{"id":18912,"date":"2022-11-17T16:16:01","date_gmt":"2022-11-17T14:16:01","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=18912"},"modified":"2022-11-17T18:12:52","modified_gmt":"2022-11-17T16:12:52","slug":"torte-ar-aboliem-salo-karameli-un-riekstiem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-ar-aboliem-salo-karameli-un-riekstiem\/","title":{"rendered":"Tart with apples, salted caramel and nuts"},"content":{"rendered":"

I still love anything to do with caramel and it turned out to be a delicious cake. This time in honor of a cool little 2-year-old child.<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for sponge cake (diameter of form 16-17 cm)<\/div>\n
4<\/span> <\/span> Eggs<\/span><\/div>\n
200<\/span> g<\/span> Natural yogurt (I use Skyr)<\/span><\/div>\n
200<\/span> g<\/span> Water<\/span><\/div>\n
140<\/span> g<\/span> Flour (I have 70 g of whole grain flour and 70 g of high-grade wheat flour)<\/span><\/div>\n
60<\/span> g<\/span> Cocoa (defatted 11%)<\/span><\/div>\n
40<\/span> g<\/span> Erythritol<\/span><\/div>\n
1<\/span> teak<\/span> Soda (or baking powder)<\/span><\/div>\n
Some intense sweetener<\/span><\/div>\n
Vanilla<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for caramel cream<\/div>\n
400<\/span> g<\/span> Milk 2%<\/span><\/div>\n
400<\/span> g<\/span> Cream cheese \u201cPhiladelphia light\u201d<\/span><\/div>\n
200<\/span> g<\/span> Skimmed milk powder 1%<\/span><\/div>\n
30<\/span> g<\/span> Starch<\/span><\/div>\n
1<\/span> teak<\/span> Vanilla sugar<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for apple jam<\/div>\n
360<\/span> g<\/span> Apples<\/span><\/div>\n
75<\/span> g<\/span> Water<\/span><\/div>\n
6<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener as needed<\/span><\/div>\n
Ingredients for Salted Caramel<\/div>\n
Recipe here: https:\/\/dietsabc.com\/recipes\/sala-karamele-ar-pienu-un-miltiem\/<\/span><\/div>\n
Plus 30g of roasted peanuts<\/span><\/div>\n
Ingredients for Caramel Glaze<\/div>\n
75<\/span> g<\/span> Milk 2%<\/span><\/div>\n
40<\/span> g<\/span> Skimmed milk powder 1%<\/span><\/div>\n
60<\/span> g<\/span> Water<\/span><\/div>\n
6<\/span> g<\/span> Gelatin<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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Making sponge cake.
\n4 ol\u0101m atdala olu baltumus. Sajauc visas saus\u0101s sast\u0101vda\u013cas – miltus, kakao, cepamo pulveri un izsij\u0101 t\u0101s caur sietu.<\/p>\n<\/div>\n<\/div>\n

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Add yogurt, water, and sweeteners to the egg yolks and whipped with a pastry brush.<\/p>\n<\/div>\n<\/div>\n

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Add the dry ingredients to the beaten yolk mass, sifting them again through a sieve (so the biscuit will be airier).<\/p>\n<\/div>\n<\/div>\n

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Add a pinch of salt to the egg whites and beat them into stiff foam (But be careful! Do not overdo it - do not beat too stiff - then it will be difficult to mix them into the dough).<\/p>\n<\/div>\n<\/div>\n

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Gradually add the egg whites to the rest of the whipped mass in three steps, mixing them thoroughly with a spatula and stirring in one direction (so that the mass remains \"puffy\").<\/p>\n<\/div>\n<\/div>\n

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Pour the dough into the mold and bake at a temperature of 170 degrees for ~40-50 minutes. Check the readiness with a dry wooden stick. Remove from the oven and cool. The sponge cake is quite moist.<\/p>\n<\/div>\n<\/div>\n

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Preparation of caramel cream.
\nFry 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 milk into a saucepan, add fried and ground milk powder, cornstarch, and sweetener, and boil.
\nCover the finished cream with cling film so that the film comes into contact with the mass, and cool.<\/p>\n<\/div>\n<\/div>\n

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Add cream cheese \"Philadelphia light\" to the cooled mass and mix into a homogeneous cream.
\nLeave to cool in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

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Preparation of apple jam.
\nPeel and cut the apples into small cubes.
\nPut in a saucepan, add 75 g of water, and sweetener (if necessary) and cook over medium heat until soft. Add corn starch 6 g, stir, boil, and leave to cool.<\/p>\n<\/div>\n<\/div>\n

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Preparation of salted caramel.
\nAccording to the recipe: https:\/\/dietsabc.com\/recipes\/sala-karamele-ar-pienu-un-miltiem\/<\/p>\n<\/div>\n<\/div>\n

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Assemble the cake.
\nRemove the biscuit from the refrigerator, cut off the round top (cap) of the biscuit and cut it into 3 equal biscuits. <\/p>\n<\/div>\n<\/div>\n

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Place the first sponge cake on the base, wrap a metal pastry ring around it, and place an acetate sheet inside.<\/p>\n<\/div>\n<\/div>\n

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Using a pastry bag along the edge, squeeze ~ 250 g of cream onto a sponge cake. Put 120 g of salted caramel in the middle, press 15 g of peanuts into it, and put 130 g of apple jam on top. <\/p>\n

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

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Place the second sponge cake on top and repeat the above steps.<\/p>\n<\/div>\n<\/div>\n

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Put the third sponge cake and ~ 250 g of cream on top and smooth it out. Cover the mold with cling film and put the cake in the refrigerator overnight.<\/p>\n<\/div>\n<\/div>\n

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In the morning, prepare the caramel glaze.
\nPour 15.6 g of gelatin with cold water (60 g).<\/p>\n<\/div>\n<\/div>\n

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Fry 40 gr of dry milk and grind it into powder.<\/p>\n<\/div>\n<\/div>\n

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Add the fried and ground dry milk to the milk (75 g) and cook, stirring constantly with a pastry whisk.<\/p>\n<\/div>\n<\/div>\n

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

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Kad glaz\u016bra atdzisusi l\u012bdz ~26-30 gr\u0101diem – ielej to konditorejas maisi\u0146\u0101, nogrie\u017e tam gali\u0146u un dekor\u0113 torti ar \u201cnotec\u0113ju\u0161as\u201d \u0161okol\u0101des efektu (tortei j\u0101b\u016bt aukstai!).<\/p>\n<\/div>\n<\/div>\n

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Dekor\u0113 p\u0113c savas patikas – es dekor\u0113ju ar sasmalcin\u0101t\u0101m karamel\u0113m, Ferrero konfekt\u0157m un v\u0113l \u0161\u0101diem t\u0101diem gardumiem.<\/p>\n

\"Tart<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":18913,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-18912","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\/18912","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=18912"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/18912\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/18913"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=18912"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=18912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}