{"id":28679,"date":"2024-07-19T08:00:37","date_gmt":"2024-07-19T05:00:37","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=28679"},"modified":"2024-07-14T18:37:48","modified_gmt":"2024-07-14T15:37:48","slug":"torte-zemenu-vanilas","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-zemenu-vanilas\/","title":{"rendered":"\"Strawberry - vanilla\" cake"},"content":{"rendered":"

I wanted to give myself a particularly beautiful and healthy cake. And it turned out adorable.<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for the base (diameter of the mold 18 cm)<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
100<\/span> g<\/span> Fresh carrots, finely grated<\/span><\/div>\n
65<\/span> g<\/span> Flour (I have corn flour)<\/span><\/div>\n
40<\/span> g<\/span> Dates<\/span><\/div>\n
40<\/span> g<\/span> Apricots<\/span><\/div>\n
3<\/span> g<\/span> Baking powder<\/span><\/div>\n
Ingredients for pastry cream<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
1<\/span> l<\/span> Milk 2%<\/span><\/div>\n
220<\/span> g<\/span> Strawberries (to be cut and added to the cream)<\/span><\/div>\n
200<\/span> g<\/span> Strawberries (these 200 g are placed around the sponge cake)<\/span><\/div>\n
200<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
60<\/span> g<\/span> Corn starch<\/span><\/div>\n
60<\/span> g<\/span> Skimmed milk powder 1%<\/span><\/div>\n
30<\/span> g<\/span> Erythritol<\/span><\/div>\n
25<\/span> g<\/span> Gelatin<\/span><\/div>\n
130<\/span> g<\/span> Water<\/span><\/div>\n
30<\/span> g<\/span> Milk or syrup water (for soaking the sponge cake)<\/span><\/div>\n
10<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
Intense sweetener (I use with vanilla flavour)<\/span><\/div>\n
Ingredients for decorating the cake<\/div>\n
500<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
100<\/span> g<\/span> Sweet cream 35%<\/span><\/div>\n
Strawberries, pistachios<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Making the sponge cake<\/div>\n
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Pour hot water over the dates and apricots.<\/p>\n<\/div>\n<\/div>\n

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

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Place the eggs, carrots, and drained dried fruits in a bowl and blend until smooth.<\/p>\n<\/div>\n<\/div>\n

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Add the flour and baking powder, mix the dough, pour into the tin and bake at ~175 \u00b0C for ~35-40 minutes.<\/p>\n<\/div>\n<\/div>\n

Preparation of Boiled Cream<\/div>\n
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Place all the cream ingredients (except the curd) in a saucepan, put on the stove and heat. Stir continuously until the mixture thickens. Allow to bubble and set aside to cool (cover with cling film so that it touches the surface of the cream).<\/p>\n<\/div>\n<\/div>\n

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Add the culinary curd to the cooled boiled cream and whisk everything into a smooth paste (don't get too excited about whisking).<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the sponge cake on the surface. Place a metal pastry ring around it, lined on the inside with an acetate sheet. Extend the pastry ring ~ 2 cm larger than the sponge cake. <\/p>\n<\/div>\n<\/div>\n

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Place the halved strawberries around the edges of the sponge cake so that the halves face outwards. Place 200 g of strawberries around in total.<\/p>\n

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

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Pour water over the gelatine and allow it to swell. Then dissolve it in a hot water bath or the microwave (in 20-second pulses) and add it to the cream. <\/p>\n<\/div>\n<\/div>\n

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Mix everything thoroughly. Add the cut strawberries and stir.<\/p>\n<\/div>\n<\/div>\n

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Pour the cream with the strawberries over the sponge cake, smooth it out and put it in the fridge overnight to set.<\/p>\n<\/div>\n<\/div>\n

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In the morning, decorate as you like.<\/p>\n

\"Torte<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":28680,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-28679","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\/28679","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=28679"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/28679\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/28680"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=28679"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=28679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}