RU2253994C1 - Torte "victoria" - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with aerated cream of 20-30%-fattiness. Side surfaces of pancakes and outer surface of top pancake are finished with the same cream and strawberries in jelly. Coconut chips are spilled onto side surface of torte. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, top-grade wheat flour is added in three procedures in an amount providing dough moisture content of 36-38% and essence is added at the end of aeration process. Dough produced is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Cream is produced from vegetable fats, with strawberry jam being added therein. Biscuit preparing mixture, cream, strawberry in jelly and coconut chips are used in weight ratio of (33-34):(43-45):(13-13.4):(6-6.7). Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 35-36; melange 57-58; top-grade wheat flour 35-35.1; essence 0.34-0.35. Composition of semi-finished product is selected so as to prevent biscuit from mixing with cream and to provide storage time of up to 4 days.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

2 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 high amount of fats and carbohydrates due to the high percentage of sugars, butter, and the limited production thereof due to the use of scarce raw materials, in particular jam from mashed red currants, which limits the 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 is its short shelf life - about 48 hours, poor 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 this invention is to improve the quality of the cake, to create it with such a composition of semi-finished products, to prevent mixing of biscuit and cream with each other, thereby increasing the shelf life of the product up to 4 days, as well as maintaining stable quality taste indicators throughout the process cake storage.

To achieve the task, a cake, characterized in that it consists of biscuit cakes placed one above the other, layered with whipped cream of 20-30% fat, made from vegetable fats and additionally containing strawberry jam, the side surfaces of the cakes and the outer surface of the upper cake finished with the same cream with placement after distribution of the cream of canned strawberries in jelly and subsequent sprinkling of the side surfaces of the cake with coconut flakes, while the biscuit cakes are made lenas 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 flour of the highest grade in two or three doses during churning in an amount that provides dough humidity within 36-38%, and with the subsequent addition of essences at the end of knocking, molding the resulting dough into forms 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 removal of the workpiece from the mold and its height thawing for 8-10 hours at a temperature of 15-20 ° C, while the mixture for the preparation of biscuit, cream, canned strawberries in jelly and coconut flakes are weighted as (33-34) :( 43-45) :( 13- 13.4) :( 6-6.7). Perhaps the components for the preparation of biscuit to take in the following ratio (wt. Parts):

granulated sugar  35-36 melange  57-58 premium wheat flour  35-35.1 essence  0.34-0.35.

This technology of biscuit preparation, namely, the parameters set at the stage of knocking down the dough, baking it and holding it after baking, provides uniform stable porosity of the product, removal 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, namely made from vegetable fats of the same type or in a certain combination, 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 SUCHKOV E.M. "Baking", M. OLMA-PRESS, 2001, p. 12.

The combination of biscuit crumbs, strawberry jam used to spread biscuit cakes, and also tinned strawberries in jelly used to decorate the top surface of the cake gives the cake exactly the amount of freshly picked strawberries, which is preserved throughout the whole process of storing the cake. Due to such a quantitative selection of components, there is no sensation of dry biscuit cakes. At the same time, such a surface finish of the cake (strawberries in jelly, coconut flakes) creates a film on the cake that prevents the environment from affecting the cake. The introduction of strawberry jam into vegetable cream gives the cream a preservative effect. Which ultimately also increases the shelf life of the cake.

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 content. The side surfaces of the cake layers and the outer surface of the cake of the upper cake are decorated with the same cream with placement after distribution of the cream of canned strawberries in jelly and subsequent sprinkling of the side surfaces of the cake with coconut flakes. 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 increases by 2.5-3 times, followed by the addition of premium wheat flour in two or three doses during churning. providing dough moisture in the range of 36-38%, and with the subsequent addition of essences at the end of knocking. Then, the resulting test is molded into forms 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 cream use cream made from vegetable fats, which additionally contain strawberry jam. The mixture for the preparation of biscuit, cream, canned strawberries in jelly and coconut flakes are weighted as (33-34) :( 43-45) :( 13-13.4) :( 6-6.7). The components for the preparation of biscuit are taken in the following ratio (wt. Parts): granulated sugar - 35-36, melange - 57-58, premium wheat flour - 35-35.1, essence - 0.34-0.35.

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 side surfaces of the cake layers and the outer surface of the cake of the upper cake are decorated with the same cream with placement after distribution of the cream of canned strawberries in jelly and subsequent sprinkling of the side surfaces of the cake with coconut flakes. Sponge cake cakes are made by churning melange with granulated sugar at a speed of 240 rpm for 30 minutes until a 2.5-fold increase in volume followed by the addition of high-grade wheat flour in two doses during churning in an amount providing dough moisture within 36% , and followed by the addition of essences at the end of knocking. Then, the resulting test is molded into forms 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 cream use cream made from vegetable fats, which additionally contain strawberry jam. The mixture for the preparation of biscuit, cream, canned strawberries in jelly and coconut flakes are weighted as 33: 43: 13: 6. The components for the preparation of biscuit are taken in the following ratio (wt. Parts): granulated sugar - 35, melange - 57, premium wheat flour - 35, essence - 0.34.

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 content. The side surfaces of the cake layers and the outer surface of the cake of the upper cake are decorated with the same cream with placement after distribution of the cream of canned strawberries in jelly and subsequent sprinkling of the side surfaces of the cake with coconut flakes. 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 the addition of wheat flour of the highest grade during three churns in an amount providing dough moisture within 38%, and followed by the addition of essences at the end. Then, the resulting test is molded into forms 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 8-10 hours at a temperature of 20 ° C. As cream use cream made from vegetable fats, which additionally contain strawberry jam. The mixture for the preparation of biscuit, cream, canned strawberries in jelly and coconut flakes are weighted as 34: 45: 13.4: 6.7. The components for the preparation of biscuit are taken in the following ratio (wt. Parts): granulated sugar - 36, melange - 58, premium wheat flour - 35.1, essence - 0.35.

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 whipped cream.

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, made from vegetable fats, and additionally containing strawberry jam, the side surfaces of the cake layers and the outer surface of the cake of the upper cake the same cream with placement after distribution of the cream of canned strawberries in jelly and subsequent sprinkling of the side surfaces of the cake with coconut flakes, while the biscuit cakes are made by churning melange with sugar-p at a speed of 240-280 rpm for 30-40 minutes until the volume is increased by 2.5-3 times, followed by the addition of wheat flour of the highest grade during two to three doses in a quantity that provides dough moisture within 36- 38%, and with the subsequent addition of essences at the end of knocking, molding the resulting dough into paper coated forms, 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 its maturation for 8-10 hours at a temperature of 1 5-20 ° C, while the mixture for the preparation of biscuit, cream, canned strawberries in jelly and coconut flakes are weighted as (33-34) :( 43-45) :( 13-13.4) :( 6-6 , 7). 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: granulated sugar 35-36 melange 57-58 premium wheat flour 35-35.1 essence 0.34-0.35