{"id":17711,"date":"2022-07-29T09:28:09","date_gmt":"2022-07-29T06:28:09","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=17711"},"modified":"2022-07-29T09:41:32","modified_gmt":"2022-07-29T06:41:32","slug":"persiku-avenu-kokosriekstu-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/persiku-avenu-kokosriekstu-torte\/","title":{"rendered":"Peach-raspberry coconut cake (with protein, without flour)"},"content":{"rendered":"

In summer, desserts with lots of fruits and berries are in demand. Delicious cake with a mild taste of peach, raspberry, and coconut.<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Spnge cake (diameter 18 cm)<\/div>\n
180<\/span> g<\/span> Egg white (~5 egg whites)<\/span><\/div>\n
60<\/span> g<\/span> Whey protein<\/span><\/div>\n
40<\/span> g<\/span> Coconut crumbs<\/span><\/div>\n
10<\/span> g<\/span> Corn starch<\/span><\/div>\n
10<\/span> g<\/span> Baking powder<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Cream<\/div>\n
1<\/span> l<\/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
½<\/span> teak<\/span> Turmeric (for color)<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
35<\/span> g<\/span> Gelatin<\/span><\/div>\n
150<\/span> g<\/span> Milk 2%<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
100<\/span> g<\/span> Milk + sweetener<\/span><\/div>\n
Ingredients for peach jam (340 g net)<\/div>\n
250<\/span> g<\/span> Peaches<\/span><\/div>\n
200<\/span> g<\/span> Water<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
In addition<\/div>\n
200<\/span> g<\/span> Fresh raspberries<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation of the sponge cake<\/div>\n
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Mix all the dry ingredients in a bowl.<\/p>\n<\/div>\n<\/div>\n

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Beat the egg whites into a stiff foam.<\/p>\n<\/div>\n<\/div>\n

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Into whipped egg whites in three steps\ngradually sift and gently stir in the dry ingredients.<\/p>\n<\/div>\n<\/div>\n

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Pour the dough into a mold and place in an oven preheated to 180 degrees (top-bottom, without convection) and baked for ~25 minutes. Cool the sponge cake. Cut off the \"cap\" and cut it in half.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Mix all the ingredients of the cream and put it on the stove. Stirring continuously, heat until the mass thickens. Cover with cling film so that it touches the surface of the cream, and leave to cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of the peach jam<\/div>\n
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Put peaches cut into pieces and water (~100 g) in a saucepan and cook until they remain soft.<\/p>\n<\/div>\n<\/div>\n

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Add cornstarch mixed with 50 grams of water. Heat while stirring until the peach mass thickens. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Before assembling the cake, swell the gelatin in cold milk and leave it to swell.
\nThen dissolve the gelatin in a hot water bath or in a microwave oven (with pulses: 20 seconds each) and add to the previously prepared cream from boiled milk. Mix everything and set it aside to cool down a little and start to thicken.<\/p>\n<\/div>\n<\/div>\n

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Roll out the metal pastry circles ~1 cm larger than the baked biscuit. Cover the bottom of the circle with foil (at least 2 layers), and fold the edges of the foil upwards. Secure with scotch tape.
\nPlace an acetate plate on the inside.<\/p>\n<\/div>\n<\/div>\n

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Put one biscuit on the base and soak it with 50 g of sweetened milk. Put peach jam on top of the biscuit. Equalizes.<\/p>\n<\/div>\n<\/div>\n

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Apply 1\/2 cream on top so that it also flows down the sides.<\/p>\n<\/div>\n<\/div>\n

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

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Cover the cake with cling film and put it in the fridge to stiffen.
\nDecorate as you like in the morning.<\/p>\n

\"Peach<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":17712,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-17711","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\/17711","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=17711"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/17711\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/17712"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=17711"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=17711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}