{"id":24419,"date":"2023-09-11T08:00:16","date_gmt":"2023-09-11T05:00:16","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=24419"},"modified":"2023-09-09T19:12:13","modified_gmt":"2023-09-09T16:12:13","slug":"torte-nomet-lieko","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-nomet-lieko\/","title":{"rendered":"Cake \"Drop the excess\""},"content":{"rendered":"

I wanted to make something beautiful and colourful for my third healthy and active lifestyle camp: \"Drop the Excess\".<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Biscuit (shape diameter 18 cm)<\/div>\n
135<\/span> g<\/span> Ripe Banana <\/span><\/div>\n
60<\/span> g<\/span> Carrot<\/span><\/div>\n
100<\/span> g<\/span> Whole wheat flour<\/span><\/div>\n
70<\/span> g<\/span> Milk 2%<\/span><\/div>\n
20<\/span> g<\/span> Oil<\/span><\/div>\n
1<\/span> teak<\/span> Lemon juice<\/span><\/div>\n
1<\/span> teak<\/span> Cinnamon<\/span><\/div>\n
½<\/span> teak<\/span> Soda<\/span><\/div>\n
Biscuit impregnation ingredients<\/div>\n
15<\/span> g<\/span> Honey + water<\/span><\/div>\n
Ingredients for Peach puree<\/div>\n
2<\/span> kg<\/span> Ripe peaches<\/span><\/div>\n
300<\/span> g<\/span> Milk (or water)<\/span><\/div>\n
250<\/span> g<\/span> Svaigais siers “Ricotta Lago Maggiore” 6%,<\/span><\/div>\n
50<\/span> g<\/span> Gelatin<\/span><\/div>\n
8<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for fruit \"glue\"<\/div>\n
100<\/span> g<\/span> Water<\/span><\/div>\n
4<\/span> g<\/span> Agar<\/span><\/div>\n
Ingredients for Jelly<\/div>\n
1000<\/span> g<\/span> Water<\/span><\/div>\n
60<\/span> g<\/span> Lemon juice from 1\/2 lemon<\/span><\/div>\n
50<\/span> g<\/span> Gelatin<\/span><\/div>\n
8<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Decorating<\/div>\n
800<\/span> g<\/span> Various berries, and fruits (strawberries, raspberries, blueberries, kumquats, tangerines, pitaya, cherries, grapes)<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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Gatavo biskv\u012btu – Sajauc visas sast\u0101vda\u013cas biskv\u012btam un cep biskv\u012btu 18 cm diametra form\u0101, ~30 min\u016btes 170-175 \u00b0C gr\u0101dos. Atdzes\u0113. Biskv\u012bta virsi\u0146u (cepur\u012bti) nogrie\u017e un p\u0101rgrie\u017e biskv\u012btu gareniski uz pus\u0113m.<\/p>\n<\/div>\n<\/div>\n

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Gatavo persiku biezeni – Persikus blan\u0161\u0113 (tiem nedaudz iegrie\u017e mizi\u0146u un liek trauk\u0101 ar v\u0101ro\u0161u \u016bdeni uz ~10-15 min\u016bt\u0113m). Tie k\u013c\u016bst m\u012bksti un mizi\u0146a tiem k\u013c\u016bst viegli no\u0146emama. Persikus nomizo.<\/p>\n<\/div>\n<\/div>\n

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Set aside 2 peaches. Cut the remaining peaches into smaller pieces, place in a saucepan, add 70 g water, vanilla sugar and sweetener as needed and cook for ~15 minutes until soft. Blend with a blender and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Add the ricotta to the cooled peach puree, mix, blend and stir in the remaining 2 peaches cut into small pieces.<\/p>\n<\/div>\n<\/div>\n

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Uzbriedina \u017eelat\u012bnu – aplej to ar aukstu \u016bdeni.<\/p>\n<\/div>\n<\/div>\n

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Before assembling the cake, dissolve the gelatine in a bath of hot water and add it to the peach puree. Place the peach puree in the fridge so that it starts to thicken slightly (very slightly).<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place aluminium foil, folded three times, on the base and place half of the sponge cake on top. Place a pastry ring lined inside with an acetate sheet around the sponge cake. Fold the foil up and stick it to the pastry ring with scotch tape (to prevent the puree from leaking out when it is poured on the sponge cake).<\/p>\n

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

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Soak the sponge cake with honey water (~15 g).<\/p>\n<\/div>\n<\/div>\n

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Put 1\/2 of the peach puree (which has already started to stiffen a little) on the sponge. Place in the fridge for 20 minutes.<\/p>\n<\/div>\n<\/div>\n

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Remove from the fridge, place the other half of the sponge cake in the middle and pour the remaining peach puree over it. Cover the cake tin with cling film and place in the fridge for at least 6 hours.<\/p>\n<\/div>\n<\/div>\n

Prepare fruit and jelly<\/div>\n
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Uzbriedina \u017eelat\u012bnu – \u017eelat\u012bnu aplej ar 200 g auksta v\u0101r\u012bta \u016bdens. izspie\u017e citrona sulu un uzv\u0101ra to kop\u0101 ar citiem 200 g \u016bdens, saldin\u0101t\u0101ju un 8 g vani\u013cas cukura. Atdzes\u0113 un pievieno 600 g v\u0101r\u012bta auksta \u016bdens. <\/p>\n<\/div>\n<\/div>\n

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Dissolve the gelatine in a bath of hot water or by pulses in the microwave and add to the prepared lemon syrup. Set aside.<\/p>\n<\/div>\n<\/div>\n

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Cut the fruit and berries for decoration and place them on paper towels (the paper towels will soak up any excess fruit liquid and make them easier to stick to the cake).<\/p>\n<\/div>\n<\/div>\n

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V\u0101ra \u201cl\u012bmi\u201d – 100 g \u016bdens pievieno 4 g agaru un uzv\u0101ra. V\u0101ra 1 min\u016bti. Nedaudz atdzes\u0113.<\/p>\n<\/div>\n<\/div>\n

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Iz\u0146em torti no ledusskapja (lai agars \u201cnostr\u0101d\u0101tu\u201d un aug\u013ci labi pieliptu tortei ir j\u0101b\u016bt aukstai!!!). Uzman\u012bgi no\u0146em foliju un konditorejas ri\u0146\u0137i. P\u0101rliek torti uz jaunas pamatnes – 2-k\u0101r\u0161i krustu \u0161\u0137\u0113rsu saloc\u012btas follijas (to vajadz\u0113s atkal aplikt met\u0101la konditorejas ri\u0146\u0137i, lai neiztek \u017eeleja).<\/p>\n<\/div>\n<\/div>\n

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Dip the fruit and berries in the 'glue' and press (glue) them to the sides of the cake, starting from the bottom. When the sides are finished, layer the fruit on top.<\/p>\n<\/div>\n<\/div>\n

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Place a pastry ring lined inside with an acetate sheet around the cake. Roll up the foil and secure it with scotch tape on the pastry ring (so that nothing leaks out when the mould is filled with syrup).<\/p>\n<\/div>\n<\/div>\n

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Wait until the syrup starts to thicken slightly, and carefully pour it along the sides of the mould (initially with a large spoon) to a height of ~2 cm. Place in the fridge to harden (about 15-20 minutes).<\/p>\n<\/div>\n<\/div>\n

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Take the cake out of the fridge and continue filling the sides and top of the cake with syrup until all the fruits are covered. Place the cake in the fridge to harden. And in the morning, enjoy this beauty with all your heart!<\/p>\n

\"Torte<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":24424,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-24419","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\/24419","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=24419"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/24419\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/24424"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=24419"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=24419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}