{"id":15491,"date":"2021-12-27T13:28:38","date_gmt":"2021-12-27T11:28:38","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=15491"},"modified":"2021-12-27T13:32:11","modified_gmt":"2021-12-27T11:32:11","slug":"jaungada-medus-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/jaungada-medus-torte\/","title":{"rendered":"New Year's Honey Cakes"},"content":{"rendered":"

How about Christmas and New Year without your own Christmas tree?<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for biscuits<\/div>\n
600<\/span> g<\/span> Flour (50\/50 wholemeal oat and wholemeal buckwheat flour)<\/span><\/div>\n
220<\/span> g<\/span> Sugar<\/span><\/div>\n
130<\/span> g<\/span> Honey<\/span><\/div>\n
15<\/span> g<\/span> Butter<\/span><\/div>\n
20<\/span> g<\/span> Santa Maria Gingerbread Spice<\/span><\/div>\n
5<\/span> g<\/span> Soda<\/span><\/div>\n
Ingredients for Cherry Jam<\/div>\n
400<\/span> g<\/span> Cherries (frozen)<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Cream<\/div>\n
800<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
400<\/span> g<\/span> Cream cheese "Philadelphia light" 11%<\/span><\/div>\n
250<\/span> g<\/span> Fresh cheese \u201cRicotta Lago Maggiore\u201d 6%<\/span><\/div>\n
100<\/span> g<\/span> Sweet cream 35%<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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First, prepare the biscuit dough the day before. Or allow it to stand in the refrigerator for at least 5-6 hours.<\/p>\n<\/div>\n<\/div>\n

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In a bowl saber dry ingredients: flour, soda, spices.<\/p>\n<\/div>\n<\/div>\n

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Put honey, butter, sugar and eggs in a saucepan, stirring, heat until the sugar dissolves. When the mass boils, it begins to bubble - it is immediately removed from the fire.<\/p>\n<\/div>\n<\/div>\n

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Set the pan aside so that the mass cools down - when it remains slightly warm - gradually add the flour and stir until all the flour is mixed. Easy to do with a silicone spatula.<\/p>\n<\/div>\n<\/div>\n

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The dough is wrapped in cling film, wrapped and placed in the refrigerator for 5-6 hours.
\nRemove the dough from the refrigerator ~ 30 minutes before baking.<\/p>\n<\/div>\n<\/div>\n

Bake sponge cakes<\/div>\n
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Roll out the dough (I have already rolled it on the baking mat, ~ 2 mm thick) Place the desired stencil (in my case - a marked Christmas tree) and cut out the excess dough.<\/p>\n<\/div>\n<\/div>\n

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Bake at 180 degrees for ~ 9-10 minutes. <\/p>\n<\/div>\n<\/div>\n

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Repeat until all the biscuits have been baked. Squeezed cookies of different shapes - decorations.<\/p>\n<\/div>\n<\/div>\n

Preparation of the jam<\/div>\n
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Boil the cherries with sweetener, add cornstarch and boil again until the mass thickens. Put to cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Whipped cream with sweetener and vanilla.<\/p>\n<\/div>\n<\/div>\n

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Add "Philadelphia" cream cheese, "Ricotta" fresh cheese and "Caltais" curd cheese.<\/p>\n<\/div>\n<\/div>\n

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The cream is filled into a pastry bag and placed until the cake is put together.<\/p>\n<\/div>\n<\/div>\n

Face Cake<\/div>\n
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The first biscuit is placed on the base with the help of the pastry nozzle and pressed along the edges of the biscuit with small gaps in the middle of the cream.<\/p>\n<\/div>\n<\/div>\n

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Fill the chilled cherry jam in the empty spaces between the white cream.<\/p>\n<\/div>\n<\/div>\n

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Do the same with the second biscuit. Only the "rose" cream is squeezed on the third.<\/p>\n

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

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The third biscuit is decorated to your liking. I have chocolate, berries, meringue cookies.<\/p>\n

Ps Nutritional value is indicated without decors, with decors would be even lower because of the many berries<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":15492,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-15491","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\/15491","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=15491"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/15491\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/15492"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=15491"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=15491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}