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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №134 Cake "Sunrise" → No. 134 → Home

Homemade recipe №134 Cake "Sunrise" No. 134

№134 Cake "Sunrise" No. 134
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	117.61	363.42	54.47	64.40
No. 018 Sand with walnut	114.12	352.61	52.85	62.49
No. 020 Sand with cocoa powder	57.53	177.78	26.65	31.50
№047 Cream cream "New"	19.07	58.93	8.83	10.44
№058 Creamy chocolate cream	6.36	19.64	2.94	3.48
Sign up	3.18	9.82	1.47	1.74
Total	317.87	982.21	147.22	174.06
Output

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Description: Two layers of sandy semi-finished product with nuts and one layer with cocoa are combined with a creamy fruit cream. The surface is covered with a creamy fruit cream and decorated with a pattern of butter and chocolate creams. The side surfaces are covered with creamy fruit cream and sprinkled with biscuit crumbs.

No. 055 Creamy fruit cream basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	94.47	291.90	43.75	51.73
№047 Cream cream "New"	23.62	72.97	10.94	12.93
Total	118.08	364.88	54.69	64.66
Output	117.61	363.42	54.47	64.40

No. 018 Sand with walnut basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	49.72	153.62	23.03	27.22
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	24.86	76.83	11.52	13.61
Granulated sugar	24.82	76.71	11.50	13.59
Roasted kernels	17.16	53.03	7.95	9.40
Flour, premium (on the dust)	4.60	14.22	2.13	2.52
Sign up	3.52	10.88	1.63	1.93
Essence	0.32	0.98	0.15	0.17
Salt	0.11	0.34	0.051	0.060
Ammonium carbonic (E503(i))	0.043	0.13	0.020	0.024
Baking soda (E500(ii))	0.043	0.13	0.020	0.024
Total	125.20	386.87	57.99	68.56
Output	114.12	352.61	52.85	62.49

No. 020 Sand with cocoa powder basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	30.67	94.78	14.21	16.80
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	12.70	39.24	5.88	6.95
Granulated sugar	12.68	39.18	5.87	6.94
Cocoa powder [Skurikhin]	3.48	10.76	1.61	1.91
Flour, premium (on the dust)	2.35	7.26	1.09	1.29
Sign up	1.80	5.56	0.83	0.98
Essence	0.16	0.50	0.075	0.088
Salt	0.056	0.17	0.026	0.031
Ammonium carbonic (E503(i))	0.022	0.068	0.010	0.012
Baking soda (E500(ii))	0.022	0.068	0.010	0.012
Total	63.95	197.59	29.62	35.02
Output	57.53	177.78	26.65	31.50

№047 Cream cream "New" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	19.90	61.50	9.22	10.90
Granulated sugar	12.26	37.87	5.68	6.71
water	6.39	19.74	2.96	3.50
Whole condensed milk with sugar the weight ratio of fat 8.5%	4.68	14.46	2.17	2.56
Vanilla powder	0.22	0.68	0.10	0.12
Sign up	0.070	0.22	0.032	0.038
Total	43.52	134.46	20.15	23.83
Output	42.69	131.91	19.77	23.38

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

№058 Creamy chocolate cream basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	3.11	9.61	1.44	1.70
Granulated sugar	1.44	4.45	0.67	0.79
water	0.86	2.64	0.40	0.47
Whole condensed milk with sugar the weight ratio of fat 8.5%	0.66	2.02	0.30	0.36
Cocoa powder [Skurikhin]	0.39	1.21	0.18	0.22
Sign up	0.015	0.046	0.007	0.008
Cognac or dessert wine	0.010	0.030	0.005	0.005
Total	6.48	20.02	3.00	3.55
Output	6.36	19.64	2.94	3.48

Description: ** Characteristics of a semi-finished product. ** Lush homogeneous mass of brown color, well retaining its shape.
Manual: Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

№002 Fried biscuit crumb basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	2.33	7.20	1.08	1.28
Granulated sugar	1.40	4.32	0.65	0.77
Flour, premium	1.13	3.50	0.52	0.62
Potato starch	0.28	0.86	0.13	0.15
Essence	0.014	0.043	0.006	0.008
Total	5.15	15.92	2.39	2.82
Output	3.18	9.82	1.47	1.74

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	94.47	291.90	43.75	51.73
Flour, premium	88.48	273.39	40.98	48.45
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	60.58	187.18	28.06	33.17
Granulated sugar	52.60	162.53	24.36	28.80
Roasted kernels	17.16	53.03	7.95	9.40
Sign up	7.65	23.63	3.54	4.19
water	7.24	22.39	3.36	3.97
Whole condensed milk with sugar the weight ratio of fat 8.5%	5.34	16.49	2.47	2.92
Cocoa powder [Skurikhin]	3.88	11.98	1.79	2.12
Essence	0.49	1.52	0.23	0.27
Sign up	0.28	0.86	0.13	0.15
Vanilla powder	0.23	0.72	0.11	0.13
Salt	0.17	0.51	0.077	0.091
Cognac or dessert wine	0.080	0.25	0.037	0.044
Ammonium carbonic (E503(i))	0.065	0.20	0.030	0.036
Sign up	0.065	0.20	0.030	0.036
Total	338.76	1046.77	156.89	185.50
Output	307.90	951.40	142.60	168.60

Recipe on №134 Cake "Sunrise" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Homemade recipe №134 Cake "Sunrise" No. 134

Recipe on №134 Cake "Sunrise" contained in handbooks:

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