RU2271662C2 - Cake - Google Patents

Abstract

FIELD: food processing industry, confectionery, in particular manufacturing of dough products.

SUBSTANCE: claimed cake represents superimposed biscuit pie shells interlayered with cream and impregnated with soaking syrup. Outer surface of top pie shell is glazed with chocolaty glaze. Side pie shell surfaces are greased with honey and sprinkled with mixture of biscuit crump and roasted groundnut kernels. Biscuit pie shells are produced by kneading of egg melange with sugar sand at rate of 240-280 rpm for 30-40 min until volume is increased by 2.5-3 times followed by addition while kneading of wheat top-grade flower in two or three doses in amount providing dough humidity of 36-38 %. In the end of kneading natural honey is added into dough mass. Obtained dough is placed into piper lined pans followed by backing at 195-200°C and for 50-55 min and cooling of sponge dough for 25-30 min at 25-30°C. Then semimanufactured products are taken out from pans and conditioned for 8-10 h at 15-20°C. Simultaneously cream is produced by kneading of non-salted milky butter and boiled down plain condensed milk with sugar at rate of 280-310 rpm for 20-30 min until volume is increased by 2-3 times followed by addition of brandy and vanillin into cream mass. Simultaneously soaking syrup is prepared by addition of rum essence and brandy or dessert wine into sugar solution having humidity of 18-20 %. Simultaneously biscuit crump is prepared by providing of starting product in the same manner as for based biscuit followed by baking thereof at 220-230°C till brown color. Mixtures for cream, biscuit and soaking syrup are taken in the mass ratio of (37-38):(37-38):(12-13). Natural honey for greasing of side pie shell surfaces is used in amount of 6-6.5 mass %; biscuit crump for sprinkling is used in amount of 3-3.2 mass %; groundnut kernel is used in amount of 2.3-2.6 mass %, and chocolaty glaze for glazing of top pie shell outer surface is used in amount of 0.6-0.65 mass %, (based on total cake mass). Biscuit composition contains (mass pts): egg melange 58-60; sugar sand 16-17; natural honey 16-17; and wheat top-grade flower 36-37. Cream composition contains (mass pts): boiled down plain condensed milk with sugar 60-62; non-salted milky butter 38-40; vanillin 0.09-0.1; brandy 0.16-0.17. Soaking syrup composition contains (mass pts): sugar sand 51-53; brandy or dessert wine 4.7-4.8; rum essence 0.19-0.2. Claimed cake has storage time of about 4 days.

EFFECT: cake of stable shape, nice appearance and improved organoleptic characteristics.

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 "Nastya", 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, 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 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 that they are uniformly impregnated on the one hand with syrup for washing both cream and biscuit, and on the other hand, to exclude mixing during storage of the biscuit and cream among themselves , which ensures an increase in the shelf life of the product up to 4 days.

To achieve this goal, the cake, characterized in that it consists of biscuit cakes placed on top of one another, layered with cream and soaked in syrup for washing, the outer surface of the upper cakes is coated with chocolate icing, and the side surfaces of the cakes are coated with honey and sprinkled with a mixture of biscuit crumbs and peanut kernels fried, while the biscuit cakes are made by knocking 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 to kneading belt in two or three doses of premium wheat flour in an amount that provides dough moisture in the range of 36-38%, and at the end of knocking - natural honey, by molding the resulting dough into forms covered with paper, baking it at a temperature of 195-200 ° С 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 standing for 8-10 hours at a temperature of 15-20 ° C, the cream is prepared by knocking at a speed of 280 -310 rpm for 20-30 minutes, until the volume increases by 2-3 times the oil drain full-time unsalted, boiled whole condensed milk with sugar, followed by adding cognac and vanillin to the cream mass, a syrup for washing is prepared by adding 18-20% rum essence and cognac or dessert wine to the sugar solution, and the biscuit crumbs are prepared by preparing a piece similar to the main preparation biscuit followed by frying it at a temperature of 220-230 ° C until brown, cooling and rubbing through a sieve, while the mixture for the preparation of cream, biscuit, syrup for washing is the ratio they are by weight as (37-38) :( 37-38) :( 12-13), for lubricating the side surfaces of the cakes, natural honey is taken in an amount of 6-6.5 wt.%, a sponge cake for dusting the side surfaces of the cakes - in the amount of 3-3.2 wt.%, the peanut kernel - in the amount of 2.3-2.6 wt.%, and chocolate icing to cover the outer surface of the upper cake in the amount of 0.6-0.65 wt.%, respectively, of the total mass of the cake.

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

melange 58-60 granulated sugar 16-17 natural honey 16-17 premium wheat flour 36-37

It is preferable to take the components for the preparation of the cream in the following ratio (parts by weight):

whole boiled milk condensed with sugar 60-62 unsalted butter 38-40 vanillin 0.09-0.1 cognac 0.16-0.17

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

granulated sugar 51-53 brandy or dessert wine 4.7-4.8 essence rum 0.19-0.2

Such a technology for preparing a biscuit, namely, the parameters established at the stage of knocking down the dough, baking it and holding it after baking, provides uniform stable porosity of the product, extraction of excess moisture from the product and uniform distribution of the components that make up the biscuit inside the product. The introduction of natural honey in the recipe provides a preservative effect of its structure and an increase in the shelf life of the biscuit.

A syrup for washing with just such a composition of components both in sugar content and in the content of cognac or dessert wine, as well as with such humidity, also acts as a preservative for both biscuit and cream. The composition of the cream, the conditions of its preparation provide a ready-made mass of stable lush consistency without the possibility of reducing volume during storage. Also, chocolate icing is a semi-finished product that protects the entire product from exposure to ambient air, acting as a protective film. At the same time, the combination of these semi-finished products in such a number of components that are included in each of them and with this ratio gives the cake a pleasant taste, reminiscent of the taste of baked milk, mixed with the taste of only a baked product. In this case, the layers of the cake are not mixed together and pronounced cake layers of biscuit and cream used to decorate this 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 cream and soaked in syrup for washing. The outer surface of the upper cake is glazed with chocolate icing. The side surfaces of the cakes are coated with honey and sprinkled with a mixture of crushed biscuit and roasted peanuts. 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 by 2.53 times, followed by the addition of premium wheat flour in two or three doses during churning in an amount that provides dough moisture within 36-38%. At the end of knocking, natural honey is added to the test mass. The resulting test is molded into paper coated forms. Then, the molded test mass is baked at a temperature of 195-200 ° C for 50-55 minutes and the finished billets are cooled for 25-30 minutes at a temperature of 25-30 ° C. After that, the preforms are removed from the mold and matched for 8-10 hours at a temperature of 15-20 ° C. At the same time, the cream is prepared by kneading at a speed of 280-310 rpm for 20-30 minutes, until the volume is increased by 2–3 times the butter of unsalted butter, boiled whole milk condensed with sugar, followed by adding cognac and vanillin to the cream mass. Syrup for washing is also prepared in parallel by adding to the sugar solution with a moisture content of 18-20% rum essence and cognac or dessert wine. A biscuit crumb is also prepared in parallel by preparing a workpiece similar to the preparation of the main biscuit, followed by frying it at a temperature of 220-230 ° C until brown, cooling and rubbing through a sieve. In this case, mixtures for the preparation of cream, biscuit, syrup for washing are correlated by weight as (37-38) :( 37-38) :( 12-13). To smear the side surfaces of the cake layers, natural honey is taken in an amount of 6-6.5 wt.%, A sponge cake to sprinkle the side surfaces of the cake - in an amount of 3-3.2 wt.%, Peanut kernel - in an amount of 2.3-2.6 wt.%, and chocolate icing for glazing the outer surface of the upper cake in an amount of 0.6-0.65 wt.%, 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 - 58-60, granulated sugar - 16-17, natural honey - 16-17, premium wheat flour - 36-37. The components for the preparation of the cream are taken in the following ratio (parts by weight): whole boiled milk with sugar - 60-62, unsalted butter - 38-40, vanillin 0.09-0.1, cognac - 0.16-0, 17. The components for the preparation of syrup for washing are taken in the following ratio (parts by weight): granulated sugar - 51-53, cognac or dessert wine - 4.7-4.8, rum essence - 0.19-0.2.

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 cream and soaked in syrup for washing. The outer surface of the upper cake is glazed with chocolate icing. The side surfaces of the cakes are coated with honey and sprinkled with a mixture of crushed biscuit and roasted peanuts. Sponge cake cakes are made by churning melange with granulated sugar at a speed of 240 rpm for 30 minutes to increase the volume by 2.5 times, followed by adding, during a churn, in two or three doses, premium wheat flour in an amount that provides dough moisture within 36% At the end of knocking, natural honey is added to the test mass. The resulting test is molded into paper coated forms. Then, the molded test mass is baked at a temperature of 195 ° C for 50 minutes and the finished blanks are cooled for 25 minutes at a temperature of 25 ° C. Then remove the workpieces from the mold and stand them for 8 hours at a temperature of 15 ° C. At the same time, the cream is prepared by knocking at a speed of 280 rpm for 20 minutes, until a 2-fold increase in the volume of butter, unsalted, boiled whole milk condensed with sugar, followed by the addition of cognac and vanillin to the cream mass. Syrup for washing is also prepared in parallel by adding 18% rum essence and cognac or dessert wine to a sugar solution with a moisture content of 18%. A biscuit crumb is also prepared in parallel by preparing a workpiece similarly to the preparation of the main biscuit, followed by frying it at a temperature of 220 ° C until brown, cooling and rubbing through a sieve. In this case, the mixture for the preparation of cream, biscuit, syrup for washing is correlated by weight as 37:37:12. To lubricate the side surfaces of the cakes, natural honey is taken in an amount of 6 wt.%, A crumb biscuit for sprinkling the side surfaces of the cakes - in an amount of 3 wt.%, A peanut kernel - in an amount of 2.3 wt.%, And chocolate glaze to glaze the outer surface of the upper cake in the amount of 0.6 wt.%, 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 - 58, granulated sugar - 16, natural honey - 16, premium wheat flour - 36. The components for the preparation of cream are taken in the following ratio (parts by weight): boiled whole condensed milk with sugar - 60, unsalted butter - 38, vanillin - 0.09, cognac - 0.16. The components for the preparation of syrup for rinsing should be taken in the following ratio (parts by weight): granulated sugar - 51, cognac or dessert wine - 4.7, rum essence - 0.19.

Example 2

Carried out analogously to example 1. Only sponge cake cakes are made by churning melange with granulated sugar at a speed of 280 rpm for 40 minutes to increase the volume by 3 times, followed by the addition of flour of the highest grade in two or three doses during churning in an amount that provides humidity test within 38%. At the end of knocking, natural honey is added to the test mass. The resulting test is molded into paper coated forms. Then, the molded test mass is baked at a temperature of 200 ° C for 55 minutes and the finished blanks are cooled for 30 minutes at a temperature of 30 ° C. Then remove the workpieces from the mold and stand them for 10 hours at a temperature of 20 ° C. In parallel, a cream is prepared by knocking at a speed of 310 rpm for 30 minutes, until a 3-fold increase in the volume of butter, unsalted, boiled whole milk condensed with sugar, followed by the addition of cognac and vanillin to the cream mass. In parallel, syrup is prepared for washing by adding 20% rum essence and cognac or dessert wine to a sugar solution with a moisture content of 20%. A biscuit crumb is also prepared in parallel by preparing a workpiece similar to the preparation of the main biscuit, followed by frying it at a temperature of 230 ° C until brown, cooling and rubbing through a sieve. In this case, the mixture for the preparation of cream, biscuit, syrup for washing is correlated by weight as 38:38:13. To lubricate the side surfaces of the cake layers, natural honey is taken in an amount of 6.5 wt.%, A sponge cake for sprinkling the side surfaces of the cake - in an amount of 3.2 wt.%, A peanut kernel - in an amount of 2.6 wt.%, And chocolate glaze for blocking the outer surface of the upper cake in an amount of 0.65 wt.%, 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 - 60 granulated sugar - 17, natural honey - 17, premium wheat flour - 37. The components for the preparation of cream are taken in the following ratio (parts by weight): boiled Whole condensed milk with sugar - 62, unsalted butter - 40, vanillin - 0.1, cognac - 0.17. The components for the preparation of syrup for rinsing should be taken in the following ratio (ma parts): granulated sugar - 53, cognac or dessert wine - 4.8, rum essence - 0.2.

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 on top of one another, layered with cream and soaked for washing syrup, the outer surface of the upper cakes is coated with chocolate icing, and the side surfaces of the cakes are coated with honey and sprinkled with a mixture of crushed biscuit and roasted peanut kernels, 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 flour in two to three doses during churning cinnamon of the highest grade in an amount providing dough moisture within 36-38%, and at the end of knocking down - natural honey, by molding the resulting dough into forms covered with paper, baking it at a temperature of 195-200 ° C for 50-55 min 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 cream is prepared by knocking at a speed of 280-310 rpm for 20 -30 min to an increase in volume of 2-3 times butter unsalted, boiled whole milk with filled with sugar, followed by adding cognac and vanillin to the cream mass, a syrup for washing is prepared by adding 18-20% rum essence and cognac or dessert wine to the sugar solution, and the biscuit crumbs are prepared by preparing a workpiece similar to the preparation of the main biscuit with its subsequent frying when a temperature of 220-230 ° C to a golden brown color, followed by cooling and rubbing through a sieve, while the mixtures for the preparation of cream, biscuit, and syrup for washing are weighted as (37-38 ) :( 37-38) :( 12-13), to lubricate the side surfaces of the cakes, natural honey is taken in an amount of 6-6.5%, a sponge cake crumbs in an amount of 3-3.2%, a peanut kernel - in an amount of 2, 3-2.6%, and chocolate icing for glazing the outer surface of the upper cake in an amount of 0.6-0.65%, 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): Melange 58-60 Granulated sugar 16-17 Natural honey 16-17 Premium wheat flour 36-37 3. The cake according to claim 1, characterized in that the components for the preparation of the cream are taken in the following ratio (parts by weight): Whole Boiled Milk condensed with sugar 60-62 Unsalted butter 38-40 Vanillin 0.09-0.1 Cognac 0.16-0.17 4. 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 51-53 Cognac or dessert wine 4.7-4.8 Rum essence 0.19-0.2