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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №060 Cake "Fruit and nut" → recipe number 1 → Home

Homemade recipe №060 Cake "Fruit and nut" recipe number 1

№060 Cake "Fruit and nut" recipe number 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	190.44	114.62	148.94	340.71
Jam plum	114.60	68.97	89.63	205.03
No. 095 Blotting syrup	50.56	30.43	39.54	90.45
Roasted cashew kernels [2]	43.82	26.37	34.27	78.39
No. 108 Marzipan for fruits and vegetables	16.85	10.14	13.18	30.15
Sign up	3.37	2.03	2.64	6.03
Powdered sugar	1.69	1.01	1.32	3.02
Total	421.33	253.57	329.52	753.79
Output

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Description: Layers of biscuit semi-finished product with nuts and raisins are connected with butter jam. The surface is covered with jelly and finished with nuts and marzipan.

Sponge cake with nuts and raisins recipe for the fruit-nut cake
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	61.42	36.97	48.04	109.89
Melange	61.42	36.97	48.04	109.89
Flour, premium	58.97	35.49	46.12	105.50
Raisins	12.29	7.39	9.61	21.98
Roasted cashew kernels [2]	12.29	7.39	9.61	21.98
Sign up	2.46	1.48	1.92	4.40
Essence	0.62	0.37	0.48	1.10
Total	209.46	126.06	163.82	374.74
Output	190.44	114.62	148.94	340.71

No. 095 Blotting syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	28.53	17.17	22.32	51.05
Granulated sugar	25.94	15.61	20.29	46.41
Cognac or dessert wine	2.42	1.46	1.90	4.34
Essence of rum	0.10	0.058	0.076	0.17
Total	57.00	34.30	44.58	101.97
Output	50.56	30.43	39.54	90.45

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.

No. 108 Marzipan for fruits and vegetables basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	8.39	5.05	6.56	15.00
Granulated sugar	6.71	4.04	5.25	12.00
Powdered sugar	1.68	1.01	1.31	3.00
Cognac or dessert wine	0.50	0.30	0.39	0.90
water	0.33	0.20	0.26	0.59
Sign up	0.25	0.15	0.20	0.45
Dye	0.017	0.010	0.013	0.030
Total	17.87	10.76	13.98	31.97
Output	16.85	10.14	13.18	30.15

No. 104 Jelly basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	1.60	0.97	1.25	2.87
Granulated sugar	1.40	0.84	1.09	2.50
Starch syrup	0.35	0.21	0.27	0.62
Agar (E406)	0.035	0.021	0.027	0.062
Essence	0.010	0.006	0.008	0.019
Sign up	0.007	0.004	0.005	0.012
Food paint	0.003	0.002	0.003	0.006
Total	3.40	2.05	2.66	6.09
Output	3.37	2.03	2.64	6.03

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	114.60	68.97	89.63	205.03
Granulated sugar	95.47	57.46	74.67	170.80
Melange	61.42	36.97	48.04	109.89
Flour, premium	58.97	35.49	46.12	105.50
Roasted cashew kernels [2]	56.10	33.77	43.88	100.37
Sign up	30.47	18.34	23.83	54.51
Raisins	12.29	7.39	9.61	21.98
Dried almond kernel	8.39	5.05	6.56	15.00
Powdered sugar	3.36	2.02	2.63	6.02
Cognac or dessert wine	2.93	1.76	2.29	5.24
Sign up	2.46	1.48	1.92	4.40
Essence	0.63	0.38	0.49	1.12
Starch syrup	0.60	0.36	0.47	1.07
Essence of rum	0.10	0.058	0.076	0.17
Agar (E406)	0.035	0.021	0.027	0.062
Sign up	0.017	0.010	0.013	0.030
Citric acid (E330)	0.007	0.004	0.005	0.012
Food paint	0.003	0.002	0.003	0.006
Total	447.84	269.53	350.25	801.22
Output	401.10	241.40	313.70	717.60

Recipe on №060 Cake "Fruit and nut" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Homemade recipe №060 Cake "Fruit and nut" recipe number 1

Recipe on №060 Cake "Fruit and nut" contained in handbooks:

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