{"id":14779,"date":"2021-12-01T19:54:40","date_gmt":"2021-12-01T17:54:40","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=14779"},"modified":"2021-12-01T20:07:26","modified_gmt":"2021-12-01T18:07:26","slug":"mandarinu-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/mandarinu-torte\/","title":{"rendered":"Mandarin cake"},"content":{"rendered":"

When you are busy at work, you suddenly remember that your loved one has a name day the next day and is in a hurry to make a fixed cake - the result can be surprisingly good!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge Cake<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
300<\/span> g<\/span> Pumpkin<\/span><\/div>\n
30<\/span> g<\/span> Milk powder 1%<\/span><\/div>\n
30<\/span> g<\/span> Protein<\/span><\/div>\n
30<\/span> g<\/span> Cocoa<\/span><\/div>\n
15<\/span> g<\/span> Ground linseed (or 1 g of xanthan gum)<\/span><\/div>\n
4<\/span> g<\/span> Soda<\/span><\/div>\n
1<\/span> ed.<\/span> Vinegar 9%<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for Cream<\/div>\n
600<\/span> g<\/span> Mandarins (peeled weight)<\/span><\/div>\n
500<\/span> g<\/span> Ricotta fresh cheese (6-11%, or culinary curd "White", or non-fat curd cream "Alma")<\/span><\/div>\n
25<\/span> g<\/span> Gelatin<\/span><\/div>\n
40<\/span> g<\/span> Caramelized walnuts (fry 40 g of chopped walnuts with 15 g of sugar)<\/span><\/div>\n
50<\/span> <\/span> Water<\/span><\/div>\n
Sweetener, vanilla<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Bake Biscuits<\/div>\n
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Peel and cut the pumpkin into small pieces. Put in the microwave for 6 minutes (or saut\u00e9 in a saucepan or bake in the oven). Blend into a soft powder and cool.<\/p>\n<\/div>\n<\/div>\n

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In a bowl, mix the dry ingredients: milk powder, protein, linseed, sweetener, a pinch of salt and cocoa.<\/p>\n<\/div>\n<\/div>\n

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To the blended pumpkin add 3 eggs, vanilla and blend.<\/p>\n<\/div>\n<\/div>\n

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In two passes, sift the dry ingredients into the dough mass. Stir.<\/p>\n<\/div>\n<\/div>\n

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Spoon 4 g penalty and pour vinegar (clear the penalty). Add to dough.<\/p>\n<\/div>\n<\/div>\n

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Mix everything and pour into the dough mold. I use 2 silicone molds 16 cm in diameter. Can be baked in one and then cut in half.<\/p>\n<\/div>\n<\/div>\n

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Bake at 180 degrees for ~ 25 minutes. Look at your stove so it doesn't burn.<\/p>\n<\/div>\n<\/div>\n

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Remove and cool. Wrap in cling film and place until cream is ready. It would be good to put it in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Finished Mandarin cream<\/div>\n
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Peeled mandarins are blended into a homogeneous mass. Pour the mass through a sieve (colander) and squeeze the juice, leaving only the rind on the sieve. From 650 g of mandarin should be obtained ~ 430 g of pure mandarin juice. Pour into a saucepan and bring to a boil. Cool.<\/p>\n<\/div>\n<\/div>\n

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Add 500 g of ricotta to the mandarin juice and blend.<\/p>\n<\/div>\n<\/div>\n

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Gel 25 g of gelatin with cold water (150 g) and allow to swell. Melt the swollen gelatin in either a hot water bath or place it in the microwave for 30 seconds.<\/p>\n<\/div>\n<\/div>\n

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The dissolved gelatin is added to the mandarin - ricotta mass and placed in the refrigerator, allowing it to begin to thicken. Almost to the consistency of a thick cream mass.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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For cooled biscuits, cut the 'cap' to a flat surface or, if baked in the same shape, cut the top 'cap' and cut the biscuit in half.<\/p>\n<\/div>\n<\/div>\n

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In the meantime, the shape of the cake is prepared: the metal pastry rings are pulled out so large that a gap of ~ 8mm - 1cm is left along the edges when placing the biscuit at the bottom.<\/p>\n<\/div>\n<\/div>\n

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The "bottom" of the metal ring is packed - covered in half with triple folded foil. For safety, I wrap myself in the bottom to prevent the cream from leaking out. Place an acetate plate inside. Fastened with clips. <\/p>\n<\/div>\n<\/div>\n

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Put the first biscuit in the middle and pour 1\/2 of the mandarin cream on top. Sprinkle 20 g of walnuts on top. Put the form in the refrigerator for about 15-20 minutes so that the cream hardens a little more.<\/p>\n<\/div>\n<\/div>\n

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Remove from the refrigerator. put in the form of a second biscuit and pour on top of the remaining 1\/2 tangerine cream. Sprinkle with the remaining walnuts and leave in the refrigerator to freeze until morning.<\/p>\n<\/div>\n<\/div>\n

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In the morning, remove the ring, the acetate plate and decorate. I wrapped the bottom of the cake with peeled orange peel. Nothing superfluous.<\/p>\n

\"Mandarin<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":14780,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-14779","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\/14779","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\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=14779"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/14779\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/14780"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=14779"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=14779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}