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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №077 Cake "Niavi" → recipe number 1 → Home

Homemade recipe №077 Cake "Niavi" recipe number 1

№077 Cake "Niavi" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up118.67 140.75 41.90 55.31 
No. 001 Biscuit (main)110.76 131.37 39.11 51.62 
No. 095 Blotting syrup79.11 93.83 27.93 36.87 
Jam43.51 51.61 15.36 20.28 
No. 057 Creamy cream with cocoa powder39.56 46.92 13.97 18.44 
Sign up3.96 4.69 1.40 1.84 
Total395.57 469.17 139.67 184.37 
Output
List of recipes

Description: Two layers of biscuit semi-finished product are connected by jam. The surface is finished with marshmallows and chocolate cream. The side surfaces are finished with marshmallows and biscuit crumbs.

№109 Zephyr "Special" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up45.95 54.49 16.22 21.41 
Fruit filling45.73 54.24 16.15 21.32 
Raw egg white19.92 23.63 7.03 9.28 
water11.46 13.59 4.04 5.34 
Vanilla essence0.42 0.50 0.15 0.20 
Sign up0.32 0.38 0.11 0.15 
Citric acid (E330)0.21 0.25 0.0750.10 
Total124.01 147.08 43.78 57.80 
Output118.67 140.75 41.90 55.31 

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up64.08 76.00 22.62 29.87 
Granulated sugar38.45 45.60 13.57 17.92 
Flour, premium31.14 36.94 11.00 14.51 
Potato starch7.69 9.12 2.71 3.58 
Essence0.38 0.46 0.14 0.18 
Total141.74 168.11 50.04 66.06 
Output110.76 131.37 39.11 51.62 

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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up44.65 52.96 15.77 20.81 
Granulated sugar40.59 48.14 14.33 18.92 
Cognac or dessert wine3.79 4.50 1.34 1.77 
Essence of rum0.15 0.18 0.0540.071
Total89.19 105.78 31.49 41.57 
Output79.11 93.83 27.93 36.87 

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. 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 up19.65 23.30 6.94 9.16 
Powdered sugar10.48 12.43 3.70 4.88 
Whole condensed milk with sugar the weight ratio of fat 8.5%7.86 9.32 2.77 3.66 
Cocoa powder [Skurikhin]1.90 2.25 0.67 0.89 
Vanilla powder0.0920.11 0.0320.043
Sign up0.0660.0780.0230.031
Total40.04 47.49 14.14 18.66 
Output39.56 46.92 13.97 18.44 

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.90 3.44 1.02 1.35 
Granulated sugar1.74 2.06 0.61 0.81 
Flour, premium1.41 1.67 0.50 0.66 
Potato starch0.35 0.41 0.12 0.16 
Essence0.0170.0210.0060.008
Total6.41 7.61 2.26 2.99 
Output3.96 4.69 1.40 1.84 

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 up126.72 150.30 44.74 59.06 
Melange66.98 79.44 23.65 31.22 
water56.11 66.54 19.81 26.15 
Fruit filling45.73 54.24 16.15 21.32 
Jam43.51 51.61 15.36 20.28 
Sign up32.55 38.61 11.49 15.17 
Raw egg white19.92 23.63 7.03 9.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]19.65 23.30 6.94 9.16 
Powdered sugar10.48 12.43 3.70 4.88 
Potato starch8.04 9.53 2.84 3.75 
Sign up7.86 9.32 2.77 3.66 
Cognac or dessert wine3.86 4.58 1.36 1.80 
Cocoa powder [Skurikhin]1.90 2.25 0.67 0.89 
Vanilla essence0.42 0.50 0.15 0.20 
Essence0.40 0.48 0.14 0.19 
Sign up0.32 0.38 0.11 0.15 
Citric acid (E330)0.21 0.25 0.0750.10 
Essence of rum0.15 0.18 0.0540.071
Vanilla powder0.0920.11 0.0320.043
Total444.90 527.68 157.08 207.36 
Output383.20 454.50 135.30 178.60 

Recipe on №077 Cake "Niavi" contained in handbooks:

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