Preparation instructions<\/h3>\n\nDirections<\/div>\n\n\nPrepare the sponge cake.<\/em>
Separate the egg yolks from the whites.<\/p>\n<\/div>\n<\/div>\n\n\nPour hot water over the dates and apricots and leave to soak. Then cut into smaller pieces.<\/p>\n<\/div>\n<\/div>\n
\n\nGrate the carrots.<\/p>\n<\/div>\n<\/div>\n
\n\nAdd the cut dried fruit to the egg yolks and blend until smooth.<\/p>\n<\/div>\n<\/div>\n
\n\nAdd grated carrots and mix.<\/p>\n<\/div>\n<\/div>\n
\n\nAdd the flour to which the baking powder has been added.<\/p>\n<\/div>\n<\/div>\n
\n\nBeat the egg whites to a light foam, add erythritol and beat to a stiff froth.\u00a0<\/p>\n<\/div>\n<\/div>\n
\n\nPievieno olu baltumu masu m\u012bklai –\u00a0 uzman\u012bgi iecil\u0101 maisot vien\u0101 virzien\u0101 un neizce\u013cot karoti no masas (lai netiek gaiss).<\/p>\n<\/div>\n<\/div>\n
\n\nPour the batter into the tin and bake in the oven at ~175 \u00b0C for 30-35 minutes.<\/p>\n<\/div>\n<\/div>\n
\n\nCool the sponge cake. Wrap in cling film and place in the fridge overnight. In the morning, cut in half lengthwise.<\/p>\n<\/div>\n<\/div>\n
\n\nPrepare the filling.<\/em>
Drain the syrup from the peaches (syrup will come in handy for moistening the sponge cake) and beat them with a blender.<\/p>\n<\/div>\n<\/div>\n\n\nAdd the natural yoghurt, and sweetener and blend.<\/p>\n<\/div>\n<\/div>\n
\n\nPour water over the gelatine and swell.<\/p>\n<\/div>\n<\/div>\n
\n\nAssemble the cake.<\/em>
Place the sponge cake on the base and place a metal pastry ring, lined on the inside with acetate tape, around it, and tie the ring tightly around the sponge cake.<\/p>\n<\/div>\n<\/div>\n\n\nMoisten the sponge cake lightly with peach syrup. Place ~200 g raspberries on the top of the sponge cake.<\/p>\n<\/div>\n<\/div>\n
\n\nDissolve the gelatine in a hot water bath or in the microwave (pulse 2 times for 10 seconds) and add to the peach-yoghurt mixture. Mix everything thoroughly (all products must be at room temperature to prevent the gelatine from curling into lumps).<\/p>\n<\/div>\n<\/div>\n
\n\nWait until the cream starts to firm up (until it doesn't run off the spoon) and spoon it over the raspberries. Use half of the cream. Spread the cream and put the cake in the fridge for ~20 minutes to let the cream firm up a bit more.<\/p>\n<\/div>\n<\/div>\n
\n\nTake the cake out of the fridge, place another sponge cake on top, moisten it and arrange the raspberries on top. Spread the remaining cream over the berries. Place in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n
\n\nIn the morning, prepare fruit and jelly.<\/em>
Prepare in advance 800 g of cold boiled water. Swell 25 g gelatine - pour with 100 g cold water (from the prepared 800 g). Squeeze the lemon juice and bring it to the boil with 200 g of water, the sweetener and 8 g of vanilla sugar. Cool and add to the remaining 500 g of water.\u00a0<\/p>\n<\/div>\n<\/div>\n\n\nDissolve the swollen gelatine with pulses (10 sec, microwave) and add it to the prepared lemon syrup. Set aside.<\/p>\n<\/div>\n<\/div>\n
\n\nPrepare the berries. Cut the strawberries in half and place on a paper towel to soak up any excess liquid (makes it easier to stick the strawberries to the cake)<\/p>\n<\/div>\n<\/div>\n
\n\nV\u0101ra \u201cl\u012bmi\u201d – 100 g \u016bdens pievieno 4 g agaru un uzv\u0101ra. V\u0101ra 1 min\u016bti. Nedaudz atdzes\u0113.<\/p>\n<\/div>\n<\/div>\n
\n\nRemove the cake from the fridge (the cake needs to be cold <\/strong>for the agar to \"work\" and the berries to stick well). Carefully remove the pastry ring and the acetate tape. Place the cake on a new firm base ~1 cm larger than the diameter of the cake.<\/p>\n<\/div>\n<\/div>\n\n\nAlternate between raspberry and strawberry halves, dip in 'glue' and press\/stick to the sides of the cake starting from the bottom. Once the sides are glued, arrange the berries over the top of the cake.<\/p>\n<\/div>\n<\/div>\n
\n\nGently place the pastry ring (lined inside with acetate tape) around the cake again. Secure the acetate tape with paper clips. Place aluminium foil under the base and fold it around the pastry ring from bottom to top. Secure the foil with scotch tape so that when the sides of the cake are filled with syrup, nothing will leak out from the bottom.<\/p>\n<\/div>\n<\/div>\n
\n\nWait for the syrup to thicken slightly and carefully spoon it onto the sides of the cake to a height of ~2cm. Place the cake in the fridge for ~15-20 minutes to let the jelly harden.<\/p>\n<\/div>\n<\/div>\n
\n\nRemove the cake from the fridge and continue pouring syrup over the sides and top of the cake until all the berries are covered. Place the cake in the refrigerator to set.\u00a0<\/p>\n
![\"Torte](\"https:\/\/dietsabc.com\/wp-content\/uploads\/2024\/10\/Torte-Avenu-persiku_2.jpg\" "\\"\\"")
<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":29309,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-29308","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\/29308","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=29308"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/29308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/29309"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=29308"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=29308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Prepare the sponge cake.<\/em> Pour hot water over the dates and apricots and leave to soak. Then cut into smaller pieces.<\/p>\n<\/div>\n<\/div>\n Grate the carrots.<\/p>\n<\/div>\n<\/div>\n Add the cut dried fruit to the egg yolks and blend until smooth.<\/p>\n<\/div>\n<\/div>\n Add grated carrots and mix.<\/p>\n<\/div>\n<\/div>\n Add the flour to which the baking powder has been added.<\/p>\n<\/div>\n<\/div>\n Beat the egg whites to a light foam, add erythritol and beat to a stiff froth.\u00a0<\/p>\n<\/div>\n<\/div>\n Pievieno olu baltumu masu m\u012bklai –\u00a0 uzman\u012bgi iecil\u0101 maisot vien\u0101 virzien\u0101 un neizce\u013cot karoti no masas (lai netiek gaiss).<\/p>\n<\/div>\n<\/div>\n Pour the batter into the tin and bake in the oven at ~175 \u00b0C for 30-35 minutes.<\/p>\n<\/div>\n<\/div>\n Cool the sponge cake. Wrap in cling film and place in the fridge overnight. In the morning, cut in half lengthwise.<\/p>\n<\/div>\n<\/div>\n Prepare the filling.<\/em> Add the natural yoghurt, and sweetener and blend.<\/p>\n<\/div>\n<\/div>\n Pour water over the gelatine and swell.<\/p>\n<\/div>\n<\/div>\n Assemble the cake.<\/em> Moisten the sponge cake lightly with peach syrup. Place ~200 g raspberries on the top of the sponge cake.<\/p>\n<\/div>\n<\/div>\n Dissolve the gelatine in a hot water bath or in the microwave (pulse 2 times for 10 seconds) and add to the peach-yoghurt mixture. Mix everything thoroughly (all products must be at room temperature to prevent the gelatine from curling into lumps).<\/p>\n<\/div>\n<\/div>\n Wait until the cream starts to firm up (until it doesn't run off the spoon) and spoon it over the raspberries. Use half of the cream. Spread the cream and put the cake in the fridge for ~20 minutes to let the cream firm up a bit more.<\/p>\n<\/div>\n<\/div>\n Take the cake out of the fridge, place another sponge cake on top, moisten it and arrange the raspberries on top. Spread the remaining cream over the berries. Place in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n In the morning, prepare fruit and jelly.<\/em> Dissolve the swollen gelatine with pulses (10 sec, microwave) and add it to the prepared lemon syrup. Set aside.<\/p>\n<\/div>\n<\/div>\n Prepare the berries. Cut the strawberries in half and place on a paper towel to soak up any excess liquid (makes it easier to stick the strawberries to the cake)<\/p>\n<\/div>\n<\/div>\n V\u0101ra \u201cl\u012bmi\u201d – 100 g \u016bdens pievieno 4 g agaru un uzv\u0101ra. V\u0101ra 1 min\u016bti. Nedaudz atdzes\u0113.<\/p>\n<\/div>\n<\/div>\n Remove the cake from the fridge (the cake needs to be cold <\/strong>for the agar to \"work\" and the berries to stick well). Carefully remove the pastry ring and the acetate tape. Place the cake on a new firm base ~1 cm larger than the diameter of the cake.<\/p>\n<\/div>\n<\/div>\n Alternate between raspberry and strawberry halves, dip in 'glue' and press\/stick to the sides of the cake starting from the bottom. Once the sides are glued, arrange the berries over the top of the cake.<\/p>\n<\/div>\n<\/div>\n Gently place the pastry ring (lined inside with acetate tape) around the cake again. Secure the acetate tape with paper clips. Place aluminium foil under the base and fold it around the pastry ring from bottom to top. Secure the foil with scotch tape so that when the sides of the cake are filled with syrup, nothing will leak out from the bottom.<\/p>\n<\/div>\n<\/div>\n Wait for the syrup to thicken slightly and carefully spoon it onto the sides of the cake to a height of ~2cm. Place the cake in the fridge for ~15-20 minutes to let the jelly harden.<\/p>\n<\/div>\n<\/div>\n Remove the cake from the fridge and continue pouring syrup over the sides and top of the cake until all the berries are covered. Place the cake in the refrigerator to set.\u00a0<\/p>\n
Separate the egg yolks from the whites.<\/p>\n<\/div>\n<\/div>\n
Drain the syrup from the peaches (syrup will come in handy for moistening the sponge cake) and beat them with a blender.<\/p>\n<\/div>\n<\/div>\n
Place the sponge cake on the base and place a metal pastry ring, lined on the inside with acetate tape, around it, and tie the ring tightly around the sponge cake.<\/p>\n<\/div>\n<\/div>\n
Prepare in advance 800 g of cold boiled water. Swell 25 g gelatine - pour with 100 g cold water (from the prepared 800 g). Squeeze the lemon juice and bring it to the boil with 200 g of water, the sweetener and 8 g of vanilla sugar. Cool and add to the remaining 500 g of water.\u00a0<\/p>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":29309,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-29308","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\/29308","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=29308"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/29308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/29309"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=29308"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=29308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}