{"id":19262,"date":"2022-12-08T13:02:54","date_gmt":"2022-12-08T11:02:54","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=19262"},"modified":"2022-12-08T14:13:58","modified_gmt":"2022-12-08T12:13:58","slug":"sokolades-karamelu-torte-ar-valriekstiem-un-zavetam-plumem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/sokolades-karamelu-torte-ar-valriekstiem-un-zavetam-plumem\/","title":{"rendered":"Chocolate - caramel cake with walnuts and prunes"},"content":{"rendered":"

When a fantastic, cool, wonderful person comes to visit, who has taken a certain place in your heart, I want to make a celebration out of it!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge cakes (diameter 16 cm)<\/div>\n
5<\/span> <\/span> Eggs (total 273 g)<\/span><\/div>\n
595<\/span> g<\/span> Fresh pumpkin (peeled, cut into pieces)<\/span><\/div>\n
90<\/span> g<\/span> Peanut flour<\/span><\/div>\n
50<\/span> g<\/span> Cocoa<\/span><\/div>\n
15<\/span> g<\/span> Malted linseed<\/span><\/div>\n
80<\/span> g<\/span> The sweetener erythritol<\/span><\/div>\n
10<\/span> g<\/span> Baking powder<\/span><\/div>\n
1<\/span> teak<\/span> Vanilla sugar<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for Cream<\/div>\n
70<\/span> g<\/span> Milk powder 1%<\/span><\/div>\n
750<\/span> g<\/span> Rja\u017eenka “Annele\u201d 3, 2 %<\/span><\/div>\n
50<\/span> g<\/span> Prunes (soaked and cut into small pieces)<\/span><\/div>\n
40<\/span> g<\/span> Walnuts (semi-chopped)<\/span><\/div>\n
30<\/span> g<\/span> Whey protein<\/span><\/div>\n
12<\/span> g<\/span> Gelatin<\/span><\/div>\n
60<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener as needed<\/span><\/div>\n
Ingredients for Icing<\/div>\n
75<\/span> g<\/span> Milk 2%<\/span><\/div>\n
38<\/span> g<\/span> Dry milk<\/span><\/div>\n
6<\/span> g<\/span> Gelatin<\/span><\/div>\n
60<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation of the sponge cake<\/div>\n
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First, boil the pumpkin (either boil it on the stove, or bake it in the oven, or cut it into pieces and put it in the microwave for ~9 min). Blend into a homogeneous puree and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Atsevi\u0161\u0137\u0101 trauk\u0101 savieno visas saus\u0101s sast\u0101vda\u013cas – miltus, lins\u0113klas, kakao, cepamo pulveri. Sajauc un izsij\u0101.<\/p>\n<\/div>\n<\/div>\n

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Beat the eggs with vanilla, a pinch of salt, and erythritol. Beat for ~3-4 minutes until the mass increases significantly in volume. Add the cooled pumpkin puree and beat a little again.<\/p>\n<\/div>\n<\/div>\n

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Olu – \u0137irbja masai divos pieg\u0101jienos pamaz\u0101m, uzman\u012bgi pievieno saus\u0101s sast\u0101vda\u013cas. M\u012bklu izmaisa un lej form\u0101s (man bija divas 16 cm silikona veidnes – katr\u0101 pa ~509 g m\u012bklas).<\/p>\n<\/div>\n<\/div>\n

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Place in the oven at 170 \u00b0C and bake for ~40 minutes. Ready when the dough doesn't stick to the wooden stick when you insert it into the sponge cake.<\/p>\n<\/div>\n<\/div>\n

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Remove the sponge cakes from the oven. Cool, cut off the upper-round part of the biscuit for both sponge cakes, and cut both sponge cakes in half (4 biscuits are obtained).<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Fry dry milk and protein (separately) in a pan until they get a caramel color and come together in lumps. Cool and grind in a coffee grinder into flour.<\/p>\n<\/div>\n<\/div>\n

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Pour gelatin with water and swell.<\/p>\n<\/div>\n<\/div>\n

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Add fried and ground dry milk and sweetener (if necessary) to 750 g of ryazhenka. <\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Prepare a solid foundation on which the pie will be formed. Put a metal baking ring on it, and place an acetate plate inside (secure with a paper clip). Wrap the metal ring from the bottom with foil, which is secured with tape (so that the cream does not leak out).<\/p>\n<\/div>\n<\/div>\n

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Sasmalcin\u0101tos valriekstus sadala 2 da\u013c\u0101s. 40 g\/2 – pa 20 g.<\/p>\n<\/div>\n<\/div>\n

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Melt the gelatin in a hot water bath (or in the microwave).
\nAdd melted gelatin and protein to the mixed ryazhenka, mix. Put the cream in the refrigerator so that the cream starts to thicken a little (before putting it on the sponge cakes).<\/p>\n<\/div>\n<\/div>\n

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Place the first sponge cake on the base (in the pastry ring). <\/p>\n<\/div>\n<\/div>\n

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Spoon 1\/4 of the cream (~ 215 g) over the first sponge cake. Sprinkle chopped walnuts on top.<\/p>\n<\/div>\n<\/div>\n

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Place another sponge cake on top and press down a little. Place the other part of the cream on top of the biscuit with a spoon. Place the sliced prunes on top of the cream.<\/p>\n<\/div>\n<\/div>\n

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Put the third sponge cake on top, press a little, and spread the cream, then sprinkle the chopped nuts on top.<\/p>\n<\/div>\n<\/div>\n

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Put the last sponge cake on top, cover it with the remaining cream, smooth it out, and put it in the fridge overnight to harden.<\/p>\n<\/div>\n<\/div>\n

The next morning decorate the cake<\/div>\n
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Pour 4 g of gelatin with 40 g of cold water.<\/p>\n<\/div>\n<\/div>\n

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Fry 25 gr of dry milk and grind it into powder.<\/p>\n<\/div>\n<\/div>\n

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Add the fried and ground milk powder to 50 grams of milk and cook together.<\/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 (~30 \u00b0C) into a pastry bag, cut off the tip and decorate the cake creating the effect of \"dried\" chocolate.<\/p>\n<\/div>\n<\/div>\n

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Dekor\u0113 p\u0113c saviem ieskatiem – man marcip\u0101na \u0137ir\u0161i un kr\u0113ma \u201croz\u012btes\u201d (no Philadelphia light).<\/p>\n

\"Chocolate<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":19263,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-19262","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\/19262","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=19262"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/19262\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/19263"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=19262"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=19262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}