Cake "forest"

 

(57) Abstract:

The invention relates to the field of food industry, in particular confectionery, its branches, and relates to a technology for production of bakery products. The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched whipped vegetable cream 20-30% fat and soaked in syrup for Promocji. Side surfaces of the cakes sprinkled with coconut flakes. The outer surface of the cake top cake decorated with cocoa powder, marmalade and cherries from the tincture. Cakes sponge cake is made by beating the egg with the sugar-sand speed 240-280 rpm for 30-40 min to increase by 2.5-3 times. Then the mixture is added during the churning cocoa powder and two to three times the wheat flour in an amount to provide a humidity test in the range of 36-38%. Then a lot othermovies in shape, lined with parchment paper. Bake it at a temperature of 195-200°C for 50-55 min and cooled for 25-30 minutes at a temperature of 25-30°C. Then remove the workpiece from the mold and stand for 8-10 hours at a temperature of 15-20°C. the Syrup to Promocji prepared by adding in the sugar solution planetunreal fats. Mixes biscuit and syrup for Promocji correlated by weight as(36-37):(9,5-10). Cream take in quantity 29-30 wt.%. Coconut - 5-5,2 wt.%, cocoa powder for decoration of the outer surface of the upper crust in the amount of 2.1-2.3 wt.%, marmalade - 0.8-1.0 wt.%, cherries from tinctures - in the amount of 14.5-15.5 wt.% respectively of the total mass of the cake. Components for making biscuit taken in the following ratio, wt. including: sugar - 31-32, melange - 52-53, wheat flour - 31-32, cocoa powder - 8-8,5. Components for syrup for Promocji taken in the following ratio, wt. including: sugar - 51-52, brandy or dessert wine - 4,5-4,9, rum essence - 0,19-0,192. This ensures the improvement of the quality of the cake, creating it with such a cast semi-finished products, that they were, on the one hand, evenly soaked in syrup for Promocji biscuit, and, on the other hand, to exclude mixing of biscuit and cream between them, thus increasing the shelf life of the product up to 4 days. 2 C.p. f-crystals.

The invention relates to the field of food industry, in particular confectionery industries, and applies the technology of cooking pastry.

The disadvantage of this composition is high in fat and carbohydrates, due to the high percentage of sour cream, sugar, butter, limited its production due to the use for the manufacture of scarce raw materials, in particular the jam made from mashed red currant, thereby limiting production of this cake.

The closest analogue on the task being solved and achieved technical result is similar, which describes the cake made from the composition for the preparation of the cake, including a mix for the preparation of biscuit semi-finished product containing wheat flour, sugar, sour cream, honey, a mixture for the preparation of a cream containing a mass of butter unsalted, whole condensed milk with sugar, the mixture for the preparation of biscuit prefabricate milk milk with sugar, boiled for 2-2 .5 hours at a temperature of 100-110°C, and for decorating the top surface of the cake - chocolate with a corresponding component content (EN 2143203, AND 21 D 13/08, 27.12.1999).

The disadvantages of this cake is a small shelf life of about 48 hours, low quality due included in the recipe of the cake components, because the cake has, on the one hand, a dry consistency, and, on the other hand, when storing mixing of biscuit and cream together with education mushy mass, which dramatically reduces the quality of the cake.

The objective of the invention is to improve the quality of the cake, to create it with this line of semi-finished products, that they were, on the one hand, evenly soaked in syrup for Promocji biscuit, and, on the other hand, to exclude mixing of biscuit and cream between them, thus increasing the shelf life of the product up to 4 days.

To achieve the objectives of the cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched whipped vegetable cream 20-30% fat and soaked in syrup for Promocji, side surfaces of the cakes sprinkled the of tincture, while the cakes sponge cake is made by beating the egg with the sugar-sand speed 240-280 rpm for 30-40 min to increase 2.5 to 3 times followed by the addition during the churning of cocoa powder and two or three doses of wheat flour of the highest grade in an amount to provide humidity test within 36-38%, tformula the resulting dough into molds lined with parchment paper, baking at a temperature of 195-200°C for 50-55 min and cooled for 25-30 minutes at a temperature of 25-30°With further removing the workpiece from the mold and aged for 8-10 hours at a temperature of 15-20°C syrup for Promocji prepared by adding in the sugar solution humidity 18-20% of cognac or dessert wine and rum essences, as cream use cream, made from vegetable fats, with mixes biscuit and syrup for Promocji correlated by weight as(36-37):(9,5-10), cream take in quantity 29-30 wt.%, coconut - 5-5,2 wt.%, cocoa powder for decoration of the outer surface of the upper crust in the amount of 2.1-2.3 wt.%, marmalade - 0.8-1.0 wt.%, cherries from tinctures - in the amount of 14.5-15.5 wt.% respectively of the total mass of cake.

Possible components for progr CLASS="ptx2">The wheat flour 31-32

Cocoa powder 8-8,5

Preferably the components to make syrup for Promocji be taken in the following ratio, wt. including:

Sugar 51-52

Brandy or wine dessert 4,5-4,9

The essence of rum 0,19-0,192

This technique of baking biscuit, namely the settings on the stage knocking down the dough, baking and exposure after baking, provides a uniform stable porosity of the product, removal of the products of excessive moisture and uniform distribution of the components that make up the sponge inside the semi-finished product.

Syrup for Promocji with such components on the sugar content and moisture content acts as a preservative as biscuit and cream. The composition of the cream, it is made from vegetable fat of one kind or in a combination, provides the final pulp stable cream lush texture after beating without decline during storage. Also this cream have low calorie and give the finished cake diet properties. Description of cooking cream of vegetable fats is given in the book. Poskrebysheva, I. and the Rosca, used for strewing cake, marmalade and cream provides the appearance of the cake pleasant taste, resembling the taste of forest berries similar to blueberries.

Coconut, jelly and cocoa powder are the raw materials, which protect the outer surface of the top of the cake biscuit and side surfaces of the product from exposure to ambient air, acting as a protective film.

Cooking cake is as follows.

The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched whipped vegetable cream 20-30% fat and soaked in syrup for Promocji. Side surfaces of the cakes sprinkled with coconut flakes. The outer surface of the cake top cake decorated with cocoa powder, marmalade and cherries from the tincture. Cakes sponge cake is made by beating the egg with the sugar-sand speed 240-280 rpm for 30-40 min to increase by 2.5-3 times. Then the mixture is added during the churning cocoa powder and two to three times the wheat flour in an amount to provide a humidity test in the range of 36-38%. Then a lot othermovies in shape, lined with parchment paper. the ATEM remove the workpiece from the mold and stand for 8-10 hours at a temperature of 15-20°C. Syrup for Promocji prepared by adding in the sugar solution humidity 18-20% of cognac or dessert wine and rum essences. As cream use cream, made from vegetable fats. Mixes biscuit and syrup for Promocji correlated by weight as(36-37):(9,5-10). Cream take in quantity 29-30 wt.%, coconut - 5-5,2 wt.%, cocoa powder for decoration of the outer surface of the upper crust in the amount of 2.1-2.3 wt.%, marmalade - 0.8-1.0 wt.%, cherries from tinctures - in the amount of 14.5-15.5 wt.% respectively of the total mass of cake.

Components for making biscuit taken in the following ratio, wt. including: sugar - 31-32, melange 52-53, wheat flour 31-32, cocoa powder 8-8,5.

Components for syrup for Promocji taken in the following ratio, wt.h.: sugar 51-52, brandy or dessert wine 4,5-4,9, rum essence 0,19-0,192.

Example 1.

The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched whipped vegetable cream 20% fat and soaked in syrup for Promocji Side surfaces of the cakes sprinkled with coconut flakes. Outside of Powerline whisk the egg with sugar-sand with a speed of 240 rpm for 30 min to increase 2.5 times. Then the mixture is added during the churning cocoa powder and two reception of the wheat flour in an amount to provide humidity test within 36%. Then a lot othermovies in shape, lined with parchment paper. Bake it at a temperature of 195°C for 50 min and cooled for 25 minutes at a temperature of 25°C. Then remove the workpiece from the mold and stand for 8 hours at a temperature of 15°C. the Syrup to Promocji prepared by adding in the sugar solution 18% humidity brandy or sweet wines and rum essences. As cream use cream, made from vegetable fats. Mixes biscuit and syrup for Promocji correlated weight as 36 to 9.5. Cream take with 29 wt.%, coconut flakes in an amount of 5 wt.%, cocoa powder for decoration of the outer surface of the upper crust in the amount of 2.1 wt.%, marmalade - 0.8 wt.%, cherries from tinctures - in the amount of 14.5 wt.% respectively of the total mass of cake.

Components for making biscuit taken in the following ratio, wt. including: sugar 31, melange 52, wheat flour 31, cocoa powder 8.

Components for syrup for Promocji take SLE 2.

The cake is characterized by the fact that he is a placed one above the other cakes sponge cake, sandwiched whipped vegetable cream 30% fat and soaked in syrup for Promocji. Side surfaces of the cakes sprinkled with coconut flakes. The outer surface of the cake top cake decorated with cocoa powder, marmalade and cherries from the tincture. Cakes sponge cake is made by beating the egg with the sugar-sand with a speed of 280 rpm for 40 min to increase 3 times. Then the mixture is added during the churning cocoa powder and three reception of the wheat flour in an amount to provide a humidity test in the range of 38%. Then a lot othermovies in shape, lined with parchment paper. Bake it at a temperature of 200°C for 55 min and cooled for 30 min at a temperature of 30°C. Then remove the workpiece from the mold and stand for 10 hours at a temperature of 20°C. the Syrup to Promocji prepared by adding in the sugar solution humidity 20% of cognac or dessert wine and rum essences. As cream use cream, made from vegetable fats. Mixes biscuit and syrup for Promocji relate mass 37:10. Cream bear the STI top the cake - in the amount of 2.3 wt.%, marmalade - the amount of 1.0 wt.%, cherries from tinctures - in the amount of 15.5 wt.% respectively of the total mass of cake.

Components for making biscuit taken in the following ratio, wt. including: sugar 32, melange 53, wheat flour 32, cocoa powder 8,5.

Components for syrup for Promocji taken in the following ratio, wt. including: sugar 52, brandy or dessert wine 4,9, rum essence 0,192.

The resulting cake is characterized correct, stable shape, beautiful appearance, shelf life of this cake is about 4 days, and improved quality indicators, and it has a delicate texture with distinct layers of sponge cake and cream.

1. Cake, characterized by the fact that he is a placed one above the other cakes sponge cake, whipped cream sandwiched vegetable 20-30% fat and soaked in syrup for Promocji, side surfaces of the cakes sprinkled with coconut flakes, the outer surface of the cake top cake decorated with cocoa powder, marmalade and cherry of the tincture, and the cakes sponge cake is made by beating the egg with the sugar-sand with a speed of about 240-280/min during the course and receive the flour of the highest grade in the quantity ensuring humidity test within 36-38%, tformula the resulting dough into molds lined with parchment paper, baking at a temperature of 195-200°C for 50-55 min and cooled for 25-30 minutes at a temperature of 25-30°C, followed by removing the preform from the mold and aged for 8-10 hours at a temperature of 15-20°C syrup for Promocji prepared by adding in the sugar solution humidity 18-20% of cognac or dessert wine and rum essences, as cream use cream, made from vegetable fats, when this mixes biscuit and syrup for Promocji correlated by weight as(36-37):(9,5-10), cream take in quantity 29-30 wt.%, coconut - 5-5,2 wt.%, cocoa powder for decoration of the outer surface of the upper crust in the amount of 2.1-2.3 wt.%, marmalade - 0.8-1.0 wt.%, cherries from tinctures - in the amount of 14.5-15.5 wt.%, respectively of the total mass of cake.

2. Cake under item 1, characterized in that the components for the preparation of biscuit taken in the following ratio, wt.h.:

Sugar 31-32

Melange 52-53

The wheat flour 31-32

Cocoa powder 8-8,5

3. Cake under item 1, characterized in that the component is CLASS="ptx2">Brandy or wine dessert 4,5-4,9

The essence of rum 0,19-0,192



 

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Torte "adagio" // 2243666

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

SUBSTANCE: torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry mass, middle layer in the form of protein cream with agar-agar, and upper layer in the form of souffle mass. Whipped short pastry layer is prepared by preliminarily mixing at mixing rate of 240-280 rev/min for 20-30 min of margarine, sand sugar and melange until obtaining of homogeneous mass, followed by adding of top-grade wheat flour and further mixing at the same rate for 1-2 min. Resultant mass is distributed into smooth 5-6 mm thick sheets. Whipped short pastry layers are baked at temperature of 200-2250C for 10-15 min and cooled. Protein cream with agar-agar is prepared by whipping at whipping rate of 280-310 rev/min for 7-10 min of cooled raw egg albumen and adding of sand sugar with following whipping for 9-11 min while adding thin flow of sugar-agar-agar syrup with roasted product. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin flow of sugar-agar-agar syrup having temperature of 85-950C and adding homogeneous mixture of condensed milk and softened unsalted butter, vanilla and citric acid. Immediately after citric acid is added, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. Cream is spread on surface of whipped short pastry product and souffle mass is spread on cream surface. Resultant product is slightly dried and its top and side surfaces are dusted with ground coconut chips. Weight ratio of whipped short pastry, protein cream and souffle layers is within (25-27):(10-12):(60-64). Components for preparing of said layers are used in predetermined ratios allowing torte layers not to be mixed with one another and, thus, shelf life of product to be increased.

EFFECT: reduced time for preparing of torte, prolonged shelf life owing to elimination of mixing of said layers and also due to formation of film preventing moisture from penetration into layers.

9 cl, 2 ex

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EFFECT: reduced preparing time, prolonged shelf life and improved quality of torte.

6 cl, 2 ex

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4 cl, 2 ex

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

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3 cl, 2 ex

Torte "slav" // 2245047

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with cream "Prazhsky". Outer surface of top sheet is covered with layer of sunflower halva and side surfaces of sheets are spilled with fried biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Essence is added into mass at the end of aerating process. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Produced sheets are withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Cream Prazhsky is produced by continuous aerating during the entire preparing process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Mixture is boiled out to pasty consistency, cooled, unsalted softened butter is introduced and, at the end of process, vanillin is added. Fried biscuit crumb is produced by preparing of dough in manner similar to that for preparing of biscuit sheet, with following frying thereof at temperature of 220-2300C until brown tint is obtained, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and cream Prazhsky are used in weight ratio of (1-1.2):(1-1.2). Sunflower halva is used in an amount of 8.5-9.5% and biscuit crumb in an amount of 5.5-6.5, respectively by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 18.5-20.5; sand sugar 11-12; top-grade wheat flour 11.5-12.5; essence 0.065-0.075. Components for preparing of cream Prazhsky are used in the following ratio, weight parts: unsalted butter 17-18; whole condensed milk 10-11; egg yolk 4.3-4.7; vanillin 0.03-0.05. Torte of such composition has distinct layers of biscuit and cream. Shelf life of torte is about 4 days.

EFFECT: regular and stable shape, attractive appearance, soft consistency, improved quality and prolonged shelf life of product.

3 cl, 2 ex

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: fancy cake is baked farinaceous semi-finished product obtained from scalded dough and filled with cream "Charlotte", onto which fondant coating is applied. Scalded dough is prepared by preliminary heating to boiling state of mixture. Mixture is prepared from water, butter and salt, with top-grade wheat flour being added in an amount providing dough moisture content in the range of 35-36%. Resultant mass is cooked through the entire volume thereof while being mixed for 30-60 s, cooled to temperature of 65-700C for 15-20 min while being mixed. Portions of melange are added into mass and the latter is settled in the form of individual articles and baked. Cream "Charlotte" is prepared by aerating of unsalted butter and syrup "Charlotte" at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2.5-3 times. Syrup "Charlotte" is produced by aerating of sand sugar, whole condensed milk, and eggs. At the end of aeration process, cognac or dessert wine and vanilla powder are added. Fondant is prepared by initially introducing sand sugar into boiling water for producing of sugar syrup of 45-50% concentration, then syrup heated to temperature of 50-600C is introduced. Resultant mixture is cooked-through until mass acquires 25-30% concentration, with following cooling to temperature of 45-500C, adding acetic essence of 10% concentration and immediately distributing said mass on surface of farinaceous semi-finished product filled with cream "Charlotte". Components for fancy cake are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 480-500, butter 240, melange 840-850, salt 6-6.2; for cream "Charlotte: butter 760-770, syrup "Charlotte" 1,400-1,415, vanilla powder 8-8.4, cognac or dessert wine 3-3.4; for syrup "Charlotte": sand sugar 760-770, egg 130-140, whole condensed milk 500-520; for fondant: sand sugar 900-910, starch syrup 130-135, acetic essence of 10% concentration 3-3.2. Fancy cake has distinct cream and biscuit layers. Shelf life is about 4 days.

EFFECT: regular and stable shape, attractive shape, improved quality, soft consistency, and prolonged shelf life.

2 ex

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: fancy pie is composed of layers put onto one another and covered with fruit jam, onto which fondant coat is applied. To obtain dough for semi-finished farinaceous product, mixture of top-grade flour, water, and citric acid is preliminarily prepared, said components being used in amounts providing moisture content in mixture in the range of 41-44%. Resultant mixture is held for 28-35 min for swelling of gluten. Dough is rolled, layered with softened margarine, repeatedly rolled and cooled. Dough is then cut into several portions. Article in the form of sheet is formed from each dough portion and baked at temperature of 230-2400C. One rolled dough portion is put onto other portion and simultaneously fruit jam is spread thereon. Fruit jam is produced from fruit pomace by cooking thereof at temperature of 102-1070C with sand sugar for 15-20 min for obtaining of mass with moisture content of 30-35%, with lemon ground to pulp state being added into said mass. For preparing of fondant, sand sugar is initially introduced into boiling water for obtaining of sugar solution of 45-50% concentration, then syrup heated to temperature of 50-600C. Said mixture is cooked-through to provide 25-30% concentration, cooled to temperature of 45-500C and acetic essence of 10% concentration is added. Fondant is immediately spread on outer surface of upper layer of farinaceous semi-finished product. Fancy cake components are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 2,100-2,300, margarine 1,500-1,700, citric acid 0.038-0.04; for jam: pulped lemon 0.138-0.14; for fondant: sand sugar 1,100-1,200, starch syrup 150-155, acetic essence of 10% concentration 0.018-0.02. Shelf life of product is about 7 days.

EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and prolonged shelf life.

2 ex

Torte "halva roll" // 2245050

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of rolled biscuit preliminarily layered with mixture of cream "Prazhsky" and sunflower halva. Outer surface of torte is covered with chocolate glaze. Biscuit is produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and rum essence is added. Resultant dough is formed for obtaining of 4-5 mm thick dough sheet, which is placed onto paper-covered pan and baked at temperature of 195-2000C for 20-25 min. Cream "Prazhsky" is prepared by continuous aerating through the entire process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Said mixture is boiled out to pasty consistency, cooled, and softened unsalted butter is added, and at the end of process, vanillin is introduced. Cream "Prazhsky" is mixed with sunflower halva in the ratio of (8-8.5):(5.8-6.2). Immediately after baking, mixture of cream "Prazhsky" and sunflower halva is applied onto biscuit and the latter is rolled. Biscuit and mixture of cream "Prazhsky" and sunflower halva are used in weight ratio of (25-27):(15-17). Chocolate glaze is used in an amount of 9-10% by weight of torte. Biscuit components are used in the following ratio, weight parts: melange 15-16; sand sugar 10-11; top-grade wheat flour 10-11; rum essence 0.1-0.14. Components for preparing of cream "Prazhsky" are used in the following ratio (weight parts): unsalted butter 5-5.2; whole condensed milk 3-3.1; egg yolk 1.2-1.3; vanillin 0.4-0.41. Torte has distinct layers of biscuit and cream. Shelf life is about 4 days.

EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and prolonged shelf life.

3 cl, 2 ex

Torte "delight" // 2245051

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with aerated cream of 20-30%-fatness. Outer surface of torte is covered with chocolate glaze. Golden balls and stone-free prune are placed on outer surface of top sheet. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times, with following adding, in the course of aeration, of margarine and top-grade wheat flour, the latter being introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Ready sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Aerated cream of 20-30% fatness is cream produced from vegetable fats. Golden balls are prepared from yeast dough, from which individual spherical pieces of walnut size are formed and laid in row. Upper surface of spherical pieces is decorated with cracked nut and baked until golden tint is obtained. Biscuit is used in an amount of 31-31.5%, cream 31-31.5%, stone-free prune 24-25%, chocolate glaze 12.4-13%, golden balls 1-1.2% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Shelf life of torte is about 7.5 days.

EFFECT: regular and stable shape, attractive appearance, prolonged shelf life and reduced production time.

3 cl, 2 ex

Torte "prince" // 2245052

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another, layered with aerated cream of 20-30%-fatness and soaked with syrup. Side surfaces of sheets are spilled with coconut chips. Outer surface of top sheet is decorated with black currant jam and white chocolate. Torte sheets are produced by aerating of eggs with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Soaking syrup is prepared by adding cognac into sugar solution with moisture content of 18-20%. Cream is mixture of fat-free milk, animal and vegetable fats used in the ratio of (3-4):(10-12):(20-21). Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (9-9.5):(1-1.2). Cream is used in an amount of 7-8%, white chocolate 2.2-2.22%, coconut chips 3-3.2%, black currant jam 3-3.2% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 1.15-1.2; egg 2.4-2.5; top-grade wheat flour 9.5-10.5. Soaking syrup is prepared on the base of components used in the following ratio, weight parts: sand sugar 0.5-0.51; cognac 0.005-0.0051. Components are used in the ratio providing preparing of composition allowing sheets to be uniformly soaked with syrup without mixing of biscuit mass and cream to increase shelf life to about 4 days.

EFFECT: improved quality and prolonged shelf life of product.

3 cl, 2 ex

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