{"id":15766,"date":"2022-01-17T21:48:40","date_gmt":"2022-01-17T19:48:40","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=15766"},"modified":"2022-01-17T21:52:01","modified_gmt":"2022-01-17T19:52:01","slug":"medus-torte-ar-dzervenem-un-iebiezinata-piena-kremu","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/medus-torte-ar-dzervenem-un-iebiezinata-piena-kremu\/","title":{"rendered":"Honey cake with cranberries and condensed milk cream"},"content":{"rendered":"

Fantastic delicacy! Gingerbread honey, cranberries! Something, well, very tasty!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge cakes (diameter 16 cm)<\/div>\n
280<\/span> g<\/span> Flour (50\/50 p \/ g wheat and p \/ g rye flour)<\/span><\/div>\n
105<\/span> g<\/span> Honey<\/span><\/div>\n
105<\/span> g<\/span> Butter<\/span><\/div>\n
55<\/span> g<\/span> Sugar<\/span><\/div>\n
50<\/span> g<\/span> Erythritol<\/span><\/div>\n
40<\/span> g<\/span> Milk<\/span><\/div>\n
20<\/span> g<\/span> Gingerbread seasoning<\/span><\/div>\n
3<\/span> g<\/span> Soda<\/span><\/div>\n
Ingredients for condensed milk cream<\/div>\n
400<\/span> g<\/span> Cream cheese \u201cPhiladelphia light\u201d<\/span><\/div>\n
400<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
300<\/span> g<\/span> Milk 2%<\/span><\/div>\n
200<\/span> g<\/span> Skimmed milk powder 1%<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Cranberry Jam<\/div>\n
345<\/span> g<\/span> Cranberry<\/span><\/div>\n
180<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
100<\/span> g<\/span> Milk + sweetener (boil)<\/span><\/div>\n
Ingredients for Icing<\/div>\n
200<\/span> g<\/span> Milk 2%<\/span><\/div>\n
25<\/span> g<\/span> Skimmed milk powder 1%<\/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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Preparation of sponge cakes<\/div>\n
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Prepare the dough for biscuits the day before and place it in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

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Mix dry ingredients: flour, sugar, sweetener, gingerbread seasoning, and soda.<\/p>\n<\/div>\n<\/div>\n

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Put butter, honey, sugar, erythritol in a pot and heat it up - as soon as the mixture starts to bubble, remove the pot and wait for the bubble to "settle down"<\/p>\n<\/div>\n<\/div>\n

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Add dry ingredients, stir. Add cold milk, stir, place the dough in cling film and refrigerate for at least 10 hours. Remove it from the refrigerator 30 minutes before baking.<\/p>\n<\/div>\n<\/div>\n

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Preheat the oven to 180 \u00b0C degrees. Roll out the dough into a thin layer (~ 2-3 mm) and cut out a circle of the appropriate diameter (I had a metal pastry ring).<\/p>\n<\/div>\n<\/div>\n

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Prick it with a fork, put it in the oven and bake for ~ 10 minutes.<\/p>\n<\/div>\n<\/div>\n

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Repeat 5 more times until all 6 sponge cakes are baked.<\/p>\n<\/div>\n<\/div>\n

Preparation of Cranberry Jam<\/div>\n
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Cook cranberries with sweetener and whisk with a blender, cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of condensed milk cream<\/div>\n
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Fry the powdered milk in a frying pan until it turns brown. Grind it into powder in a coffee grinder.<\/p>\n<\/div>\n<\/div>\n

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Pour 200 g of milk into a saucepan, add 150 g of fried powdered milk, and sweetener and cook. Cool, covered with cling film.<\/p>\n<\/div>\n<\/div>\n

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Add the culinary curd, cream cheese \"Philadelphia light\" to the cooled mass. Mix. (300-350 g immediately put in the refrigerator for smearing the edges and surface of the cake in the morning).<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Place the first sponge cake on the base, and place around it a metal pastry ring with an acetate plate inside. Soak the sponge cake with 15 g of sweetened milk.<\/p>\n<\/div>\n<\/div>\n

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Put condensed milk cream on a sponge cake (~ 180 g for each of the five layers), smooth and cover it with cranberry jam (~ 150 g for every second layer), and flatten.<\/p>\n<\/div>\n<\/div>\n

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Place on top a second sponge cake soaked in milk. Put ~ 180 g of cream on top. Cranberry jam is not placed in this layer.<\/p>\n<\/div>\n<\/div>\n

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Repeat with all the sponge cakes, but apply the cranberry jam on the first, third and fifth.<\/p>\n<\/div>\n<\/div>\n

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Putt the sixth sponge cake on top and soak it with milk. Apply cling film and refrigerate overnight to allow the sponge cakes to soak.<\/p>\n<\/div>\n<\/div>\n

On the second day prepare the glaze and decorate<\/div>\n
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Add 8 g of gelatin to 50 g of milk and leave to swell.<\/p>\n<\/div>\n<\/div>\n

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Pour the remaining 150 g of milk into another saucepan and add 25 g of powdered milk, mix so that the milk is slightly \"soaked\".<\/p>\n<\/div>\n<\/div>\n

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Add 25 g of cocoa, sweetener, and vanilla and heat, stirring until slightly thickened.<\/p>\n<\/div>\n<\/div>\n

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Mix the swollen gelatin into the cocoa mass and stir until it dissolves and the cocoa glaze becomes homogeneous. Set aside to cool by applying a cling film so that it comes into contact with the warm mass (this will not form the film when the glaze cools down). Wait until it cools down to ~32 -33 degrees.<\/p>\n<\/div>\n<\/div>\n

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When the glaze cools down, pour the icing over the cold cake and decorate it to your liking. I decorated it with cranberries and small gingerbread cookies (baked from the same dough from which I baked sponge cakes)<\/p>\n

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