One more treat was made not for myself, but as a thank you to a nice doctor.

ingredients

Maltā kafija Lavazza espresso met. kārbā 250g

6 Olas

350 grami Dabīgais jogurts 3%

160 grami Milti (man bija 60 g pilngraudu kviešu milti + 50 g griķu milti + 50 g zemesriekstu milti)

10 grami Soda

Saldinātājs pēc vajadzības

Maltā kafija Lavazza espresso met. kārbā 250g

400 grami Dzērvenes

120 grami Ūdens

15 grami Kukurūzas ciete

Saldinātājs pēc vajadzības

Maltā kafija Lavazza espresso met. kārbā 250g

400 grami Melnā šokolāde bez cukura

650 grami Kokosriekstu piens 18%,

Maltā kafija Lavazza espresso met. kārbā 250g

200 grami Piens 2%

25 grami Sausais piens 1%

8 grami Želatīns

25 grami Kakao 11%

Saldinātājs

Vanilīns

preperation

1. Mix all dry ingredients.

2. Add the yoghurt and sweetener to the eggs and whisk.

3. Add the dry ingredients and stir.

4. Divide the mixture into 3 portions, pour into the tin and bake one biscuit at a time at 170-175 °C in the oven for ~45 minutes (baking time depends on how big and deep your tin is. If the tin is smaller, the sponge will be thicker, so the baking time will be longer. ) 

5. Cut off the sponge cake's ‘cap’ and break it into pieces. Place the pieces on a baking sheet and dry at 100-120 °C for ~1h. Grind the dried pieces—they will be used to cover the sides of the cake.

6. Pour the coconut milk into a saucepan and heat (but do not boil!).

7. Add the chocolate (broken into pieces) and stir until the mixture is smooth.

8. Pour the liquid cream into a pastry bag, chill, and put it in the fridge (to set the cream).

9. Place the first sponge cake on the base and surround it with a pastry ring lined inside with an acetate sheet.

10. Place 1/2 of the cranberry jam (~150 g) in the middle of the sponge cake, and squeeze the chocolate cream (~225 g) around it. Spread and place the other sponge on top. Repeat the same steps.

11. Set aside and place ~200 g of cream in the fridge. This will be for the sides of the cake.

12. Place the last-third biscuit on top and spread it with a thin layer of cream. Cover the cake with cling film (to prevent the cream from drying out). 

13. Place the cake in the fridge for at least 5-6 hours. I leave it overnight.

14. Pour 50 g of milk into a bowl, add 8 g of gelatine and leave to swell.

15. Pour the remaining 150 g of milk into the saucepan, add 25 g of milk powder, and stir to make the milk powder ‘wet’.

16. Add the cocoa, sweetener, vanilla, and heat/cook, stirring with a pastry whisk, until the mixture thickens slightly.

17. Stir the swollen gelatine into the hot cocoa mass and stir until it dissolves and the cocoa icing is smooth. Pass the glaze through a sieve, place cling film over the glaze so that it touches the surface of the warm mass (it will not form a film as it cools), and set aside to cool.

18. Before pouring the icing on a cold cake just out of the fridge, wait until the icing has cooled to 30-32 °C. Place the cake back in the fridge to set the icing.

19. Once the icing has set, take the cake out of the fridge, remove the pastry ring and acetate sheet.

20. Apply cream to the sides of the cake. Smooth it out until the edges are smooth. "Glue" the sides of the cake with biscuit crumbs.

21. Decorate to your liking. I thought it was very elegant to decorate just with cranberries and rosemary.