{"id":11479,"date":"2021-08-12T14:33:36","date_gmt":"2021-08-12T11:33:36","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=11479"},"modified":"2021-08-12T14:34:58","modified_gmt":"2021-08-12T11:34:58","slug":"cielavina-ar-karamelu-kremu","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/cielavina-ar-karamelu-kremu\/","title":{"rendered":"Cielavi\u0146a with caramel cream"},"content":{"rendered":"

I have been thinking about "Cielavi\u0146a" 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? \ud83d\ude42 <\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Meringue Biscuits<\/div>\n
240<\/span> g<\/span> Egg white (use egg white from 6 eggs, 4 egg yolks for cream)<\/span><\/div>\n
90<\/span> g<\/span> Roasted hazelnuts<\/span><\/div>\n
100<\/span> g<\/span> Erythritol<\/span><\/div>\n
Sweetener (optional, one of the intensities to reduce the taste of erythritol). <\/span><\/div>\n
Vanillin<\/span><\/div>\n
Ingredients for Chocolate Cream<\/div>\n
4<\/span> <\/span> Egg yolks (65g the other two are frozen or used elsewhere)<\/span><\/div>\n
300<\/span> g<\/span> Culinary cottage cheese "White" (or cream cheese Philadelphia light)<\/span><\/div>\n
100<\/span> g<\/span> Milk 2%<\/span><\/div>\n
65<\/span> g<\/span> Butter<\/span><\/div>\n
25<\/span> g<\/span> Cocoa<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for caramel cream<\/div>\n
100<\/span> g<\/span> Dry milk (you can also try with Whey protein, but then more milk will be needed)<\/span><\/div>\n
200<\/span> g<\/span> Milk 2%<\/span><\/div>\n
Ingredients for Boiled Cream (this will be combined with caramel cream)<\/div>\n
1<\/span> <\/span> Egg<\/span><\/div>\n
300<\/span> g<\/span> Pens 2%<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Vanillin<\/span><\/div>\n
Ingredients for Icing <\/div>\n
200<\/span> g<\/span> Milk 2%<\/span><\/div>\n
25<\/span> g<\/span> Dry milk<\/span><\/div>\n
25<\/span> g<\/span> Cocoa<\/span><\/div>\n
8<\/span> g<\/span> Gelatin<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Prepares Meringue Biscuits<\/div>\n
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First, remove the culinary cottage cheese and butter from the refrigerator. The butter must be soft.<\/p>\n<\/div>\n<\/div>\n

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Grind the erythritol in a coffee grinder.<\/p>\n<\/div>\n<\/div>\n

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Chop hazelnuts.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Gradually stir in the hazelnuts. Divide into 3 equal parts and bake 3 biscuits. I use a metal (18cm) ring as a "stencil".<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n

\"Cielavi\u0146a<\/p>\n<\/div>\n<\/div>\n

Prepared Chocolate Cream<\/div>\n
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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.<\/p>\n<\/div>\n<\/div>\n

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Add 25g of cocoa to the culinary curd and whip into a homogeneous mass.<\/p>\n<\/div>\n<\/div>\n

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Whisk the soft butter until it becomes white and airy.<\/p>\n<\/div>\n<\/div>\n

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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. <\/p>\n<\/div>\n<\/div>\n

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The cream is filled into a pastry bag and placed in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Finished Boiled Milk Cream (which will be combined with caramel cream)<\/div>\n
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300g of milk add eggs, starch, sweetener, vanillin and stirring until the mass thickens. <\/p>\n<\/div>\n<\/div>\n

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Pour into a bowl and allow to cool.<\/p>\n<\/div>\n<\/div>\n

Prepared Caramel Cream<\/div>\n
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Fry in the dried milk and grind in a coffee grinder.<\/p>\n<\/div>\n<\/div>\n

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200g of milk add ground milk, sweetener and boil while stirring until the mass becomes thicker. <\/p>\n<\/div>\n<\/div>\n

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Pour into a bowl and allow to cool.<\/p>\n<\/div>\n<\/div>\n

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Cool the boiled milk cream with caramel cream. Filled in a pastry bag.<\/p>\n<\/div>\n<\/div>\n

Finished Glaze<\/div>\n
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Gelatin aplej with 50g of milk and leave to swell.<\/p>\n<\/div>\n<\/div>\n

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The rest of the milk is poured into a saucepan, add dry milk, cocoa, sweetener and, stirring, heat until the mass boils, thickens.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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!!! For decoration: to have a beautifully drained "chocolate" glaze, the temperature should be 32-33 degrees.
\nIf it cools down too much, it can be reheated in the microwave.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Place the first biscuit and apply 1\/3 of the caramel cream.<\/p>\n<\/div>\n<\/div>\n

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Place a second biscuit on top and apply the second third of the caramel cream.<\/p>\n<\/div>\n<\/div>\n

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Put the third biscuit on top and apply the third third of the caramel cream.<\/p>\n<\/div>\n<\/div>\n

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Cover with chocolate cream on top and along the edges.<\/p>\n<\/div>\n<\/div>\n

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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.
\nThe 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.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":1,"featured_media":11480,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-11479","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-tortes"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/11479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=11479"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/11479\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/11480"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=11479"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=11479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}