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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №021 Cake "Prague" → recipe number 1 → Home

Homemade recipe №021 Cake "Prague" recipe number 1

№021 Cake "Prague" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up344.43 241.81 59.14 146.46 
Prague cream249.16 174.93 42.78 105.95 
No. 101 Chocolate lipstick93.80 65.86 16.11 39.89 
Jam38.11 26.75 6.54 16.20 
Sponge cake crumb Prague (21)7.33 5.14 1.26 3.12 
Total732.82 514.50 125.84 311.62 
Output
List of recipes

Description: Layers of biscuit semi-finished product are connected with Prazhsky cream. The surface is covered with jam, behind the glazed section on chocolate lipstick. The side surfaces are finished with cream and biscuit crumbs.

Sponge cake with butter and cocoa recipe for cakes "Prague", "Aurora", "Hvilya"

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up222.23 156.02 38.16 94.50 
Granulated sugar103.70 72.81 17.81 44.10 
Flour, premium85.91 60.31 14.75 36.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]29.62 20.79 5.09 12.59 
Cocoa powder [Skurikhin]17.79 12.49 3.05 7.56 
Total459.24 322.42 78.86 195.29 
Output344.43 241.81 59.14 146.46 

Prague cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up133.76 93.91 22.97 56.88 
Whole condensed milk with sugar the weight ratio of fat 8.5%80.80 56.73 13.88 34.36 
Raw egg yolk13.92 9.78 2.39 5.92 
Water13.92 9.78 2.39 5.92 
Cocoa powder [Skurikhin]6.27 4.40 1.08 2.67 
Sign up0.0720.0510.0120.031
Total248.75 174.64 42.71 105.78 
Output249.16 174.93 42.78 105.95 

Description: A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.

No. 101 Chocolate lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up70.77 49.69 12.15 30.10 
Water23.59 16.56 4.05 10.03 
Starch syrup10.62 7.45 1.82 4.51 
Cocoa powder [Skurikhin]4.43 3.11 0.76 1.88 
Essence0.25 0.17 0.0420.10 
Sign up0.22 0.16 0.0380.094
Total109.88 77.14 18.87 46.72 
Output93.80 65.86 16.11 39.89 

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

Sponge cake crumb Prague (21) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.78 3.36 0.82 2.03 
Granulated sugar2.23 1.57 0.38 0.95 
Flour, premium1.85 1.30 0.32 0.79 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]0.64 0.45 0.11 0.27 
Cocoa powder [Skurikhin]0.38 0.27 0.0660.16 
Total9.88 6.93 1.70 4.20 
Output7.33 5.14 1.26 3.12 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up227.01 159.38 38.98 96.53 
Granulated sugar176.70 124.06 30.34 75.14 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]164.01 115.15 28.16 69.74 
Flour, premium87.75 61.61 15.07 37.32 
Whole condensed milk with sugar the weight ratio of fat 8.5%80.80 56.73 13.88 34.36 
Sign up38.11 26.75 6.54 16.20 
Water37.51 26.34 6.44 15.95 
Cocoa powder [Skurikhin]28.87 20.27 4.96 12.28 
Raw egg yolk13.92 9.78 2.39 5.92 
Starch syrup10.62 7.45 1.82 4.51 
Sign up0.25 0.17 0.0420.10 
Vanilla powder0.22 0.16 0.0380.094
Vanillin0.0720.0510.0120.031
Total865.85 607.90 148.68 368.20 
Output716.30 502.90 123.00 304.60 

Recipe on №021 Cake "Prague" contained in handbooks:

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