This year, like every year, I am creating a cake in honour of Latvia!<\/p>\n<\/h2>\n
Bake sponge cakes<\/em> Add the red colouring to the kefir and stir thoroughly. You can also use a blender to dissolve the colour better.<\/p>\n<\/div>\n<\/div>\n Start whisking the eggs at the lowest speed. Increase the speed and continue to whisk until they increase in volume. Gradually add the sweetener a spoonful at a time (without stopping the whisking) and whisk the mass into an airy foam.<\/p>\n<\/div>\n<\/div>\n Add the oil and soft butter. Whisk again. Add the kefir mixed with the red colour. Mix all.<\/p>\n<\/div>\n<\/div>\n Gradually add the dry ingredients, sifting them through a sieve. Stir in the flour with a spatula.<\/p>\n<\/div>\n<\/div>\n Pour the batter into the 2 tins, smooth and place in a preheated oven at 170 \u00b0C and bake the sponge cakes.<\/p>\n<\/div>\n<\/div>\n Cool the biscuits, cut off the 'caps' and cut them in half lengthwise. Crush the caps and use them to line the sides of the cake.<\/p>\n<\/div>\n<\/div>\n Preparation of the cream<\/em> Preparation of cherry jam<\/em> Add the cornstarch (15 g) mixed with water (150 g), stir and bring to the boil. Cool.<\/p>\n<\/div>\n<\/div>\n Assemble the cake<\/em> Around the edge of the sponge cake, squeeze cream (150 g) from a pastry bag and put cherry jam (130 g) in the middle.<\/p>\n<\/div>\n<\/div>\n Place the other sponge cake on top, press down, squeeze the white cream in a circle around the edges and put 130 g cherry jam in the middle.<\/p>\n<\/div>\n<\/div>\n Place the third sponge on top and spread on it ~230 g of cream. Place the remaining cream in the fridge (this will be for the sides of the cake).<\/p>\n<\/div>\n<\/div>\n Cover the tin with cling film and leave in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n In the morning<\/em> Swell 8 g gelatine with 40 g water and add to 100 g cherry juice. Pour it into a pastry bag (which can be placed in a jug\/glass for convenience) and set it aside to allow the juice to begin to set.<\/p>\n<\/div>\n<\/div>\n When the juice has thickened, cut off the end of the pastry bag and, starting from the centre of the cake, spread the cherry juice over the cake in a circular motion, allowing a little to run down the sides. I decorated the top of the cake with cream roses.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":29624,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-29623","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\/29623","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=29623"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/29623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/29624"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=29623"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=29623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Combine\/sieve all dry ingredients in one bowl.<\/p>\n<\/div>\n<\/div>\n
Add the sweetener, vanilla sugar and sweet cream to the culinary curd and beat until smooth.<\/p>\n<\/div>\n<\/div>\n
Place the frozen cherries in a saucepan and heat. When the cherries start to release their juice, pour off 100 g of the juice and set aside. Cook the remaining berries with sweetener (can be blended with a blender if you don't want whole berries).<\/p>\n<\/div>\n<\/div>\n
Place the first sponge cake on the base and surround it with a metal pastry ring lined inside with an acetate sheet.<\/p>\n<\/div>\n<\/div>\n
Spread the remaining cream over the sides and top of the cake. Cover the sides with sponge crumbs.<\/p>\n<\/div>\n<\/div>\n