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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №012 Cake "For tea" → recipe number 1 → Home

Homemade recipe №012 Cake "For tea" recipe number 1

№012 Cake "For tea" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up252.73 280.89 100.96 139.22 
No. 001 Biscuit (main)236.93 263.33 94.65 130.52 
No. 096 Fortified blotting syrup126.37 140.44 50.48 69.61 
Fruit11.06 12.29 4.42 6.09 
№002 Fried biscuit crumb4.74 5.27 1.89 2.61 
Total631.83 702.22 252.40 348.06 
Output
List of recipes

Description: Three layers of biscuit semi-finished product are combined with chocolate cream. The surface is decorated with a pattern of chocolate cream and fruit. The sides are sprinkled with biscuit crumbs.
The shape is square.

No. 057 Creamy cream with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up125.53 139.51 50.14 69.15 
Powdered sugar66.95 74.41 26.74 36.88 
Whole condensed milk with sugar the weight ratio of fat 8.5%50.21 55.80 20.06 27.66 
Cocoa powder [Skurikhin]12.14 13.49 4.85 6.69 
Vanilla powder0.59 0.65 0.23 0.32 
Sign up0.42 0.47 0.17 0.23 
Total255.83 284.33 102.20 140.93 
Output252.73 280.89 100.96 139.22 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up137.07 152.35 54.76 75.51 
Granulated sugar82.24 91.41 32.85 45.31 
Flour, premium66.62 74.04 26.61 36.70 
Potato starch16.45 18.28 6.57 9.06 
Essence0.82 0.91 0.33 0.45 
Total303.20 336.99 121.12 167.03 
Output236.93 263.33 94.65 130.52 

Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

No. 096 Fortified blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up64.83 72.06 25.90 35.72 
water51.22 56.93 20.46 28.22 
Cognac7.11 7.91 2.84 3.92 
Cognac or dessert wine6.06 6.73 2.42 3.34 
Essence of rum0.24 0.27 0.10 0.13 
Total129.47 143.90 51.72 71.32 
Output126.37 140.44 50.48 69.61 

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.47 3.86 1.39 1.91 
Granulated sugar2.08 2.32 0.83 1.15 
Flour, premium1.69 1.88 0.67 0.93 
Potato starch0.42 0.46 0.17 0.23 
Essence0.0210.0230.0080.011
Total7.68 8.54 3.07 4.23 
Output4.74 5.27 1.89 2.61 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up149.16 165.78 59.59 82.17 
Melange140.55 156.21 56.15 77.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]125.53 139.51 50.14 69.15 
Flour, premium68.30 75.91 27.29 37.63 
Powdered sugar66.95 74.41 26.74 36.88 
Sign up51.22 56.93 20.46 28.22 
Whole condensed milk with sugar the weight ratio of fat 8.5%50.21 55.80 20.06 27.66 
Potato starch16.86 18.74 6.74 9.29 
Cocoa powder [Skurikhin]12.14 13.49 4.85 6.69 
Fruit11.06 12.29 4.42 6.09 
Sign up7.11 7.91 2.84 3.92 
Cognac or dessert wine6.48 7.20 2.59 3.57 
Essence0.84 0.94 0.34 0.46 
Vanilla powder0.59 0.65 0.23 0.32 
Essence of rum0.24 0.27 0.10 0.13 
Total707.24 786.04 282.53 389.60 
Output610.30 678.30 243.80 336.20 

Recipe on №012 Cake "For tea" contained in handbooks:

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