{"id":9584,"date":"2021-06-16T14:56:43","date_gmt":"2021-06-16T11:56:43","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=9584"},"modified":"2021-06-16T14:58:53","modified_gmt":"2021-06-16T11:58:53","slug":"torte-ametists","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-ametists\/","title":{"rendered":"Amethyst Cake"},"content":{"rendered":"

Believe it or not, but this delicious cake has no added food coloring and has only 128 Kcal \/ 100g. Take a look at its nutritional value - a real Fitness Cake!<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for Sponge Cake<\/div>\n
3<\/span> <\/span> Eggs<\/span><\/div>\n
190<\/span> g<\/span> Banana<\/span><\/div>\n
75<\/span> g<\/span> Dates<\/span><\/div>\n
75<\/span> g<\/span> Skimmed milk kefir<\/span><\/div>\n
105<\/span> g<\/span> Whole wheat flour<\/span><\/div>\n
40<\/span> g<\/span> Volume sweetener - erythritol, which will be added to whipped egg whites (but can also do with banana and date sweets)<\/span><\/div>\n
1<\/span> teak<\/span> Soda (5g)<\/span><\/div>\n
Ingredients for berry puree (200g of finished puree will also be used to make purple cream)<\/div>\n
460<\/span> g<\/span> Blueberries (frozen)<\/span><\/div>\n
280<\/span> g<\/span> Blackberries (frozen)<\/span><\/div>\n
220<\/span> g<\/span> Blackcurrants (frozen)<\/span><\/div>\n
45<\/span> g<\/span> Corn starch<\/span><\/div>\n
Ingredients for Purple Cream<\/div>\n
200<\/span> g<\/span> Berry puree<\/span><\/div>\n
500<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for White Cream<\/div>\n
650<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
90<\/span> g<\/span> Non-fat cottage cheese cream "Alma"<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Vanillin<\/span><\/div>\n
Ingredients for the sponge cake soaking<\/div>\n
Syrup water (sweetener + water, or milk + sweetener, if milk - then it must be heated)<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Prepares Biscuits<\/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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Kefir, sliced bananas are added to the egg yolks and blended. 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 minutes to 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 40g 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 3 parts and bake 3 biscuits for ~ 30-35 minutes at 175 degrees. Cool.<\/p>\n<\/div>\n<\/div>\n

Finished berry puree<\/div>\n
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The berries (fresh or thawed) are blended into the porridge. Put in a sieve and rub the berries. It should be noted that if the berries are diced (for example, as I picked blackberries), it will be more difficult to do, if only blueberries, it will be easier.<\/p>\n<\/div>\n<\/div>\n

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To 500g berry puree add 45g cornstarch, sweetener and stir, boil until the mass thickens. Put to cool.<\/p>\n<\/div>\n<\/div>\n

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300g of chilled berry puree is filled into a pastry bag, pressed the end and set aside.<\/p>\n<\/div>\n<\/div>\n

Finished Violet cream filling<\/div>\n
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To 500g of culinary cottage cheese add 200g of the remaining berry puree and sweetener, mix so that the color remains uniformly purple and fill in a pastry bag. Squeeze the tip and set aside.<\/p>\n<\/div>\n<\/div>\n

Finished White cream filling<\/div>\n
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To the culinary curd 650g add 90g of nonfat curd cream "Alma", sweetener, vanillin. Mix, fill in a pastry bag, press the end and set aside.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake.<\/div>\n
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Remove the biscuits and immediately soak them in syrup water.<\/p>\n<\/div>\n<\/div>\n

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Place the first biscuit - squeeze half of the berry puree (150g) from the pastry bag in a spiral in the middle. Spread the white cream (370g) along the edges and on top - by squeezing it spirally from the pastry bag. Smooth the cream with a spoon.<\/p>\n

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

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Place the second biscuit on top. In the middle of the remaining berry puree in a spiral, and surrounded by the remaining white cream. Smooths out.<\/p>\n<\/div>\n<\/div>\n

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Place the third biscuit. Put the cling film on and put the biscuits in the fridge until the next morning.<\/p>\n<\/div>\n<\/div>\n

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In the morning - put several strips of white and purple cream on the film, roll it up like a sausage - mixing the two creams (carefully so that air does not get in) and put this "sausage" in a pastry bag that already has a tip with which to press out the decorations - roses on cakes.<\/p>\n<\/div>\n<\/div>\n

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Take the purple cream and cover the sides and surface of the cake with a pastry bag.<\/p>\n<\/div>\n<\/div>\n

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Smooth the sides and surface of the cake with a pastry spatula.<\/p>\n<\/div>\n<\/div>\n

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Decorate with roses (and Rafaello)<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":1,"featured_media":9585,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-9584","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\/9584","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=9584"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/9584\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/9585"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=9584"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=9584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}