Torte "sweets lover"

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

SUBSTANCE: torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry product, mid layer being chocolate cream "Charlotte", and upper layer being chocolate souffle. Whipped short pastry layer is prepared by preliminary 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 confectionery 5-6 mm thick layers. Said layers are baked at temperature of 200-2250C for 10-15 min and cooled. "Charlotte" chocolate cream is prepared by whipping of butter and syrup "Charlotte" at whipping rate of 280-310 rev/min for 20-30 min. Syrup "Charlotte" is prepared by whipping of sand sugar, whole condensed milk and eggs until mass volume has increased by 2.5-3 times and adding into "Charlotte" cream of powdered vanilla chocolate and dry cocoa at the end of whipping process. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin layer of sugar-agar-agar-syrup having temperature of 85-950C, introducing homogeneous mixture of condensed milk, sugar and softened butter, dry cocoa, citric acid and citric essence. Immediately after adding of citric essence, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. "Charlotte" cream is spread on whipped short pastry layer and souffle mass is spread on cream surface. Resultant product is slightly dried and chocolate glaze is applied thereon. Weight ratio of lower, middle and upper layers is (20-2):(7-9):(49-51). Components for preparing of whipped short pastry layer, "Charlotte" cream and souffle are used in predetermined ratio so that torte layers are not mixed with one another. It allows shelf life of torte to be increased to 7.5 days.

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

6 cl, 2 ex

 

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

Famous cake comprising placed one above the other layers of the product. The bottom of which is made in the form of butter-whipped, average - in the form of cream, and the top - in the form of a soufflé. Butter-whipped layer is prepared by pre-mixing the margarine, sugar, egg and flour of the highest grade, followed by baking a test mass in the form, cooling the workpiece, the cutting butter-whipped layer in the form of a separate product. After this layer of butter-smear whipped cream "Charlotte". The cream is prepared by churning butter, condensed milk and chicken eggs to increase the weight by 2.5-3 times. On the surface layer of cream smear layer souffle. Souffle cooked by pre-whipping egg whites raw, introducing a lot of heated sugar-agar-treacle syrup, add at the end of the whipping homogeneous mixture of condensed milk with sugar and softened butter. Then dry the product and is applied to the surface of a chocolate glaze (Tokarev LI Manufacture of confectionery. M: Food industry, 1977, s).

The disadvantages of this cake is that its preparation is spent INR is about time, all operations are done manually, the composition of the paste such that the layers of the product during storage can easily be mixed with each other, which dramatically reduces the quality, the shelf life of the cake is not more than 48 hours.

The objective of the invention is to speed up the production of cake to create it with the same composition of the layers so that they are not able to be mixed with each other, to increase its shelf life up to 7.5 hours.

In order to achieve the applicant's objectives cake, characterized by the fact that he is a placed one above the other layers of the product, the bottom of which is made in the form of butter-whipped, middle - cream "Charlotte chocolate, and the top - in the form of a chocolate souffle, with butter-whipped layer is prepared by pre-mixing with the speed of 240-280 rpm for 20-30 minutes margarine, sugar and egg until smooth then add the flour of the highest grade and further stirring at the same speed for 1-2 minutes, distribution the resulting mass on the pastry sheets in an even layer with a thickness of 5-6 mm, by baking at a temperature of 200-225°C for 10-15 minutes and cooling, a layer of cream "Charlotte" chocolate is prepared by churning speed 280-310 rpm for 20-30 minutes unsalted butter, syrup "Charlotte", and is prepared by knocking down sugar, whole condensed milk with sugar and chicken eggs to increase the weight by 2.5-3 times by adding at the end the churning in cream “Charlotte chocolate powder, vanilla and cocoa powder, and chocolate souffle is prepared by pre-forming protein raw egg with a speed of 200 to 240 rpm for 15-20 minutes, the introduction of a thin stream of the sugar-agar-treacle syrup with a temperature of 85-95°With, add at the end of the churning homogeneous mixture of whole condensed milk with sugar and softened unsalted butter, cocoa powder, citric acid and essences of citrus and an immediate halt to the beating after adding to the mixture, followed by cutting butter-whipped layer in the form of a certain product, ramasco on the surface of the cream "Charlotte chocolate, and on the surface of the cream - mass chocolate souffle with subsequent drying of the product and applied on the surface of chocolate glaze, while the lower, middle and upper layers are correlated by weight as (20-22):(7-9): (49-51).

Possible components butter-whipped layer to take in the following ratio (wt. parts):

margarine 31-32,5

sugar 31-32,5

melange 22-22,5

the wheat flour 42-44,6

Possible components of the cream "Charlotte chocolate to take in the following ratio (wt. parts):

syrup "Charlotte" 57-60

the oil is creamy unsalted 37-40

cocoa powder 47-49

vanilla powder 0,14-0,15

Possible components for syrup "Charlotte" take the following

the ratio (wt. parts):

sugar 55-57

the whole condensed milk

with sugar 15-19

chicken eggs 11-11,5

Possible components for the preparation of soufflés be taken in the following ratio (wt. parts):

the sugar-agar-treacle syrup 57-59

butter unsalted 20-22

the whole condensed milk

with sugar 11-11,2

egg-white raw 6-6,2

cocoa powder 6,3-6,5

citric acid 0,32-0,35

the essence of citrus 0,22-0,25

Possible components for the preparation of the sugar-agar-treacle syrup be taken in the following ratio (wt. parts):

sugar 58-59

syrup, predominantly

starch 29-30

agar 0,8-0,82

The sugar-agar syrup syrup is made by mixing sugar and water, taken in the ratio of 4:1, heating of the syrup to a temperature of 120°with the addition of agar soaked in running water, heat over low heat to dissolve the agar and the addition of molasses, and then the syrup is boiled until the temperature 117°C.

To accelerate the production of cake provided by the fact that each layer is prepared independently from the other layers for a certain party, and that the molding butter-whipped conducting layer on the pastry sheet is.

The choice of this composition souffle, sweet-layer and whipped cream and consistency of cooking provides nepremerimoj layers during storage, the receiving layer with a more uniform distribution frame agar-sugar-treacle syrup, which is due to such conduct conditions churning, namely the speed of churning, time, and the end of the churning instantly without slowing down the churning, holds uniformly protein particles as oil and milk.

The increase in retention is achieved as the quantitative component selection the layer size souffle, and carrying out the sequence of operations of its preparation. Layer souffle sufficient to protect the other layers of the cake from the influence of the environment that ensures the exclusion of moisture to the inside of the cake. The choice of conditions for the preparation of layers of butter-layer and whipped cream provides a more uniform distribution of component parts of the components in the whole volume of the layer without excessive moisture, which also affects the receipt of the product, do not mix components from different layers in between.

The cake is made as follows:

The cake is a placed one above the other layers of the product, the bottom of which is made in the form of butter-whipped, middle - cream "Charlotte" chocolate and the upper in the form of a chocolate souffle. Butter-whipped layer is prepared by pre-mixing with the speed of 240-280 rpm for 20-30 minutes margarine, sugar and egg until smooth then add the flour of the highest grade and further stirring at the same speed for 1-2 minutes. Then distribute the resulting mass on the pastry sheets in an even layer with a thickness of 5-6 mm Baked layers of butter-whipped mass at a temperature of 200-225°C for 10-15 minutes and cooled. Then cooked cream "Charlotte chocolate. What hit speeds of 280-310 rpm for 20-30 minutes unsalted butter and syrup "Charlotte". Syrup "Charlotte " is made by churning sugar, whole condensed milk with sugar and chicken eggs to increase the weight by 2.5-3 times by adding at the end the churning powder vanilla and cocoa powder. Then prepare souffle by pre-beating egg whites raw speed 200-240 rpm for 15-20 minutes, the introduction of a thin stream of the sugar-agar-treacle syrup at a temperature of 85-95°With, add at the end of the churning homogeneous mixture of whole condensed milk with sugar and softened unsalted butter, cocoa powder, citric acid and citrus essences. Immediately stop the capture after you add the same mixture. Then carry out the cutting butter-whipped layer in the form of a separate product. Smear on the surface of the butter-layer of whipped cream "Charlotte chocolate, and on the surface of the cream - mass souffle. Then dried the product and is applied to the surface of a chocolate glaze. The ratio of lower, middle and upper layers by weight - (20-22): (7-9): (49-51). Components butter-whipped layer taken in the following ratio (wt. parts):

margarine 31-32,5

sugar 31-32,5

melange 22-22,5

the wheat flour 42-44,6

The components of the cream "Charlotte" chocolate take in the following ratio (wt. parts): syrup "Charlotte" 57-60, butter unsalted 37-40, cocoa powder 47-49, vanilla powder 0,14-0,15. Components for syrup "Charlotte" taken in the following ratio (wt. parts): sugar 55-57, whole condensed milk with sugar 15-19, eggs 11-11,5. Components for making chocolate souffle taken in the following ratio (wt. parts): the sugar-agar-treacle syrup 57-59, butter unsalted 20-22, whole condensed milk with sugar 11-11,2, egg white raw 6-6,2, cocoa powder 6,3-6,5,citric acid 0,32-0,35,the essence of citrus 0,22-0,25. Components for the preparation of the sugar-agar-treacle syrup taken in the following ratio (wt. parts): sugar 58-59, starch syrup 29-30, agar 0.8 to about 0.82.

The sugar-yeah what about the syrup, the syrup is made by mixing sugar and water, taken in the ratio of 4:1, heating of the syrup to a temperature of 120°with the addition of agar soaked in running water, heat over low heat to dissolve the agar and the addition of molasses, and then the syrup is boiled until the temperature 117°C.

Examples of the preparation of the cake.

Example 1.

The cake is a placed one above the other layers of the product, the bottom of which is made in the form of butter-whipped, middle - cream "Charlotte chocolate, and the top - in the form of a chocolate souffle. Butter-whipped layer is prepared by pre-mixing with a speed of 280 rpm for 20 minutes margarine, sugar and egg until smooth then add the flour of the highest grade and further stirring at the same speed for 1 minute. Then distribute the resulting mass on the pastry sheets in an even layer thickness of 6 mm. Baked layers of butter-whipped mass at a temperature of 225°C for 15 minutes and cooled. Then cooked cream "Charlotte chocolate. Why knock with a speed of 280 rpm for 30 minutes unsalted butter and syrup "Charlotte". Syrup "Charlotte" is made by churning sugar, whole condensed milk with sugar and chicken eggs to increase the amount of weight 3 times by adding at the end the churning powder vanilla and Kaka the powder. Then prepare soufflé chocolate by pre-forming raw egg whites with a speed of 240 rpm for 20 minutes, the introduction of a thin stream of the sugar-agar-treacle syrup at a temperature of 95°With, add at the end of the churning homogeneous mixture of whole condensed milk with sugar and softened unsalted butter, cocoa powder, citric acid and citrus essences. Immediately stop the capture after you add the mixture. Then carry out the cutting butter-whipped layer in the form of a separate product. Smear on the surface of the butter-layer of whipped cream "Charlotte chocolate, and on the surface of the cream - mass chocolate souffle. Then dried the product and is applied to the surface of a chocolate glaze. The ratio of the lower, middle and upper layers of the mass is chosen in the range of 20:7:49. Components butter-whipped layer taken in the following ratio (wt. parts): margarine 32,5, sugar 31, melange 22, wheat flour 44,6. The components of the cream "Charlotte" chocolate take in the following ratio (wt. parts): syrup "Charlotte" 57, butter unsalted 37, cocoa powder 49, vanilla powder of 0.14. Components for syrup "Charlotte" taken in the following ratio (wt. parts): sugar 57, sweetened whole condensed milk with sugar 15, chicken eggs 11. Components for which prigotovleniya chocolate souffle taken in the following ratio (miscast):the sugar-agar-treacle syrup 57, butter unsalted 20, sweetened whole condensed milk with sugar 11,2, egg white raw 6,2, cocoa powder 6,3, citric acid 0,32, citrus essence of 0.25. Components for the preparation of the sugar-agar-treacle syrup taken in the following ratio (miscast): sugar 59, starch syrup 30, agar 0,8.

The sugar-agar syrup syrup is made by mixing sugar and water, taken in the ratio of 4:1, heating of the syrup to a temperature of 120°C with the addition of agar soaked in running water, heat over low heat to dissolve the agar and the addition of molasses, and then the syrup is boiled until the temperature 117°C.

Example 2. Cooking cake is carried out as in example 1, except butter-whipped layer is prepared by pre-mixing with a speed of 240 rpm for 30 minutes margarine, sugar and egg until smooth then add the flour of the highest grade and further stirring at the same speed for 2 minutes. Then distribute the resulting mass on the pastry sheets in an even layer with a thickness of 5 mm. Baked layers of butter-whipped mass at a temperature of 200°C for 15 minutes and cooled. Then cooked cream "Charlotte" chocolate, which hit with a speed of 310 rpm for 20 minutes butter unsalted and with the PMAS "Charlotte". Syrup "Charlotte " is made by churning sugar, whole condensed milk with sugar and chicken eggs to increase the weight by 2.5 times by adding at the end the churning powder vanilla and cocoa powder. Then prepare soufflé chocolate by pre-beating egg whites raw speed of 200 rpm for 15 minutes, the introduction of a thin stream of the sugar-agar-treacle syrup at a temperature of 85°With, add at the end of the whipping homogeneous mixture of whole condensed milk with sugar and softened unsalted butter, cocoa powder, citric acid and citrus essences. Immediately stop the capture after you add the mixture. Then carry out the cutting butter-whipped layer in the form of a separate product. Smear on the surface of the butter-layer of whipped cream "Charlotte chocolate, and on the surface of the cream - mass chocolate souffle. Then dried the product and is applied to the surface of a chocolate glaze. The ratio of the lower, middle and upper layers of the mass is chosen in the range of 22:9:51. Components butter-whipped layer taken in the following ratio (wt. parts): margarine 31, granulated sugar 31, melange 22, wheat flour 42. The components of the cream "Charlotte" chocolate take in the following ratio (wt. parts): syrup "Charlotte" 60, butter unsalted 40, as what about the powder 47, vanilla powder is 0.15. Components for syrup "Charlotte" taken in the following ratio (wt. parts): sugar 55, sweetened whole condensed milk with sugar 19, eggs of 11.5. Components for making chocolate souffle taken in the following ratio (wt. parts): the sugar-agar-treacle syrup 59, butter unsalted 22, sweetened whole condensed milk with sugar 11, egg white raw 6, cocoa powder 6,5, citric acid 0,35, the essence of citrus 0,22. Components for the preparation of the sugar-agar-treacle syrup taken in the following ratio (wt. parts): sugar 58, starch syrup 29, agar 0,82.

The sugar-agar syrup syrup is made by mixing sugar and water, taken in the ratio of 4:1, heating of the syrup to a temperature of 120°with the addition of agar soaked in running water, heat over low heat to dissolve the agar and the addition of molasses, and then the syrup is boiled until the temperature 117°C.

The resulting cake is characterized correct, stable shape, beautiful appearance, shelf life of this cake is about 7.5 days, the time of production of this cake is significantly reduced compared with the time required for the production of cake to the nearest analogue stated in the description.

1. Cake, characterized in that it is a o f the major one above the other layers of the product, the bottom of which is made in the form of butter-whipped, middle - cream “Charlotte chocolate, and the top - in the form of a chocolate souffle, with butter-whipped layer is prepared by pre-mixing with the speed of 240-280 rpm for 20-30 min margarine, sugar and egg until smooth then add the flour of the highest grade and further stirring at the same speed for 1-2 min, the distribution of the mass on the pastry sheets in an even layer with a thickness of 5-6 mm, by baking at a temperature of 200-225°C for 10-15 min and cooling, a layer of cream “Charlotte” chocolate is prepared by churning speed 280-310 rpm for 20-30 min unsalted butter, syrup “Charlotte”, manufactured by knocking down sugar, whole condensed milk with sugar and chicken eggs to increase the weight by 2.5-3 times by adding at the end the churning in cream “Charlotte chocolate powder, vanilla and cocoa powder, and chocolate souffle is prepared by pre-forming protein raw egg with a speed of 200 to 240 rpm for 15-20 min, introducing a thin stream choroegrapher syrup with a temperature of 85-95°C, add at the end of the churning homogeneous mixture of whole condensed milk with sugar and softened unsalted butter, cocoa powder, sour the s lemon and citrus essences and an immediate halt to the beating after adding this mixture, followed by cutting butter-whipped layer in the form of a certain product, ramasco on the surface of the cream “Charlotte” chocolate and cream surface - mass chocolate souffle with subsequent drying of the product and applied on the surface of chocolate glaze, while the lower, middle and upper layers are correlated by weight as (20-22):(7-9):(49-51).

2. Cake under item 1, characterized in that the components for making butter-whipped layer taken in the following ratio, parts by weight:

Margarine 31-32,5

Sugar 31-32,5

Melange 22-22,5

The wheat flour 42-44,6

3. Cake under item 1, characterized in that the components for preparation of cream “Charlotte” chocolate take in the following ratio, parts by weight:

Syrup “Charlotte” 57-60

Butter unsalted 37-40

Cocoa powder 47-49

Vanilla powder 0,14-0,15

4. Cake on p. 3, characterized in that the components to prepare syrup, “Charlotte” taken in the following ratio, parts by weight:

Sugar 55-57

The whole condensed milk with sugar 15-19

Chicken eggs 11-11,5

5. Cake under item 1, characterized in that the components for making chocolate souffle taken in the following ratio, parts by weight:

Shareeveryday syrup 57-59

Butter unsalted 20-22

Molok the whole condensed 11-11,2

Egg-white raw 6-6,2

Cocoa powder 6,3-6,5

Citric acid 0,32-0,35

The essence of citrus 0,22-0,25

6. Cake on p. 5, characterized in that for the preparation of choroegrapher syrup components taken in the following ratio, parts by weight:

Sugar 58-59

Syrup, predominantly

starch 29-30

Agar 0,8-0,82

7. Cake under item 1, characterized in that shareeveryday syrup is made by mixing sugar and water, taken in the ratio of 4:1, heating of the syrup to a temperature of 120°C with the addition of agar soaked in running water, heat over low heat to dissolve the agar and the addition of molasses, and then the syrup is boiled to a temperature of 117°C.



 

Same patents:
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.

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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

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

SUBSTANCE: torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry product, mid layer being chocolate cream "Charlotte", and upper layer being chocolate souffle. Whipped short pastry layer is prepared by preliminary 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 confectionery 5-6 mm thick layers. Said layers are baked at temperature of 200-2250C for 10-15 min and cooled. "Charlotte" chocolate cream is prepared by whipping of butter and syrup "Charlotte" at whipping rate of 280-310 rev/min for 20-30 min. Syrup "Charlotte" is prepared by whipping of sand sugar, whole condensed milk and eggs until mass volume has increased by 2.5-3 times and adding into "Charlotte" cream of powdered vanilla chocolate and dry cocoa at the end of whipping process. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin layer of sugar-agar-agar-syrup having temperature of 85-950C, introducing homogeneous mixture of condensed milk, sugar and softened butter, dry cocoa, citric acid and citric essence. Immediately after adding of citric essence, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. "Charlotte" cream is spread on whipped short pastry layer and souffle mass is spread on cream surface. Resultant product is slightly dried and chocolate glaze is applied thereon. Weight ratio of lower, middle and upper layers is (20-2):(7-9):(49-51). Components for preparing of whipped short pastry layer, "Charlotte" cream and souffle are used in predetermined ratio so that torte layers are not mixed with one another. It allows shelf life of torte to be increased to 7.5 days.

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

6 cl, 2 ex

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

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with "Charlotte" cream. Outer surfaces of upper pancake and side surfaces of torte are decorated with "Charlotte" cream. Biscuit pancakes are produced by whipping of melange with sand sugar at whipping rate of 240-280 rev/min for 30-40 min until volume of mixture is increased by 2.5-3 times. Top-grade wheat flour is added in two or three stages during whipping procedure in an amount providing dough moisture content of 36-38%. At the end of whipping procedure, essence is added into resultant mixture. Dough obtained is formed in pan covered with paper, baked at temperature of 195-2000C for 50-55 min and cooled for 25-30 min at temperature of 25-300C. Baked blank is withdrawn from form and held for 8-10 hours at temperature of 15-200C. Simultaneously, "Charlotte" cream is prepared by whipping of unsalted butter and "Charlotte" syrup at whipping rate of 280-310 rev/min for 20-30 min until volume of mass is increased by 2-3 times, with "Charlotte" syrup being prepared by whipping of sand-sugar, whole condensed milk and eggs, with following adding of cognac and dry cocoa into resultant mixture. Weight ratio of biscuit pancakes and "Charlotte" cream is (24-26):17-18). Components for preparing of biscuit are used in the following ratio, weight parts: melange 11-11.5; sand sugar 7-7.2; top-grade wheat flour 7-7.2; essence 0.5-0.51. Components for preparing of "Charlotte" cream are used in the following ratio, weight parts: "Charlotte" syrup 5.8-6; unsalted butter 3.8-4; dry cocoa 0.48-0.49; cognac 0.0016-0.0017. Components for preparing of syrup are used in the following ratio, weight parts: sand sugar 5.6-5.7; whole condensed milk 1.5-1.9; eggs 1.1-1.15. Composition of semi-finished products is selected such that semi-finished biscuit is not mixed with cream to allow shelf life of product to be increased to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

4 cl, 2 ex

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 protein cream based on agar-agar. Outer surface of top sheet is covered with layer of fruit jam, onto which layer of marmalade "Orange segments" is placed. Side surface of sheets is covered with cherry or strawberry jam and spilled with 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%, and at the end of aeration process rum essence is added. 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. Simultaneously, protein cream based on agar-agar is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture has increased by 2.5-3 times of crude egg albumen, with following adding of sand sugar and continuing of aeration process for 9-11 min. Sugar agar-agar syrup with temperature of 85-950C is introduced in thin stream, said syrup being produced by mixing of sand sugar and agar-agar solution used in the ratio of 4:1, respectively. Vanillin and food colorant are introduced at the end of aeration process. Biscuit crumb is obtained by preparing dough in the manner similar to that for preparing of biscuit sheets, with following frying of dough at temperature of 220-2300C until brown tint is provided, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and protein cream based on agar-agar are used in weight ratio of (33-34):(27-28). Biscuit crumb is used in an amount of 1-1.2%, cherry or strawberry jam 0.7-0.75%, marmalade 0.8-0.85%, respectively, by weight of torte. Biscuit components are used in weight parts: melange 15-15.5; sand sugar 8-8.3; top-grade wheat flour 10-10.5; essence 0.1-0.15. Components for protein cream based on agar-agar are used in the following ratio (weight parts): sand sugar 17-19; crude egg albumen 8.5-9.5; agar-agar 0.15-0.2; vanillin 0.05-0.051; food colorant 0.01-0.011. Composition for preparing of torte is produced so that biscuit and cream are not mixed with one another to increase shelf life to 4 days.

EFFECT: improved quality and prolonged shelf life of product.

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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