UA32727U - Method of making cake horianka - Google Patents

Abstract

The utility model relates to bread-making and confectionery industry and to catering, in particular to the methods of cake making, especially of multi-layered ones, glairy-nutty, layered by creams.

Description

Description of the invention

The useful model applies to the bakery and confectionery industry and to public 2 catering, namely to the methods of production of cakes, in particular multilayered protein-nut cakes layered with creams.

There is a well-known method of preparing the "Protein coffee" cake, which includes whipping the egg whites into a stiff foam, gradually adding sugar and lemon juice one tablespoon at a time, adding ground almonds, breadcrumbs and slightly mixing, dividing the mass into three parts and baking in a greased and sprinkled with breadcrumbs in a cake pan 70 at a temperature of 150-1909С7 for an hour, keep the cakes until they cool and alternately cover them with coffee and chocolate creams, spread the cream on the top and sides of the cake and sprinkle with chopped almonds, while the coffee cream is prepared from sugar syrup and strong filtered coffee infusion, which is cooked on fire until no drops are spread on the plate, cooled and poured with a spoon into the butter, which has been mashed with the yolks, carefully kneading and cooling, and prepares chocolate cream, for which the chocolate is heated, rubbed with butter and sugar, poured over the yolk until a loose mass is formed and flavored rum essence to taste | D. Tsvek.

Sweet cookies. "Stonemason". Lviv, 1989. p.80).

However, the known method is somewhat difficult to prepare, in addition, the use of almonds gives the product a specific taste, which is ambiguously perceived by consumers, which limits its use.

The closest in terms of technical essence to the useful model - the method of making the "Horyanka" cake, which is claimed, is the method of making the "Belgian" cake, which includes the gradual introduction of powdered sugar into the whipped egg whites, the introduction of nuts and flour into the whipped mass, kneading the dough with the following dividing it into four parts and baking the cakes in molds previously greased with oil, followed by smearing the cakes with cream, which is prepared by rubbing egg yolks with powdered sugar to form a white mass with the gradual addition of butter and continuing to beat with the addition of vanillin and brandy, M/ml. doiomiga .gi/geseriv/rakel.

However, this method of making a cake limits its consumer qualities, as it involves greasing the cakes with cream, which has specific properties and accordingly affects the consumer qualities of the product. In addition, the method does not involve artistic design, which affects consumer qualities and causes significant limitations for manufacturers.

The basis of the useful model "Method of making a "Horyanka" cake" is the task of creating a new way of making cakes by enriching the recipe components and working out the appropriate technological modes to ensure the production of high-quality new cakes endowed with high consumer and taste characteristics and to expand the range of confectionery products.

The task is solved by the method of making a cake, which includes the introduction of part of the sugar into egg products, whipping the resulting mixture with the introduction of flour and the rest of the sugar into the whipped protein mass, 32 kneading the dough, dividing and forming the dough, baking the cake layers in molds , preparation of cream based on yolks, with powdered sugar and butter, flavoring the cream with vanilla sugar and cognac, coating the resulting cake layers with cream, according to a useful model, at the stage of introducing the flour and the rest of the sugar into the whipped protein mass, additionally introduce the kernel of a walnut/peanut and the dough is kneaded, and as a cream for greasing the cake layers, cream on a coffee extract is used, which is prepared by boiling natural coffee with powdered sugar and water 70 with the calculation of obtaining 0.220 liters of coffee extract filtered through a sieve and added at the final stage of whipping o) with cream, the cake layers and the surface of the formed three-layer layer are smeared with cream, which is given an artistic

From" design, while the cream applied to the surface is smoothed with a pastry comb, a border of cream is applied to the edges of the side surface, the sides are sprinkled with crumbs made from scraps, the inscription "Horianka" is poured through the stencil with fried crumbs and applied with melted chocolate and/or chocolate glaze 75 drawing-ornament, while using the following quantitative ratio of recipe components with the calculation for the production of 1Okg of the finished product, in kg: flour in/g - 1.475; granulated sugar - 3.342; egg white - 2,540; walnut/peanut kernel - 1.070; eggs - 0.050; peasant oil - 3,000; powdered sugar - 1,490; vanilla sugar - 0.020; natural coffee - 0.150; cognac/liquor - 0.110; chocolate/chocolate glaze - 0.080. and Thanks to the proposed method of carrying out technological operations and the use of rich prescription ka 20 components in their determined quantitative ratio, they ensure high consumer and taste qualities of the cake, in particular by spreading the layers/layers and covering the surface of the cake with cream prepared on a coffee hood, as well as the appropriate artistic design with a coating of fried crumbs and applying an inscription and a picture/ornament with chocolate/chocolate glaze, a new confectionery product with high consumer and taste characteristics is obtained. solving the problem of a useful model.

The method of making the "Horianka" cake is carried out as follows.

Example.

For the preparation of the "Horianka" cake, recipe ingredients are used in accordance with TUU 60 15.8-13653749-011-2003.

Pre-prepared protein-nut dough semi-finished products are prepared with recipe components in the calculation of 10Okg of finished products. For this, 2,540 kg of egg whites are placed in the tank of the whisking machine, to which 3,320 kg of granulated sugar are added and whipped until a snow-white foamy mass is formed, which holds well on the whisk. At the final stage of whipping, add 1.45O0kg of flour and 1.07Okg of walnut kernels/peanuts and knead the dough. The resulting finished protein-nut dough is poured onto pastry sheets covered with paper, into round shapes, giving the layers-cakes a round shape, which are baked at a temperature of 150-1802C for 50-6b0min. The baked semi-finished products are kept until they cool down and are freed from the paper. Next, they are cut with a stamp, ensuring the correctness of the shape at the edges, using scraps for crumbs to decorate the sides. Three cake layers are formed into a three-layer layer, the cake layers are spread between them with cream, where cream is used as a cream on a coffee hood. Coffee extract is prepared by boiling 0.15Okg of natural coffee with the addition of a fraction of 0.09Okg from the total amount of 1.49Okg of powdered sugar and 0O.bO0l of water with the calculation of obtaining 0.220kg of coffee extract filtered through a sieve. At the same time, 3,000 kg of peasant butter is whipped with the remaining 1,400 kg of powdered sugar in the tank of the whisking machine, the whipped 7/0 mass is flavored with brandy/liquor, 0.100 Okg, and vanilla sugar, 0.02 Okg, and 0.200 kg of coffee extract is added. The finished cream is smeared between the cake layers and the surface of the formed three-layer layer on a coffee hood.

At the final stage of the artistic design of the cake, the surface is smoothed with a pastry comb, cream is applied to the side surface of the border, and the sides are sprinkled with crumbs made from scraps. Through a stencil with fried crumbs obtained from biscuit dough, for which 0.05Okg of sugar is beaten into 0.02Okg of 7/5 coffee extract and 0.025kg of flour, the dough is baked and rubbed through a sieve into crumbs. With the obtained crumb, the inscription "Holyanka" is applied through the stencil, and an ornament pattern is applied with melted chocolate and/or chocolate glaze.

The finished product is characterized by the following quality and organoleptic indicators: - shape - round, without breaks and dents; - the surface is evenly covered with cream, with the inscription "Horianka" sprinkled with crumbs and an artistically applied pattern-ornament made of chocolate and/or chocolate glaze.

The characteristics of the semi-finished product to be decorated are well-baked, without tempering and traces of unseasoning, the consistency is fragile, slightly porous, the surface has small cracks with a dried skin; taste and smell - pleasant, sweet, supplemented with a nutty and coffee aroma.

The finished product is also characterized by the following physical and chemical parameters: -

Mass parcel will be divided into bitches and 0 0000000000000000100088620

The mass density of sucrose in the aqueous phase of emu, 6211626 sch

At the same time, the nutritional value of 100 g of the product is: proteins - 3.97 g, fats - 30.18 g, carbohydrates - 60.0 g and energy value - 541 kcal. Hey so

Claims (1)

The formula of the invention The method of making a cake, which includes the introduction of part of the sugar into the egg whites, whipping the resulting mixture with the introduction of flour and the rest of the sugar into the whipped protein mass, kneading the dough, dividing and forming the dough, baking the layers/cakes in molds, preparing the cream based egg yolks, powdered sugar and butter, flavoring the cream with vanilla sugar and cognac, coating the resulting layers/cakes with cream, which differs in that at the stage of adding flour and the rest of the sugar to the whipped protein mass, walnut kernels are additionally added and the dough is kneaded, and as a cream for spreading the layers/cakes, they use cream on a coffee extract, which is prepared by boiling natural coffee with powdered sugar and water with the calculation of obtaining 0.220 l of coffee extract, filtered through a sieve, and added at the final stage of whipping the cream, spread the cream with layers/cakes and on the surface of the formed three-layer layer, the surface is given an artistic design, while the cream applied to the surface is smoothed with a pastry comb, apply a border of cream on the edges of the side surface, sprinkle the sides with crumbs prepared from the scraps, pour fried crumbs through the stencil - the inscription "Horianka" and apply a drawing/ornament with melted chocolate/chocolate glaze, while using 50 the following quantitative ratio of recipe components based on the production of 10 kg of the finished product, kg: flour in/g - 1.475; granulated sugar - 3.342; egg white - 2,540; walnut kernel "m - 1.070; eggs -0.050; peasant butter - 3.000; powdered sugar - 1.490; vanilla sugar - 0.020; natural coffee - 0.150; cognac/liquor - 0.110; chocolate/chocolate glaze - 0.080. and that the Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2008, M 10, 05/26/2008. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. 60 b5