{"id":17618,"date":"2022-07-21T17:20:52","date_gmt":"2022-07-21T14:20:52","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=17618"},"modified":"2022-07-21T17:27:58","modified_gmt":"2022-07-21T14:27:58","slug":"upenu-mellenu-kazenu-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/upenu-mellenu-kazenu-torte\/","title":{"rendered":"Currant Blueberry Blackberry Cake (No Bake)"},"content":{"rendered":"

And for now, it's probably my TOP cake, because it really turned out, well, very, very delicious! And most importantly, without baking!<\/h2>\n

Ingredients<\/h3>\n
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Components (diameter 18 cm)<\/div>\n
18<\/span> <\/span> Cookies "Ladies' fingers" (158 g)<\/span><\/div>\n
Ingredients for the Base<\/div>\n
200<\/span> g<\/span> Dried plums<\/span><\/div>\n
100<\/span> g<\/span> Nuts (I had cashews)<\/span><\/div>\n
Ingredients for Berry Puree<\/div>\n
500<\/span> g<\/span> Currants (I like them)<\/span><\/div>\n
100<\/span> g<\/span> Blueberries (large)<\/span><\/div>\n
50<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for the white cream mass<\/div>\n
400<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
250<\/span> g<\/span> Fresh cheese Ricotta Lago Maggiore (6%)<\/span><\/div>\n
200<\/span> g<\/span> Cream cheese Philadelphia light (11%)<\/span><\/div>\n
16<\/span> g<\/span> Vanilla sugar (dr.Quther)<\/span><\/div>\n
Sweetener<\/span><\/div>\n
20<\/span> g<\/span> Gelatin + 115 g of water<\/span><\/div>\n
Ingredients for blackberry jam<\/div>\n
150<\/span> g<\/span> Blackberries<\/span><\/div>\n
5<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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Mix 150 g of blackberries with 5 g of cornstarch and sweetener. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Prepared base - blend nuts with prunes. A sticky, moist mass is formed.<\/p>\n<\/div>\n<\/div>\n

Finished berry puree<\/div>\n
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Blackcurrants and blueberries are blended into a homogeneous mass.<\/p>\n<\/div>\n<\/div>\n

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Rub the blended berries through a sieve. There remains ~490 g puree.<\/p>\n<\/div>\n<\/div>\n

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Pour the mass into a saucepan, add sweetener and 50 g of cornstarch. Heat while stirring until the mass thickens and the first bubble appears. Remove to cool.<\/p>\n<\/div>\n<\/div>\n

Ready white cream mass<\/div>\n
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Put the culinary cottage cheese "Baltais", fresh cheese "Ricotta", cream cheese "Philadelphia light", vanilla sugar and sweetener into a container. Beat everything.<\/p>\n<\/div>\n<\/div>\n

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Prepare two dishes. Put 100 g of berry puree and 480 g of white cream in one bowl - mix, in the second bowl put the remaining berry puree (~ 390 g) and the remaining white cream (~ 370 g) and also mix.<\/p>\n<\/div>\n<\/div>\n

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Place 6 g of gelatin in one dish and cover with 35 g of cold water. Put 14 g of gelatin in the second dish and cover with 80 g of water. Gelatins are swollen.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Put the nut-plum mass on the base. The mass is leveled, compacted (I use a metal ring with a diameter of 18 cm).<\/p>\n<\/div>\n<\/div>\n

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A metal ring is placed around the base, inside which an acetate plate is placed.<\/p>\n<\/div>\n<\/div>\n

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Arrange the cookies vertically on the inside (to make it easier to place them vertically - trim the round ends a little) and press them to a sticky base.<\/p>\n

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

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Melt the largest portion of gelatin and mix it into the lighter cream. Mix the mass thoroughly and spread it on the base of the cake.<\/p>\n<\/div>\n<\/div>\n

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Spread the blackberry jam on top of the cream, smooth it out a little and mix it into the cream with the tip of a sharp knife - mixing both masses a little.<\/p>\n<\/div>\n<\/div>\n

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Melt the second bowl of gelatin and mix it into the dark cream. Mix and put a spoon on top of the blackberry jam layer. Equalizes. Leave to harden in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

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In the morning, decorate according to your wishes.
\nI pressed roses from the rest of the cream.<\/p>\n

\"Currant<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":17619,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-17618","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\/17618","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=17618"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/17618\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/17619"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=17618"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=17618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}