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Homemade recipe №268 Creamy-fruit cake "Sponge cake" (sliced) recipe number 1
Description: Three layers of biscuit semi-finished product are connected with jam and cream. The surface is covered with filling, decorated with berries from jam and jelly. The shape is square.
Note. Replacement of berries from jam with fruit from syrup is allowed.
Description: ** Characteristics of the semi-finished product. ** Homogeneous fluffy mass of white, foamy structure.
Manual: Pre-chilled cream and sour cream are whipped in a whipping machine for 20-25 minutes, first at low speed, and then for 1 minute at high speed until a persistent fluffy mass is obtained. Refined powder, previously mixed with vanilla, is added to the whipped mass, and the mixture is gently mixed.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 137.37 | 9.52 | 77.56 | 183.15 |
| Melange | 132.38 | 9.18 | 74.75 | 176.50 |
| Granulated sugar | 103.82 | 7.20 | 58.62 | 138.42 |
| Cream 20% fat [Light Cream] | 77.75 | 5.39 | 43.90 | 103.66 |
| Fruit filling | 74.86 | 5.19 | 42.27 | 99.81 |
| Sign up | 74.86 | 5.19 | 42.27 | 99.81 |
| Flour, premium | 64.34 | 4.46 | 36.33 | 85.78 |
| Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin] | 38.91 | 2.70 | 21.97 | 51.88 |
| water | 28.02 | 1.94 | 15.82 | 37.36 |
| Powdered sugar | 23.35 | 1.62 | 13.18 | 31.13 |
| Sign up | 15.89 | 1.10 | 8.97 | 21.18 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 13.24 | 0.92 | 7.47 | 17.65 |
| Starch syrup | 6.08 | 0.42 | 3.44 | 8.11 |
| Essence | 0.98 | 0.068 | 0.55 | 1.30 |
| Vanilla powder | 0.97 | 0.067 | 0.55 | 1.30 |
| Sign up | 0.61 | 0.042 | 0.34 | 0.81 |
| Citric acid (E330) | 0.12 | 0.008 | 0.068 | 0.16 |
| Food paint | 0.059 | 0.004 | 0.033 | 0.078 |
| Total | 793.61 | 55.01 | 448.09 | 1058.11 |
| Output | 692.50 | 48.00 | 391.00 | 923.30 |
calculations, forms, documents:
- Consolidated recipe №268 Creamy-fruit cake "Sponge cake" (sliced)
- Technological map №268 Creamy-fruit cake "Sponge cake" (sliced)
- Energy value №268 Creamy-fruit cake "Sponge cake" (sliced)
- Mass fraction of sugar and fat №268 Creamy-fruit cake "Sponge cake" (sliced)
- Nutritional value №268 Creamy-fruit cake "Sponge cake" (sliced)
- Constructor ganache №268 Creamy-fruit cake "Sponge cake" (sliced)
- The cost of raw materials for №268 Creamy-fruit cake "Sponge cake" (sliced)
- Homemade recipe №268 Creamy-fruit cake "Sponge cake" (sliced)
- Technology instruction №268 Creamy-fruit cake "Sponge cake" (sliced)
- Recipe №268 Creamy-fruit cake "Sponge cake" (sliced)
- Technical and technological map №268 Creamy-fruit cake "Sponge cake" (sliced)