{"id":27375,"date":"2024-03-26T08:00:43","date_gmt":"2024-03-26T06:00:43","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=27375"},"modified":"2024-03-24T19:13:17","modified_gmt":"2024-03-24T17:13:17","slug":"torte-napoleons-ar-bruklenem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-napoleons-ar-bruklenem\/","title":{"rendered":"Cake \"Napoleon with lingonberries\""},"content":{"rendered":"

Man tas atkal izdev\u0101s! \ud83d\udcaaNapoleons ar br\u016bklen\u0113m – \u013coti gardi!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients For the sponge cakes (diameter 18 cm)<\/div>\n
1<\/span> <\/span> Small egg<\/span><\/div>\n
300<\/span> g<\/span> Flour (200 g wholemeal wheat flour, 50 g corn flour, 50 g wholemeal oat flour)<\/span><\/div>\n
150<\/span> g<\/span> Butter (82%)<\/span><\/div>\n
150<\/span> g<\/span> Sour cream<\/span><\/div>\n
5<\/span> g<\/span> Baking powder<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for lingonberry jam <\/div>\n
500<\/span> g<\/span> Lingonberries<\/span><\/div>\n
50<\/span> g<\/span> Water<\/span><\/div>\n
30<\/span> g<\/span> Corn starch<\/span><\/div>\n
Ingredients for Cream<\/div>\n
1000<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
200<\/span> g<\/span> Sweet cream (35%)<\/span><\/div>\n
Vanilla flavoured sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation for Jam<\/div>\n
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Before making the jam, put the butter in the freezer.
\nPlace the berries in a saucepan, add the sweetener, cook and blend with a blender.<\/p>\n<\/div>\n<\/div>\n

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Add water to the cornstarch, stir and add to the berries. Stir in the berries and heat until the mixture thickens. Pour into a container, cool and place in the fridge.<\/p>\n<\/div>\n<\/div>\n

Cooking sponge cakes<\/div>\n
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Mix the dry ingredients in a bowl, add a little salt. Add the egg and grate the cold butter over it, occasionally coating it in flour.<\/p>\n<\/div>\n<\/div>\n

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Knead the dough quickly (it may stick a little to your hands), roll it into a ball and place it in the freezer for 1 hour.<\/p>\n<\/div>\n<\/div>\n

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Divide the dough into 7 equal parts, roll out thinly (~ 2 mm) and cut out a circle. I rolled directly on the baking paper, which I then placed on the baking sheet. <\/p>\n<\/div>\n<\/div>\n

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Place in a preheated oven at 180 \u00b0C and bake for ~10-15 minutes.
\nWhile one biscuit is baking, roll out the next one on baking paper and put it in the fridge while the previous one is baking. Keep the unbaked dough in the fridge too.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Add sweetener, vanilla sugar, and sweet cream to the culinary curd and beat. <\/p>\n<\/div>\n<\/div>\n

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Place ~200-250 g of cream separately (for spreading the sides and decorating).<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first biscuit on the base. Place around a metal pastry ring lined inside with an acetate sheet.<\/p>\n<\/div>\n<\/div>\n

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Spread the white cream (~280 g) in a spiral in the middle of the sponge, leaving gaps. The gaps are then filled with lingonberry jam (~83 g). Smooth the surface and place the other sponge cake on top, pressing lightly.<\/p>\n<\/div>\n<\/div>\n

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Repeat the previous steps until all the sponge cakes have been placed inside the culinary ring. On the last sponge, spread only the white cream and smooth. Cover with cling film and place in the fridge overnight.
\nPut the remaining cream (for the sides and decorations) in the fridge, too.<\/p>\n<\/div>\n<\/div>\n

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In the morning, spread the remaining cream over the sides and top of the cake. Decorate as you like (I decorated with small roses and fresh lingonberries).<\/p>\n

\"Torte<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":27379,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-27375","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\/27375","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=27375"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/27375\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/27379"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=27375"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=27375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}