UA18287U - Combined chocolate sponge cake - Google Patents

Abstract

A combined chocolate sponge cake comprises soaked sponge cake portions and cream layers between them with fresh berries as well as ornamental layers of the upper and lateral surface and decorative coating. The layers of a mix of butter and egg-white cream with fresh fruits or berries are putted between chocolate and sponge pie shells wetted with sugar coffee syrup. First ornamental layer contains the mix of butter and egg-white cream, second layer contains egg-white cream and third layer contains chocolate frosting which surface is decorated with chocolate crumb and decorative figures of butter cream.

Description

Description of the invention

The utility model relates to the food industry, in particular to confectionery and can be used for the production of confectionery products, for example, cakes.

The famous "Mushroom meadow" cake contains cakes of semi-finished biscuit, soaked in syrup, and layers of chocolate cream "Charlotte" are located between them. The upper and side surfaces of the cake are covered with a decorative layer of cream and fruit filling. The term of realization of the product Зб hours | see A recipe for branded flour confectionery products for catering establishments. Odessa. 1986. p. 511. 70 The closest to the claimed useful model is the biscuit-cream cake. The cake consists of three layers of syrup-soaked sponge cakes, between which strawberries covered in buttercream are placed. The upper and side surfaces of the cake are covered with decorative layers of apple filling and a layer of biscuit crumbs. Fresh fruit filled with jelly is placed on the surface of the cake | see Production of pastries and cakes. Moscow. "Food Industry". 1973. pp. 239, 240). 12 This cake is chosen as the closest analogue.

The closest analogue and the claimed utility model share the following characteristics: syrup-soaked sponge cakes; layers of cream with fresh berries, which are located between the cakes; decorative layers of the upper and side surfaces; decorative coating.

But the well-known confectionery product has the following disadvantages: insufficiently expressive taste-aromatic bouquet; the combination of strawberry and apple filling is not to the liking of all consumers, which limits the circle of consumers; unpretentious appearance.

The basis of a useful model is the task of developing a combined chocolate-biscuit cake, in which e) by replacing the cakes with chocolate-biscuit ones, changing the component part of the cream and introducing additional decorative layers, ensure a soft, delicate structure of the product and a unique taste.

The set task is solved in a chocolate-biscuit combined cake, which contains soaked cakes and layers of cream with fresh berries are located between them, as well as decorative layers of the upper and side surfaces and a decorative coating that is between chocolate-biscuit cakes soaked in sugar coffee syrup, layers of a mixture of butter and protein creams with fresh fruits or berries are placed, while the first of the decorative layers contains a mixture of butter and protein creams, the second - protein cream, the third - chocolate glaze, on the surface of which there are chocolate crumbs and decorative figures from butter cream . with

The unique taste and aroma of the product is given by the combination of chocolate-biscuit cakes soaked in sugar coffee syrup with a mixture of butter and protein creams with fresh fruits or berries and - placing it in a three-layer casing made of various creams and chocolate glaze. The originality of the product is given by the decoration of the surface with chocolate crumbs and decorative figures made of butter cream.

The claimed confectionery product is shown in the drawing. "

The combined chocolate-biscuit cake contains chocolate-biscuit cakes 1, impregnated with sugar coffee With 50 syrup 6, between which there are layers of a mixture of butter and protein creams with fresh fruits or berries c 2. Soaked chocolate-biscuit cakes 1 and layers of a mixture of butter and protein creams with fresh fruit or berries 2 covered with three decorative layers. The first decorative layer contains a mixture of butter and protein creams C, the second - protein cream 4, the third layer - chocolate glaze 7. The surface of the cake is decorated with chocolate crumbs 8 and butter cream 5.

Technology of preparation of chocolate-biscuit semi-finished product. - The melange is placed in the capacity of the whisking machine and whipped for 15 minutes, sugar is gradually added and

Ge | water, beat for another 15 minutes. Pour wheat flour and cocoa, knead the biscuit chocolate dough. yuyu Pour it into round molds, bake at a temperature of 2000C for 20 minutes.

Butter cream: at 50

Vegetable butter 6.63 "m Sugar syrup 3.53

Potassium sorbate 0.005

Output, kg 10 s Sugar syrup:

Sugar 7.30

Water 3.30 bo Essence 0.01

Output, kg 10.00

Butter cream with coffee: 65 Butter-vegetable butter 6.63

Sugar syrup 3.53

Potassium sorbate 0.005

Instant coffee 0.20

Output, kg 10.2 and -

Protein cream:

Protein dry albumin 0.280

Sugar 4.30 70 Citric acid 0.03

Gelatin 0.07

Technology of making butter cream with coffee.

Creamy vegetable oil is whipped for 30 minutes, instant coffee and sugar syrup containing potassium sorbate are gradually added to it. Protein cream preparation technology. 12 Dry protein albumin is combined with water in a ratio of 1:6. Beat for 30 minutes, gradually add part of the sugar, citric acid and sugar syrup. Beat for another 20 minutes. At the end of whipping, add essence and gelatin solution.

Technology of preparation of combined cream. The combined cream is prepared by mixing butter cream with coffee and protein cream, which reduces the calorie content of the cream and increases the shelf life to 120 hours.

Technology of preparation of sugar coffee syrup for impregnation of sponge cake.

Sugar 500.00

Water 550.00

Instant coffee 10.00

Output, kg 1000.00 -

Prepared components and ingredients are used to prepare the cake.

The combined chocolate-biscuit cake is prepared as follows. Chocolate-biscuit cakes are baked and soaked in sugar coffee syrup. Each soaked chocolate-biscuit cake is covered with a layer of its mixture of butter and protein creams with fresh fruit or berries. Then the surface of the cake is covered with three decorative layers: the first layer contains a mixture of butter and protein creams, the second - protein cream, the third - chocolate glaze. A decorative coating of chocolate crumbs and butter cream is applied to the chocolate glaze. so yo

Claims (1)

The formula of the invention is a combined chocolate-biscuit cake, which contains soaked cakes and layers of cream with fresh berries located between them, as well as decorative layers of the upper and side surfaces and a decorative coating, which differs in that between chocolate-biscuit cakes soaked in sugary coffee syrup, - layers of a mixture of butter and protein creams with fresh fruits or berries are placed, while the first of the decorative layers contains a mixture of butter and protein creams, the second - protein cream, and the third - chocolate glaze, on the surface of which there are chocolate crumbs and decorative figures from butter cream. - (ee) name) (ee) what 60 b5