the fridge overnight to let the biscuits soak.

In the morning: spread the sides and surface with white chocolate cream, and decorate to your liking.

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Chocolate cake with cherries, boiled cream and caramelized walnuts

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Jaunais tievēšanas izaicinājums sākas jau 6. maijā, pēc

They have dropped the excess

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Jaunais tievēšanas izaicinājums sākas jau 6. maijā, pēc

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