My best meditation is creating new cakes.

ingredients

Lēcu mini galetes Rimi 44g

3 Olas

120 grami Svaigi sarīvēti burkāni (uz vidējas rīves)

50 grami Dateles

50 grami Aprikozes

25 grami Rīsu milti

25 grami Kukurūzas milti

25 grami Eritritols

5 grami Cepamais pulveris

Kanēlis

Lēcu mini galetes Rimi 44g

460 grami Konservēti persiki

400 grami Svaigas avenes

250 grami Dabīgais jogurts "Skyr"

17 grami Želatīns

85 grami Ūdens

Saldinātājs pēc izvēles

Lēcu mini galetes Rimi 44g

800 grami Ogas (zemenes un avenes)

Lēcu mini galetes Rimi 44g

900 grami Ūdens

25 grami Želatīns

40 grami Citronu sula

8 grami Vaniļas cukurs

Saldinātājs pēc izvēles

Lēcu mini galetes Rimi 44g

100 grami Ūdens

4 grami Agars

preperation

1. Prepare the sponge cake.Separate the egg yolks from the whites.

2. Dates and apricots sprinkle with hot water and leave to soak. Then cut into smaller pieces.

3. Grate the carrots.

4. Add the cut dried fruit to the egg yolks and blend until smooth.

5. Add grated carrots and mix.

6. Add the flour to which the baking powder has been added.

7. Beat the egg whites to a light foam, add erythritol and beat to a stiff froth. 

8. Add the egg white mixture to the batter - gently fold in, stirring in one direction and without lifting the spoon out of the batter (to avoid air).

9. Pour the batter into the tin and bake in the oven at ~175 °C for 30-35 minutes.

10. Cool the sponge cake. Wrap in cling film and place in the fridge overnight. In the morning, cut in half lengthwise.

11. Prepare the filling.Drain the syrup from the peaches (syrup will come in handy for moistening the sponge cake) and beat them with a blender.

12. Add the natural yoghurt, and sweetener and blend.

13. Pour water over the gelatine and swell.

14. Assemble the cake.Place the sponge cake on the base and place a metal pastry ring, lined on the inside with acetate tape, around it, and tie the ring tightly around the sponge cake.

15. Moisten the sponge cake lightly with peach syrup. Place ~200 g raspberries on the top of the sponge cake.

16. Dissolve the gelatine in a hot water bath or in the microwave (pulse 2 times for 10 seconds) and add to the peach-yoghurt mixture. Mix everything thoroughly (all products must be at room temperature to prevent the gelatine from curling into lumps).

17. Wait until the cream starts to firm up (until it doesn't run off the spoon) and spoon it over the raspberries. Use half of the cream. Spread the cream and put the cake in the fridge for ~20 minutes to let the cream firm up a bit more.

18. Take the cake out of the fridge, place another sponge cake on top, moisten it and arrange the raspberries on top. Spread the remaining cream over the berries. Place in the fridge overnight.

19. In the morning, prepare fruit and jelly.Prepare in advance 800 g of cold boiled water. Swell 25 g gelatine - pour with 100 g cold water (from the prepared 800 g). Squeeze the lemon juice and bring it to the boil with 200 g of water, the sweetener and 8 g of vanilla sugar. Cool and add to the remaining 500 g of water. 

20. Dissolve the swollen gelatine with pulses (10 sec, microwave) and add it to the prepared lemon syrup. Set aside.

21. Prepare the berries. Cut the strawberries in half and place on a paper towel to soak up any excess liquid (makes it easier to stick the strawberries to the cake)

22. Boil the 'glue' - add 4 g agar to 100 g water and bring to a boil. Boil for 1 minute. Cool slightly.

23. Remove the cake from the fridge (the cake needs to be cold for the agar to "work" and the berries to stick well). Carefully remove the pastry ring and the acetate tape. Place the cake on a new firm base ~1 cm larger than the diameter of the cake.

24. Alternate between raspberry and strawberry halves, dip in 'glue' and press/stick to the sides of the cake starting from the bottom. Once the sides are glued, arrange the berries over the top of the cake.

25. Gently place the pastry ring (lined inside with acetate tape) around the cake again. Secure the acetate tape with paper clips. Place aluminium foil under the base and fold it around the pastry ring from bottom to top. Secure the foil with scotch tape so that when the sides of the cake are filled with syrup, nothing will leak out from the bottom.

26. Wait for the syrup to thicken slightly and carefully spoon it onto the sides of the cake to a height of ~2cm. Place the cake in the fridge for ~15-20 minutes to let the jelly harden.

27. Remove the cake from the fridge and continue pouring syrup over the sides and top of the cake until all the berries are covered. Place the cake in the refrigerator to set.