{"id":18347,"date":"2022-09-30T13:19:29","date_gmt":"2022-09-30T10:19:29","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=18347"},"modified":"2022-09-30T14:13:51","modified_gmt":"2022-09-30T11:13:51","slug":"sokolades-torte-ar-kirsiem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/sokolades-torte-ar-kirsiem\/","title":{"rendered":"Chocolate cake with cherries, boiled cream and caramelized walnuts"},"content":{"rendered":"

A new taste, and it's also the heaviest cake I've ever made - 6 kg! But that doesn't mean it's any less delicious!<\/h2>\n

Ingredients<\/h3>\n
\n
Ingredients for Sponge cake(diameter 26 cm)<\/div>\n
8<\/span> <\/span> Eggs (460 g)<\/span><\/div>\n
600<\/span> g<\/span> Flour (150 g rice flour + 60 g corn flour + 3 80 g whole wheat flour)<\/span><\/div>\n
530<\/span> g<\/span> Water<\/span><\/div>\n
400<\/span> g<\/span> Cream cheese Philadelphia light<\/span><\/div>\n
300<\/span> g<\/span> Kefir (2%)<\/span><\/div>\n
270<\/span> g<\/span> Chocolate without sugar<\/span><\/div>\n
150<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
100<\/span> <\/span> Erythritol (ground into powder)<\/span><\/div>\n
45<\/span> g<\/span> Extra virgin olive oil<\/span><\/div>\n
45<\/span> g<\/span> Cocoa<\/span><\/div>\n
20<\/span> g<\/span> Baking powder<\/span><\/div>\n
10<\/span> g<\/span> Soda<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for the cream in the cake filling<\/div>\n
1000<\/span> g<\/span> Fresh cheese "Ricotta Lago Maggiore" (6%)<\/span><\/div>\n
400<\/span> g<\/span> Cream cheese Philadelphia light<\/span><\/div>\n
400<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Cherry Jam<\/div>\n
700<\/span> g<\/span> Cherries (frozen)<\/span><\/div>\n
90<\/span> g<\/span> Water<\/span><\/div>\n
30<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for pastry cream<\/div>\n
2<\/span> <\/span> Egg yolk<\/span><\/div>\n
400<\/span> g<\/span> Milk (2%)<\/span><\/div>\n
30<\/span> g<\/span> Corn starch<\/span><\/div>\n
Chopped walnuts (50 g) fried in maple syrup (12 g)<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
220<\/span> g<\/span> Milk (2%)<\/span><\/div>\n
1<\/span> teak<\/span> Instant coffee (7 g)<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for the white chocolate cream for the sides of the cake, the top, and decorative roses<\/div>\n
400<\/span> g<\/span> Cream cheese Philadelphia light<\/span><\/div>\n
250<\/span> g<\/span> Ricotta fresh cheese (6%)<\/span><\/div>\n
250<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
100<\/span> g<\/span> White chocolate<\/span><\/div>\n
Vanilla<\/span><\/div>\n
Sweetener as needed<\/span><\/div>\n
I also added blackcurrant jam to the cream for color, but it is optional<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
\n
Bake biscuits (products should be at room temperature) <\/div>\n
\n
\n

Separate egg whites from egg yolks<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add olive oil, cream cheese, kefir, cooking curd, sweetener, erythritol,l water to egg yolks and whisk. Add melted chocolate.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the mixed and sifted dry ingredients. Mix well. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Beat the egg whites and gradually add to the mass.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour the dough into the molds and put it in the oven at a temperature of ~ 175 degrees and bake until ready (readiness is checked with a stick - sticking it into the dough, taking it out should be dry).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cool the sponge cakes, wrap them in cling film, and put them in the fridge.<\/p>\n<\/div>\n<\/div>\n

Prepare the cream for cake filling<\/div>\n
\n
\n

Mix all the ingredients thoroughly (without using a blender!).<\/p>\n<\/div>\n<\/div>\n

Preparation of cherry jam<\/div>\n
\n
\n

Put all the ingredients in a saucepan and heat while stirring until the mass "bubbles" and thickens. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

For soaking sponge cakes<\/div>\n
\n
\n

Boil water, add instant coffee and sweetener. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Prepare the cream for the sides of the cake<\/div>\n
\n
\n

Products should be at room temperature! Mix Philadephia cream cheese with fresh Ricotta cheese and culinary curd \"Baltais\". Add melted white chocolate, vanilla, and, if necessary, sweetener.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
\n
\n

Cut both sponge cakes in half lengthwise so that you get 4 sponge rounds.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put the first biscuit on the base. Thoroughly soak it with sweet coffee, put 1\/2 cherry jam in the center, and apply white cream around it. Wrap the cake with an acetate plate and a metal pastry ring.<\/p>\n

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

\n
\n

Put another biscuit on top. Soak it with coffee, put all the boiled cream in the middle, and white cream around it. Sprinkle caramelized walnuts on top.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put the third biscuit on top, soak it with coffee, put the remaining jam in the middle, and white cream around it.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put the fourth biscuit on top, soak it with coffee, and apply the remaining cream. Cover with cling film and put in the fridge overnight to let the biscuits soak. <\/p>\n<\/div>\n<\/div>\n

\n
\n

In the morning: spread the sides and surface with white chocolate cream, and decorate to your liking.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":18348,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-18347","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\/18347","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=18347"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/18347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/18348"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=18347"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=18347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}