{"id":16957,"date":"2022-05-05T15:25:17","date_gmt":"2022-05-05T12:25:17","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=16957"},"modified":"2022-05-05T17:17:56","modified_gmt":"2022-05-05T14:17:56","slug":"sokolades-karamelu-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/sokolades-karamelu-torte\/","title":{"rendered":"Chocolate caramel cake"},"content":{"rendered":"

I love creating healthy treats. And it seems to get along well. - :)<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Biscuits (shape 14 cm)<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
350<\/span> g<\/span> Pumpkin<\/span><\/div>\n
30<\/span> g<\/span> Cocoa<\/span><\/div>\n
30<\/span> g<\/span> Peanut flour<\/span><\/div>\n
30<\/span> g<\/span> Corn flour<\/span><\/div>\n
10<\/span> g<\/span> Malted linseed<\/span><\/div>\n
50<\/span> g<\/span> The sweetener erythritol<\/span><\/div>\n
6<\/span> g<\/span> Baking powder<\/span><\/div>\n
Vanillin<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for caramel cream<\/div>\n
400<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
230<\/span> g<\/span> Milk 2%<\/span><\/div>\n
100<\/span> g<\/span> Milk powder 1%<\/span><\/div>\n
Ingredients for Chocolate Filling<\/div>\n
90<\/span> g<\/span> Milk 2%<\/span><\/div>\n
35<\/span> g<\/span> Whey protein <\/span><\/div>\n
30<\/span> g<\/span> Erythritol<\/span><\/div>\n
20<\/span> g<\/span> Cocoa<\/span><\/div>\n
13<\/span> g<\/span> Malted linseed<\/span><\/div>\n
Ingredients for the sponge cake soaking <\/div>\n
80<\/span> g<\/span> Date syrup + water<\/span><\/div>\n
Ingredients for Chocolate Glaze<\/div>\n
50<\/span> g<\/span> Milk 2%<\/span><\/div>\n
30<\/span> g<\/span> Water<\/span><\/div>\n
10<\/span> g<\/span> Cocoa<\/span><\/div>\n
3<\/span> g<\/span> Gelatin<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Cooking sponge cakes<\/div>\n
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First, stew the pumpkin - on the stove, bake it in the oven, or cut it into pieces and put it in the microwave for ~6-10 minutes. Blend into a homogeneous puree and leave to cool.<\/p>\n<\/div>\n<\/div>\n

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

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Eggs are beaten with vanilla, a pinch of salt, and erythritol. Lather for ~3 minutes until the volume has increased significantly. Add the cooled pumpkin puree - and again a little whipped.<\/p>\n<\/div>\n<\/div>\n

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Gently fold dry ingredients into egg and pumpkin mixture in two batches. Mix the dough and pour it into the dough mold. I had two silicone molds with a diameter of 14 cm. Put in the oven at a temperature of 175 degrees and bake ~ 30-35 minutes. The biscuit is ready when you insert a wooden stick into it and the dough does not stick to it.<\/p>\n<\/div>\n<\/div>\n

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Cool the sponge cake and cut each in half.<\/p>\n<\/div>\n<\/div>\n

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

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Pour milk into a saucepan, add fried, grated milk powder, sweetener, and cook. Cover it with cling film so that the film is in contact with the mass and cool.<\/p>\n<\/div>\n<\/div>\n

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Add culinary curd to the cooled mass. Mix in a homogeneous cream. Put in the refrigerator to cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of chocolate mass <\/div>\n
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Mix all the given ingredients.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Place the first biscuit on the base, wrap the acetate plate around it and fasten it with paper clips. The biscuit is soaked in 20 g of sweetened water.<\/p>\n<\/div>\n<\/div>\n

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Squeeze ~ 150 g of cream onto the sponge cake along the edge with a pastry bag. Put 50 g of chocolate mass in the middle.<\/p>\n<\/div>\n<\/div>\n

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Repeat with the second and third sponge cakes.<\/p>\n<\/div>\n<\/div>\n

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The fourth sponge cake, soaked in syrup water and put on top of the cream, smooth - put a cling film and put the cake overnight in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Preparation of chocolate glaze<\/div>\n
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Pour 3 g of gelatin with 30 g of cold water and set aside.<\/p>\n<\/div>\n<\/div>\n

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Pour the milk into a small saucepan, add the cocoa, sweetener and bring to a boil while stirring.<\/p>\n<\/div>\n<\/div>\n

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Add the swollen gelatin and stir. <\/p>\n<\/div>\n<\/div>\n

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Pour the glaze into a pastry bag, place it in a deep glass and allow it to cool to 26-30 degrees.<\/p>\n<\/div>\n<\/div>\n

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Remove the cake from the refrigerator, remove the acetate plate.<\/p>\n<\/div>\n<\/div>\n

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Cut the end of the pastry bag and pour the cake with chocolate glaze.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":16958,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-16957","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\/16957","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=16957"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/16957\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/16958"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=16957"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=16957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}