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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №099 Cake "Hvilya" → recipe number 1 → Home

Homemade recipe №099 Cake "Hvilya" recipe number 1

№099 Cake "Hvilya" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up266.87 363.65 126.04 259.59 
Soufflé with Hvilya cake jam181.96 247.94 85.94 176.99 
No. 104 Jelly84.91 115.71 40.10 82.60 
No. 101 Chocolate lipstick60.65 82.65 28.65 59.00 
Protein semi-finished product (in No. 96, 97, 99, 221)12.13 16.53 5.73 11.80 
Total606.52 826.47 286.46 589.97 
Output
List of recipes

Description: Layers of biscuit semi-finished product without soaking are connected by soufflé with jam. The surface is covered with chocolate fondant and trimmed with soufflé with jam and protein semi-finished product.
The shape is rectangular or round.

Soufflé with Hvilya cake jam basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up84.82 115.58 40.06 82.51 
Jam45.47 61.96 21.47 44.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]28.58 38.95 13.50 27.80 
Whole condensed milk with sugar the weight ratio of fat 8.5%15.20 20.71 7.18 14.78 
Raw egg white8.91 12.14 4.21 8.67 
Sign up0.53 0.72 0.25 0.52 
Essence0.35 0.48 0.17 0.34 
Total183.86 250.54 86.84 178.85 
Output181.96 247.94 85.94 176.99 

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 up172.19 234.63 81.32 167.49 
Granulated sugar80.35 109.49 37.95 78.16 
Flour, premium66.56 90.70 31.44 64.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]22.95 31.27 10.84 22.32 
Cocoa powder [Skurikhin]13.78 18.78 6.51 13.41 
Total355.83 484.87 168.06 346.12 
Output266.87 363.65 126.04 259.59 

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.42 55.08 19.09 39.32 
Granulated sugar35.18 47.93 16.61 34.22 
Starch syrup8.77 11.96 4.14 8.54 
Agar (E406)0.88 1.20 0.41 0.85 
Essence0.26 0.36 0.12 0.26 
Sign up0.17 0.24 0.0830.17 
Food paint0.0850.12 0.0400.083
Total85.77 116.87 40.51 83.43 
Output84.91 115.71 40.10 82.60 

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.

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up49.65 67.65 23.45 48.29 
Starch syrup24.82 33.83 11.72 24.15 
Water12.41 16.91 5.86 12.07 
Water (for soaking agar-agar)3.46 4.72 1.63 3.37 
Agar (E406)0.69 0.94 0.33 0.67 
Total91.04 124.05 43.00 88.55 
Output84.82 115.58 40.06 82.51 

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

No. 101 Chocolate lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up45.76 62.36 21.61 44.51 
Water15.25 20.79 7.20 14.84 
Starch syrup6.86 9.35 3.24 6.68 
Cocoa powder [Skurikhin]2.86 3.90 1.35 2.79 
Essence0.16 0.22 0.0750.15 
Sign up0.14 0.20 0.0680.14 
Total71.05 96.81 33.56 69.11 
Output60.65 82.65 28.65 59.00 

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.

Protein semi-finished product (in No. 96, 97, 99, 221) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up11.63 15.84 5.49 11.31 
Raw egg white5.41 7.37 2.55 5.26 
Total17.03 23.21 8.04 16.57 
Output12.13 16.53 5.73 11.80 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up222.56 303.27 105.11 216.49 
Melange172.19 234.63 81.32 167.49 
water71.55 97.49 33.79 69.59 
Flour, premium66.56 90.70 31.44 64.75 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]51.53 70.22 24.34 50.13 
Sign up45.47 61.96 21.47 44.23 
Starch syrup40.46 55.14 19.11 39.36 
Cocoa powder [Skurikhin]16.65 22.68 7.86 16.19 
Whole condensed milk with sugar the weight ratio of fat 8.5%15.20 20.71 7.18 14.78 
Raw egg white14.32 19.51 6.76 13.93 
Sign up1.57 2.14 0.74 1.53 
Essence0.78 1.06 0.37 0.75 
Citric acid (E330)0.70 0.96 0.33 0.69 
Vanilla powder0.14 0.20 0.0680.14 
Food paint0.0850.12 0.0400.083
Total719.76 980.78 339.94 700.12 
Output593.70 809.00 280.40 577.50 

Recipe on №099 Cake "Hvilya" contained in handbooks:

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