{"id":31595,"date":"2025-07-02T07:38:57","date_gmt":"2025-07-02T04:38:57","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=31595"},"modified":"2025-07-01T20:04:14","modified_gmt":"2025-07-01T17:04:14","slug":"torte-kirsu-bez-glutena","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-kirsu-bez-glutena\/","title":{"rendered":"Cherry cake (gluten-free)"},"content":{"rendered":"

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Fruits and berries are, of course, best enjoyed fresh. But they can also be used to make delicious desserts.\u00a0<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for sponge cake (diameter of the baking mould 20 cm)<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
350<\/span> g<\/span> Pumpkin<\/span><\/div>\n
60<\/span> g<\/span> Peanut flour <\/span><\/div>\n
30<\/span> g<\/span> Cocoa<\/span><\/div>\n
20<\/span> g<\/span> Malted linseed<\/span><\/div>\n
50<\/span> g<\/span> Erythritol<\/span><\/div>\n
8<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
1<\/span> teak<\/span> Baking powder<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for Cream<\/div>\n
400<\/span> g<\/span> Culinary curd \"Baltais\" (or skimmed curd)<\/span><\/div>\n
100<\/span> g<\/span> Sweet cream 35%<\/span><\/div>\n
50<\/span> g<\/span> Water<\/span><\/div>\n
10<\/span> g<\/span> Gelatin<\/span><\/div>\n
Sweetener, vanillin<\/span><\/div>\n
Ingredients for Berry Cream<\/div>\n
500<\/span> g<\/span> Cherries<\/span><\/div>\n
100<\/span> g<\/span> Water<\/span><\/div>\n
15<\/span> g<\/span> Corn starch<\/span><\/div>\n
15<\/span> g<\/span> Gelatin<\/span><\/div>\n
80<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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Making sponge cake.<\/em>
First, cook the pumpkin. Either saut\u00e9 it in a saucepan on the stove, bake it in the oven, or cut it into pieces and microwave it for about 10 minutes. Blend it into a smooth puree and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Combine all dry ingredients separately in a bowl: flour, flaxseed, cocoa, and baking powder. Mix and sift.<\/p>\n<\/div>\n<\/div>\n

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Whisk the eggs with vanilla, a pinch of salt, and erythritol. Whisk for about 2 minutes until the mixture expands. Add the cooled pumpkin puree and whisk again lightly.<\/p>\n<\/div>\n<\/div>\n

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Gradually and carefully add the dry ingredients to the egg and pumpkin mixture in two batches.<\/p>\n<\/div>\n<\/div>\n

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Mix the dough and pour into 2 equal tins (diameter 18 cm).<\/p>\n<\/div>\n<\/div>\n

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Bake in the oven at ~170 \u00b0C for ~45-50 minutes (until the dough does not stick to a wooden stick inserted into the biscuit).<\/p>\n<\/div>\n<\/div>\n

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Prepare cherry jam.<\/em><\/p>\n

Place the cherries in a saucepan, add sweetener to taste, and cook, stirring, until the juice begins to separate.<\/p>\n<\/div>\n<\/div>\n

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Add cornstarch (15 g) and heat, stirring until the mixture begins to thicken. Boil for 2 minutes, remove from heat and set aside to cool.\u00a0<\/p>\n<\/div>\n<\/div>\n

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Pour water over the gelatin (15 g) and leave to swell.<\/p>\n<\/div>\n<\/div>\n

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Prepare the cream\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/em><\/p>\n

S<\/em>ast\u0101vda\u013cas j\u0101iz\u0146em jau laic\u012bgi no ledusskapja, jo b\u016bs j\u0101pievieno \u017eelat\u012bns un taj\u0101 br\u012bd\u012b produktiem j\u0101b\u016bt istabas temperat\u016br\u0101.<\/p>\n<\/div>\n<\/div>\n

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Assemble the cake.\u00a0<\/em> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/p>\n

First, dissolve both gelatins and add them to the cooked cherries and curd cream. Stir and wait until both mixtures begin to thicken slightly.<\/p>\n<\/div>\n<\/div>\n

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Place the first sponge cake on the base, place a pastry ring around it, and tighten it to fit the diameter of the sponge cake.<\/p>\n<\/div>\n<\/div>\n

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Spread half of the curd cream on the biscuit and top with half of the cherry jam.\u00a0<\/p>\n<\/div>\n<\/div>\n

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Place the second sponge cake on top, spread it with the second half of the curd cream and cover with the second half of the cherry jam.<\/p>\n<\/div>\n<\/div>\n

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Place the cake in the fridge to set.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":31604,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-31595","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\/31595","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=31595"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/31595\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/31604"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=31595"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=31595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}