{"id":7513,"date":"2021-04-08T21:58:24","date_gmt":"2021-04-08T18:58:24","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=7513"},"modified":"2021-04-19T09:39:00","modified_gmt":"2021-04-19T06:39:00","slug":"torte-tiramisu","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-tiramisu\/","title":{"rendered":"Tiramisu Cakes"},"content":{"rendered":"

Something incredibly gentle and delicious! I've beaten myself again! - :) For now, this is my favorite!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for 2 sponge cakes<\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
127<\/span> g<\/span> Banana<\/span><\/div>\n
50<\/span> g<\/span> Dates<\/span><\/div>\n
50<\/span> g<\/span> Skimmed milk kefir<\/span><\/div>\n
70<\/span> g<\/span> Whole wheat flour<\/span><\/div>\n
20<\/span> g<\/span> Erythritol to be added to whipped egg whites (but bananas and dates can also be used)<\/span><\/div>\n
½<\/span> teak<\/span> Soda<\/span><\/div>\n
Ingredients for boiled milk cream<\/div>\n
1<\/span> <\/span> Egg<\/span><\/div>\n
250<\/span> g<\/span> Milk (I had 2.5%)<\/span><\/div>\n
250<\/span> g<\/span> Fresh cheese Ricotta Lago Maggiore<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Intensive sweetener, vanillin<\/span><\/div>\n
For soaking sponge cakes<\/div>\n
2<\/span> teak<\/span> Instant coffee + sweetener<\/span><\/div>\n
Cakes for surface decoration<\/div>\n
50<\/span> g<\/span> Sweet cream 35%<\/span><\/div>\n
260<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
40<\/span> g<\/span> Erythritol (other sweeteners may be added)<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Preparation of the sponge cake<\/div>\n
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Dates aplej with hot water and soak soft. ~ 20-30 min.<\/p>\n<\/div>\n<\/div>\n

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Eggs separate the whites.<\/p>\n<\/div>\n<\/div>\n

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Add kefir, sliced banana to the egg yolks and blend. <\/p>\n<\/div>\n<\/div>\n

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Add the penalty - mix and set aside so that the penalty "works" (the mass becomes "puffy").<\/p>\n<\/div>\n<\/div>\n

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Add the soaked dates and seal again.<\/p>\n<\/div>\n<\/div>\n

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Add flour, mix. And set aside allowing ~ 5 min. swell.<\/p>\n<\/div>\n<\/div>\n

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Meanwhile, beat the egg whites into a stiff foam. At first whisk them in a light foam. then add 20g of erythritol and whipped into a stiff foam.<\/p>\n<\/div>\n<\/div>\n

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Gradually mix the egg whites into the dough - stirring them slowly and without removing the spoon from the dough (so that the egg whites do not settle). <\/p>\n<\/div>\n<\/div>\n

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The dough is divided into two equal parts.<\/p>\n<\/div>\n<\/div>\n

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Bake two biscuits for ~ 30-35 minutes at 175 degrees. Cool.<\/p>\n<\/div>\n<\/div>\n

Finished boiled cream<\/div>\n
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In a saucepan pour 250g of milk, add eggs, cornstarch, sweetener, vanilla and heat, stirring constantly, until the mass thickens. <\/p>\n<\/div>\n<\/div>\n

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Set aside to cool - by covering the dish with a cling film that touches the cream - so that no air is present and no clumps form.<\/p>\n<\/div>\n<\/div>\n

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When the cooked cream has cooled - whipped with 250g Ricotta. If necessary, add more sweetener.<\/p>\n<\/div>\n<\/div>\n

Make strong and sweet coffee<\/div>\n
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Sprinkle either natural coffee or 2 teaspoons of instant coffee with ~ 150g of water and sweeten it.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first biscuit, wrap around an acetone plate and over the pastry ring. and very richly impregnated with sweet coffee. Don't regret coffee!<\/p>\n<\/div>\n<\/div>\n

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Apply half of the cream on top.<\/p>\n<\/div>\n<\/div>\n

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Put a second biscuit on top of the cream. <\/p>\n<\/div>\n<\/div>\n

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Soak this biscuit with sweet coffee and cover with the remaining cream. <\/p>\n

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

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Smooth and place in the refrigerator so that the layers "suck".<\/p>\n<\/div>\n<\/div>\n

The second day is decorated<\/div>\n
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Whipped 50g sour cream (35%), add 260g of curd "Baltais" and 40g of erythritol (you can also use another sweetener here, or mix erythritol with one of the drops).<\/p>\n<\/div>\n<\/div>\n

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Smear the edges with a little cream.<\/p>\n<\/div>\n<\/div>\n

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Using a wide table knife, I stuck the edges with pre-made, ground ginger biscuits (20g only), which I had baked some time ago and ground.
\nThe second option: toast \u0136elm\u0113ni rye bread, grind and toast in a pan together with erythritol.<\/p>\n<\/div>\n<\/div>\n

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Put the rest of the cream in a pastry bag, cut off the tip and squeeze small "balls" onto the cake.<\/p>\n<\/div>\n<\/div>\n

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Sprinkle with cocoa. <\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":1,"featured_media":7514,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[54,68],"class_list":["post-7513","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-deserti","cp_recipe_category-tortes"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/7513","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=7513"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/7513\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/7514"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=7513"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=7513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}