{"id":19980,"date":"2023-02-01T08:00:30","date_gmt":"2023-02-01T06:00:30","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=19980"},"modified":"2023-01-30T19:02:32","modified_gmt":"2023-01-30T17:02:32","slug":"torte-sarkanais-samts","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-sarkanais-samts\/","title":{"rendered":"Red Velvet cake"},"content":{"rendered":"

I have long wanted to cook a healthy version of the popular Red Velvet cake. It turned out very tasty.<\/h2>\n

Ingredients<\/h3>\n
\n
Ingredients for Sponge cakes (diameter 16 cm) <\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
200<\/span> g<\/span> Flour (for me: 50 g corn flour, 50 g buckwheat flour, 100 g whole wheat flour)<\/span><\/div>\n
350<\/span> g<\/span> Kefir 0.5%<\/span><\/div>\n
2<\/span> teak<\/span> Baking powder<\/span><\/div>\n
1<\/span> teak<\/span> Soda<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Vanilla<\/span><\/div>\n
Red food coloring<\/span><\/div>\n
Ingredients for Cream<\/div>\n
1<\/span> kg<\/span> Culinary curd \u201dBaltais\u201d<\/span><\/div>\n
250<\/span> g<\/span> Fresh cheese Ricotta 11%<\/span><\/div>\n
Vanilla sugar or vanillin<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for Cranberry Jam<\/div>\n
400<\/span> g<\/span> Cranberries<\/span><\/div>\n
100<\/span> g<\/span> Water<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
50<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for milk cream with coconut crumbs<\/div>\n
1<\/span> <\/span> Egg<\/span><\/div>\n
200<\/span> g<\/span> Milk 2%<\/span><\/div>\n
15<\/span> g<\/span> Coconut crumbs<\/span><\/div>\n
10<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
50<\/span> g<\/span> Syrup boiled from leftover cranberry skins<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
\n
Directions<\/div>\n
\n
\n

Before making the cake, place the culinary curd \"Baltais\" double cheesecloth and a sieve the night before. Apply weight and leave for at least 8-12 hours and allow excess liquid to drain. In this way, the cream for the cake will be more stable and will not dehydrate.<\/p>\n<\/div>\n<\/div>\n

Preparation of sponge cakes<\/div>\n
\n
\n

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

\n
\n

Add 1 tsp of soda to kefir, mix and set aside for 15 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Sift the flour and stir in the baking powder.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add kefir with soda, sweetener, and flour to egg yolks. MIX everything.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Beat the egg whites and mix them into the dough in 2-3 passes. Do it carefully, mixing the mass only on one side.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put the dough into silicone molds (I used two with a diameter of 16 cm) and bake at 180 \u00b0 C for 15 minutes. Check the readiness with a dry stick.<\/p>\n<\/div>\n<\/div>\n

Preparation of Cranberry Jam<\/div>\n
\n
\n

Put cranberries in a saucepan, add water and sweetener. Boil and cook for 3-5 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Boiled cranberries are squeezed through a sieve. The net weight remains ~250 g.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add sweetener, 50 g of water, and 15 g of corn starch to the cranberries, stir and bring to a boil. Cool it down.
\nNoliek mal\u0101 100 g dz\u0113rve\u0146u d\u017eema (dekoram, kr\u0113ma roz\u012bt\u0113m)<\/p>\n<\/div>\n<\/div>\n

Preparation of Milk-coconut cream<\/div>\n
\n
\n

Put milk in a saucepan, and add egg, starch, vanilla, sweetener, and coconut flakes. Boil everything. Put aside to cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
\n
\n

Add fresh ricotta cheese, sweetener, and vanilla to the cottage cheese (from which the liquid has leaked). Do not whisk for too long, because ricotta can curdle!<\/p>\n<\/div>\n<\/div>\n

\n
\n

Put ~400 g of cream in a pastry bag, and cut off the tip to a width of ~1 cm.<\/p>\n<\/div>\n<\/div>\n

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

Put the first biscuit on a solid base and soak it with sweet syrup (~ 15-20 g). Place a metal pastry ring around the biscuit, and put an acetate plate inside.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Spread the cream (200 g) over the sponge cake in a fairly thick layer around the edges using a pastry bag. Put cranberry jam (~190-200 g) in the middle.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Place the second sponge cake on top. Soak it with syrup water and squeeze the cream (200 g) along the outer edge of the sponge cake with the help of a pastry bag. Put the milk-coconut cream in the middle of the cream.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Place the third sponge cake on top, soak it with syrup and cover it with cling film. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Put the cake in the refrigerator overnight.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In the morning, take the cake out of the refrigerator. Cover the sides and surface of the cake with cream and smooth it.
\nSet aside ~250 g of cream for decoration (for \n cream roses).
\nPut the cake back in the fridge.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Preparation of the \"lace\" for the cake decoration.
\nPrepare acetate tape (or baking paper) in dimensions: 57 x 10 cm.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Izkaus\u0113 50 g balto \u0161okol\u0101di karsta \u016bdens peld\u0113 (vai k\u0101 es – mikrovi\u013c\u0146u kr\u0101sn\u012b ar impulsiem 3 reizes pa 20 sekund\u0113m un p\u0113c katr\u0101m 20 sekund\u0113m k\u0101rt\u012bgi izmaisot). Kad \u0161okol\u0101de ir izkususi, pievieno sarkano p\u0101rtikas kr\u0101sasvielu. K\u0101rt\u012bgi izmaisa, lai iz\u0161\u0137\u012bst visi smalkie kr\u0101sas graudi\u0146i.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour the chocolate into a pastry bag, cut off a small tip (~2 mm) and draw the lace on the acetate plate. In a free style. Leave it on for ~10 minutes to harden a little.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Remove the cake from the refrigerator and wrap the lace around the cake (with the help of an acetate sheet) - carefully pressing it to the sides of the cake. Put it again for ~10-15 minutes in the refrigerator.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Take the cake out of the refrigerator, remove the acetate film and decorate it with white-red cream roses. Or at your own discretion.<\/p>\n

\"Torte<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":19981,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-19980","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\/19980","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=19980"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/19980\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/19981"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=19980"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=19980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}