{"id":15672,"date":"2022-01-12T15:37:33","date_gmt":"2022-01-12T13:37:33","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=15672"},"modified":"2022-01-12T15:42:08","modified_gmt":"2022-01-12T13:42:08","slug":"apelsinu-torte-ar-piparkuku-garsu","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/apelsinu-torte-ar-piparkuku-garsu\/","title":{"rendered":"Gingerbread orange cake"},"content":{"rendered":"

Tangerines, oranges, gingerbread and something top notch is delicious.<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Biscuits (Diameter 15 cm)<\/div>\n
1<\/span> <\/span> Egg<\/span><\/div>\n
40<\/span> g<\/span> Egg white<\/span><\/div>\n
122<\/span> g<\/span> Banana <\/span><\/div>\n
80<\/span> g<\/span> Peanut flour<\/span><\/div>\n
70<\/span> g<\/span> Dates<\/span><\/div>\n
50<\/span> g<\/span> Kefir (9%)<\/span><\/div>\n
30<\/span> g<\/span> Oat bran (ground)<\/span><\/div>\n
3<\/span> teak<\/span> Gingerbread seasoning (may, of course, not put)<\/span><\/div>\n
1<\/span> teak<\/span> Soda<\/span><\/div>\n
Ingredients for Cream<\/div>\n
500<\/span> g<\/span> Ricotta fresh cheese (6% Lago Maggiore)<\/span><\/div>\n
400<\/span> g<\/span> Orange juice<\/span><\/div>\n
150<\/span> g<\/span> Water<\/span><\/div>\n
45<\/span> g<\/span> Gingerbread (chopped)<\/span><\/div>\n
30<\/span> g<\/span> Caramelized walnuts (I had already prepared them before - fried 40 g walnuts with 20 g sugar)<\/span><\/div>\n
10<\/span> g<\/span> Orange sugar (or orange essence)<\/span><\/div>\n
15<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
25<\/span> g<\/span> Gelatin<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Decor<\/div>\n
40<\/span> g<\/span> Dark chocolate without sugar<\/span><\/div>\n
50<\/span> g<\/span> Milk 2%<\/span><\/div>\n
170<\/span> g<\/span> Oranges (3 g zeatin + 24 g water)<\/span><\/div>\n
24<\/span> g<\/span> Water<\/span><\/div>\n
3<\/span> g<\/span> Gelatin<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Bake sponge cakes<\/div>\n
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Sprinkle 70 g of dates with water and leave for 30 minutes.<\/p>\n<\/div>\n<\/div>\n

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Mix all the dry ingredients in a separate bowl - peanut flour, ground oat bran, gingerbread seasoning, soda.<\/p>\n<\/div>\n<\/div>\n

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Drain the water and blend with egg, egg white, banana, kefir.<\/p>\n<\/div>\n<\/div>\n

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Add the dry ingredients and mix. The dough is poured into two forms.<\/p>\n<\/div>\n<\/div>\n

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Put both forms in the oven at 170 degrees and bake for 30-35 minutes.<\/p>\n<\/div>\n<\/div>\n

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The finished biscuits are removed and cooled.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Squeeze the juice from the oranges and boil it together with the orange sugar. Cool.<\/p>\n<\/div>\n<\/div>\n

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Blend orange juice with ricotta. Add chopped gingerbread and caramelized walnuts.<\/p>\n<\/div>\n<\/div>\n

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Gelatin aplej with cold water and swell. Add the orange-Ricotta mass, stir and refrigerate to solidify.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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The shape of the finished cake is made: a metal pastry ring is pulled out ~ 17 cm so that a gap 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 orange-gingerbread cream on top. Put the form in the refrigerator for about 15 minutes to allow the cream to set a little more.<\/p>\n

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

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Remove from the refrigerator and place in the form of a second biscuit. Pour over the remaining cream mass 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 melt the dark chocolate with milk and the orange slices smeared with gelatin on top.<\/p>\n

\"Gingerbread<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":15673,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-15672","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\/15672","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=15672"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/15672\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/15673"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=15672"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=15672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}