{"id":33282,"date":"2025-09-19T07:37:13","date_gmt":"2025-09-19T04:37:13","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=33282"},"modified":"2025-09-18T22:17:59","modified_gmt":"2025-09-18T19:17:59","slug":"torte-avenu-mellenu","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-avenu-mellenu\/","title":{"rendered":"Raspberry-Blueberry Cake"},"content":{"rendered":"

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A special cake for special occasions.<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge Cake<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
350<\/span> g<\/span> Pumpkin<\/span><\/div>\n
60<\/span> g<\/span> Flour (this time I used wheat flour)<\/span><\/div>\n
50<\/span> g<\/span> Erythritol + some more intense sweetener (drops)<\/span><\/div>\n
30<\/span> g<\/span> Cocoa<\/span><\/div>\n
16<\/span> g<\/span> Vani\u013cas cukurs “dr. Quther”<\/span><\/div>\n
10<\/span> g<\/span> Psyllium<\/span><\/div>\n
6<\/span> g<\/span> Baking powder<\/span><\/div>\n
Vanillin<\/span><\/div>\n
Ingredients for filling<\/div>\n
700<\/span> g<\/span> Raspberries<\/span><\/div>\n
400<\/span> g<\/span> V\u0101jpiena biezpiens “Amfora” Var\u0161ke<\/span><\/div>\n
300<\/span> g<\/span> Blueberries<\/span><\/div>\n
100<\/span> g<\/span> Water<\/span><\/div>\n
250<\/span> g<\/span> Protein drink \u201cBaltais\u201d with vanilla flavour<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for raspberry cream (150 g used)<\/div>\n
250<\/span> g<\/span> Culinary curd<\/span><\/div>\n
300<\/span> g<\/span> Raspberries<\/span><\/div>\n
15<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Sponge Cake Preparation <\/div>\n
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First, cook the pumpkin (saut\u00e9 it on the stove, bake it in the oven, or cut it into pieces and microwave it for ~6 minutes). Blend the cooked pumpkin into a smooth puree and set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Combine all the dry ingredients in a bowl: flour, psyllium, 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 add the dry ingredients to the egg and pumpkin mixture in two batches.\u00a0<\/p>\n<\/div>\n<\/div>\n

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Mix the batter and pour it into a baking tin. Bake in the oven at 175 \u00b0C for ~40-45 minutes (bake until a wooden stick inserted into the cake comes out dry). Allow to cool.<\/p>\n<\/div>\n<\/div>\n

Prepare the filling<\/div>\n
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Place the blueberries in a saucepan, add 100 g of water, sweetener, and cook. Allow to cool.<\/p>\n<\/div>\n<\/div>\n

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Soak 15 g of gelatin in 75 g of water.<\/p>\n<\/div>\n<\/div>\n

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Trauk\u0101 liek v\u0101jpiena biezpienu, prote\u012bna dz\u0113rienu un sav\u0101r\u012bt\u0101s mellenes. Visu sablend\u0113 un pievieno karsta \u016bdens peld\u0113 izkaus\u0113tu \u017eelant\u012bnu (biezpiena masai pirms pievienot iz\u0161\u0137\u012bdin\u0101to \u017eelat\u012bnu ir j\u0101b\u016bt istabas temperat\u016br\u0101!).<\/p>\n<\/div>\n<\/div>\n

Preparation of raspberry cream<\/div>\n
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Katli\u0146\u0101 liek avenes un uzv\u0101ra.<\/p>\n<\/div>\n<\/div>\n

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Rub the cooked berries through a sieve.<\/p>\n<\/div>\n<\/div>\n

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Add cornstarch sweetener to the berry puree and stir until the mixture thickens. Cool.<\/p>\n<\/div>\n<\/div>\n

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Mix the cooled berry puree with the culinary curd cheese and sweetener. Fill into a pastry bag with a pastry nozzle and place in the fridge to stabilise.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the biscuit in a mould (I use the same heart-shaped silicone mould that I use to bake sponge cake).<\/p>\n<\/div>\n<\/div>\n

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Spread the blueberry and cream cheese mixture over the sponge cake base and place the tin in the fridge to allow the cream to set. I left the tin in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n

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In the morning: decorate with raspberries. Boil the \"glue\": add 6 g of agar to 150 g of water and bring to a boil. Boil for ~1 minute. Cool slightly. Dip the berries in the \"glue\" and stick them to the sides of the cake.<\/p>\n<\/div>\n<\/div>\n

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Pipe cream rosettes around the edge of the cake (~150 g).<\/p>\n

\"Raspberry-Blueberry<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":33283,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-33282","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\/33282","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=33282"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/33282\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/33283"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=33282"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=33282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}