RU2236137C2 - Multilayer torte "cup of tea" - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of confectionery products.

SUBSTANCE: multilayer torte is made in the form of three-dimensional geometric figure with horizontal circular or square section and includes layer of biscuit semi-finished dough product made with the use of top-grade wheat flour, sand sugar, melange, essence, filler layer and top layer of souffle cream prepared from sand sugar, butter, cognac, vanillin, condensed milk, citric acid, agar-agar and egg albumen. Torte additionally comprises two semi-finished shortcake layers with dry cocoa and nut, said layers being made from dough comprising top-grade wheat flour, sand sugar, melange, margarine, ground nut, dry cocoa, loosening agent, aromatizer, and salt, said components being used in the following ratio, wt%: top-grade wheat flour 40-40.8; sand sugar 14.8-15; melange 5.2-5.4; margarine 22.2-22.6; ground nut 7.6-7.8; dry cocoa 7.4-7.6; loosening agent 1.2-1.4; aromatizer 0.03-0.04; salt 0.15-0.16. Components for preparing of dough for biscuit semi-finished product are used in the following ratio, wt%: top-grade wheat flour 27.4-27.8; sand sugar 27-27.4; melange 45-45.4; essence 0.015-0.025. Components for preparing of souffle cream are used in the following ratio, wt%: sand sugar 52-52.4; butter 18-18.4; condensed milk 14.1-14.5; egg albumen 14.1-14.5; agar-agar 0.7-0.9; cognac 0.04-0.06; vanillin 0.03-0.05; citric acid 0.9-0.11. Dried pitted and halved apricot with sugar may be used as filler with following ratio of components, wt%: dried pitted and halved apricot 82.4-82.8; sugar 17.2-17.6. Layers of shortcake with dry cocoa and nut therebetween are comprised of fruit filler layer and layer of condensed sugar boiled out with nut and are placed onto layer of dried pitted and halved apricot with sugar applied onto layer of biscuit semi-finished product. Top layer of souffle cream is glazed with finishing chocolate layer and applied onto top shortcake layer with dry cocoa and nut. Side surface of torte is coated with finishing layer prepared with the use of components taken in the following ratio, wt%: sand sugar 78-78.4; agar-agar 0.75-0.85; egg albumen 20.8-21; vanillin 0.01-0.03; citric acid 0.07-0.09. Three-dimensional geometric shape of torte is provided through the use of individual cakes wrapped with profiled napkins and decorated with multicolored paste.

EFFECT: improved organoleptical properties, reduced production costs, unique decoration and convenient use of product.

1 dwg, 1 ex

Description

The invention relates to the food industry, in particular the production of confectionery products - cakes.

Known sand cake “COLOR OF FLOWERS” consisting of three layers of semi-finished sand cake made from granulated sugar, butter, melange, soda, salt, essence of kvass wort concentrate and protein concentrate, smeared with jam.

The top layer of the cake is covered with glazed lipstick, on which cream decorations are placed on biscuit substrates and a basket of white glaze, while the side surfaces of the cake are covered with cream made from granulated sugar, whole condensed milk, butter, fat-protein citrus additive and sprinkled with biscuit crumbs (RU. p.2073441. A 21 D 13/08).

The disadvantage of this cake is the low organoleptic characteristics, namely the lack of softness and tenderness of the structure.

The closest technical solution to the declared one is the “CHARM” cake, which includes two layers of semi-finished biscuit made from dough containing potato starch, granulated sugar, melange, essence, premium wheat flour, surfactants and whey protein concentrate. Between the layers of the biscuit cake mix there is a filling made of soufflé cream made from granulated sugar, milk condensed with sugar, butter, vanillin, dessert wine, cognac, powdered sugar, starch syrup, agar, egg white, citric acid, berry dye, essences and fat-protein citrus supplements. The side and top surfaces of the cake are covered and finished with souffle cream (RU. P. 2081591. A 21 D 13/08).

The presence of potato starch in the biscuit cake mix test ensures the stability of the structure, but reduces its friability, and the multicomponent soufflé cream significantly complicates the preparation technology and increases the cost of the finished product. In addition, the appearance of the cake is not expressive enough with the absence of any decorating elements.

The technical result of the present invention is to improve the organoleptic characteristics without increasing cost and ease of use.

The technical result is achieved by the fact that the cake is multi-layered in the form of a three-dimensional geometric figure with a horizontal section in the form of a circle or square, including a layer of semi-finished biscuit made from dough containing premium wheat flour, granulated sugar, melange, essence, filling layer and top layer soufflé cream made from granulated sugar, butter, cognac, vanillin, condensed milk with sugar, citric acid, agar and egg white, while the cake additionally contains two layers of sand with cocoa poro flakes and semi-finished nuts made from dough containing premium wheat flour, granulated sugar, melange, margarine, peanuts, cocoa powder, cultivator, flavoring agent, salt in the following ratio, wt.%:

Premium wheat flour 40-40.8

Granulated Sugar 14.8-15

Melange 5.2-5.4

Margarine 22.2-22.6

Walnut Peanuts 7.6-7.8

Cocoa Powder 7.4-7.6

Ripper 1.2-1.4

Fragrance 0.03-0.04

Salt 0.15-0.16

the dough for semi-finished biscuit is made of premium wheat flour, granulated sugar, melange and essence in the following ratio of components, wt.%:

Premium wheat flour 27.4-27.8

Sugar 27-27.4

Melange 45-45.4

Essence 0.015-0.025

soufflé cream is made of granulated sugar, butter, condensed milk with sugar, egg white, agar, cognac, vanillin and citric acid in the following ratio, wt.%:

Sugar 52-52.4

Butter 18-18.4

Condensed milk with sugar 14.1-14.5

Egg white 14.1-14.5

Agar 0.7-0.9

Cognac 0.04-0.06

Vanillin 0.03-0.05

Citric acid 0.09-0.11

Dried apricots with sugar are used as the filling with the corresponding ratio of components, wt.%:

Dried apricots 82.4-82.8

Sugar 17.2-17.6

while layers of sand with cocoa powder and a semi-finished product with a filling between them, consisting of a layer of fruit filling and a layer of milk condensed with sugar, boiled with a nut, are placed on a layer of dried apricot filling with sugar, applied to a layer of semi-finished biscuit, and the top layer made of soufflé cream, coated with a finishing chocolate layer, is placed on the top layer of sand cake with cocoa powder and semi-finished nut, while the side surface of the cake is covered with a finishing layer of protein cream on agar made of granulated sugar, agar , Egg protein vanillin, citric acid in the following ratio, wt.%:

Sugar 78-78.4

Agar 0.75-0.85

Egg white 20.8-21

Vanillin 0.01-0.03

Citric acid 0.07-0.09

and the shape of the three-dimensional geometric figure of the cake with a horizontal section in the form of a circle or square is formed of individual cakes wrapped in curly napkins and decorated with multi-colored mastic.

Comparison of the claimed technical solution with the prototype made it possible to identify distinctive features from the prototype, therefore, the claimed technical solution meets the criterion of “NOVELTY”.

Analysis of technical solutions showed that the claimed combination of essential features is unknown from the prior art, therefore, this technical solution meets the criterion of "INVENTIVE LEVEL".

Improving the organoleptic characteristics, namely obtaining a cake with a soft delicate taste, provides the introduction of additional layers of sand cake mix located between the layer of biscuit cake mix and the layer of cream soufflé. It is the combination of a soft and fluffy consistency layer of a biscuit cake mix, a friable layer of sand cake mix and a layer of gentle soufflé cream at a given quantitative ratio of the components gives the cake an unusual soft taste, and the presence of cocoa powder and walnut in the test of sand cake and chocolate the finishing layer also enhances the unusual taste and aroma, namely it enhances the chocolate-nut tones in the taste and aroma of the cake. Boiled condensed milk softens the acid filling of dried apricots and fruit fillings, giving the cake a slightly sour and pleasant soft taste. The finishing side layer of a protein with a stable cream structure on agar retains the shape of the cake, and the original design of the cake in the form of individual cakes wrapped in curly napkins and decorated with mastic and assembled into a single volumetric geometric figure gives the cake an unusual original look and ease of use.

Figure 1 presents a General view of the cake, figure 2 is a vertical section of a cake.

Multilayer cake “TEA CUP” is made in the form of a three-dimensional geometric figure having a horizontal section in the form of a circle or square and consists of layer 1 of biscuit cake mix, layer 2 of filling with dried apricots and sugar, two layers of 3 sand cake with cocoa powder and cake mix nut and a two-layer filling between them, consisting of fruit filling 4 and layer 5 of condensed milk with sugar, boiled with nuts.

The top layer of the cake is a layer 6 of soufflé cream, placed on the top layer 3 of the sand cake mix, while layer 6 is covered with chocolate finishing layer 7.

The side surface of the cake is covered with a finishing layer 8 of protein cream on agar. The shape of the cake is formed from cut into equal parts - cakes wrapped in curly napkins 9 and decorated with multi-colored mastic 10.

Multilayer cake “CUP OF TEA” is prepared as follows.

First, a biscuit cake mix is prepared according to the usual technology from granulated sugar, melange, premium wheat flour and flavoring in the following ratio of components, wt.%: Premium wheat flour 27.6, granulated sugar 27.2, melange 45.18 essence 0.02.

The prepared dough is poured into molds and cakes are made for layer 1. In parallel, sand cake with cocoa powder and nuts is prepared from the components in the following ratio, wt.%: Premium wheat flour 40.72, caxap-peck 14.9, melange 5.3, margarine 22.4, peanuts 7.7, cocoa powder 7.5, cultivator 1.3, flavor 0.03, salt 0.15. First, beat the margarine with sugar until sugar is completely dissolved, add the melange and beat the mixture to a lush consistency, separately prepare a mixture of flour, flavor, ripper, salt, cocoa powder and peanuts. Then beat all the ingredients together. Cooked dough is poured into molds and baked cakes for layers 3.

For the preparation of soufflé cream, components are used at their quantitative ratio, wt.%: Granulated sugar 52.2, butter 18.2, condensed milk with sugar 14.3, egg white 14.3, agar 0.8, cognac 0.05, vanillin 0.05, citric acid 0.10. First, a creamy semi-finished product is prepared, for which purpose a mixture containing butter, milk condensed with sugar, brandy is whipped. Then beat egg white, which is poured with hot syrup from sugar and agar and beat this mixture. Creamy semi-finished product vanillin and citric acid are introduced into the whipped mixture, the mixture is beaten to a homogeneous, lush mass and poured into molds in which the mixture stands until gelation and then is applied to the cake. Protein cream on agar for the finishing layer 8 of the side surface is made of granulated sugar, egg white, vanillin, agar and citric acid with a ratio of components, wt.%: Granulated sugar 78.2, egg white 20.9, vanillin, 0.02, agar 0.79, acid lemon 0.09. In the preparation of this cream, first agar-sugar syrup is cooked to the required density. Then, pre-beaten egg white is introduced into the hot syrup, and the whole mixture is beaten to a homogeneous mass. The last thing introduced is citric acid and vanillin. The filling of dried apricots - 82.4 wt.%, Sugar - 17.6 wt.%. Then a cake is formed, for which layer 2 of dried apricot filling is placed on layer 1 of the biscuit cake mix, layer 3 of sand cake with cocoa powder and cake mix nut is placed on it, which is coated with a layer of fruit filling 4 and layer 5 of condensed milk boiled with nuts, then the second layer 3 is laid, a layer 6 of soufflé cream is applied to it, coated with a chocolate layer 7 or glaze. The sides of the cake are coated with layer 8 of protein cream on agar. Then the cake is cut into individual cakes, which are wrapped in curly napkins, decorated with mastic and form a cake shape in the form of a three-dimensional geometric figure with a horizontal section in the form of a circle or square.

A cake was obtained with a soft, delicate, stable structure, a delicate slightly sour taste, its unusual design, convenient to use, which will find wide application among consumers.

Claims (2)

1. Multilayer cake in the form of a volumetric geometric figure with a horizontal section in the form of a circle or square, including a layer of semi-finished biscuit cake containing premium wheat flour, granulated sugar, melange, essence, a filling layer and a top layer of soufflé cream made of granulated sugar, butter, vanillin, condensed milk with sugar, cognac, citric acid, agar and egg white, characterized in that the cake additionally contains two layers of shortcake with cocoa powder and semi-finished nut made from dough, with containing wheat flour of the highest grade, granulated sugar, melange, margarine, peanuts, cocoa powder, cultivator, flavoring agent, salt in the following ratio, wt.%: Premium wheat flour 40 - 40.8 Sugar 14.8 - 15 Melange 5.2 - 5.4 Margarine 22.2 - 22.6 Walnut Peanuts 7.6 - 7.8 Cocoa Powder 7.4 - 7.6 Ripper 1.2 - 1.4 Fragrance 0.03 - 0.04 Salt 0.15 - 0.16 the dough for semi-finished biscuit is made of premium wheat flour, granulated sugar, melange and essence in the following ratio of components, wt.%: Premium wheat flour 27.4 - 27.8 Sugar 27 - 27.4 Melange 45 - 45.4 Essence 0.015 - 0.025 soufflé cream is made of granulated sugar, butter, condensed milk with sugar, egg white, agar, cognac, vanillin and citric acid in the following ratio, wt.%: Granulated sugar 52 - 52.4 Butter 18 - 18.4 Condensed milk with sugar 14.1 - 14.5 Egg white 14.1 - 14.5 Agar 0.7 - 0.9 Cognac 0.04 - 0.06 Vanillin 0.03 - 0.05 Citric acid 0.09 - 0.11 as a filling, use dried apricots with sugar in the following ratio of components, wt.%: Dried apricots 82.4 - 82.8 Sugar 17.2 - 17.6 layers of sand with cocoa powder and a semi-finished product with a filling between them, consisting of a layer of fruit filling and a layer of condensed milk boiled with nuts, are placed on a filling layer of dried apricots, applied to a layer of semi-finished biscuit, and the top layer is made of soufflé cream ”, Covered with a chocolate finishing layer, is placed on the top layer of a semi-finished sand cake with cocoa powder, while the side surface of the cake is covered with a protein cream on agar finish made from granulated sugar, vanillin, citric acid, agar a, egg white in the following ratio of components, wt.%: Sugar 78 - 78.4 Agar 0.75 - 0.85 Egg white 20.8 - 21 Vanillin 0.01 - 0.03 Citric acid 0.07 - 0.09 2. The multilayer cake according to claim 1, characterized in that the shape of the three-dimensional geometric shape of the cake with a horizontal section in the form of a circle or square is formed from individual cakes wrapped in curly napkins and decorated with multi-colored mastic.

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