{"id":9260,"date":"2021-06-06T20:22:11","date_gmt":"2021-06-06T17:22:11","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=9260"},"modified":"2021-06-06T20:22:11","modified_gmt":"2021-06-06T17:22:11","slug":"torte-zaher","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-zaher\/","title":{"rendered":"Torte Zaher"},"content":{"rendered":"

Life live and learn. I'm learning too! And today I share a new, infinitely delicious cake, which could be compared to the popular Zaher Viennese cake only, of course, in a healthy version. <\/h2>\n

Ingredients<\/h3>\n
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Ingredients for 3 biscuits<\/div>\n
6<\/span> <\/span> Large eggs (360g)<\/span><\/div>\n
105<\/span> g<\/span> Butter 82.5%<\/span><\/div>\n
105<\/span> g<\/span> The sweetener erythritol <\/span><\/div>\n
40<\/span> g<\/span> Cocoa<\/span><\/div>\n
30<\/span> g<\/span> Almond flour (ground almonds can be used)<\/span><\/div>\n
1<\/span> teak<\/span> Cinnamon<\/span><\/div>\n
An intense sweetener to taste<\/span><\/div>\n
Vanilla<\/span><\/div>\n
Salt<\/span><\/div>\n
Ingredients for apricot jam<\/div>\n
200<\/span> g<\/span> Dried apricots (I chose bright orange apricots - because of their color)<\/span><\/div>\n
600<\/span> g<\/span> Water<\/span><\/div>\n
Ingredients for Chocolate Cream<\/div>\n
160<\/span> g<\/span> Sour cream 15%<\/span><\/div>\n
30<\/span> g<\/span> Cocoa<\/span><\/div>\n
Cinnamon a little<\/span><\/div>\n
An intense sweetener to taste<\/span><\/div>\n
Ingredients for Decor<\/div>\n
30<\/span> g<\/span> Dark sugar-free chocolate chocolate "RED"<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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First prepare apricot jam: cut apricots into 3 parts, put in a saucepan, add water and cook until soft. Blend in a homogeneous mass. Put to cool. The jam should be self-liquid, not too thick to soak the biscuits. If there is not enough natural sweetness, you can add one of the sweeteners.<\/p>\n<\/div>\n<\/div>\n

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Separate the egg yolks from the egg whites.<\/p>\n<\/div>\n<\/div>\n

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Whipped egg whites with 105gr of erythritol in a stiff foam. (erythritol is added gradually). Set aside.<\/p>\n<\/div>\n<\/div>\n

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Egg yolks add 105g of melted, still warm butter, add sweetener essence, a small pinch of salt, cinnamon, vanilla. almond flour, cocoa. Mix everything.<\/p>\n<\/div>\n<\/div>\n

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Add 1\/3 of the beaten egg whites and mix thoroughly with the cocoa mass - self - liquefying.<\/p>\n<\/div>\n<\/div>\n

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The remaining egg whites are added in 2 passes: and which is VERY IMPORTANT: MAKE the egg whites in the cocoa mass with a silicone spatula, stirring too quickly and ONLY IN ONE DIRECTION AND WITHOUT REMOVING THE SHOULDER FROM THE MASS ).<\/p>\n<\/div>\n<\/div>\n

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Divide the dough into 3 forms and bake at ~ 180 degrees for ~ 15-20 minutes (be careful not to burn). The biscuit will not be very puffy: ~ 1cm thick.<\/p>\n<\/div>\n<\/div>\n

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Finished chocolate cream - add cocoa to the cream, put the sweetener on the fire and heat with stirring until it throws the first bubble. Remove from cool.<\/p>\n<\/div>\n<\/div>\n

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Put the first biscuit, which is sprinkled with 1\/2 of apricot jam. Place a second biscuit on top and apply the remaining jam.<\/p>\n<\/div>\n<\/div>\n

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At this point it would be good to "pack" the cake in a mold, squeeze and put in the refrigerator for 2-3 hours, so that the jam "befriends" the biscuit and freezes slightly. But if there are no templates, you may not.<\/p>\n<\/div>\n<\/div>\n

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On top and along the sides of the cake smeared with cocoa cream.<\/p>\n<\/div>\n<\/div>\n

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Melt the chocolate, pour it into a pastry bag, cut off the tip and decorate with an inscription, or to your liking with berries, fruit. Tasted best on days 2 and 3!<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":1,"featured_media":9261,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-9260","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\/9260","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=9260"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/9260\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/9261"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=9260"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=9260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}