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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №138 Cake "Ward" → No. 138 → Home

Homemade recipe №138 Cake "Ward" No. 138

№138 Cake "Ward" No. 138

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up367.57 91.88 257.77 380.54 
№059 Cream "Charlotte" (main)136.68 34.17 95.85 141.51 
№070 Cream "Charlotte" coffee136.68 34.17 95.85 141.51 
"Patterned" chocolate13.17 3.29 9.24 13.64 
№002 Fried biscuit crumb4.61 1.15 3.23 4.77 
Total658.72 164.65 461.95 681.97 
Output
List of recipes

Description: Layers of sandy semi-finished product with nuts are connected with Charlotte cream. The surface is decorated with Charlotte creams of coffee and white and patterned chocolate. The side surfaces are sprinkled with biscuit crumbs.

№059 Cream "Charlotte" (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up81.21 20.30 56.95 84.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]57.71 14.43 40.47 59.75 
Vanilla powder0.56 0.14 0.39 0.58 
Cognac or dessert wine0.22 0.0560.16 0.23 
Total139.70 34.92 97.97 144.63 
Output136.68 34.17 95.85 141.51 

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.

№070 Cream "Charlotte" coffee basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up55.53 13.88 38.94 57.49 
No. 060 Charlotte syrup55.53 13.88 38.94 57.49 
No. 071 Coffee syrup27.77 6.94 19.47 28.75 
Vanilla powder0.55 0.14 0.39 0.57 
Cognac or dessert wine0.23 0.0560.16 0.23 
Total139.61 34.90 97.91 144.54 
Output136.68 34.17 95.85 141.51 

Semi-finished sandy product with walnuts (in No. 136, 138) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up169.33 42.33 118.75 175.30 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]79.92 19.98 56.05 82.74 
Granulated sugar79.80 19.95 55.96 82.61 
Roasted kernels60.16 15.04 42.19 62.28 
Chicken eggs [chicken egg] [2]11.32 2.83 7.94 11.72 
Sign up1.01 0.25 0.71 1.05 
Salt0.35 0.0870.24 0.36 
Cocoa powder [Skurikhin]0.32 0.0790.22 0.33 
Baking soda (E500(ii))0.13 0.0330.0930.14 
Ammonium carbonic (E503(i))0.0660.0170.0460.068
Sign up0.0660.0170.0460.068
Total402.47 100.60 282.25 416.67 
Output367.57 91.88 257.77 380.54 

No. 060 Charlotte syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up86.33 21.58 60.54 89.37 
Fresh whole milk the weight ratio of fat 3.2%57.55 14.39 40.36 59.58 
Chicken eggs [chicken egg] [2]15.35 3.84 10.76 15.89 
Total159.23 39.80 111.66 164.85 
Output136.74 34.18 95.89 141.56 

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. 071 Coffee syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.21 4.55 12.77 18.85 
water9.03 2.26 6.33 9.35 
Natural roasted coffee1.21 0.30 0.85 1.26 
Total28.45 7.11 19.95 29.45 
Output27.77 6.94 19.47 28.75 

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.38 0.84 2.37 3.50 
Granulated sugar2.03 0.51 1.42 2.10 
Flour, premium1.64 0.41 1.15 1.70 
Potato starch0.41 0.10 0.28 0.42 
Essence0.0200.0050.0140.021
Total7.48 1.87 5.24 7.74 
Output4.61 1.15 3.23 4.77 

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up193.17 48.28 135.47 199.98 
Granulated sugar186.36 46.58 130.69 192.94 
Flour, premium170.97 42.74 119.90 177.00 
Roasted kernels60.16 15.04 42.19 62.28 
Fresh whole milk the weight ratio of fat 3.2%57.55 14.39 40.36 59.58 
Sign up26.66 6.67 18.70 27.61 
"Patterned" chocolate13.17 3.29 9.24 13.64 
water9.03 2.26 6.33 9.35 
Melange3.38 0.84 2.37 3.50 
Natural roasted coffee1.21 0.30 0.85 1.26 
Sign up1.12 0.28 0.78 1.15 
Essence1.03 0.26 0.73 1.07 
Cognac or dessert wine0.45 0.11 0.32 0.47 
Potato starch0.41 0.10 0.28 0.42 
Salt0.35 0.0870.24 0.36 
Sign up0.32 0.0790.22 0.33 
Baking soda (E500(ii))0.13 0.0330.0930.14 
Ammonium carbonic (E503(i))0.0660.0170.0460.068
Citric acid (E330)0.0660.0170.0460.068
Total725.61 181.37 508.86 751.21 
Output646.10 161.50 453.10 668.90 

Recipe on №138 Cake "Ward" contained in handbooks:

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