The different flavours complement each other - very tasty!

ingredients

Paprika Spilva grilēta 670g/400g

4 Olas

180 grams Burkāni

75 grams Žāvētas aprikozes

75 grams Žāvētas dateles

50 grams Milti (šoreiz augstākā labuma kviešu milti)

30 grams Auzu klijas

10 grams Eļļa

5 grams Cepamais pulveris

1 tējkarote Sāls

Kanēlis

Paprika Spilva grilēta 670g/400g

350 grams Kulinārijas biezpiens "Baltais"

200 grams Piens 2%

100 grams Sausais piens 1%

10 grams Želatīns

40 grams Ūdens

Saldinātājs pēc izvēles

Paprika Spilva grilēta 670g/400g

300 grams Ābols

200 grams Brūklenes

6 grams Kukurūzas ciete

Saldinātājs

Paprika Spilva grilēta 670g/400g

80 grams Piens 2%

50 grams Whey proteīns ar šokolādes garšu vai sausais piens

6 grams Želantīns

60 grams Ūdens

Saldinātājs

Paprika Spilva grilēta 670g/400g

50 grams Dateļu sīrups + ūdens

Paprika Spilva grilēta 670g/400g

25 grams Lazdu rieksti griljāžā

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!).