{"id":17020,"date":"2022-05-13T13:01:27","date_gmt":"2022-05-13T10:01:27","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=17020"},"modified":"2022-05-13T15:00:42","modified_gmt":"2022-05-13T12:00:42","slug":"kokosa-avenu-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/kokosa-avenu-torte\/","title":{"rendered":"Coconut - raspberry cake"},"content":{"rendered":"

My next, I am not ashamed to say, \"masterpiece\"! And I can put this cake on my TOP of the most delicious list.<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge Cake <\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
50<\/span> g<\/span> Flour (I use corn flour)<\/span><\/div>\n
100<\/span> g<\/span> Erythritol (grind in powder)<\/span><\/div>\n
35<\/span> g<\/span> Coconut crumbs<\/span><\/div>\n
25<\/span> g<\/span> Corn starch<\/span><\/div>\n
3<\/span> g<\/span> Baking powder<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
100<\/span> g<\/span> Milk + sweetener<\/span><\/div>\n
Ingredients for Cream<\/div>\n
1150<\/span> ml<\/span> Milk 2%<\/span><\/div>\n
60<\/span> g<\/span> Corn starch<\/span><\/div>\n
60<\/span> g<\/span> Coconut crumbs<\/span><\/div>\n
60<\/span> g<\/span> Milk powder 1%<\/span><\/div>\n
25<\/span> g<\/span> Gelatin<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for Raspberry Jam<\/div>\n
170<\/span> g<\/span> Raspberries (I had frozen)<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
50<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation of sponge cake<\/div>\n
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Separate the egg whites and add 50 g of ground erythritol. Another 50 g of erythritol add to the egg yolks.<\/p>\n<\/div>\n<\/div>\n

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Add a pinch of salt to the egg whites and whisk with the erythritol in a stiff foam.
\nEgg yolks are separately whipped with erythritol.<\/p>\n<\/div>\n<\/div>\n

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To the egg yolks add coconut crumbs - stir.<\/p>\n<\/div>\n<\/div>\n

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Mix the rest of the dry ingredients - flour, cornstarch, baking powder - in one container.<\/p>\n<\/div>\n<\/div>\n

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Add 1\/3 of the beaten egg whites to the egg yolks with coconut chips and gently mix them into the mass (stirring in one direction)!<\/p>\n<\/div>\n<\/div>\n

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Then add 1\/3 of the mixed dry ingredients and mix gently with a spatula.<\/p>\n<\/div>\n<\/div>\n

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Repeat the steps - add the other third of the beaten egg white and mix carefully.<\/p>\n<\/div>\n<\/div>\n

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Add a second third of the dry ingredient and stir.<\/p>\n<\/div>\n<\/div>\n

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And repeat the last step. The mass should not be stirred too actively and for too long so that the egg whites do not "settle".<\/p>\n<\/div>\n<\/div>\n

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Pour the dough into the baking form, place it in the oven, preheated to 170 degrees, and bake for ~ 25 minutes (without convection).<\/p>\n<\/div>\n<\/div>\n

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Cool the biscuit. Cut off the \"top\" and cut it in half.<\/p>\n<\/div>\n<\/div>\n

Preparation of cream<\/div>\n
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Mix all the cream ingredients and place on the stove. <\/p>\n<\/div>\n<\/div>\n

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Bring to the boil, stirring constantly. Set aside to cool - covering with cling film so that it contacts the surface of the cream.<\/p>\n<\/div>\n<\/div>\n

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Pour the gelatin with milk and let it swell.<\/p>\n<\/div>\n<\/div>\n

Preparation of raspberry jam<\/div>\n
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Put the berries in a saucepan and add the starch mixed with 50 g of water.<\/p>\n<\/div>\n<\/div>\n

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Bring to the boil while stirring. Put to cool.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Before assembling the cake, dissolve the swollen gelatin in a hot water bath or microwave (with 20-second pulses) and add it to the cream. Blend all.<\/p>\n<\/div>\n<\/div>\n

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Place one of the sponge cakes on the base and soak up with 50 g of sweetened milk. Surround it with a metal pastry ring - about 1 cm larger in diameter than a sponge cake. Place the acetate plate on the inside. From the outside, I fasten all this construction with foil (so that the cream does not flow out).<\/p>\n

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

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Put raspberry jam on the first sponge cake, smooth, and apply 1\/2 of the cream on top to drain the edges.<\/p>\n<\/div>\n<\/div>\n

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Put a second biscuit on top, soak in milk and apply a little cream. Press fresh raspberries (100 g) into the cream and cover with the remaining cream.<\/p>\n<\/div>\n<\/div>\n

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Cover the cake with cling film and put it in the fridge to stiffen.<\/p>\n<\/div>\n<\/div>\n

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The following day decorates to your liking.<\/p>\n

\"Coconut<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":17021,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-17020","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\/17020","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=17020"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/17020\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/17021"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=17020"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=17020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}