RU2243668C1 - Torte "forest guest" - Google Patents

Abstract

FIELD: confectionery industry, in particular, preparing of farinaceous products.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with "Charlotte" cream. Outer surfaces of upper pancake and side surfaces of torte are decorated with "Charlotte" cream. Biscuit pancakes are produced by whipping of melange with sand sugar at whipping rate of 240-280 rev/min for 30-40 min until volume of mixture is increased by 2.5-3 times. Top-grade wheat flour is added in two or three stages during whipping procedure in an amount providing dough moisture content of 36-38%. At the end of whipping procedure, essence is added into resultant mixture. Dough obtained is formed in pan covered with paper, baked at temperature of 195-200⁰C for 50-55 min and cooled for 25-30 min at temperature of 25-30⁰C. Baked blank is withdrawn from form and held for 8-10 hours at temperature of 15-20⁰C. Simultaneously, "Charlotte" cream is prepared by whipping of unsalted butter and "Charlotte" syrup at whipping rate of 280-310 rev/min for 20-30 min until volume of mass is increased by 2-3 times, with "Charlotte" syrup being prepared by whipping of sand-sugar, whole condensed milk and eggs, with following adding of cognac and dry cocoa into resultant mixture. Weight ratio of biscuit pancakes and "Charlotte" cream is (24-26):17-18). Components for preparing of biscuit are used in the following ratio, weight parts: melange 11-11.5; sand sugar 7-7.2; top-grade wheat flour 7-7.2; essence 0.5-0.51. Components for preparing of "Charlotte" cream are used in the following ratio, weight parts: "Charlotte" syrup 5.8-6; unsalted butter 3.8-4; dry cocoa 0.48-0.49; cognac 0.0016-0.0017. Components for preparing of syrup are used in the following ratio, weight parts: sand sugar 5.6-5.7; whole condensed milk 1.5-1.9; eggs 1.1-1.15. Composition of semi-finished products is selected such that semi-finished biscuit is not mixed with cream to allow shelf life of product to be increased to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

4 cl, 2 ex

Description

The invention relates to the field of food industry, in particular its confectionery industry, and relates to the technology for the preparation of flour products.

Known cake "Nastenka", including a mixture for the preparation of semi-finished biscuit, containing butter, baking soda, vinegar, nuts, premium wheat flour, a mixture for making cream, containing a mass of condensed whole milk with sugar, unsalted butter and vanilla powder, jam in the form of mashed red currants for a layer (Bogdanova O.V., Serbovka V.I. Folk recipes for honey cookery, Kaliningrad, 1994, p. 177).

The disadvantage of this composition is the large amount of fats and carbohydrates, due to the high percentage of sugar, butter, the limited production thereof due to the use of scarce raw materials, in particular jam from mashed red currants, which leads to a limited production of this cake.

The closest analogue to the problem to be solved and the technical result achieved is the analogue that describes a cake made from a composition for making a cake, including a mixture for the preparation of biscuit cake mix containing premium wheat flour, granulated sugar, honey, a mixture for making cream containing a mass of unsalted butter, condensed whole milk with sugar, the mixture for the preparation of biscuit cake mix contains melange and ammonium carbonate, a mixture for the preparation of cream additionally contains cognac, as milk-whole milk with sugar, boiled for 2-2.5 hours at a temperature of 100-110 ° C, and to decorate the top surface of the cake - chocolate with an appropriate content of components (RU 2143203, A 21 D 13 / 08, 12/27/1999).

The disadvantages of the known cake is a short shelf life of about 48 hours, low quality due to the components included in the cake recipe, because the biscuit has a dry consistency on the one hand, and on the other hand, during storage, the biscuit and cream mix with each other with the formation of a mushy mass, which sharply reduces the quality of the cake.

The objective of this invention is to improve the quality of the cake, to create it with such a composition of semi-finished products so that the possibility of mixing the semi-finished biscuit and cream with each other is excluded, thereby increasing the shelf life of the product up to 4 days.

To achieve the objective set by the applicant, the cake is characterized by the fact that it consists of biscuit cakes placed one above the other, layered with Charlotte cream, the outer surface of the upper cake and side surfaces are also finished with Charlotte cream, while the biscuit cakes are made by kneading melange with sugar - sand at a speed of 240-280 rpm for 30-40 minutes until the volume increases by 2.5-3 times, followed by the addition of wheat flour of the highest grade in a quantity that provides humidity it is in the range of 36-38%, and at the end of knocking down - essences, molding the resulting dough into a form covered with paper, baking it at a temperature of 195-200 ° C for 50-55 minutes and cooling for 25-30 minutes at a temperature of 25 -30 ° C followed by removing the preform from the mold and standing for 8-10 hours at a temperature of 15-20 ° C, the Charlotte cream is prepared by knocking at a speed of 280-310 rpm for 20-30 minutes, up to 2-3 times increase in the volume of unsalted butter, the Charlotte syrup made by churning granulated sugar, and whole milk condensed with sugar and chicken eggs, followed by adding cognac and cocoa powder to the cream mass, while the mixtures for making biscuit cakes and Charlotte cream are weighted as (24-26) :( 17:18). Perhaps the components for the preparation of biscuit take in the following ratio (wt.parts):

melange 11-11.5

granulated sugar 7-7,2

premium wheat flour 7-7,2

essence 0.5-0.51

Perhaps the components for the preparation of Charlotte cream can be taken in the following ratio (parts by weight):

Charlotte syrup 5.8-6

unsalted butter 3.8-4

cocoa powder 0.48-0.49

cognac 0.0016-0.0017.

Preferably, the components for the preparation of Charlotte syrup are taken in the following ratio (parts by weight):

sugar sand 5.6-5.7

Condensed whole milk with sugar 1.5-1.9

chicken eggs 1.1-1.15

This technology of biscuit preparation, namely, the parameters set at the stage of knocking down the dough, baking it and holding it after baking, ensures uniform stable porosity of the product, extraction of excess moisture from the product and even distribution of the components that make up the biscuit inside the semi-finished product.

The composition of the cream, the conditions for its preparation provides a ready-made mass of stable lush consistency without the possibility of reducing volume during storage.

The preparation of the cake is as follows:

The cake is characterized in that it consists of biscuit cakes placed one above the other, layered with Charlotte cream. The outer surface of the upper crust and the side surfaces are also finished with Charlotte cream. Biscuit cakes are made by churning melange with granulated sugar at a speed of 240-280 rpm for 30-40 minutes to increase the volume by 2.5-3 times, followed by adding, in a two or three doses, churning of premium wheat flour in quantity providing dough humidity in the range of 36-38%. At the end of the whipping, an essence is added to the resulting mixture. The resulting dough is molded into a shape covered with paper. Then it is baked at a temperature of 195-200 ° C for 50-55 minutes and cooled for 25-30 minutes at a temperature of 25-30 ° C. Then remove the workpiece from the mold and stand it for 8-10 hours at a temperature of 15-20 ° C. In parallel, cream "Charlotte" is prepared by knocking at a speed of 280-310 rpm for 20-30 minutes, until an increase in volume of 2-3 times butter unsalted butter and syrup "Charlotte". Charlotte syrup is made by churning granulated sugar, condensed whole milk with sugar and chicken eggs. Subsequently, cognac and cocoa powder are added to the cream mass. Mixtures for the preparation of biscuit cakes and Charlotte cream are weighted as (24-26): (17:18). The components for the preparation of biscuit are taken in the following ratio (mass. Parts): melange 11-11.5, granulated sugar 7-7.2, premium wheat flour 7-7.2, essence 0.5-0.51. The components for the preparation of Charlotte cream are taken in the following ratio (parts by weight): Charlotte syrup 5.8-6, unsalted butter 3.8-4, cocoa powder 0.48-0.49, cognac 0, 0016-0.0017. The components for the preparation of Charlotte syrup are taken in the following ratio (parts by weight): granulated sugar 5.6–5.7, whole milk condensed with sugar 1.5–1.9, chicken eggs 1.1–1.15 . Specific examples of the preparation of a cake:

Example 1

The cake is characterized in that it consists of biscuit cakes placed one above the other, layered with Charlotte cream. The outer surface of the upper crust and the side surfaces are also finished with Charlotte cream. Sponge cake cakes are made by kneading melange with granulated sugar at a speed of 280 rpm for 40 minutes until a 3-fold increase in volume, followed by the addition of three-grade wheat flour in three doses during churning, in an amount providing dough moisture within 38%. At the end of the whipping, an essence is added to the resulting mixture. The resulting dough is molded into a form covered with paper, then it is baked at a temperature of 200 ° C for 55 minutes and cooled for 30 minutes at a temperature of 30 ° C. Then remove the workpiece from the mold and stand it for 10 hours at a temperature of 20 ° C. In parallel, Charlotte cream is prepared by knocking at a speed of 310 rpm for 30 minutes, until a 3-fold increase in volume of unsalted butter and Charlotte syrup. Charlotte syrup is made by churning granulated sugar, condensed whole milk with sugar and chicken eggs. Subsequently, cognac and cocoa powder are added to the cream mass. Mixtures for the preparation of cake biscuit and cream "Charlotte" are correlated by weight as 26:18. The components for the preparation of biscuit are taken in the following ratio (parts by weight): melange 11.5, granulated sugar 7.2, premium wheat flour 7.2, essence 0.51. The components for the preparation of Charlotte cream are taken in the following ratio (parts by weight): Charlotte syrup 6, unsalted butter 4, cocoa powder 0.49, cognac 0.0017. The components for the preparation of syrup "Charlotte" take in the following ratio (wt.parts):

granulated sugar 5.7, whole condensed milk with sugar 1.9, eggs 1.15.

Example 2

Carried out analogously to example 1. Only biscuit cakes made by churning melange with sugar at a speed of 240 rpm for 30 minutes to increase the volume by 2.5 times, followed by adding during the churning in two doses of premium wheat flour in an amount that provides humidity test within 36%. At the end of the whipping, an essence is added to the resulting mixture. The resulting dough is molded into a form covered with paper, then it is baked at a temperature of 195 ° C for 50 minutes and cooled for 25 minutes at a temperature of 25 ° C. Then remove the workpiece from the mold and stand it for 8 hours at a temperature of 15 ° C. At the same time, Charlotte cream is prepared by knocking it at a speed of 280 rpm for 20 minutes, until a 2-fold increase in the volume of unsalted butter and Charlotte syrup. Charlotte syrup is made by churning granulated sugar, whole condensed milk with sugar and chicken eggs, followed by adding cognac and cocoa powder to the cream mass. Mixtures for making biscuit cakes and Charlotte cream are weighted as 24: 17. The components for making biscuit are taken in the following ratio (parts by weight): melange 11, granulated sugar 7, premium wheat flour 7, essence 0.5 . The components for the preparation of Charlotte cream are taken in the following ratio (parts by weight): Charlotte syrup 5.8, unsalted butter 3.8, cocoa powder 0.48, cognac 0.0016. The components for the preparation of Charlotte syrup are taken in the following ratio (parts by weight): granulated sugar 5.6, whole milk condensed with sugar 1.5, eggs 1.1.

The resulting cake is characterized by the correct, stable form, beautiful appearance, the shelf life of this cake is about 4 days, as well as improved quality indicators, namely it has a delicate texture with pronounced layers of biscuit and cream.

Claims (4)

1. Cake, characterized in that it consists of biscuit cakes placed one on top, layered with Charlotte cream, the outer surface of the upper cake and side surfaces are also finished with Charlotte cream, while the biscuit cakes are made by kneading melange with granulated sugar at a speed of 240-280 rpm for 30-40 minutes until the volume increases by 2.5-3 times, followed by the addition of wheat flour of the highest grade during two to three times during churning in an amount that provides dough moisture in the range 36-38% , and at the end of knocking - ess by molding the resulting dough into paper-covered forms, baking it at a temperature of 195-200 ° C for 50-55 minutes and cooling for 25-30 minutes at a temperature of 25-30 ° C, followed by removing the preform from the mold and standing it for 8-10 hours at a temperature of 15-20 ° C, the Charlotte cream is prepared by knocking at a speed of 280-310 rpm for 20-30 minutes, to increase the volume by 2-3 times butter unsalted butter and syrup “ Charlotte ”made by churning granulated sugar, whole condensed milk with sugar and chicken eggs, followed by adding HAND in weight of cognac cream and cocoa powder, wherein the mixture for the preparation of cakes and biscuit cream "Charlotte" both relate by weight (24 - 26) :( 17 - 18). 2. Cake under item 1, characterized in that the components for the preparation of biscuit are taken in the following ratio, parts by weight: Melange 11-11.5 Granulated sugar 7-7,2 Premium wheat flour 7-7,2 Essence 0.5-0.51 3. Cake under item 1, characterized in that the components for the preparation of cream "Charlotte" are taken in the following ratio, parts by weight: Charlotte Syrup 5.8-6 Unsalted butter 3.8-4 Cocoa Powder 0.48-0.49 Cognac 0.0016-0.0017 4. Cake according to claim 3, characterized in that the components for the preparation of syrup “Charlotte” are taken in the following ratio, parts by weight: Sugar 5.6-5.7 Condensed whole milk with sugar 1.5-1.9 Chicken eggs 1.1-1.15