{"id":31769,"date":"2025-07-18T08:17:17","date_gmt":"2025-07-18T05:17:17","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=31769"},"modified":"2025-07-17T12:18:18","modified_gmt":"2025-07-17T09:18:18","slug":"medus-torte-ar-citronu-un-karamelu-kremu","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/medus-torte-ar-citronu-un-karamelu-kremu\/","title":{"rendered":"Honey cake with lemon and caramel cream"},"content":{"rendered":"

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\u0160oreiz at\u013c\u0101vos kalorijas neskait\u012bt un k\u016bka tapa tradicion\u0101laj\u0101 versij\u0101. Gar\u0161a, fantastiska – vienk\u0101r\u0161i wou!<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for sponge cakes (baking dish with a diameter of 20 cm)<\/div>\n
5<\/span> <\/span> Eggs<\/span><\/div>\n
300<\/span> g<\/span> Flour<\/span><\/div>\n
150<\/span> g<\/span> Sugar<\/span><\/div>\n
130<\/span> g<\/span> Honey<\/span><\/div>\n
130<\/span> g<\/span> Butter<\/span><\/div>\n
8<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
8<\/span> g<\/span> Soda<\/span><\/div>\n
3<\/span> g<\/span> Salt<\/span><\/div>\n
Ingredients for Salted Caramel<\/div>\n
240<\/span> g<\/span> Sugar<\/span><\/div>\n
200<\/span> g<\/span> Sweet cream 33%<\/span><\/div>\n
120<\/span> g<\/span> Butter<\/span><\/div>\n
Ingredients for Lemon cream<\/div>\n
Zest of 2 large lemons<\/span><\/div>\n
150<\/span> g<\/span> Lemon juice<\/span><\/div>\n
200<\/span> g<\/span> Sugar<\/span><\/div>\n
100<\/span> g<\/span> Egg yolks (from ~6 eggs)<\/span><\/div>\n
60<\/span> g<\/span> Butter<\/span><\/div>\n
10<\/span> g<\/span> Gelatin<\/span><\/div>\n
60<\/span> g<\/span> Water<\/span><\/div>\n
Ingredients for Cream <\/div>\n
500<\/span> g<\/span> Cream cheese "Mascarpone"<\/span><\/div>\n
300<\/span> g<\/span> Sour cream<\/span><\/div>\n
260<\/span> g<\/span> Caramel<\/span><\/div>\n
100<\/span> g<\/span> Powdered sugar<\/span><\/div>\n
Ingredients for cake decoration<\/div>\n
200<\/span> g<\/span> Dark chocolate<\/span><\/div>\n
Ingredients for the icing for the top of the cake<\/div>\n
200<\/span> g<\/span> Milk 2%<\/span><\/div>\n
25<\/span> g<\/span> Milk powder 1% <\/span><\/div>\n
25<\/span> g<\/span> Cocoa 11%<\/span><\/div>\n
8<\/span> g<\/span> Gelatin<\/span><\/div>\n
Vanillin<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation of sponge cake<\/div>\n
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Heat the honey and butter in a small saucepan, stirring until they are completely combined.<\/p>\n<\/div>\n<\/div>\n

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Add the sugar and, stirring constantly, cook until caramelised, then remove from the heat.<\/p>\n<\/div>\n<\/div>\n

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Beat the eggs and sugar until the mixture is light and fluffy. Add the caramel mixture and stir. Add the vanilla, salt and flour, and stir until the dough is smooth.<\/p>\n<\/div>\n<\/div>\n

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I baked the sponge cakes simultaneously in two silicone moulds with a diameter of 20 cm. I put about 160 g of dough into each mould, smoothed it out with a spoon, placed it in an oven preheated to 180\u00b0C and baked it for about 10 minutes.<\/p>\n<\/div>\n<\/div>\n

Preparation of caramel<\/div>\n
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Heat the sweet cream in a saucepan until it comes to a boil, then remove it from the heat.<\/p>\n<\/div>\n<\/div>\n

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In another saucepan, melt the sugar over medium\/low heat until it turns amber in colour. Add the butter, cut into small pieces, and stir vigorously until both ingredients are combined (although at first it may seem like this will never happen) \u2014 be patient!<\/p>\n<\/div>\n<\/div>\n

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Gradually add the hot sweet cream to the mixture and stir constantly until the mixture becomes homogeneous. Remove from the heat.<\/p>\n<\/div>\n<\/div>\n

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Pour into another container and cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of lemon cream<\/div>\n
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Soak the gelatin in cold water and leave to swell.<\/p>\n<\/div>\n<\/div>\n

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Grate the zest from the lemons and squeeze out the juice (~150-160 g).<\/p>\n<\/div>\n<\/div>\n

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Mix the eggs and sugar, add the lemon juice and zest, and stir. Cook over low heat, stirring until the sugar dissolves.<\/p>\n<\/div>\n<\/div>\n

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Remove from heat, stir the softened gelatin into the hot mixture, add butter and whisk until smooth.<\/p>\n<\/div>\n<\/div>\n

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Cover with cling film in close contact and cool to room temperature. Then place the cream in a pastry bag (this will make it easier\/more convenient to spread it on the sponge cake).<\/p>\n<\/div>\n<\/div>\n

Preparation of cream<\/div>\n
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Mix all ingredients until smooth. Place the remaining caramel mixture (~350 g) in a pastry bag \u2013 it will be used for sponge cakes.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Form the cake in a metal pastry ring lined with an acetate sheet on the inside. Divide the cream into 6 parts, the lemon cream into 3 parts, and the remaining caramel mixture into 2 parts.<\/p>\n

Sequence of layers:<\/p>\n

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  1. sponge cake + ~190 g cream + ~200 g lemon cream.<\/li>\n
  2. sponge cake + ~190 g cream + ~175 g caramel.<\/li>\n
  3. sponge cake + ~190 g cream + ~200 g lemon cream.<\/li>\n
  4. sponge cake + ~190 g cream + ~175 g caramel.<\/li>\n
  5. sponge cake + ~190 g cream + ~200 g lemon cream.<\/li>\n
  6. sponge cake + ~190 g cream<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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    Cover the cake with cling film, sealing it tightly. Place in the fridge to set and stabilise for 6\u20138 hours.<\/p>\n<\/div>\n<\/div>\n

    Preparation of icing<\/div>\n
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    Pour 50 g of milk into a bowl, add 8 g of gelatine and leave to swell.<\/p>\n<\/div>\n<\/div>\n

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    Pour the remaining 150g of milk into a saucepan, add 25g of powdered milk and stir to soften.<\/p>\n<\/div>\n<\/div>\n

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    Add cocoa, sweetener, vanilla and, stirring with a pastry brush, heat and bring to a boil until the mass thickens slightly.<\/p>\n<\/div>\n<\/div>\n

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    Stir the swollen gelatin into the hot cocoa mixture and stir until it dissolves and the icing remains smooth.<\/p>\n<\/div>\n<\/div>\n

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    Pass the glaze through a sieve to ensure it is smooth and free of lumps. Cover the glaze bowl with cling film so that it touches the warm mixture (this will prevent it from forming a film as it cools).<\/p>\n<\/div>\n<\/div>\n

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    Wait until it cools down to 30-32 \u00b0C, then pour it over the cold cake straight from the refrigerator.<\/p>\n<\/div>\n<\/div>\n

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    Decorate and return to the fridge to allow the glaze to set.<\/p>\n

    \"Honey<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":31770,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-31769","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\/31769","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=31769"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/31769\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/31770"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=31769"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=31769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}