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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №031 Cake "Sukches" → recipe number 1 → Home

Homemade recipe №031 Cake "Sukches" recipe number 1

№031 Cake "Sukches" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up357.57 444.37 176.78 166.12 
Cream Charlotte Cake Sukches245.83 305.51 121.53 114.21 
No. 101 Chocolate lipstick96.84 120.35 47.88 44.99 
Fruit cooking39.48 49.07 19.52 18.34 
Fried Sukches sponge cake crumb5.21 6.48 2.58 2.42 
Total744.94 925.77 368.29 346.08 
Output
List of recipes

Description: Three layers of biscuit semi-finished product with cocoa without soaking are connected with chocolate cream. The surface is glazed with chocolate fondant and finished with fruit podvody and a pattern of cream. The side surfaces are finished with cream and biscuit crumbs.
The shape is square.

Sponge cake with butter and cocoa recipe for "Sukches" cake

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up227.28 282.46 112.36 105.59 
Granulated sugar113.56 141.13 56.14 52.76 
Flour, premium97.66 121.37 48.28 45.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]21.84 27.15 10.80 10.15 
Cocoa powder [Skurikhin]13.47 16.74 6.66 6.26 
Total473.82 588.85 234.25 220.13 
Output357.57 444.37 176.78 166.12 

Cream Charlotte Cake Sukches basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up137.92 171.41 68.19 64.08 
Whole condensed milk with sugar the weight ratio of fat 8.5%81.88 101.75 40.48 38.04 
water17.73 22.04 8.77 8.24 
Chicken eggs [chicken egg] [2]10.65 13.24 5.27 4.95 
Cocoa powder [Skurikhin]2.87 3.57 1.42 1.33 
Sign up0.0440.0550.0220.021
Total251.10 312.06 124.14 116.66 
Output245.83 305.51 121.53 114.21 

No. 101 Chocolate lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up73.07 90.81 36.12 33.95 
Water24.36 30.27 12.04 11.32 
Starch syrup10.96 13.62 5.42 5.09 
Cocoa powder [Skurikhin]4.57 5.68 2.26 2.12 
Essence0.25 0.32 0.13 0.12 
Sign up0.23 0.28 0.11 0.11 
Total113.44 140.98 56.08 52.70 
Output96.84 120.35 47.88 44.99 

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.

Fried Sukches sponge cake crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.14 5.15 2.05 1.92 
Granulated sugar2.07 2.57 1.02 0.96 
Flour, premium1.78 2.21 0.88 0.83 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]0.40 0.49 0.20 0.18 
Cocoa powder [Skurikhin]0.25 0.31 0.12 0.11 
Total8.64 10.73 4.27 4.01 
Output5.21 6.48 2.58 2.42 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up242.08 300.84 119.68 112.46 
Granulated sugar188.70 234.51 93.29 87.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]160.17 199.05 79.18 74.41 
Flour, premium99.44 123.58 49.16 46.20 
Whole condensed milk with sugar the weight ratio of fat 8.5%81.88 101.75 40.48 38.04 
Sign up42.09 52.30 20.81 19.55 
Fruit cooking39.48 49.07 19.52 18.34 
Cocoa powder [Skurikhin]21.16 26.30 10.46 9.83 
Starch syrup10.96 13.62 5.42 5.09 
Essence0.25 0.32 0.13 0.12 
Sign up0.23 0.28 0.11 0.11 
Vanillin0.0440.0550.0220.021
Total886.48 1101.68 438.26 411.84 
Output721.30 896.40 356.60 335.10 

Recipe on №031 Cake "Sukches" contained in handbooks:

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