RU2253996C1 - Torte "for you" - 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 vegetable cream aerated in layer-by-layer manner and having 20-30%-fattiness and precooked black currant liquid. Pancakes are impregnated with soaking syrup. Coconut chips are spilled onto side surfaces of pancakes. Outer surface of top pancake is decorated with the same cream and articles produced from white chocolate. 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 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paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Soaking syrup is produced by adding into sugar solution with moisture content of 18-20% of cognac or dessert wine and rum essence. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (36-37):(9.5-10). Cream is used in an amount of 34-36 wt%, coconut chips are used in an amount of 4.4-4.6 wt%, white chocolate for decorating of top pancake is used in an amount of 0.9-1.1 wt%, precooked black currant liquid is used in an amount of 12.0-13.0 wt%, respectively, by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 33-35; melange 57-58; top-grade wheat flour 34-36; essence 0.3-0.35. Components for preparing of soaking syrup are used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.192. Composition of semi-finished product is selected so as to provide, on the one hand, for soaking of pancakes with soaking syrup and, on the other hand, for preventing 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 large amount of fats and carbohydrates, due to the high percentage of sugars, 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 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 its short shelf life - about 48 hours, poor 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 that they are uniformly impregnated with syrup for washing the biscuit on the one hand, and on the other hand, eliminate mixing of the biscuit and cream with each other, thereby increasing the shelf life products up to 4 days.

To achieve the task, the cake, characterized in that it consists of biscuit cakes placed one above the other, layered with whipped cream and blackcurrant paste, as well as soaked for washing syrup, the side surfaces of the cakes are sprinkled with coconut flakes, the outer surface of the cake of the upper cakes is decorated with the same cream with the placement on their surface of products made of white chocolate, while the biscuit cakes are made by churning melange with granulated sugar at a speed of 240-280 rpm within 30-40 minutes until the volume increases by 2.5-3 times, followed by the addition of wheat flour of the highest grade during churning in two or three doses in an amount that provides dough moisture within 36-38%, and at the end of churning - essences, molding the resulting dough into paper-coated molds, 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, syrup for washing is prepared by adding in a sugar solution with a moisture content of 18-20% cognac or dessert wine and rum essence, cream is used as a cream of vegetable 20-30% fat, while mixtures for making biscuit and syrup for washing are weighted as (36-37): (9.5-10), cream is taken in an amount of 34-36 wt.%, Coconut flakes - in an amount of 4.4-4.6 wt.%, White chocolate to decorate the outer surface of the upper cake - in an amount of 0.9- 1.1 wt.%, Blackcurrant trim - in the amount of 12.0-13.0 wt.%, Respectively, of the total mass of the cake.

The components for the preparation of biscuit can be taken in the following ratio (wt. Parts):

granulated sugar - 33-35 melange - 57-58 premium wheat flour - 34-36 essence - 0.3-0.35

The components for the preparation of syrup for washing are preferably taken in the following ratio (wt. Parts):

granulated sugar - 51-52 cognac or dessert wine - 4.6-4.8 essence rum - 0.19-0.192

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, removal of excess moisture from the product, and even distribution of the components that make up the biscuit inside the semi-finished product.

Syrup for washing with just such a composition of components in terms of sugar content and with such humidity acts as a preservative for both biscuit and cream. The composition of vegetable 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. The preparation of these creams is indicated in book. POSKREBYSHEVA G.I. and SUCHKOV E.M. "Baking", M., OLMA-PRESS, 2001, p. 12).

The combination of coconut flakes, blackcurrant and white chocolate, used respectively for spreading the cakes, decorating the cake, and cream, creates a pleasant creamy taste in the cake.

Coconut flakes are raw materials that protect the side surfaces of the product from the effects of ambient air, acting as a protective film.

The preparation of the cake is as follows:

The cake is characterized by the fact that it consists of biscuit cakes placed one above the other, layered with layers of vegetable cream of 20-30% fat and layered with blackcurrant cream, as well as impregnated with syrup for washing, the side surfaces of the cakes are sprinkled with coconut flakes. The outer surface of the cake of the upper cake is decorated with the same cream with the placement of products made of white chocolate on their surface. 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 premium wheat flour in two or three doses during churning. providing dough humidity in the range of 36-38%. At the end of the whipping, an essence is added to the mixture. Then the resulting dough is molded into forms 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. Syrup for washing is prepared by adding to the sugar solution with a moisture content of 18-20% cognac or dessert wine and rum essence. Mixtures for the preparation of biscuit and syrup for washing are weighted as (36-37) :( 9.5-10). Cream is taken in an amount of 34-36 wt.%, Coconut flakes - in an amount of 4.4-4.6 wt.%, White chocolate to decorate the outer surface of the upper cake - in an amount of 0.9-1.1 wt.%, Podvar blackcurrant - in the amount of 12.0-13.0 wt.%, respectively, of the total mass of the cake.

The components for the preparation of biscuit may be taken in the following ratio (wt. Parts): granulated sugar - 33-35, melange - 57-58, premium wheat flour - 34-36, essence - 0.3-0.35.

The components for the preparation of syrup for washing are taken in the following ratio (wt. Parts): granulated sugar - 51-52, cognac or dessert wine - 4.6-4.8, rum essence - 0.19-0.192.

Example 1

The cake is characterized by the fact that it consists of biscuit cakes placed one above the other, layered with layer-by-layer whipped cream of vegetable 20% fat and blackcurrant, as well as impregnated with syrup for washing, the side surfaces of the cakes are sprinkled with coconut flakes. The outer surface of the cake of the upper cake is decorated with the same cream with the placement of products made of white chocolate on their surface. 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 that ensures dough moisture within 36% . At the end of the whipping, an essence is added to the mixture. Then the resulting dough is molded into forms 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. Syrup for washing is prepared by adding 18% cognac and rum essence to a sugar solution with a moisture content of 18%. Mixtures for the preparation of biscuit and syrup for washing are correlated by mass as 36: 9.5. Cream is taken in an amount of 34 wt.%, Coconut flakes - in an amount of 4.4 wt.%, White chocolate to decorate the outer surface of the upper cake - in an amount of 0.9 wt.%, Blackcurrant trim - in an amount of 12.0 wt.% respectively of the total mass of the cake.

The components for the preparation of biscuit may be taken in the following ratio (wt. Parts): granulated sugar - 33, melange - 57, premium wheat flour - 34, essence - 0.3.

The components for the preparation of syrup for washing are taken in the following ratio (wt. Parts): granulated sugar - 51, cognac - 4.6, rum essence - 0.19.

Example 2

The cake is characterized by the fact that it consists of biscuit cakes placed one above the other, layered with 30% fat vegetable layer cream and blackcurrant paste, and also impregnated with syrup for washing, the side surfaces of the cake are sprinkled with coconut flakes. The outer surface of the cake of the upper cake is decorated with the same cream with the placement of products made of white chocolate on their surface. 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 mixture. Then the resulting dough is molded into forms 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. Syrup for washing is prepared by adding 20% dessert wine and rum essence to a sugar solution with a moisture content of 20%. Mixtures for the preparation of biscuit and syrup for washing are correlated by mass as 37:10. Cream is taken in an amount of 36 wt.%, Coconut flakes - in an amount of 4.6 wt.%, White chocolate to decorate the outer surface of the upper cake - in an amount of 1.1 wt.%, Blackcurrant trim - in an amount of 13.0 wt.% respectively of the total mass of the cake.

The components for the preparation of biscuit can be taken in the following ratio (wt. Parts): granulated sugar - 35, melange - 58, premium wheat flour - 36, essence - 0.35.

The components for the preparation of syrup for rinsing are taken in the following ratio (wt. Parts): granulated sugar - 52, dessert wine - 4.8, rum essence - 0.192.

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

Claims (3)

1. Cake, characterized in that it consists of biscuit cakes placed on top of one another, layered with whipped cream and blackcurrant paste, as well as soaked for washing syrup, the side surfaces of the cakes are sprinkled with coconut flakes, the outer surface of the cake of the upper cakes is decorated with the same cream with placement on their surface of products made of white chocolate, with biscuit cakes made by knocking melange with sugar at a speed of 240-280 rpm for 30-40 minutes to increase the volume 2.5-3 times, followed by the addition of wheat flour of the highest grade during churning in two or three doses in an amount that provides dough moisture in the range 36-38%, and at the end of churning - essences by molding the resulting dough into molds covered paper, 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 ° C, followed by removing the workpiece from the mold and standing for 8-10 hours at a temperature of 15 -20 ° C, syrup for washing is prepared by adding to the sugar solution with a moisture content of 18-20% horse or dessert wine and rum essence, cream used is vegetable cream of 20-30% fat content, while mixtures for making biscuit and syrup for washing are weighted as (36-37): (9.5-10), cream is taken in an amount of 34-36 wt.%, coconut flakes in an amount of 4.4-4.6 wt.%, white chocolate to decorate the outer surface of the upper cake in an amount of 0.9 - 1.1 wt.%, blackcurrant in the amount of 12.0 to 13.0 wt.%, 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, parts by weight: granulated sugar 33-35 melange 57-58 premium wheat flour 34-36 essence 0.3-0.35 3. The cake according to claim 1, characterized in that the components for the preparation of syrup for washing take in the following ratio, parts by weight: granulated sugar 51-52 cognac or dessert wine 4.6-4.8 essence rum 0.19-0.192