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All groups → All products → Cakes → Biscuit sliced cakes → # 261 Biscuit cake with nut cream (sliced) → recipe No. 3 → Home

Homemade recipe # 261 Biscuit cake with nut cream (sliced) recipe No. 3

# 261 Biscuit cake with nut cream (sliced) recipe No. 3

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up55.47 21.41 77.66 197.60 
№076 Cream "Glasse" nut44.18 17.05 61.85 157.37 
No. 095 Blotting syrup22.09 8.53 30.93 78.68 
Walnut kernel (raw)2.36 0.91 3.30 8.40 
Total124.10 47.90 173.74 442.05 
Output
List of recipes

Description: Two layers of biscuit semi-finished product are connected with nut cream. The surface is finished with cream and nuts.

No. 010 Sponge cake with nuts basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up31.33 12.09 43.86 111.60 
Granulated sugar18.80 7.26 26.32 66.96 
Flour, premium15.23 5.88 21.32 54.24 
Roasted kernels3.13 1.21 4.39 11.16 
Potato starch1.25 0.48 1.75 4.46 
Total69.74 26.92 97.64 248.43 
Output55.47 21.41 77.66 197.60 

№076 Cream "Glasse" nut basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.83 6.50 23.57 59.97 
Granulated sugar16.83 6.50 23.57 59.97 
Chicken eggs [chicken egg] [2]10.10 3.90 14.14 35.98 
Roasted kernels2.24 0.86 3.13 7.98 
Vanilla powder0.17 0.0650.24 0.60 
Sign up0.0840.0320.12 0.30 
Total46.26 17.86 64.77 164.79 
Output44.18 17.05 61.85 157.37 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellowish color, with a pronounced smell of nuts.
Manual: Prepared as cream "Glase" No. 74, at the end of beating add fried nuts, pounded with granulated sugar.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up12.47 4.81 17.45 44.41 
Granulated sugar11.33 4.37 15.87 40.37 
Cognac or dessert wine1.06 0.41 1.48 3.77 
Essence of rum0.0420.0160.0590.15 
Total24.90 9.61 34.86 88.70 
Output22.09 8.53 30.93 78.68 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up46.97 18.13 65.75 167.30 
Melange31.33 12.09 43.86 111.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]16.83 6.50 23.57 59.97 
Flour, premium15.23 5.88 21.32 54.24 
Water12.47 4.81 17.45 44.41 
Sign up10.10 3.90 14.14 35.98 
Roasted kernels5.37 2.07 7.52 19.14 
Walnut kernel (raw)2.36 0.91 3.30 8.40 
Potato starch1.25 0.48 1.75 4.46 
Cognac or dessert wine1.14 0.44 1.60 4.07 
Sign up0.17 0.0650.24 0.60 
Essence of rum0.0420.0160.0590.15 
Total143.27 55.29 200.57 510.32 
Output121.00 46.70 169.40 431.00 

Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

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