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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №089 Cake "Refreshing" → recipe number 1 → Home

Homemade recipe №089 Cake "Refreshing" recipe number 1

№089 Cake "Refreshing" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up380.87 139.81 123.35 405.57 
Jelly-fruit cream (No. 89 No. 90)333.26 122.33 107.93 354.87 
No. 095 Blotting syrup190.44 69.90 61.67 202.78 
Semi-finished jelly-fruit cake Refreshing38.09 13.98 12.33 40.56 
№002 Fried biscuit crumb9.52 3.50 3.08 10.14 
Total952.18 349.52 308.36 1013.92 
Output
List of recipes

Description: The layers of a biscuit semi-finished product are connected with a jelly-fruit cream. The surface is covered with jelly-fruit cream and finished with the same cream and jelly. The side surfaces are finished with cream and biscuit crumbs.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up220.35 80.88 71.36 234.63 
Granulated sugar132.20 48.53 42.81 140.78 
Flour, premium107.09 39.31 34.68 114.03 
Potato starch26.44 9.71 8.56 28.15 
Essence1.32 0.49 0.43 1.41 
Total487.40 178.91 157.84 519.00 
Output380.87 139.81 123.35 405.57 

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.

Jelly-fruit cream (No. 89 No. 90) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up176.71 64.87 57.23 188.17 
water54.74 20.09 17.73 58.29 
Starch syrup35.36 12.98 11.45 37.65 
Potato starch33.59 12.33 10.88 35.77 
Fruit cooking24.60 9.03 7.97 26.20 
Sign up11.77 4.32 3.81 12.54 
Citric acid (E330)1.10 0.40 0.36 1.17 
Essence raspberry0.29 0.11 0.0950.31 
Dye0.16 0.0600.0530.17 
Total338.34 124.19 109.57 360.27 
Output333.26 122.33 107.93 354.87 

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up107.48 39.45 34.81 114.45 
Granulated sugar97.71 35.87 31.64 104.04 
Cognac or dessert wine9.13 3.35 2.96 9.72 
Essence of rum0.37 0.13 0.12 0.39 
Total214.68 78.80 69.52 228.60 
Output190.44 69.90 61.67 202.78 

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.

Semi-finished jelly-fruit cake Refreshing basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up19.98 7.33 6.47 21.27 
water6.04 2.22 1.95 6.43 
Potato starch4.00 1.47 1.29 4.26 
Starch syrup3.63 1.33 1.18 3.87 
Fruit cooking2.53 0.93 0.82 2.69 
Sign up2.29 0.84 0.74 2.44 
Citric acid (E330)0.15 0.0550.0480.16 
Essence raspberry0.0340.0120.0110.036
Dye0.0180.0070.0060.019
Total38.67 14.19 12.52 41.17 
Output38.09 13.98 12.33 40.56 

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.98 2.56 2.26 7.43 
Granulated sugar4.19 1.54 1.36 4.46 
Flour, premium3.39 1.24 1.10 3.61 
Potato starch0.84 0.31 0.27 0.89 
Essence0.0420.0150.0140.045
Total15.44 5.67 5.00 16.44 
Output9.52 3.50 3.08 10.14 

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 up433.08 158.97 140.25 461.16 
Melange227.32 83.44 73.62 242.06 
water168.25 61.76 54.49 179.16 
Flour, premium110.48 40.55 35.78 117.64 
Potato starch64.86 23.81 21.01 69.07 
Sign up38.99 14.31 12.63 41.52 
Fruit cooking27.13 9.96 8.79 28.89 
Raw egg white11.77 4.32 3.81 12.54 
Cognac or dessert wine9.13 3.35 2.96 9.72 
Essence1.36 0.50 0.44 1.45 
Sign up1.25 0.46 0.41 1.33 
Essence of rum0.37 0.13 0.12 0.39 
Essence raspberry0.33 0.12 0.11 0.35 
Dye0.18 0.0670.0590.19 
Total1094.52 401.77 354.46 1165.48 
Output920.80 338.00 298.20 980.50 

Recipe on №089 Cake "Refreshing" contained in handbooks:

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