{"id":23490,"date":"2023-08-18T08:00:06","date_gmt":"2023-08-18T05:00:06","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=23490"},"modified":"2023-08-15T20:58:37","modified_gmt":"2023-08-15T17:58:37","slug":"torte-saulgriezi","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-saulgriezi\/","title":{"rendered":"Cake \"Solstice\""},"content":{"rendered":"

Torte bez cep\u0161anas – kr\u0101saina un garda!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for the base (diameter 18 cm) <\/div>\n
250<\/span> g<\/span> Whole grain cookies "Belvita" with strawberry filling<\/span><\/div>\n
158<\/span> g<\/span> 19 pcs biscuits \"Ladies fingers\" Savojardi<\/span><\/div>\n
50<\/span> g<\/span> Dried plums<\/span><\/div>\n
Ingredients for Apricot Puree<\/div>\n
400<\/span> g<\/span> Apricots (pitted weight)<\/span><\/div>\n
30<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for the cherry layer <\/div>\n
400<\/span> g<\/span> Cherries (pitted weight)<\/span><\/div>\n
10<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for filling<\/div>\n
500<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
250<\/span> g<\/span> Fresh cheese "Ricotta Lago Maggiore" (6%)<\/span><\/div>\n
400<\/span> g<\/span> Cooked apricot puree<\/span><\/div>\n
100<\/span> g<\/span> Strawberry<\/span><\/div>\n
100<\/span> g<\/span> Nectarines<\/span><\/div>\n
40<\/span> g<\/span> \u017delat\u012bns “Santa Maria” + 200 g \u016bdens<\/span><\/div>\n
16<\/span> g<\/span> Vani\u013cas cukurs “dr .Quther”<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for cake decoration<\/div>\n
300<\/span> g<\/span> Fresh strawberries<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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Pour hot water over the dried plums, if they are not already very soft, and set aside for 15 minutes.<\/p>\n<\/div>\n<\/div>\n

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Gatavo pamatni – Sablend\u0113 cepumus Belvita ar \u017e\u0101v\u0113t\u0101j\u0101m pl\u016bm\u0113m. Izveidojas lip\u012bga, mitra masa. kuru, kam\u0113r gatavos p\u0101r\u0113j\u0101s sast\u0101vda\u013cas,.Ieliek ledusskap\u012b.<\/p>\n<\/div>\n<\/div>\n

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Prepare the apricot pur\u00e9e - remove the pips from the apricots, cut them into 4 pieces and place in a saucepan with a little water (~30 g) and sweetener if desired. Cook the apricots, whisk with a blender and cool.<\/p>\n<\/div>\n<\/div>\n

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Gatavo \u0137ir\u0161u pild\u012bjumu – \u0136ir\u0161us liek katli\u0146\u0101, pievieno saldin\u0101t\u0101ju, kukur\u016bzas cieti un maisot uzv\u0101ra. Masa sabiez\u0113. Noliek mal\u0101, atdzist.<\/p>\n<\/div>\n<\/div>\n

Prepare the filling<\/div>\n
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Pour 200 g cold water over 40 g gelatine and set aside to swell.<\/p>\n<\/div>\n<\/div>\n

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Place 400 g previously prepared apricot puree, 500 g culinary curd 'White', 250 g fresh Ricotta cheese, 16 g vanilla sugar and sweetener in a bowl. Whisk everything.<\/p>\n<\/div>\n<\/div>\n

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Finely chop 100 g strawberries and 100 g nectarines and stir into the apricot-curd mixture.<\/p>\n<\/div>\n<\/div>\n

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Cut off the green part of ~360 g of beautiful strawberries of the same size and set aside.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the plum and biscuit mixture on the base. I used a metal ring with a diameter of 18 cm. Spread the mixture and tamp it down. Carefully remove the metal ring. Place the metal pastry ring, lined inside with an acetate sheet, around the plum and biscuit mixture.<\/p>\n<\/div>\n<\/div>\n

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Arrange the biscuits upright on the inside (not on top of the base, but next to it). To make them easier to stand upright, cut the round ends slightly off the bottom and press them against a sticky base.<\/p>\n

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

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Melt the gelatine and stir into the cream. Stir well and leave to begin to thicken.<\/p>\n<\/div>\n<\/div>\n

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Pour half (~750 g) of the curd\u2013apricot mass onto the base.<\/p>\n<\/div>\n<\/div>\n

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Carefully spread the cherry mass on top.<\/p>\n<\/div>\n<\/div>\n

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Pour the remaining apricot-curd mixture on top of the cherry mixture.<\/p>\n<\/div>\n<\/div>\n

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Press the strawberries into the cream on top. <\/p>\n<\/div>\n<\/div>\n

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Put the cake in the fridge to harden.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":23492,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-23490","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\/23490","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=23490"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/23490\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/23492"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=23490"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=23490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}