The different flavours complement each other - very tasty!

ingredients

Paprika Spilva grilēta 670g/400g

4 Eggs

180 grami Carrots

75 grami Dried apricots

75 grami Dried dates

50 grami Flour (this time, premium wheat flour)

30 grami Oat bran

10 grami Oil

5 grami Baking powder

1 tējkarote Salt

Cinnamon

Paprika Spilva grilēta 670g/400g

350 grami Culinary curd "Baltais"

200 grami Milk 2%

100 grami Milk powder 1%

10 grami Gelatin

40 grami Water

Sweetener of your choice

Paprika Spilva grilēta 670g/400g

300 grami Apple

200 grami Lingonberries

6 grami Corn starch

Sweetener

Paprika Spilva grilēta 670g/400g

80 grami Milk 2%

50 grami Whey protein with chocolate flavour or powdered milk

6 grami Gelatin

60 grami Water

Sweetener

Paprika Spilva grilēta 670g/400g

50 grami Date syrup + water

Paprika Spilva grilēta 670g/400g

25 grami Candied roasted hazelnuts

preperation

1. Separate the egg whites from the yolks.

2. Pour hot water over the dates and apricots and leave to soak. Then cut into smaller pieces.

3. Grate the carrots on a fine grater.

4. Add carrots, soaked dates and apricots to the egg yolks and blend into a smooth mixture.

5. Add the flour (to which baking powder has been added beforehand) and mix everything thoroughly.

6. Beat the egg whites until foamy, add erythritol and beat until firm foam forms (beat for ~2-3 minutes). Add the egg white mixture to the batter (carefully fold it in, stirring in one direction and without lifting the spoon out of the mixture).

7. Divide the dough into two equal parts and bake the sponge cakes in an oven at 175 °C for ~30 minutes. Allow the sponge cakes to cool.

8. Fry the dry milk in a pan until it turns brown. Grind it into powder in a coffee grinder or food processor.

9. Pour the milk into a saucepan, add the roasted dry milk, milk, and sweetener, and bring to a boil. Cover with cling film so that it touches the mixture and leave to cool.

10. Add the culinary curd mixed with melted gelatin to the cooled mixture. Mix into a smooth cream. Place in the fridge to cool.

11. Cook the cranberries with apple, sweetener, and cornstarch. Leave to cool in the fridge.

12. Place the first sponge cake on the base. Surround it with a metal pastry ring lined with acetate foil on the inside.

13. Soak the sponge cake in date syrup water.

14. Using a pastry bag, spread the cream evenly over the entire surface of the sponge cake, making sure the layer is not too thick. Pipe a border of cream around the edge of the sponge cake. Place the cranberry-apple jam in the middle.

15. Place another sponge cake on top and soak with date syrup water. Cover with the remaining cream and smooth it out. Cover the cake with clingfilm and place it in the fridge overnight.

16. No rīta izņem torti no ledusskapja, noņem konditorejas riņķ, izlīdzina malas un virsmu un ieliek atpakaļ ledusskapī.

17. In the morning, remove the cake from the fridge and remove the pastry ring. Smooth the edges and surface and place back in the fridge.

18. Prepare the caramel glaze.Pour 6 g of gelatin with cold water (60 g).

19. Apcep 50 g proteīnu (vai sauso pienu). Ja izmanto sauso pienu, to pēc apcepšanas vajadzēs samalt pulverī.

20. 100 g piena pievieno apcepto sauso proteīnu (vai sauso pienu) un maisot savāra.

21. Add the swollen gelatin and mix. Set aside to cool.

22. Kad glazūra ir atdzisusi līdz ~30 °C grādiem, glazūru pārlej tortei ar “notecējušas” šokolādes efektu (tortei ir jābūt aukstai!).