{"id":18027,"date":"2022-08-31T19:05:58","date_gmt":"2022-08-31T16:05:58","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=18027"},"modified":"2022-08-31T21:20:39","modified_gmt":"2022-08-31T18:20:39","slug":"sokolades-torte-ar-karamelu-kremu-un-salo-karameli","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/sokolades-torte-ar-karamelu-kremu-un-salo-karameli\/","title":{"rendered":"Chocolate cake with caramel cream and salted caramel"},"content":{"rendered":"

Thought out for a long time, this delicacy has finally been created! I like everything related to caramel, and there is quite a lot of it here. <\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge cake (form 18 cm) <\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
220<\/span> g<\/span> Banana<\/span><\/div>\n
140<\/span> g<\/span> Dates<\/span><\/div>\n
140<\/span> g<\/span> Natural yogurt<\/span><\/div>\n
140<\/span> g<\/span> Whole wheat flour<\/span><\/div>\n
25<\/span> g<\/span> Cocoa<\/span><\/div>\n
1<\/span> teak<\/span> Soda<\/span><\/div>\n
Ingredients for caramel cream<\/div>\n
410<\/span> g<\/span> Milk 2%<\/span><\/div>\n
200<\/span> g<\/span> Skimmed milk powder 1%<\/span><\/div>\n
30<\/span> g<\/span> Starch<\/span><\/div>\n
600<\/span> g<\/span> Cream cheese \u201cPhiladelphia light\u201d<\/span><\/div>\n
200<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for the salted caramel filling (for the bottom and top layers)<\/div>\n
60<\/span> g<\/span> Roasted hazelnuts<\/span><\/div>\n
240<\/span> g<\/span> Salted caramel (recipe here: https:\/\/dietsabc.com\/recipes\/sala-karamele-bez-cukura\/)<\/span><\/div>\n
Ingredients for the chocolate filling (for the middle layer)<\/div>\n
50<\/span> g<\/span> Milk 2%<\/span><\/div>\n
30<\/span> g<\/span> Cocoa<\/span><\/div>\n
25<\/span> g<\/span> Whey protein<\/span><\/div>\n
20<\/span> g<\/span> Erythritol<\/span><\/div>\n
8<\/span> g<\/span> Flaxseed<\/span><\/div>\n
Ingredients for Caramel Glaze<\/div>\n
150<\/span> g<\/span> Milk powder 1%<\/span><\/div>\n
8<\/span> g<\/span> Gelatin<\/span><\/div>\n
80<\/span> g<\/span> Water<\/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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Pour water over the dates and leave for 30 minutes. Drain the water.<\/p>\n<\/div>\n<\/div>\n

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Blend eggs with banana, yogurt, and cocoa.<\/p>\n<\/div>\n<\/div>\n

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Add the soaked dates and blend everything thoroughly again.<\/p>\n<\/div>\n<\/div>\n

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Add flour mixed with soda. Mix everything and bake in 2 forms at 175 degrees for ~25-30 minutes.<\/p>\n<\/div>\n<\/div>\n

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Wrap the baked sponge cakes in cling film and put them in the refrigerator. Best for the night.<\/p>\n<\/div>\n<\/div>\n

Making caramel cream<\/div>\n
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Fry the dry milk in a pan until it turns brown. Grind it into powder in a coffee grinder or food processor.<\/p>\n<\/div>\n<\/div>\n

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Pour the milk into a saucepan, add the fried, ground milk and sweetener and boil. Cover it with cling film so that the film comes into contact with the mass, and cool it.<\/p>\n<\/div>\n<\/div>\n

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Add cream cheese \"Philadelphia Light\" to the cooled mass. Mix into a homogeneous cream. Leave to cool in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

Prepare hazelnuts<\/div>\n
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Roast the hazelnuts in a frying pan, then peel the nuts by rubbing them between your palms. Then chop the nuts.<\/p>\n<\/div>\n<\/div>\n

Preparing the chocolate filling<\/div>\n
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Mix all the given ingredients.<\/p>\n<\/div>\n<\/div>\n

For soaking sponge cakes<\/div>\n
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120 g milk + sweetener (30 g for each sponge cake)<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Place the first biscuit on the base, wrap a metal pastry ring around it, and place an acetate sheet inside. Soak the biscuit with 30 g of sweetened milk.<\/p>\n<\/div>\n<\/div>\n

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Using a pastry bag, squeeze ~260-270 g of cream onto the biscuit along the edge. Put 100 g of salted caramel and 30 g of chopped nuts in the middle.<\/p>\n

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

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Put another biscuit on top, soak it with sweetened milk and spread cream along the edges, and 100 g of chocolate filling in the middle.<\/p>\n<\/div>\n<\/div>\n

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Put the third biscuit on top, soak it with sweetened milk - squeeze ~260-270 g of cream along the edge with the help of a pastry bag. Put 100 g of salted caramel and 30 g of chopped nuts in the middle.<\/p>\n<\/div>\n<\/div>\n

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Put the fourth sponge cake on top, soak it with sweetened milk, smear it with cream top, smooth it out, cover it with cling film, and put the cake in the refrigerator overnight.<\/p>\n<\/div>\n<\/div>\n

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In the morning, take out the cake, remove the pastry ring and the acetate sheet.<\/p>\n<\/div>\n<\/div>\n

Prepare caramel glaze<\/div>\n
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Pour 8 g of gelatin with cold water (80 g).<\/p>\n<\/div>\n<\/div>\n

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Roast 50 g of dry milk, grind into powder.<\/p>\n<\/div>\n<\/div>\n

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Add roasted dry milk to 100 g of milk and stir.<\/p>\n<\/div>\n<\/div>\n

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Add the swollen gelatin and mix. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Pour cooled glaze (~28-30 degrees) into a pastry bag, cut off the tip and decorate the cake with the effect of \"overflow\" chocolate (the cake must be cold!).<\/p>\n<\/div>\n<\/div>\n

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Squeeze caramel cream roses on top, and decorate to your liking.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":18028,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-18027","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\/18027","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=18027"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/18027\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/18028"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=18027"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=18027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}