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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №120 Cake "Leaf fall" → recipe number 2 → Home

Homemade recipe №120 Cake "Leaf fall" recipe number 2

№120 Cake "Leaf fall" recipe number 2

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up491.52 311.29 506.34 353.05 
№067 Cream "Charlotte" chocolate129.35 81.92 133.25 92.91 
Jam120.72 76.46 124.36 86.71 
No. 101 Chocolate lipstick77.61 49.15 79.95 55.74 
№059 Cream "Charlotte" (main)34.49 21.84 35.53 24.78 
Sign up8.62 5.46 8.88 6.19 
Total862.31 546.11 888.31 619.38 
Output
List of recipes

Description: Four layers of shortbread semi-finished product are connected by two layers of chocolate cream and one layer of jam. The surface is covered with chocolate fondant and finished with white and chocolate creams. The side surfaces are finished with crumbs.

№067 Cream "Charlotte" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up76.01 48.14 78.30 54.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]49.45 31.32 50.94 35.52 
Cocoa powder [Skurikhin]6.23 3.94 6.41 4.47 
Cognac0.20 0.12 0.20 0.14 
Vanilla powder0.18 0.12 0.19 0.13 
Total132.07 83.64 136.05 94.87 
Output129.35 81.92 133.25 92.91 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.

№059 Cream "Charlotte" (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.49 12.98 21.11 14.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]14.56 9.22 15.00 10.46 
Vanilla powder0.14 0.0900.15 0.10 
Cognac or dessert wine0.0570.0360.0580.041
Total35.25 22.33 36.32 25.32 
Output34.49 21.84 35.53 24.78 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.

No. 017 Sand with nuts and cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up219.70 139.14 226.32 157.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]131.82 83.48 135.79 94.68 
Granulated sugar87.88 55.65 90.53 63.12 
Roasted cashew kernels [2]43.94 27.83 45.26 31.56 
Melange30.76 19.48 31.69 22.09 
Sign up26.36 16.70 27.16 18.94 
Flour, premium (on the dust)17.58 11.13 18.11 12.63 
Essence0.87 0.55 0.90 0.63 
Salt0.87 0.55 0.90 0.63 
Ammonium carbonic (E503(i))0.22 0.14 0.23 0.16 
Sign up0.22 0.14 0.23 0.16 
Total560.22 354.80 577.12 402.40 
Output491.52 311.29 506.34 353.05 

Description: ** Characteristics of the semi-finished product. ** Round shape. Crumb with good porosity, crumbly, brown color.
Manual: A semi-finished product is prepared in the same way as sand No. 16, but the flour is pre-mixed with chopped roasted nuts and cocoa powder.

No. 060 Charlotte syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up60.93 38.59 62.76 43.76 
Fresh whole milk the weight ratio of fat 3.2%40.62 25.72 41.84 29.18 
Chicken eggs [chicken egg] [2]10.83 6.86 11.16 7.78 
Total112.38 71.17 115.77 80.72 
Output96.50 61.12 99.41 69.32 

Manual: Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.

No. 101 Chocolate lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up58.56 37.08 60.32 42.06 
Water19.52 12.36 20.11 14.02 
Starch syrup8.78 5.56 9.05 6.31 
Cocoa powder [Skurikhin]3.67 2.32 3.78 2.63 
Essence0.20 0.13 0.21 0.15 
Sign up0.18 0.12 0.19 0.13 
Total90.91 57.57 93.65 65.30 
Output77.61 49.15 79.95 55.74 

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.

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.89 2.47 4.01 2.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]2.34 1.48 2.41 1.68 
Granulated sugar1.56 0.99 1.60 1.12 
Roasted cashew kernels [2]0.78 0.49 0.80 0.56 
Melange0.55 0.35 0.56 0.39 
Sign up0.47 0.30 0.48 0.34 
Flour, premium (on the dust)0.31 0.20 0.32 0.22 
Essence0.0160.0100.0160.011
Salt0.0160.0100.0160.011
Ammonium carbonic (E503(i))0.0040.0020.0040.003
Sign up0.0040.0020.0040.003
Total9.93 6.29 10.23 7.13 
Output8.62 5.46 8.88 6.19 

Manual: The finished sandy semi-finished product with nuts and cocoa powder No. 17 is ground and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up241.48 152.93 248.76 173.45 
Granulated sugar208.92 132.31 215.22 150.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]198.17 125.51 204.15 142.34 
Jam120.72 76.46 124.36 86.71 
Roasted cashew kernels [2]44.72 28.32 46.06 32.12 
Sign up40.62 25.72 41.84 29.18 
Cocoa powder [Skurikhin]36.72 23.26 37.83 26.38 
Melange31.30 19.83 32.25 22.49 
Water19.52 12.36 20.11 14.02 
Chicken eggs [chicken egg] [2]10.83 6.86 11.16 7.78 
Sign up8.78 5.56 9.05 6.31 
Essence1.09 0.69 1.13 0.79 
Salt0.89 0.56 0.92 0.64 
Vanilla powder0.51 0.32 0.52 0.37 
Ammonium carbonic (E503(i))0.23 0.14 0.23 0.16 
Sign up0.23 0.14 0.23 0.16 
Cognac0.20 0.12 0.20 0.14 
Cognac or dessert wine0.0570.0360.0580.041
Total964.99 611.14 994.09 693.14 
Output835.60 529.20 860.80 600.20 

Recipe on №120 Cake "Leaf fall" contained in handbooks:

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