{"id":35448,"date":"2026-03-27T07:14:07","date_gmt":"2026-03-27T05:14:07","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=35448"},"modified":"2026-03-26T23:08:44","modified_gmt":"2026-03-26T21:08:44","slug":"torte-ar-spinatu-biskvitiem-avenem-un-salo-karameli","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-ar-spinatu-biskvitiem-avenem-un-salo-karameli\/","title":{"rendered":"Cake with Spinach Sponge Cake, Raspberries, and Salted Caramel"},"content":{"rendered":"

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My mom said this was the most delicious cake she\u2019d ever tasted.<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Salted Caramel<\/div>\n
300<\/span> g<\/span> Milk 2%<\/span><\/div>\n
240<\/span> g<\/span> Sugar<\/span><\/div>\n
40<\/span> g<\/span> Flour<\/span><\/div>\n
5<\/span> g<\/span> Butter<\/span><\/div>\n
A pinch of salt<\/span><\/div>\n
Ingredients for sponge cake (diameter of the baking mould 20 cm)<\/div>\n
5<\/span> <\/span> Eggs<\/span><\/div>\n
200<\/span> g<\/span> Spinach (fresh)<\/span><\/div>\n
200<\/span> g<\/span> Erythritol + drop sweetener<\/span><\/div>\n
185<\/span> g<\/span> Premium wheat flour<\/span><\/div>\n
6<\/span> g<\/span> Baking powder<\/span><\/div>\n
½<\/span> <\/span> Lemon juice<\/span><\/div>\n
¼<\/span> teak<\/span> Salt<\/span><\/div>\n
Ingredients for Raspberry Jam <\/div>\n
400<\/span> g<\/span> Raspberries<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
80<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for Cream<\/div>\n
700<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
200<\/span> g<\/span> Philadelphia light cream cheese<\/span><\/div>\n
100<\/span> g<\/span> White chocolate<\/span><\/div>\n
40<\/span> g<\/span> Pistachio paste<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
Ingredients for Icing<\/div>\n
85<\/span> g<\/span> White chocolate<\/span><\/div>\n
30<\/span> g<\/span> Milk 2%<\/span><\/div>\n
5<\/span> g<\/span> Pistachio paste<\/span><\/div>\n
Ingredients for Decor<\/div>\n
70<\/span> g<\/span> Raspberries<\/span><\/div>\n
85<\/span> g<\/span> White chocolate<\/span><\/div>\n
30<\/span> g<\/span> Milk 2%<\/span><\/div>\n
5<\/span> g<\/span> Pistachio paste<\/span><\/div>\n
25<\/span> g<\/span> Colored chocolate chips<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Prepare the salted caramel<\/div>\n
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Learn how to make salted caramel here: https:\/\/dietsabc.com\/en\/recipes\/sala-karamele-ar-pienu-un-miltiem\/<\/p>\n<\/div>\n<\/div>\n

Preparation of sponge cakes<\/div>\n
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Add 2 eggs, 50 g of oil, and lemon juice to the spinach, then blend in a blender until smooth.<\/p>\n<\/div>\n<\/div>\n

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Add 200 g of erythritol and a little intense sweetener to the remaining 3 eggs, and beat until the mixture turns pale and doubles in volume.<\/p>\n<\/div>\n<\/div>\n

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Add the spinach mixture to the egg mixture and whisk until smooth.<\/p>\n<\/div>\n<\/div>\n

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Gradually add the sifted flour mixed with baking powder.<\/p>\n<\/div>\n<\/div>\n

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M\u012bklu lej form\u0101 un cep biskv\u012btus cepe\u0161kr\u0101sn\u012b 170-175 \u00b0C gr\u0101dos ~25 min\u016btes. Man bija divas formas (20 cm) – es sadal\u012bju m\u012bklu div\u0101s vien\u0101d\u0101s da\u013c\u0101s pa div\u0101m form\u0101m.<\/p>\n<\/div>\n<\/div>\n

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Remove the baked sponge cakes from the oven immediately, let them cool, wrap them in cling film, and place them in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n

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Otr\u0101 dien\u0101 biskv\u012btiem nogrie\u017e “cepur\u012bti”, sadrupina un izkalt\u0113 drupa\u010d\u0101m .(tortes malu dekor\u0113\u0161anai). P\u0101rgrie\u017e katru biskv\u012btu uz pus\u0113m.<\/p>\n<\/div>\n<\/div>\n

\u041f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u0435 \u043c\u0430\u043b\u0438\u043d\u043e\u0432\u043e\u0433\u043e \u0432\u0430\u0440\u0435\u043d\u044c\u044f<\/div>\n
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Place the raspberries and sweetener in a saucepan and bring to a boil.<\/p>\n<\/div>\n<\/div>\n

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Mix the cornstarch with 80 g of water and add it to the raspberries. Bring to a boil while stirring. Boil until the raspberries turn a bright red colour. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Mix all the ingredients for the cream. Add sweetener to taste.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first sponge cake on the base. Place a pastry ring around it and line the inside with a sheet of acetate. Spread the cream (~250\u2013300 g) on the sponge cake, forming raised edges. Fill the middle with raspberry jam.<\/p>\n<\/div>\n<\/div>\n

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Place the second sponge cake on top. Pipe the cream along the edges to form raised \u201crims,\u201d and spread the salted caramel in the middle.<\/p>\n<\/div>\n<\/div>\n

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Place the third sponge cake on top and, as with the first, spread cream around the edges and spoon raspberry jam into the middle.<\/p>\n<\/div>\n<\/div>\n

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Place the fourth sponge cake on top, spread the cream over it, and smooth it out. Cover the cake with cling film and leave it in the fridge overnight to set.<\/p>\n<\/div>\n<\/div>\n

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In the morning, remove the cake from the refrigerator, take off the pastry ring and the acetate sheet, spread the remaining cream on the sides of the cake, and coat them with sponge cake crumbs.<\/p>\n<\/div>\n<\/div>\n

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Dekor\u0113 p\u0113c v\u0113l\u0113\u0161an\u0101s – es pa virsu liku balt\u0101s \u0161okol\u0101des un pist\u0101ciju pastas glaz\u016bru, avenes un dekorat\u012bv\u0101s \u0161okol\u0101des skaidi\u0146as.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":35449,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-35448","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\/35448","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=35448"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/35448\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/35449"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=35448"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=35448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}