{"id":34341,"date":"2025-11-28T07:27:31","date_gmt":"2025-11-28T05:27:31","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=34341"},"modified":"2025-11-27T21:33:26","modified_gmt":"2025-11-27T19:33:26","slug":"medus-torte-ar-bruklenem-salo-karameli-un-medu-grauzdetiem-zemesriekstiem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/medus-torte-ar-bruklenem-salo-karameli-un-medu-grauzdetiem-zemesriekstiem\/","title":{"rendered":"Honey Cake with Lingonberries, Salted Caramel, and Honey-Roasted Peanuts"},"content":{"rendered":"

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It's a cool kid's birthday today, and at his dad's request, I made this honey cake!\u00a0<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for the Sponge Cakes (diameter 20 cm)<\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
400<\/span> g<\/span> Sifted wheat flour<\/span><\/div>\n
160<\/span> g<\/span> Sugar<\/span><\/div>\n
100<\/span> g<\/span> Honey<\/span><\/div>\n
100<\/span> g<\/span> Butter<\/span><\/div>\n
1<\/span> teak<\/span> Soda<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for Cream<\/div>\n
750<\/span> g<\/span> Kr\u0113msiers “Mascarpone”<\/span><\/div>\n
400<\/span> g<\/span> Condensed boiled milk<\/span><\/div>\n
100<\/span> g<\/span> Sweet cream 33%<\/span><\/div>\n
40<\/span> g<\/span> Sugar<\/span><\/div>\n
Ingredients for Salted Caramel <\/div>\n
300<\/span> g<\/span> Sugar<\/span><\/div>\n
170<\/span> g<\/span> Sweet cream<\/span><\/div>\n
70<\/span> g<\/span> Butter<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for lingonberry jam<\/div>\n
170<\/span> g<\/span> Lingonberries<\/span><\/div>\n
114<\/span> g<\/span> Apple<\/span><\/div>\n
30<\/span> g<\/span> Roasted peanuts in honey<\/span><\/div>\n
80<\/span> g<\/span> Sugar (or sweetener)<\/span><\/div>\n
50<\/span> g<\/span> Water<\/span><\/div>\n
12<\/span> g<\/span> Cornstarch (+50 g water)<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation of sponge cake<\/div>\n
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Place the eggs, honey, butter, sugar, and salt in a saucepan, stir, and heat over low heat.<\/p>\n<\/div>\n<\/div>\n

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Stir constantly and just before the mixture begins to boil, add the baking soda (do not let it boil!). The mixture's volume will increase significantly. Leave it on the heat for about 30 seconds, then remove it.<\/p>\n<\/div>\n<\/div>\n

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Place the saucepan with the honey mixture in it into a large bowl filled with cold water. Stir until the reaction stops. Leave the saucepan in the water until the mixture has cooled completely.<\/p>\n<\/div>\n<\/div>\n

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When the honey mixture has cooled, pour it into the flour and knead the dough. Do not add extra flour, so that the dough does not become too stiff.<\/p>\n<\/div>\n<\/div>\n

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Wrap the dough in cling film and keep it in the fridge for at least two hours.<\/p>\n<\/div>\n<\/div>\n

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\u00a0After two hours, remove the dough and divide it into four equal pieces. Roll out each piece of dough and cut out 20 cm diameter circles. Bake them in an oven at 180 \u00b0C for 8-10 minutes. Roll out the remaining dough and bake a fifth sponge cake.<\/p>\n<\/div>\n<\/div>\n

Preparation of salted caramel<\/div>\n
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To see how to make salted caramel, click HERE<\/a>.<\/p>\n<\/div>\n<\/div>\n

Preparation of lingonberry-apple jam<\/div>\n
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Peel the apples, cut them into small cubes and place them in a saucepan with the cranberries and sugar. Cook and mash or blend with a blender.<\/p>\n<\/div>\n<\/div>\n

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Add 12 g cornstarch diluted with 50 g water and cook again until the mixture thickens slightly. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of cream<\/div>\n
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First, whisk the Mascarpone with the condensed milk.<\/p>\n<\/div>\n<\/div>\n

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Separately, whisk the sweet cream with sugar, then whisk both mixtures together until smooth.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Place the first sponge cake on the base. Using a pastry bag, pipe cream \"balls\" around the edges and in the middle of the sponge cake, leaving small gaps between them.<\/p>\n<\/div>\n<\/div>\n

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Fill the empty area between the cream with cooled salted caramel. Sprinkle roasted peanuts on top.\u00a0<\/p>\n

\"Medus<\/p>\n<\/div>\n<\/div>\n

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Place the next sponge cake on top, squeeze balls of white cream around the edges and in the middle. Fill the empty spaces with cranberry-apple jam.<\/p>\n<\/div>\n<\/div>\n

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Repeat the same with the third and fourth sponge cakes.<\/p>\n<\/div>\n<\/div>\n

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On the last fifth sponge cake, squeeze only cream \"balls\".<\/p>\n<\/div>\n<\/div>\n

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Decorate as you like. I used berries and chocolate.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":34342,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-34341","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\/34341","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=34341"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/34341\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/34342"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=34341"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=34341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}