{"id":7973,"date":"2021-04-21T13:25:56","date_gmt":"2021-04-21T10:25:56","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=7973"},"modified":"2021-04-21T13:27:37","modified_gmt":"2021-04-21T10:27:37","slug":"torte-ar-iebiezinatu-pienu-un-zavetam-aprikozem","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-ar-iebiezinatu-pienu-un-zavetam-aprikozem\/","title":{"rendered":"Cake with condensed milk and dried apricots"},"content":{"rendered":"

Spring breezes are finally in the air! Bake a new cake again - :)<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge Cake<\/div>\n
2<\/span> <\/span> Eggs<\/span><\/div>\n
60<\/span> g<\/span> Kefir (0.5%)<\/span><\/div>\n
50<\/span> g<\/span> Whole wheat flour<\/span><\/div>\n
15<\/span> g<\/span> Cocoa<\/span><\/div>\n
50<\/span> g<\/span> Erythritol<\/span><\/div>\n
1<\/span> teak<\/span> Soda (without pile)<\/span><\/div>\n
Ingredients for "Condensed Milk"<\/div>\n
100<\/span> g<\/span> Skimmed milk powder<\/span><\/div>\n
350<\/span> g<\/span> Water<\/span><\/div>\n
Ingredients for apricot jam<\/div>\n
100<\/span> g<\/span> Dried apricots<\/span><\/div>\n
350<\/span> g<\/span> Water<\/span><\/div>\n
Ingredients for cottage cheese cream<\/div>\n
300<\/span> g<\/span> Fat curd cream Alma<\/span><\/div>\n
200<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
120<\/span> g<\/span> Dried apricots (brown, soft)<\/span><\/div>\n
Almond essence<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n
For soaking sponge cakes<\/div>\n
50<\/span> g<\/span> strong, sweet coffee<\/span><\/div>\n
For decoration<\/div>\n
35<\/span> g<\/span> Berries (large blueberries)<\/span><\/div>\n
50<\/span> g<\/span> Dark sugar-free chocolate RED<\/span><\/div>\n
60<\/span> g<\/span> Milk 2%<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Cooking sponge cakes<\/div>\n
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Add kefir, cocoa, whole wheat flour, soda, erythritol, some intense sweetener (see how sweet you want). Mix everything.<\/p>\n<\/div>\n<\/div>\n

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The dough is poured into a form, which is previously smeared with a little fat, put in the oven and bake at 175 degrees for ~ 20 minutes.<\/p>\n<\/div>\n<\/div>\n

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Bake a second biscuit. <\/p>\n<\/div>\n<\/div>\n

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Cool both and cut in half with a sharp knife.<\/p>\n<\/div>\n<\/div>\n

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If the apricots are not soft, sprinkle with hot water.<\/p>\n<\/div>\n<\/div>\n

Finished "Condensed Milk"<\/div>\n
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Pour the dried milk into the pan and fry until golden brown. They come together: it's nothing, it will be right.<\/p>\n<\/div>\n<\/div>\n

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Cool and grind the coffee into a powder.<\/p>\n<\/div>\n<\/div>\n

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Pour the milk into the saucepan, add the ground milk and, stirring constantly, cook until the mass is thick. (~ 10-15 min). Cool.<\/p>\n<\/div>\n<\/div>\n

Finished apricot jam<\/div>\n
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Put apricots and water in a saucepan. Boil until soft.<\/p>\n<\/div>\n<\/div>\n

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Blend. Cool.<\/p>\n<\/div>\n<\/div>\n

Finished cottage cheese cream<\/div>\n
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Culinary cottage cheese mixed with nonfat cottage cheese cream, add sweetener, vanilla.<\/p>\n<\/div>\n<\/div>\n

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Pour the apricots and cut into small pieces.<\/p>\n<\/div>\n<\/div>\n

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Mix "condensed milk" with cottage cheese cream, dried apricots. If necessary: add a sweetener or an essence to the aroma.<\/p>\n<\/div>\n<\/div>\n

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Make a cup of strong, sweet espresso.<\/p>\n<\/div>\n<\/div>\n

Preparation of icing<\/div>\n
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Put the chocolate with milk in the microwave for 1 minute.<\/p>\n<\/div>\n<\/div>\n

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Stir until the mass is homogeneous.<\/p>\n<\/div>\n<\/div>\n

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Pour the melted chocolate into a pastry bag. When the cake is ready for decoration, cut the tip of the bag very small, ~ 1 mm wide and decorate the cake.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Put 1 cut biscuit in the pastry ring, preferably with either an acetate plate or a \u201cself-made\u201d plastic rim (as I did with a document stapler).<\/p>\n<\/div>\n<\/div>\n

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Impregnate the biscuit thoroughly with coffee with a pastry brush.<\/p>\n<\/div>\n<\/div>\n

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Cover with apricot jam and top with 1\/4 of the cottage cheese cream.<\/p>\n<\/div>\n<\/div>\n

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Put the next half of the biscuit on top, soak in coffee and cover the second quarter of the cream.<\/p>\n<\/div>\n<\/div>\n

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Repeat with the two remaining discs of the biscuit.<\/p>\n<\/div>\n<\/div>\n

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Do not put jam on the last biscuit, but close with cream. <\/p>\n

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

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Put in the fridge to set.<\/p>\n<\/div>\n<\/div>\n

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The second morning, or after a few hours, remove and decorate.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":1,"featured_media":7974,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[54,55],"class_list":["post-7973","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-deserti","cp_recipe_category-konditoreja"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/7973","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=7973"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/7973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/7974"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=7973"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=7973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}