{"id":25363,"date":"2023-12-15T08:00:34","date_gmt":"2023-12-15T06:00:34","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=25363"},"modified":"2023-12-12T20:25:55","modified_gmt":"2023-12-12T18:25:55","slug":"medus-torte-ar-upenem-un-salo-karameli-bez-glutena-un-laktozes","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/medus-torte-ar-upenem-un-salo-karameli-bez-glutena-un-laktozes\/","title":{"rendered":"Honey cake with blackcurrants and salted caramel (gluten and lactose-free)"},"content":{"rendered":"

The cake is gluten and lactose free. It was hard, but it was worth it as it turned out very, very tasty! <\/h2>\n

Ingredients<\/h3>\n
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Ingredients for the biscuit dough<\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
420<\/span> g<\/span> Gluten - free flour mixture<\/span><\/div>\n
140<\/span> g<\/span> Sugar<\/span><\/div>\n
70<\/span> g<\/span> Honey<\/span><\/div>\n
90<\/span> g<\/span> Lactose-free butter<\/span><\/div>\n
1<\/span> teak<\/span> Soda<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for Blackcurrant jam<\/div>\n
300<\/span> g<\/span> Blackcurrants (frozen)<\/span><\/div>\n
100<\/span> g<\/span> Water<\/span><\/div>\n
10<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Salted Caramel<\/div>\n
The recipe for salted caramel (I used lactose-free milk and butter) is here: https:\/\/dietsabc.com\/en\/recipes\/sala-karamele-ar-pienu-un-miltiem\/<\/span><\/div>\n
Ingredients for Cream<\/div>\n
275<\/span> g<\/span> Lactose-free skimmed-milk curd<\/span><\/div>\n
250<\/span> g<\/span> Bezlaktozes saldais kr\u0113jums “Oddly Good” (26%)<\/span><\/div>\n
200<\/span> g<\/span> Bezlaktozes kr\u0113msiers “ARLA”<\/span><\/div>\n
50<\/span> g<\/span> Sugar + sweetener as required<\/span><\/div>\n
16<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
Ingredients for Decor<\/div>\n
Berries, dark chocolate<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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In a saucepan, mix the sugar, honey and salt, place on the hob and heat until the sugar melts.<\/p>\n<\/div>\n<\/div>\n

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Stir in the butter, and melt. As soon as the mixture comes to a boil, remove from the heat and stir in the soda. The mixture becomes fluffy, but gradually loses its fluffiness as it cools.<\/p>\n<\/div>\n<\/div>\n

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When the mixture has cooled to room temperature, stir in the eggs and most of the sifted flour. <\/p>\n<\/div>\n<\/div>\n

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Spread the rest of the flour on the table, place the dough on top and knead the flour into it. Wrap the dough in cling film and refrigerate for a few hours or until the next day. The dough is quite crumbly, so it should be rolled out straight onto the baking paper on which the biscuit will be baked. <\/p>\n<\/div>\n<\/div>\n

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Place the dough on baking paper or a mat and roll it out, place the chosen stencil on top and cut out the shape.<\/p>\n<\/div>\n<\/div>\n

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Remove the excess dough. Transfer the biscuit with all the baking paper to the pan, bake one after the other for about 8-10 minutes at 180 \u00b0C. Roll out all the remaining dough on the lined baking paper in the same way and cut out the next biscuit.
\nMan san\u0101ca 5 biskv\u012bti 20 cm diametr\u0101 un da\u017eas cepumu sirsni\u0146as.<\/p>\n<\/div>\n<\/div>\n

Preparation of the jam<\/div>\n
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Cook the blackcurrants with the sweetener, add the cornstarch diluted in water, and boil again until the mixture thickens slightly. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Whip the skimmed milk curd with the sweet cream, lactose-free cream cheese, soft butter, sweetener and vanilla. Fill the cream into a pastry bag and set aside until assemble the cake.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first biscuit on the base and, using a pastry bag, press the cream 'balls' along the edges of the biscuit, with small gaps in the middle.<\/p>\n<\/div>\n<\/div>\n

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Fill the empty spaces between the white cream with cooled blackcurrant jam.<\/p>\n<\/div>\n<\/div>\n

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Place the next sponge on top, squeeze around and in the middle the balls of white cream. Fill the empty spaces with salted caramel.<\/p>\n<\/div>\n<\/div>\n

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For the next biscuit, fill the gap between the white cream again with blackcurrant jam and for the next biscuit again with salted caramel.<\/p>\n<\/div>\n<\/div>\n

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On the last biscuit, squeeze only the cream \"balls\".<\/p>\n<\/div>\n<\/div>\n

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Decorate as desired. For me, berries and dark chocolate.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":25364,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-25363","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\/25363","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=25363"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/25363\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/25364"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=25363"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=25363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}