{"id":19658,"date":"2023-01-05T08:00:02","date_gmt":"2023-01-05T06:00:02","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=19658"},"modified":"2023-01-05T12:25:55","modified_gmt":"2023-01-05T10:25:55","slug":"torte-saldais-greks","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-saldais-greks\/","title":{"rendered":"Cake "Sweet sin""},"content":{"rendered":"

This cake is not for calorie counters. But sometimes they are also needed, and it turned out amazingly delicious!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for chocolate sponge cakes with beer (24 cm diameter) <\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
350<\/span> g<\/span> Sugar<\/span><\/div>\n
250<\/span> ml<\/span> Alus “Guines”<\/span><\/div>\n
100<\/span> g<\/span> Cocoa<\/span><\/div>\n
100<\/span> ml<\/span> Kefir 2.5 %<\/span><\/div>\n
10<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
1<\/span> teak<\/span> Soda<\/span><\/div>\n
Ingredients for Caramel sponge cakes <\/div>\n
5<\/span> <\/span> Eggs<\/span><\/div>\n
200<\/span> g<\/span> Flour<\/span><\/div>\n
200<\/span> g<\/span> Sugar<\/span><\/div>\n
50<\/span> g<\/span> Starch<\/span><\/div>\n
90<\/span> g<\/span> Caramel<\/span><\/div>\n
90<\/span> g<\/span> Oil<\/span><\/div>\n
50<\/span> ml<\/span> Cold water<\/span><\/div>\n
8<\/span> g<\/span> Baking powder (2 tsp.)<\/span><\/div>\n
1<\/span> teak<\/span> Cardamom<\/span><\/div>\n
\u2153<\/span> teak<\/span> Vanilla<\/span><\/div>\n
Ingredients for Meringue Biscuit <\/div>\n
110<\/span> g<\/span> Egg white (about 3 egg whites)<\/span><\/div>\n
180<\/span> g<\/span> Sugar<\/span><\/div>\n
25<\/span> g<\/span> Potato starch (1 tablespoon)<\/span><\/div>\n
100<\/span> g<\/span> Hazelnuts (roasted)<\/span><\/div>\n
Ingredients for Salted Caramel<\/div>\n
300<\/span> g<\/span> Sugar<\/span><\/div>\n
300<\/span> g<\/span> Sweet cream<\/span><\/div>\n
60<\/span> g<\/span> Butter<\/span><\/div>\n
20<\/span> g<\/span> Caramelized walnuts<\/span><\/div>\n
Ingredients for Mango - passion fruit jam<\/div>\n
500<\/span> g<\/span> Mango<\/span><\/div>\n
75<\/span> g<\/span> Passion fruit (3 pieces)<\/span><\/div>\n
70<\/span> g<\/span> Sugar<\/span><\/div>\n
20<\/span> g<\/span> Pectin<\/span><\/div>\n
70<\/span> g<\/span> Water<\/span><\/div>\n
Ingredients for caramel cream<\/div>\n
500<\/span> g<\/span> Kr\u0113msiers “Mascarpone”<\/span><\/div>\n
400<\/span> g<\/span> Boiled condensed milk<\/span><\/div>\n
150<\/span> g<\/span> Butter<\/span><\/div>\n
50<\/span> g<\/span> Powdered sugar <\/span><\/div>\n
Ingredients for the white cream for the top, sides and decorative roses of the cake<\/div>\n
250<\/span> g<\/span> Kr\u0113msiers “Mascarpone”<\/span><\/div>\n
180<\/span> g<\/span> Butter<\/span><\/div>\n
180<\/span> g<\/span> Cottage cheese 9%<\/span><\/div>\n
60<\/span> g<\/span> Powdered sugar<\/span><\/div>\n
10<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
150<\/span> g<\/span> Water<\/span><\/div>\n
15<\/span> g<\/span> Maple syrup (or other, but don't overdo it as the cake itself is very sweet)<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation of chocolate sponge cakes with beer<\/div>\n
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Put butter cut into pieces (250 g) and 250 g of Guinness beer in the pot.<\/p>\n<\/div>\n<\/div>\n

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Heat until the butter melts completely. Add 350 g of sugar, 10 g of vanilla sugar, and 100 g of sifted cocoa powder. Mix everything and boil.<\/p>\n<\/div>\n<\/div>\n

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In a separate bowl, mix 2 eggs and 100 ml of kefir. Add the beer \"mass\". Mix everything.<\/p>\n<\/div>\n<\/div>\n

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In a separate bowl, sift 280 g of flour and mix with 1 teaspoon of soda.<\/p>\n<\/div>\n<\/div>\n

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Gradually add flour mixed with soda to the \"wet\" ingredients. Mix everything and get a not-too-thick dough.<\/p>\n<\/div>\n<\/div>\n

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Pour the dough into a mold, put it in an oven heated to 160 \u00b0C, and bake for ~ 45 minutes.<\/p>\n<\/div>\n<\/div>\n

Making caramel sponge cakes<\/div>\n
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Separate the whites of the eggs, add a pinch of salt, and beat them into a stiff foam.<\/p>\n<\/div>\n<\/div>\n

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Add butter, water, caramel, and vanilla to the egg yolks. Sift and add flour, cornstarch, baking powder, and 1 teaspoon of cardamom.<\/p>\n<\/div>\n<\/div>\n

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Gradually add the beaten egg whites. Everything is thoroughly mixed, stirring them from the bottom up so as not to mix air into the dough.<\/p>\n<\/div>\n<\/div>\n

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Put in a preheated 160 \u00b0 C oven and bake for 40-45 minutes.<\/p>\n<\/div>\n<\/div>\n

Preparation of meringue<\/div>\n
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Whisk the egg whites, gradually adding sugar, into a thick, shiny foam.<\/p>\n<\/div>\n<\/div>\n

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Add chopped roasted nuts and stir in potato starch.<\/p>\n<\/div>\n<\/div>\n

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Liek l\u012bdz 90 \u00b0C gr\u0101diem uzkars\u0113t\u0101 cepe\u0161kr\u0101sn\u012b un cep ~1 stundu un 20 – 30 min\u016btes. Iz\u0146em un noliek atdzist.<\/p>\n<\/div>\n<\/div>\n

Making salted caramel<\/div>\n
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Put sugar in a saucepan with a thick bottom and melt over medium heat. Do not stir it at first \u2014 only when it has already dissolved in the syrup at the bottom, stir it with a wooden or silicone spatula and help it completely melt.<\/p>\n<\/div>\n<\/div>\n

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Add room temperature butter (do this carefully as temperatures vary and the caramel will foam). After that, very HOT (but not boiled) sweet cream is gradually added. Stir for ~30 seconds and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Making mango-passion fruit jam<\/div>\n
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Peel and cut the mango into smaller pieces, cut the passion fruit, remove the pulp and add it to the mango.<\/p>\n<\/div>\n<\/div>\n

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Put both fruits in a saucepan and add sugar, water, and pectin. Mix everything, cook, and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Making caramel cream<\/div>\n
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Put soft butter (room temperature) in a bowl, add Mascarpone cream cheese and mix them both into a homogeneous mass.<\/p>\n<\/div>\n<\/div>\n

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Pievieno v\u0101r\u012bto iebiezin\u0101to pienu un ar putot\u0101ju ar zemiem apgriezieniem visu samaisa. Puto minim\u0101li – tikai, lai abas masas sajaucas un ar to pietiek.<\/p>\n<\/div>\n<\/div>\n

Making white cream for the top, sides and decorations<\/div>\n
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Mix the cottage cheese with sweet cream into a homogeneous mass. Add Mascarpone cream cheese whipped with soft butter, powdered sugar, and vanilla sugar, and beat everything into a thick, stable cream.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first sponge cake (chocolate) on a firm base, soak it with sweet syrup water (50 g) and squeeze caramel cream (300 g) on top with the help of a pastry bag. A metal pastry ring is placed around the biscuit, which is lined from the inside with an acetate plate.<\/p>\n<\/div>\n<\/div>\n

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Put the meringue biscuit on top and spread the salted caramel (250 g) in a spiral on top of it with the help of a pastry bag.<\/p>\n<\/div>\n<\/div>\n

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Put the third sponge cake (caramel) on top, soak it with syrup and squeeze the cream (200 g) along the edges with the help of a pastry bag, and put the mango-passion fruit jam (~480 g) in the middle.<\/p>\n

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

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Put the fourth sponge cake (chocolate) on top and squeeze the caramel cream (350 g) along the edges with a pastry bag, and spread the caramel (190 g) in a spiral in the middle with the help of a pastry bag.<\/p>\n<\/div>\n<\/div>\n

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Put the fifth sponge cake (caramel) on top and soak. Cover with cling film and put the cake in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n

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

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Using a pastry bag, squeeze the white chocolate cream onto the cake, spread it in a very thin layer, and put it in the refrigerator for ~ 20 minutes (so that when applying the second layer of cream, the crumbs do not stick).<\/p>\n<\/div>\n<\/div>\n

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Remove the cake from the refrigerator and cover it with another layer of cream. Decorate as your heart desires.
\nI decorated it with white cream roses and chocolate butterflies. In the middle, a white chocolate basket filled with cream and mango-passion jam.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":19659,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-19658","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\/19658","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=19658"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/19658\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/19659"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=19658"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=19658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}