{"id":27959,"date":"2024-05-14T08:10:06","date_gmt":"2024-05-14T05:10:06","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=27959"},"modified":"2024-05-13T13:58:01","modified_gmt":"2024-05-13T10:58:01","slug":"burkanu-torte-ar-bruklenu-abolu-pildijumu-bez-glutena","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/burkanu-torte-ar-bruklenu-abolu-pildijumu-bez-glutena\/","title":{"rendered":"Carrot cake with lingonberry-apple filling (gluten-free)"},"content":{"rendered":"

Lingonberries, apples, carrots... all picked and grown in our gardens and forests!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for sponge cakes (diameter of the baking mould 18 cm)<\/div>\n
5<\/span> <\/span> Eggs<\/span><\/div>\n
190<\/span> g<\/span> Fresh, grated carrots<\/span><\/div>\n
80<\/span> g<\/span> Flour (40 g rice flour, 40 g corn flour)<\/span><\/div>\n
75<\/span> g<\/span> Dried dates<\/span><\/div>\n
75<\/span> g<\/span> Dried apricots<\/span><\/div>\n
50<\/span> g<\/span> Erythritol<\/span><\/div>\n
7<\/span> g<\/span> Baking powder<\/span><\/div>\n
Cinnamon<\/span><\/div>\n
Ingredients for filling<\/div>\n
200<\/span> g<\/span> Lingonberries<\/span><\/div>\n
200<\/span> g<\/span> Apples<\/span><\/div>\n
150<\/span> g<\/span> Water<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Cream<\/div>\n
360<\/span> g<\/span> Non-fat cottage cheese (fine-grained)<\/span><\/div>\n
250<\/span> g<\/span> Fresh cheese Ricotta Lago Maggiore (6%)<\/span><\/div>\n
200<\/span> g<\/span> Cream cheese Philadelphia light (11%)<\/span><\/div>\n
Vanilla<\/span><\/div>\n
Sweetener <\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
150<\/span> g<\/span> \u0100bolu biezenis (es to pagatavoju pati – sav\u0101r\u012bju \u0101bolus, pievienoju nedaudz pienu, saldin\u0101t\u0101ju un sablender\u0113ju. Bet var izmantot ar\u012b gatavu \u0101bolu biezeni (b\u0113rniem) )<\/span><\/div>\n
Ingredients for Caramel Glaze <\/div>\n
75<\/span> g<\/span> Milk 2%<\/span><\/div>\n
40<\/span> g<\/span> Dry milk<\/span><\/div>\n
6<\/span> g<\/span> Gelatin<\/span><\/div>\n
60<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for finishing the cake sides<\/div>\n
Oven toasted and ground 100% rye toaster bread<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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Separate egg yolks from egg whites.<\/p>\n<\/div>\n<\/div>\n

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Pour hot water over the dates and apricots and leave to soak. Then cut into smaller pieces.<\/p>\n<\/div>\n<\/div>\n

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Grate the carrots on a fine grater.<\/p>\n<\/div>\n<\/div>\n

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Add the carrots and soaked, sliced dried fruits to the egg yolks and blend until smooth.<\/p>\n<\/div>\n<\/div>\n

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Add the flour with the baking powder added and mix well.<\/p>\n<\/div>\n<\/div>\n

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Whisk the egg whites, add the erythritol and whisk to a stiff froth (~2-3 min). <\/p>\n<\/div>\n<\/div>\n

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Uzman\u012bgi iecil\u0101 olu baltumu masu m\u012bkl\u0101 – maisa vien\u0101 virzien\u0101 un neizce\u013cot karoti no masas (lai neiemaisa gaisu).<\/p>\n<\/div>\n<\/div>\n

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Divide the dough into 3 equal parts and bake the sponge cakes in the oven at 175 \u00b0C for ~30 minutes. <\/p>\n<\/div>\n<\/div>\n

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Cool the sponge cakes.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Mix Philadelphia cream cheese with curd, sweetener and vanilla. Blend.<\/p>\n<\/div>\n<\/div>\n

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Add the Ricotta cheese and blend for a very short time. Fill the cream in a pastry bag.<\/p>\n<\/div>\n<\/div>\n

Preparation of Lingonberry-Apple Jam<\/div>\n
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Place the apples, lingonberries and sweetener in a saucepan with water. Bring to the boil and add the cornstarch mixed with water. Bring to the boil, stirring. Cool.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first biscuit on the base and place a pastry ring lined inside with acetate sheet around it. Spread 50 g of applesauce on the biscuits.<\/p>\n<\/div>\n<\/div>\n

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Squeeze ~200 g of cream along the outer edge with a pastry bag. Place ~160 g lingonberry-apple jam in the middle.<\/p>\n<\/div>\n<\/div>\n

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Place the second biscuit on top and repeat the previous steps.<\/p>\n<\/div>\n<\/div>\n

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Place the third biscuit on top and spread ~150g of cream over it. Put the remaining cream in the fridge. Cover the cake mould with clingfilm and place in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n

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In the morning take the cake out of the refrigerator and remove the metal pastry ring and the acetate sheet. <\/p>\n<\/div>\n<\/div>\n

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Spread the remaining cream over the top and the sides of the cake. I reserved a little cream for the cream roses.<\/p>\n<\/div>\n<\/div>\n

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Sprinkle the sides with the ground rye toaster bread. Put the cake back in the fridge.<\/p>\n<\/div>\n<\/div>\n

Prepare caramel glaze<\/div>\n
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Pour 6 g of gelatin with cold water (60 g).<\/p>\n<\/div>\n<\/div>\n

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Fry 40 g of dried milk and grind it into a fine powder.<\/p>\n<\/div>\n<\/div>\n

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Add the fried and ground dried milk to the milk (75 g) and bring to a boil, stirring constantly with a pastry whisk.<\/p>\n<\/div>\n<\/div>\n

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Add the swollen gelatin and mix. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Cool the icing to ~26-30 \u00b0C and pour it into a pastry bag, cut off a small tip and decorate the cake with a 'dripping' chocolate effect (the cake must be cold!).<\/p>\n<\/div>\n<\/div>\n

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Decorate to your liking.<\/p>\n

\"Carrot<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":27960,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-27959","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\/27959","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=27959"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/27959\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/27960"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=27959"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=27959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}