RU2249961C2 - Torte "fruit aroma" - Google Patents

Abstract

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

SUBSTANCE: torte has biscuit pancakes placed onto one another and layered with souffle. Outer surface of top pancake is coated with chocolate glaze. Pancake side surfaces are covered with aerated cream of 20-30% fattiness. Pancakes are produced by aerating melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume is increased by 2.5-3 times. During aeration, margarine and top-grade wheat flour are added into resultant aerated mass in two steps in an amount providing dough moisture content of 36-38%. Dough is formed by placing it into pan covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and held for 8-10 hours at temperature of 15-20°C. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min with following introducing of thin stream of sugar-agar syrup having temperature of 85-95°C. At the end of aeration process, homogeneous mixture of whole condensed milk, unsalted butter, vanillin and citric acid is introduced into resultant mass and aeration process is immediately stopped. Cream is produced from vegetable fats. Weight ratio of biscuit and souffle mixtures is (25-26):(58-60). Cream is added in an amount of 8-8.5% and chocolate glaze in an amount of 5-5.2%, respectively, by total weight of torte. Biscuit mixture components are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Souffle mixture components are used in the following ratio, weight parts: sugar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sugar-agar syrup components are preferably used in the following ratio, weight parts: sand sugar 58-59; agar 0.8-0.82. Sugar-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating said syrup to temperature of 120°C; adding agar preliminarily soaked in running water; heating in soft flame until complete solving of agar and boiling out syrup to temperature of 117°C. Torte has storage life of up to 4 days owing to preparing of semi-finished products having composition providing, on the one hand, uniform impregnation with syrup for wetting of both souffle and biscuit pancake and, on the other hand, elimination of mixing of semi-finished products of both souffle and biscuit with one another.

EFFECT: improved quality and prolonged shelf life of torte.

5 cl, 2 ex

Description

The invention relates to the field of food industry, in particular its confectionery industry, and relates to 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, and 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, on the one hand, a dry consistency, and on the other hand, during storage, the biscuit and cream are mixed 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, i.e. create it with a more original taste and pronounced layers without mixing the mass of the layers together, as well as increasing the shelf life by creating a film that prevents the penetration of moisture.

To achieve the task, the cake, characterized in that it consists of biscuit cakes placed one above the other, layered with soufflé, the outer surface of the upper cakes is coated with chocolate icing, and the side surfaces of the cakes are smeared with whipped cream of 20-30% fat, while the biscuit cakes are made by whipping melange with granulated sugar at a speed of 240-280 rpm for 30-40 minutes until the volume increases by 2.5-3 times, followed by the addition of margarine during churning and in two or three doses of premium wheat flour in A quantity providing dough humidity within 36-38%, molding the resulting dough into a paper-coated mold, baking it at a temperature of 195-200 ° C for 50-55 minutes and cooling for 25-30 minutes at a temperature of 25-30 ° With the subsequent removal of the preform from the mold and standing it for 8-10 hours at a temperature of 15-20 ° C, the souffle is prepared by pre-knocking raw egg whites at a speed of 200-240 rpm for 15-20 minutes, introducing them a thin stream of sugar-agar syrup with a temperature of 85-95 ° C, adding at the end of the whipping a homogeneous mixture of whole condensed milk with sugar, softened butter, unsalted butter, vanillin and citric acid and immediately stop whipping after adding this mixture, cream obtained from vegetable fats is used as whipped cream of 20-30% fat, while the mixture for making cakes biscuit, soufflé are correlated by weight as (25-26) :( 58-60), cream is taken in the amount of 8-8.5 wt.%, and chocolate icing - in the amount of 5-5.2 wt.%, respectively, of the total weight cake.

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

melange - 22-23

granulated sugar - 31-32

premium wheat flour - 40-42

margarine - 31-32

Preferably, the components for preparing the souffle are taken in the following ratio (wt. Parts):

sugar agar syrup - 61-62.7

unsalted butter - 22-22,7

condensed whole milk

with sugar - 11-11.2

raw egg whites - 6.4-6.5

citric acid - 0.38-0.39

vanillin - 0.25-0.26

The components for the preparation of sugar-agar syrup are mainly taken in the following ratio (wt. Parts):

granulated sugar - 58-59

agar - 0.8-0.82

Sugar-agar syrup is made by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C, adding agar soaked in running water, heating over low heat until the agar is completely dissolved and the syrup is boiled to a temperature 117 ° C.

The biscuit obtained by this method has the best porosity, it does not contain excessive moisture, which could cause it to settle during storage. The choice of just such a composition of the souffle provides a layer with a more even distribution of the frame from sugar-agar syrup, which, thanks to such a setting, namely the speed of churning, time and time of churning instantly without reducing the churning speed, has the ability to absorb moisture released during storage both cream and biscuit.

At the same time, an increase in the shelf life is achieved both by a quantitative choice of the components of the size of the soufflé layer, and by conducting a sequence of operations for its preparation. Souffle also protects the layers of biscuit from absorbing excess moisture from the environment, and therefore provides an increase in the shelf life of the cake up to 4 days. Chocolate glaze is also a protective film that prevents the penetration of moisture. The composition of the cream, namely made from vegetable fats of the same type or in a certain combination of several types, provides a ready-made mass of cream with a stable lush consistency after churning without reducing volume during storage. Also, these creams have a low calorie content and give the finished cake dietary properties.

A description of the preparation of cream from vegetable fats is given in the book. POSKREBYSHEVA G.I. and SUCHKOV E.M. "Baking", M. OLMA-PRESS, 2001, p. 12.

The preparation of the cake is as follows:

Cake is characterized by the fact that it consists of biscuit cakes placed one above the other, layered with soufflé. The outer surface of the upper cake is covered with chocolate icing. The side surfaces of the cakes are smeared with whipped cream of 20-30% fat. 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. Then, margarine is added to the resulting mass during churning, and in two or three doses, premium grade wheat flour in an amount providing dough moisture in the range 36-38%. After that, the resulting test is molded into a form covered with paper. It is baked at a temperature of 195-200 ° C for 50-55 minutes and cooled for 25-30 minutes at a temperature of 25-30 ° C. Remove the workpiece from the mold and stand it for 8-10 hours at a temperature of 15-20 ° C. Souffle is prepared by pre-knocking raw egg whites at a speed of 200-240 rpm for 15-20 minutes. Then sugar-agar syrup with a temperature of 85-95 ° C is introduced into them in a thin stream, a homogeneous mixture of condensed whole milk with sugar, softened butter unsalted, vanillin and citric acid is added at the end of knocking. Immediately stop churning after adding this mixture. As a whipped cream of 20-30% fat use cream obtained from vegetable fats. Mixtures for the preparation of biscuit cakes, soufflé are weighted as (25-26) :( 58-60), cream is taken in an amount of 8-8.5 wt.%, And chocolate glaze in an amount of 5-5.2 wt.% respectively of the total mass of the cake.

The components for the preparation of biscuit are taken in the following ratio (wt. Parts): melange - 22-23, granulated sugar - 31-32, premium wheat flour - 40-42, margarine - 31-32.

The components for souffle preparation are taken in the following ratio (wt. Parts): sugar-agar syrup - 61-62.7, unsalted butter - 22-22.7, whole milk condensed with sugar - 11-11.2, raw egg whites - 6.4-6.5, citric acid - 0.38-0.39, vanillin - 0.25-0.26.

The components for the preparation of sugar-agar syrup are mainly taken in the following ratio (wt. Parts): granulated sugar - 58-59, agar - 0.8-0.82.

Sugar-agar syrup is made by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C, adding agar soaked in running water, heating over low heat until the agar is completely dissolved and the syrup is boiled to a temperature 117 ° C.

Example 1

Cake is characterized by the fact that it consists of biscuit cakes placed one above the other, layered with soufflé. The outer surface of the upper cake is covered with chocolate icing. The side surfaces of the cakes are smeared with whipped cream of 30% fat. Biscuit cakes are made by knocking melange with granulated sugar at a speed of 280 rpm for 40 minutes to increase the volume 3 times. Then, the margarine is added to the resulting mass during churning, and in three doses, premium wheat flour in an amount that provides dough moisture within 38%. After that, the resulting test is molded into a form covered with paper. It is baked at a temperature of 200 ° C for 55 minutes and cooled for 30 minutes at a temperature of 30 ° C. Remove the workpiece from the mold and stand it for 10 hours at a temperature of 20 ° C. Souffle is prepared by pre-knocking raw egg whites at a speed of 240 rpm for 20 minutes. Then sugar-agar syrup with a temperature of 95 ° C is introduced into them in a thin stream, a homogeneous mixture of condensed whole milk with sugar, softened butter unsalted, vanillin and citric acid is added at the end of knocking. Immediately stop churning after adding this mixture. As whipped cream 30% fat using cream obtained from vegetable fats. Mixtures for the preparation of biscuit cakes, soufflé are weighted as 26:60, cream is taken in the amount of 8.5 wt.%, And chocolate icing is in the amount of 5.2 wt.%, Respectively, of the total weight of the cake. The components for the preparation of biscuit are taken in the following ratio (wt. Parts): melange - 23, granulated sugar - 32, premium wheat flour - 42, margarine - 32. The components for the preparation of souffle are taken in the following ratio (wt. Parts): sugar agar syrup - 62.7, unsalted butter - 22.7, condensed whole milk with sugar - 11.2, raw egg whites - 6.5, citric acid - 0.39, vanillin - 0.26. The components for the preparation of sugar-agar syrup are mainly taken in the following ratio (wt. Parts):

granulated sugar - 59,

agar - 0.82.

Sugar-agar syrup is made by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C, adding agar soaked in running water, heating over low heat until the agar is completely dissolved and the syrup is boiled to a temperature 117 ° C.

Example 2

Cake is characterized by the fact that it consists of biscuit cakes placed one above the other, layered with soufflé. The outer surface of the upper cake is covered with chocolate icing. The side surfaces of the cakes are smeared with whipped cream of 20% fat. Sponge cake cakes are made by knocking melange with granulated sugar at a speed of 240 rpm for 30 minutes to increase the volume by 2.5 times. Then, the margarine is added to the resulting mass during churning and, in two doses, is premium grade wheat flour in an amount that ensures dough moisture within 36%. After that, the resulting test is molded into a form covered with paper. It is baked at a temperature of 195 ° C for 50 minutes and cooled for 25 minutes at a temperature of 25 ° C. Remove the workpiece from the mold and stand it for 8 hours at a temperature of 15 ° C. Souffle is prepared by pre-knocking raw egg whites at a speed of 200 rpm for 15 minutes. Then sugar-agar syrup with a temperature of 85 ° C is introduced into them in a thin stream, a homogeneous mixture of whole condensed milk with sugar, softened butter unsalted, vanillin and citric acid is added at the end of knocking. Immediately stop churning after adding this mixture. As a whipped cream of 20% fat use cream obtained from vegetable fats. Mixtures for the preparation of biscuit cakes, soufflé are weighted as 25:58, cream is taken in an amount of 8 wt.%, And chocolate icing in an amount of 5 wt.%, Respectively, of the total weight of the cake. The components for the preparation of biscuit are taken in the following ratio (wt. Parts): melange - 22, granulated sugar - 31, premium wheat flour - 40, margarine - 31. The components for the preparation of souffle are taken in the following ratio (wt. Parts): sugar agar syrup - 61, unsalted butter 22, condensed whole milk with sugar - 11, raw egg whites - 6.4, citric acid - 0.38, vanillin - 0.25. The components for the preparation of sugar-agar syrup are mainly taken in the following ratio (wt. Parts): granulated sugar - 58, agar - 0.8.

Sugar-agar syrup is made by mixing granulated sugar and water taken in a 4: 1 ratio, heating this syrup to a temperature of 120 ° C, adding agar soaked in running water, heating over low heat until the agar is completely dissolved and the syrup is boiled to a temperature 117 ° C.

The resulting cake is characterized by the correct, stable form, beautiful appearance, the shelf life of this cake is about 4 days, the production time of this cake is significantly reduced compared to the time required to produce the cake according to the closest analogue specified in the description.

Claims (5)

1. Cake, characterized in that it consists of biscuit cakes placed one above the other, layered with souffle, the outer surface of the upper cakes is coated with chocolate icing, and the side surfaces of the cakes are smeared with whipped cream of 20-30% fat, while the biscuit cakes are made by kneading melange with granulated sugar with a speed of 240-280 rpm for 30-40 minutes until the volume is increased 2.5-3 times, followed by the addition of margarine during churning and in two or three doses of premium wheat flour in an amount that provides humidity t nest within 36-38%, molding the resulting dough into a paper-coated form, baking it at a temperature of 195-200 ° C for 50-55 min and cooling for 25-30 min at a temperature of 25-30 ° C, followed by extraction preforms from the mold and standing it for 8-10 hours at a temperature of 15-20 ° C, soufflé is prepared by pre-knocking raw egg whites at a speed of 200-240 rpm for 15-20 minutes, introducing a thin stream of sugar agar syrup into them with a temperature of 85-95 ° C, adding at the end of whipping a homogeneous mixture of whole condensed milk with sugar, softened butter, unsalted butter, vanillin and citric acid, and immediately stop whipping after adding this mixture, cream obtained from vegetable fats is used as whipped cream with 20-30% fat, while the mixtures for making biscuit cakes and soufflé are weight as (25-26) :( 58-60), cream is taken in an amount of 8-8.5 wt.%, and chocolate icing in an amount of 5-5.2 wt.%, respectively, of the total weight of the cake. 2. Cake under item 1, characterized in that the components for the preparation of biscuit are taken in the following ratio, wt. hours: Melange 22-23 Granulated Sugar 31-32 Premium wheat flour 40-42 Margarine 31-32 3. Cake under item 1, characterized in that the components for the preparation of souffle are taken in the following ratio, wt. hours: Sugar-agar syrup 61-62.7 Unsalted butter 22-22,7 Condensed Whole Milk with sugar 11–11.2 Raw egg whites 6.4–6.5 Citric acid 0.38-0.39 Vanillin 0.25–0.26 4. The cake according to claim 1, characterized in that the components for the preparation of sugar syrup are taken in the following ratio, wt. hours: Granulated sugar 58-59 Agar 0.8–0.82 5. A cake according to claim 1, characterized in that saharoagarovy syrup is made by mixing the granulated sugar and water in the ratio 4: 1, heating the syrup to a temperature of ¹²⁰ ° C, adding agar soaked in running water, heating at low fire until complete dissolution of the agar and boiling to a temperature of 117 ^about C.