{"id":28779,"date":"2024-07-31T08:00:25","date_gmt":"2024-07-31T05:00:25","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=28779"},"modified":"2024-07-27T16:59:39","modified_gmt":"2024-07-27T13:59:39","slug":"torte-saldais-greks-2","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-saldais-greks-2\/","title":{"rendered":"Cake \"Sweet sin\" 2"},"content":{"rendered":"

This cake is not for the calorie counters, but sometimes I bake the following if necessary. It is sinfully sweet and delicious!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Chocolate sponge cakes (diameter 26 cm)<\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
350<\/span> g<\/span> Sugar<\/span><\/div>\n
280<\/span> g<\/span> Premium wheat flour<\/span><\/div>\n
250<\/span> ml<\/span> Alus “Guiness”<\/span><\/div>\n
250<\/span> g<\/span> Butter<\/span><\/div>\n
100<\/span> g<\/span> Cocoa<\/span><\/div>\n
100<\/span> ml<\/span> Kefir 3,2 %<\/span><\/div>\n
16<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
5<\/span> g<\/span> Soda<\/span><\/div>\n
Ingredients for Caramel sponge cakes<\/div>\n
5<\/span> <\/span> Eggs<\/span><\/div>\n
200<\/span> g<\/span> Sugar<\/span><\/div>\n
200<\/span> g<\/span> Premium wheat flour<\/span><\/div>\n
90<\/span> g<\/span> Caramel (the recipe below)<\/span><\/div>\n
80<\/span> ml<\/span> Oil<\/span><\/div>\n
50<\/span> g<\/span> Corn starch<\/span><\/div>\n
50<\/span> ml<\/span> Cold water<\/span><\/div>\n
10<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
2<\/span> teak<\/span> Baking powder<\/span><\/div>\n
1<\/span> teak<\/span> Cardamom<\/span><\/div>\n
Ingredients for Meringue Biscuit <\/div>\n
3<\/span> <\/span> Egg whites (130 g)<\/span><\/div>\n
200<\/span> g<\/span> Sugar<\/span><\/div>\n
100<\/span> g<\/span> Hazelnuts (roasted)<\/span><\/div>\n
1<\/span> ed.<\/span> Potato starch (28 g)<\/span><\/div>\n
Ingredients for Salted Caramel <\/div>\n
300<\/span> g<\/span> Sugar<\/span><\/div>\n
300<\/span> ml<\/span> Sweet cream 35%<\/span><\/div>\n
60<\/span> g<\/span> Butter<\/span><\/div>\n
Ingredients for Mango - passion fruit jam<\/div>\n
600<\/span> g<\/span> Mango<\/span><\/div>\n
75<\/span> g<\/span> Passion fruit<\/span><\/div>\n
70<\/span> g<\/span> Sugar<\/span><\/div>\n
70<\/span> g<\/span> Water<\/span><\/div>\n
20<\/span> g<\/span> Pectin<\/span><\/div>\n
Ingredients for caramel cream<\/div>\n
500<\/span> g<\/span> Kr\u0113msiers “Mascarpone”<\/span><\/div>\n
400<\/span> g<\/span> Boiled condensed milk<\/span><\/div>\n
200<\/span> g<\/span> Philadelphia light cream cheese<\/span><\/div>\n
150<\/span> g<\/span> Butter<\/span><\/div>\n
20<\/span> g<\/span> Powdered sugar<\/span><\/div>\n
Ingredients for the White Cream (for the top and sides of the cake and the decorative rosettes)<\/div>\n
250<\/span> g<\/span> Kr\u0113msiers “Mascarpone”<\/span><\/div>\n
100<\/span> g<\/span> Sweet cream 35%<\/span><\/div>\n
20<\/span> g<\/span> Powdered sugar<\/span><\/div>\n
10<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
150<\/span> g<\/span> Coffee<\/span><\/div>\n
15<\/span> g<\/span> Maple leaf syrup<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
\n
Making chocolate sponge cakes<\/div>\n
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Put butter cut into pieces (250 g) and 250 g of Guinness beer in the pot.<\/p>\n<\/div>\n<\/div>\n

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Heat until the butter is completely melted. Add 350 g sugar, 10 g vanilla sugar and 100 g sifted cocoa powder. Stir everything together and bring to the boil.<\/p>\n<\/div>\n<\/div>\n

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In a separate bowl, mix 2 eggs and 100 ml of kefir. Add the beer \"mass\". Mix everything.<\/p>\n<\/div>\n<\/div>\n

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In a separate bowl, sift 280 g of flour and mix with 1 teaspoon of soda.<\/p>\n<\/div>\n<\/div>\n

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Gradually add flour mixed with soda to the \"wet\" ingredients. Mix everything and get a not-too-thick dough.<\/p>\n<\/div>\n<\/div>\n

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Pour the batter into the tin and bake in a preheated oven at 160 \u00b0C for ~45 minutes.<\/p>\n<\/div>\n<\/div>\n

Making caramel sponge cakes<\/div>\n
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Separate the egg whites from the yolks, add a pinch of salt and whisk to a stiff froth.<\/p>\n<\/div>\n<\/div>\n

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Add the oil, water, sugar, caramel, vanillin, sifted flour, cornstarch, baking powder and 1 teaspoon cardamom to the egg yolks.<\/p>\n<\/div>\n<\/div>\n

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Gradually add the whisked egg whites. Mix thoroughly, stirring from the bottom up (to avoid stirring in air).<\/p>\n<\/div>\n<\/div>\n

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Put in a preheated 160 \u00b0 C oven and bake for 40-45 minutes.<\/p>\n<\/div>\n<\/div>\n

Making the meringue<\/div>\n
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Whisk the egg whites, gradually adding sugar, into a thick, shiny foam.<\/p>\n<\/div>\n<\/div>\n

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Add the chopped roasted nuts and stir in the potato starch.<\/p>\n<\/div>\n<\/div>\n

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Put in a preheated to 90 \u00b0 C oven and bake for ~1 hour 20-30 minutes. Remove and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Making salted caramel<\/div>\n
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Place the sugar in a heavy-bottomed saucepan and heat over medium heat. Do not stir at first, but when the sugar is melted to a syrup at the bottom, stir it with a wooden or silicone spatula to help it melt completely.<\/p>\n<\/div>\n<\/div>\n

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Add room temperature butter (do this carefully as temperatures vary and the caramel will foam). Then gradually add the very HOT (but not boiled) cream. Stir for ~30 seconds and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Making mango-passion fruit jam<\/div>\n
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Peel and cut the mango into smaller pieces, halve the passion fruit, remove the flesh and add to the mango.<\/p>\n<\/div>\n<\/div>\n

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Put both fruits in a saucepan and add sugar, water, and pectin. Mix everything, cook, and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Making caramel cream<\/div>\n
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Place the soft (room temperature) butter (150 g) in a bowl, add the cooked condensed milk and sugar and whisk.<\/p>\n<\/div>\n<\/div>\n

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Pievieno Mascarpones kr\u0113msieru (500 g) \u2013 un s\u0101kum\u0101 ar silikona konditorejas l\u0101psti\u0146u sam\u012bca abas masas kop\u0101. P\u0113c tam ar putot\u0101ju ar zemiem apgriezieniem visu samaisa. Neaizrauties ar puto\u0161anu – puto minim\u0101li, lai tikai abas masas sajaucas. Kr\u0113mu pilda konditorejas maisi\u0146\u0101 un liek ledusskap\u012b vismaz uz 4-5 stund\u0101m lai tas stabiliz\u0113jas.<\/p>\n<\/div>\n<\/div>\n

Making white cream for the top, sides and decorations <\/div>\n
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All products must be cold right out of the fridge!!!<\/p>\n<\/div>\n<\/div>\n

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Beat the mascarpone cream cheese with the powdered sugar (20 g). Add the sweet cream and whip for ~5 minutes.<\/p>\n<\/div>\n<\/div>\n

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Put the cream in a pastry bag and leave it in the fridge for at least 4-5 hours to stabilise.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first (chocolate) sponge cake on a firm base (as the cake will be heavy) and soak it in sweet coffee (50 g). Place a metal pastry ring around the sponge, lined on the inside with an acetate sheet. Using a pastry bag, squeeze caramel cream (300 g) in a circle around the edge of the sponge and fill the middle with salted caramel (~ 300 g). Spread.<\/p>\n

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

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Place a caramel sponge cake on top, squeeze caramel cream (300 g) around the edge and place mango-maracuja jam (~500 g) in the middle.<\/p>\n

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

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Place the meringue on top and spread the remaining caramel (300g) over it.<\/p>\n<\/div>\n<\/div>\n

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Place the chocolate sponge cake on top and squeeze the remaining caramel cream (350-400 g) over it.<\/p>\n<\/div>\n<\/div>\n

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Place the caramel sponge cake on top and soak it in coffee. Cover the cake with cling film and place in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n

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In the morning, remove the cake from the fridge, remove the metal pastry ring and the acetate plate.<\/p>\n<\/div>\n<\/div>\n

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Using a pastry bag, spread the white Mascarpone cream on the cake, spread it very thinly and put the cake back in the fridge for ~20 min., \n(this is to prevent the crumbs from sticking to the cake when applying the second layer of cream).<\/p>\n<\/div>\n<\/div>\n

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Take the cake out of the fridge and cover it with another layer of cream. \nDecorate to your heart's content.
\nI decorated it with white cream roses and chocolate butterflies. \nIn the middle, a white chocolate basket filled with mango-passionfruit jam and Mascarpone cream.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":28782,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-28779","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\/28779","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=28779"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/28779\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/28782"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=28779"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=28779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}