{"id":15381,"date":"2021-12-16T14:22:12","date_gmt":"2021-12-16T12:22:12","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=15381"},"modified":"2021-12-16T14:25:30","modified_gmt":"2021-12-16T12:25:30","slug":"torte-ar-salo-karameli-pistacijam-un-mango-bez-glutena-miltiem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-ar-salo-karameli-pistacijam-un-mango-bez-glutena-miltiem\/","title":{"rendered":"Cake with salted caramel pistachios and mango (gluten free, flour)"},"content":{"rendered":"

A special cake for a special little person on the beautiful anniversary of life! <\/h2>\n

Ingredients<\/h3>\n
\n
Ingredients for white biscuits (diameter 18 cm)<\/div>\n
4<\/span> <\/span> Eggs<\/span><\/div>\n
100<\/span> g<\/span> Peanut flour<\/span><\/div>\n
50<\/span> g<\/span> Erythritol<\/span><\/div>\n
6<\/span> g<\/span> Baking powder<\/span><\/div>\n
1<\/span> g<\/span> santan resin (because the flour is gluten-free and won't really stick together)<\/span><\/div>\n
Vanilla<\/span><\/div>\n
If you want a sweeter, add one of your favorite sweeteners. I had enough erythritol.<\/span><\/div>\n
Ingredients for Brown Biscuits<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
350<\/span> g<\/span> Pumpkin<\/span><\/div>\n
60<\/span> g<\/span> Peanut flour<\/span><\/div>\n
50<\/span> g<\/span> Erythritol<\/span><\/div>\n
30<\/span> g<\/span> Cocoa<\/span><\/div>\n
10<\/span> g<\/span> Malted linseed<\/span><\/div>\n
6<\/span> g<\/span> Baking powder (or 6 g of soda + 1 tbsp vinegar - I put both soda and vinegar in 3 g)<\/span><\/div>\n
Vanillin<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for Salted Caramel<\/div>\n
200<\/span> g<\/span> Mango<\/span><\/div>\n
4<\/span> g<\/span> Corn starch<\/span><\/div>\n
Ingredients for caramel cream<\/div>\n
245<\/span> g<\/span> Milk 2%<\/span><\/div>\n
250<\/span> g<\/span> Fresh cheese Ricotta "Galbani" (11%)<\/span><\/div>\n
200<\/span> g<\/span> Philadelphia Cream Cheese<\/span><\/div>\n
95<\/span> g<\/span> Dry milk<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for White Cream<\/div>\n
400<\/span> g<\/span> Cheese Philadelphia light<\/span><\/div>\n
300<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
50<\/span> g<\/span> Dry milk (1%)<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Vanilla<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
\n
Bake white biscuits<\/div>\n
\n
\n

Beat the eggs in a soft, airy foam with erythritol. Foam for at least 5 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mix the dry ingredients: peanut flour, baking powder, xanthan gum, vanilla.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Carefully mix the flour with beaten eggs 3 times: trying not to disturb the airiness of the eggs.<\/p>\n<\/div>\n<\/div>\n

\n
\n

The dough is poured into two forms and baked at 180 degrees for ~ 20 minutes. Watch the baking time on your stove.<\/p>\n<\/div>\n<\/div>\n

\n
\n

The finished biscuits are cooled. Put on a towel. Can then be put in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Bake brown biscuits<\/div>\n
\n
\n

First, stir in the pumpkin. Either put it on the stove, or bake it in the oven, or do it as I would: cut it into pieces and put it in the microwave for 6 minutes. Blend into a homogeneous puree and leave to cool.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Combine all dry ingredients separately in a bowl: flour, flaxseed, cocoa, and baking powder. Mix and sift.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Eggs whipped with vanilla, a pinch of salt and erythritol. Foam for ~ 2 minutes until the mass increases in volume. Add the cooled pumpkin puree - and again a little.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Carefully add the dry ingredients to the egg - pumpkin mass in two steps.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Stir the dough and pour into the form of dough. Put in the oven at 175 degrees and bake for ~ 40-45 minutes. Care must be taken to pierce the stick with a wooden stick so that the dough does not stick to it.
\nCool<\/p>\n<\/div>\n<\/div>\n

Making salted caramel<\/div>\n
\n
\n

Dates aplej with water and boil. Drain the water.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add oatmeal, a pinch of salt and bring to a boil. Blend. Cool. Filled in a pastry bag.<\/p>\n<\/div>\n<\/div>\n

Mango mousse preparation <\/div>\n
\n
\n

Peel a squash, grate it and squeeze it. Add cornstarch - bring to a boil and allow to cool. Filled in a pastry bag.<\/p>\n<\/div>\n<\/div>\n

Making caramel cream<\/div>\n
\n
\n

Fry in the dried milk and grind to a powder.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mix with cornstarch, milk and sweetener. Bring everything to a boil, slightly boiled to thicken. Blend so that the caramel has a homogeneous structure and is allowed to cool (apply a cling film so that it touches the 'caramel'). I prepared it the night before and put it in the fridge overnight, where it remained firm.<\/p>\n<\/div>\n<\/div>\n

\n
\n

The cooled and frozen caramel "concentrate" is mixed the next morning with cream cheese Philadelphia (200 g) and fresh cheese Ricotta (250 g). If necessary, add one of the sweeteners. The cream is filled in a pastry bag (it will be easier to apply it to biscuits).<\/p>\n<\/div>\n<\/div>\n

Finished white cream for cake surface, sides and "roses"<\/div>\n
\n
\n

Mix all the cream ingredients. Fill the cream in a pastry bag with a cap and put in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
\n
\n

Place the first light biscuit on the base. Wrap a metal pastry ring around, insert an acetate plate inside.<\/p>\n

\"Cake<\/p>\n<\/div>\n<\/div>\n

\n
\n

Squeeze the caramel cream (200-210 g) around the biscuit. Squeeze the salted caramel (150 g) in the middle and sprinkle with pistachios (20 g) on top.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put a second chocolate biscuit on top - squeeze the caramel cream around it, but fill the mango in the middle.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Place the third (light) biscuit - squeeze the caramel cream around. In the middle of the remaining salted caramel and sprinkle with pistachios on top.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put a fourth chocolate biscuit on top and smooth out the remaining caramel cream on top. Cover the cake with cling film and refrigerate overnight to allow the creams to "absorb" and stabilize.<\/p>\n

\"Cake<\/p>\n<\/div>\n<\/div>\n

\n
\n

In the morning, prepare the white cream: smear it on the sides of the cake, the surface. Smoothes and decorates.
\nFor me, simple decorations: "roses" are squeezed out of a pastry bag. Sprinkle with chopped pistachios.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":15382,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-15381","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\/15381","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=15381"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/15381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/15382"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=15381"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=15381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}