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All groups → All products → Cakes → Almond and nut cakes → №363 Almond cake with cream → recipe number 1 → Home

Homemade recipe №363 Almond cake with cream recipe number 1

№363 Almond cake with cream recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up96.32 240.20 509.73 256.30 
Almond semi-finished product with oil drain. (in # 363)52.54 131.02 278.03 139.80 
Finishing semi-finished product (in No. 363)17.51 43.67 92.68 46.60 
Powdered sugar8.76 21.84 46.34 23.30 
Total175.13 436.73 926.78 466.01 
Output
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Description: Two piece almond semi-finished products are connected with Charlotte butter cream. The surface is covered with a finishing semi-finished product and sprinkled with powdered sugar. The shape is oval.

№065 Cream "Charlotte" on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up42.67 106.41 225.81 113.55 
Granulated sugar34.29 85.51 181.46 91.24 
Fresh whole milk the weight ratio of fat 3.2%20.57 51.31 108.87 54.74 
Chicken eggs [chicken egg] [2]3.05 7.60 16.13 8.11 
Vanilla powder0.38 0.95 2.01 1.01 
Sign up0.15 0.38 0.81 0.40 
Agar (E406)0.0450.11 0.24 0.12 
Total101.16 252.27 535.33 269.18 
Output96.32 240.20 509.73 256.30 

Manual: Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.

Almond semi-finished product with oil drain. (in # 363) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.02 84.84 180.04 90.53 
Granulated sugar22.68 56.56 120.03 60.35 
Roasted almond kernel22.68 56.56 120.03 60.35 
Flour, premium3.40 8.48 18.00 9.05 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]2.27 5.65 12.00 6.03 
Total85.05 212.10 450.09 226.32 
Output52.54 131.02 278.03 139.80 

Finishing semi-finished product (in No. 363) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up10.12 25.24 53.57 26.94 
Roasted kernels5.06 12.62 26.79 13.47 
water1.86 4.65 9.86 4.96 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]1.01 2.51 5.32 2.68 
Total18.05 45.02 95.54 48.04 
Output17.51 43.67 92.68 46.60 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up67.09 167.32 355.05 178.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]45.94 114.58 243.14 122.26 
Raw egg white34.02 84.84 180.04 90.53 
Roasted almond kernel22.68 56.56 120.03 60.35 
Fresh whole milk the weight ratio of fat 3.2%20.57 51.31 108.87 54.74 
Sign up8.76 21.84 46.34 23.30 
Roasted kernels5.06 12.62 26.79 13.47 
Flour, premium3.40 8.48 18.00 9.05 
Chicken eggs [chicken egg] [2]3.05 7.60 16.13 8.11 
water1.86 4.65 9.86 4.96 
Sign up0.38 0.95 2.01 1.01 
Cognac0.15 0.38 0.81 0.40 
Agar (E406)0.0450.11 0.24 0.12 
Total213.02 531.23 1127.31 566.84 
Output170.50 425.20 902.30 453.70 

Recipe on №363 Almond cake with cream contained in handbooks:

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