{"id":17105,"date":"2022-05-28T09:41:43","date_gmt":"2022-05-28T06:41:43","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=17105"},"modified":"2022-05-28T11:16:36","modified_gmt":"2022-05-28T08:16:36","slug":"karamelu-torte-bez-miltiem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/karamelu-torte-bez-miltiem\/","title":{"rendered":"Caramel cake (without flour)"},"content":{"rendered":"

This cake was made for no particular reason. Fantastically delicious and gentle.<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for a sponge cake (diameter 16 cm)<\/div>\n
5<\/span> <\/span> Eggs<\/span><\/div>\n
100<\/span> g<\/span> Ryazenka<\/span><\/div>\n
50<\/span> g<\/span> Oat bran<\/span><\/div>\n
50<\/span> g<\/span> Erythritol<\/span><\/div>\n
35<\/span> g<\/span> Fried powdered milk<\/span><\/div>\n
15<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
15<\/span> g<\/span> Corn starch<\/span><\/div>\n
8<\/span> g<\/span> Baking powder<\/span><\/div>\n
½<\/span> teak<\/span> Soda<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for Cream<\/div>\n
5<\/span> <\/span> Egg yolk<\/span><\/div>\n
460<\/span> g<\/span> Milk 2.5%<\/span><\/div>\n
65<\/span> g<\/span> Fried powdered milk<\/span><\/div>\n
30<\/span> g<\/span> Rice flour (or butter)<\/span><\/div>\n
30<\/span> g<\/span> Water<\/span><\/div>\n
5<\/span> g<\/span> Gelatin<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Vanillin<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Cooking sponge cakes<\/div>\n
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Separate the egg yolks from the whites.<\/p>\n<\/div>\n<\/div>\n

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Fry 105 g of dry milk in a pan.<\/p>\n<\/div>\n<\/div>\n

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Grind fried powdered milk, oat bran, and erythritol (I use a coffee grinder).<\/p>\n<\/div>\n<\/div>\n

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Add 100 g of Ryazhenka to the egg yolks, beat with a pastry brush and set aside.<\/p>\n<\/div>\n<\/div>\n

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Turn on the oven and preheat to 160 degrees.<\/p>\n<\/div>\n<\/div>\n

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In a bowl mix 35 g of fried and ground dry milk, oat bran, soda, and vanilla sugar.<\/p>\n<\/div>\n<\/div>\n

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In a separate large bowl, whisk the egg whites with the erythritol.<\/p>\n<\/div>\n<\/div>\n

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Now act quickly - add egg yolks with ryazhenka to the dry ingredients.
\nMix and add to the beaten egg whites in a couple of steps. Mix with a silicone pastry spatula - carefully and stirring to one side, so as not to "settle" the egg whites.<\/p>\n<\/div>\n<\/div>\n

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Divide the dough into two parts and put them in two pre-prepared baking molds with a diameter of 16 cm (I got 260 g each).
\nSmooth the dough and bake at 160 degrees for ~ 30-35 minutes. <\/p>\n<\/div>\n<\/div>\n

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When the sponge cakes are baked, remove them from the oven and cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Pour 5 g of gelatin with cold water (30 g) and allow to swell.<\/p>\n<\/div>\n<\/div>\n

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Separate the egg yolks from the 5 eggs. (Egg whites can be frozen or used, for example, to make 'hatchapuri' or omelettes).<\/p>\n<\/div>\n<\/div>\n

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Add 65 g of fried dried milk, sweetener, 460 g of milk, vanillin, and rice flour (not butter) to the egg yolks. Stir everything by heating, until the mass thickens a little (in no case allow the mass to boil - after all, remember that there are egg yolks in the mass).<\/p>\n<\/div>\n<\/div>\n

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Add swollen gelatin (and butter if you do not use rice flour) to the cream mass. Stir in the swollen gelatin in the cream and let the cream cool until it thickens.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Carefully cut off the top of both sponge cakes. Cut the sponge cakes in half. And put one part on the base on which the cake will be made. <\/p>\n<\/div>\n<\/div>\n

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Wrap a metal pastry ring around the sponge cake and place an acetate plate inside it.<\/p>\n<\/div>\n<\/div>\n

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Put 2-3 tablespoons of cream on the sponge cake, smooth.
\nLayout the next sponge cake, on which again put 2-3 tablespoons of cream, smooth.
\nRepeat with the other sponge cakes. Apply the last layer of cream.<\/p>\n<\/div>\n<\/div>\n

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Cover the cake with cling film and place it in the refrigerator. I leave it there overnight.<\/p>\n<\/div>\n<\/div>\n

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Set the cut tops of the sponge cakes aside to dry. Then grind.<\/p>\n<\/div>\n<\/div>\n

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In the morning, remove the cake from the refrigerator and cover the sides and surface of the cake with crumbs.<\/p>\n

\"Caramel<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":17106,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-17105","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\/17105","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=17105"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/17105\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/17106"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=17105"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=17105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}