RU2245051C1 - Torte "delight" - Google Patents

Abstract

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with aerated cream of 20-30%-fatness. Outer surface of torte is covered with chocolate glaze. Golden balls and stone-free prune are placed on outer surface of top sheet. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times, with following adding, in the course of aeration, of margarine and top-grade wheat flour, the latter being introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Ready sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Aerated cream of 20-30% fatness is cream produced from vegetable fats. Golden balls are prepared from yeast dough, from which individual spherical pieces of walnut size are formed and laid in row. Upper surface of spherical pieces is decorated with cracked nut and baked until golden tint is obtained. Biscuit is used in an amount of 31-31.5%, cream 31-31.5%, stone-free prune 24-25%, chocolate glaze 12.4-13%, golden balls 1-1.2% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Shelf life of torte is about 7.5 days.

EFFECT: regular and stable shape, attractive appearance, prolonged shelf life and reduced production time.

3 cl, 2 ex

Description

The invention relates to the field of food industry, in particular its confectionery industry, and relates to 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 cooking", Kaliningrad, 1994, p. 177).

The disadvantage of this composition is the large amount of fats and carbohydrates due to the high percentage of sugar and 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 to be 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, sour cream, honey, a mixture for making cream containing a mass of unsalted butter, whole condensed milk with sugar, the mixture for the preparation of biscuit cake mix contains melange and ammonium carbonate, a mixture for the preparation 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 upper surface of the cake - chocolate with the corresponding content of components (RU 2143203, A 21 D 13/08, 12/27/1999).

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

The objective of the invention is to create it with a more original taste, expressed layers without mixing the mass of the layers together and to increase the shelf life by creating a film that prevents the penetration of moisture.

To achieve the task, the cake is characterized in that it consists of biscuit cakes placed one above the other, layered with whipped cream of 20-30% fat, the outer surface of the cake is covered with chocolate icing, and on the outer surface of the upper cake there are golden balls and prunes without stones, with biscuit cakes are made by knocking 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 margarine during knocking and in two or three doses wheat flour of the highest grade in an amount that provides dough moisture in the range of 36-38%, 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 at a temperature of 25-30 ° C, followed by removing the workpiece from the mold and standing it for 8-10 hours at a temperature of 15-20 ° C, while cream obtained from vegetable fats, golden balls are used as whipped cream with 20-30% fat content made from yeast dough followed by molding th in the form of individual cakes the size of a walnut, stacking them in a row, finishing the top surface with chopped nuts and baking until they turn golden, the biscuit is taken in an amount of 31-31.5 parts by weight, cream - in an amount of 31-31, 5 parts by weight, pitted prunes in an amount of 24-25 parts by weight, chocolate icing in an amount of 12.4-13 parts by weight, and gold balls in an amount of 1-1.2 parts by weight. respectively of the total mass of the cake.

Perhaps the components for the preparation of biscuit take in the following ratio (wt.parts):

melange 22-23

granulated sugar 31-32

premium wheat flour 40-42

margarine 31-32.

When preparing a cake, a dry mixture can be used to make a biscon biscuit.

The biscuit obtained by this method has the best porosity, it does not contain excessive moisture, which could cause it to settle during storage. Chocolate glaze is a protective film that prevents the penetration of moisture. The composition of the cream, namely made from vegetable fats of the same type or in a certain combination of several types, provides a ready-made mass of cream with a stable lush consistency after churning without reducing volume during storage. Also, these creams have a low calorie content and give the finished cake dietary properties. A description of the preparation of cream from vegetable fats is given in the book. Poskrebysheva G.I. and Suchkova E.M. "Baking", M .: OLMA-PRESS, 2001, p.12). Such decoration of the outer surface of the upper cake cake does not provide the soaking of the icing and, accordingly, excludes its peeling from the biscuit, because prunes and golden balls absorb excess moisture that may occur during storage of the cake.

The preparation of golden balls is described in the book. Sweet tooth ZAO "FIRMA STD" 1999, p.295-296.

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 whipped cream of 20-30% fat. The outer surface of the cake is covered with chocolate icing. On the outer surface of the upper cake there are golden balls and pitted prunes. Sponge cake cakes are made by churning melange with granulated sugar at a speed of 240-280 rpm for 30-40 minutes until the volume is increased 2.5-3 times, followed by the addition of margarine during churning and two or three doses of premium wheat flour in an amount that provides dough moisture in the range of 36-38%. Then, the resulting test is molded into a form covered with paper. 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. As a whipped cream of 20-30% fat use cream obtained from vegetable fats. Golden balls are made from yeast dough with its subsequent molding in the form of individual flat cakes the size of a walnut. Stack them in a row. Finish the upper surface with chopped nuts and bake until they turn golden. Sponge cake is taken in an amount of 31-31.5 parts by weight, cream - in an amount of 31-31.5 parts by weight, prunes without pits - in an amount of 24-25 parts by weight, chocolate glaze - in an amount of 12.4 -13 parts by weight, and gold balls - in the amount of 1-1.2 parts by weight respectively of the total mass of the cake.

The components for the preparation of biscuit are taken in the following ratio (parts by weight): melange - 22-23, granulated sugar - 31-32, premium wheat flour - 40-42, margarine - 31-32.

Example 1

The cake is characterized in that it consists of biscuit cakes placed one above the other, layered with whipped cream of 20% fat. The outer surface of the cake is covered with chocolate icing. On the outer surface of the upper cake there are golden balls and pitted prunes. Sponge cake cakes are made by knocking melange with granulated sugar at a speed of 240 rpm for 30 minutes until a 2.5-fold increase in volume followed by adding margarine and two or three doses of premium wheat flour in a quantity that ensures dough moisture within 36%. Then, the resulting test is molded into a form covered with paper. 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. As a whipped cream of 20% fat use cream obtained from vegetable fats. Golden balls are made from yeast dough with its subsequent molding in the form of individual flat cakes the size of a walnut. Stack them in a row. Finish the upper surface with chopped nuts and bake until they turn golden. Biscuit is taken in the amount of 31 parts by weight, cream - in the amount of 31 parts by weight, prunes without pits - in the amount of 24 parts by weight, chocolate icing - in the amount of 12.4 parts by weight, and golden balls - in the amount of 1 wt.h. respectively of the total mass of the cake.

The components for the preparation of biscuit are taken in the following ratio (parts by weight): melange - 22, granulated sugar - 31, premium wheat flour - 40, margarine - 31.

Example 2

The cake is characterized in that it consists of biscuit cakes placed one above the other, layered with whipped cream of 30% fat. The outer surface of the cake is covered with chocolate icing. On the outer surface of the upper cake there are golden balls and pitted prunes. Sponge cake cakes are made by churning melange with granulated sugar at a speed of 280 rpm for 40 minutes until a 3-fold increase in volume followed by adding margarine and two or three doses of premium wheat flour in an amount that ensures dough moisture within 38% Then, the resulting test is molded into a form covered with paper. 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. As whipped cream 30% fat using cream obtained from vegetable fats. Golden balls are made from yeast dough with its subsequent molding in the form of individual flat cakes the size of a walnut. Stack them in a row. Finish the upper surface with chopped nuts and bake until they turn golden. Biscuit is taken in an amount of 31.5 parts by weight, cream - in an amount of 31.5 parts by weight, prunes without pits - in an amount of 25 parts by weight, chocolate icing - in an amount of 13 parts by weight, and golden balls - in the amount of 1.2 parts by weight respectively of the total mass of the cake.

The components for the preparation of biscuit are taken in the following ratio (parts by weight): melange - 23, granulated sugar - 32, premium wheat flour - 42, margarine - 32.

The resulting cake is characterized by the correct, stable form, beautiful appearance, the shelf life of this cake is about 7.5 days, the production time of this cake is significantly reduced compared to the time required to produce the cake according to the closest analogue specified in the description.

Claims (2)

1. Cake, characterized in that it consists of biscuit cakes placed one above the other, layered with whipped cream of 20-30% fat, the outer surface of the cake is covered with chocolate icing, and on the outer surface of the upper cake there are golden balls and prunes without stones, biscuit cakes are made by churning melange with granulated sugar at a speed of 240-280 rpm for 30-40 minutes until the volume is increased 2.5-3 times, followed by adding margarine during churning and two or three doses of wheat flour top grade the amount that provides dough humidity in the range 36-38%, molding the resulting dough into a paper-coated mold, baking it at a temperature of 195-200 ° C for 50-55 min and cooling for 25-30 min at a temperature of 25-30 ° With the subsequent removal of the workpiece from the mold and standing it for 8-10 hours at a temperature of 15-20 ° C, while cream obtained from vegetable fats is used as whipped cream of 20-30% fat, gold balls are made from yeast dough with its subsequent molding in the form of individual pellets of quantities th with walnuts, stacking them in a row, finishing the upper surface with chopped nuts and baking until they turn golden, take the biscuit in an amount of 31-31.5 parts by weight, cream - in an amount of 31-31, 5 parts by weight , pitted prunes - in the amount of 24-25 parts by weight, chocolate icing - in the amount of 12.4-13 parts by weight, and gold balls - in the amount of 1-1.2 parts by weight respectively of the total mass of the cake. 2. The cake according to claim 1, characterized in that the components for the preparation of biscuit are taken in the following ratio (wt. Hours): Melange 22-23 Granulated sugar 31-32 Premium wheat flour 40-42 Margarine 31-32.