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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №146 Cake "Youth" → No. 146 → Home

Homemade recipe №146 Cake "Youth" No. 146

№146 Cake "Youth" No. 146

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up456.03 265.23 183.38 164.94 
Milk cream (in No. 132, 146)205.22 119.36 82.52 74.22 
Strawberry jam191.53 111.40 77.02 69.28 
No. 104 Jelly36.48 21.22 14.67 13.20 
Candied fruit13.68 7.96 5.50 4.95 
Sign up9.12 5.30 3.67 3.30 
Total912.07 530.47 366.76 329.88 
Output
List of recipes

Description: Two layers of sandy semi-finished product are connected with milk cream, jam. The surface is covered with jelly and decorated with milk cream and candied fruits. The sides are sprinkled with fried biscuit crumbs.
The shape is square or round.

Semi-finished product sand recipe (in No. 132, 133, 146, 150, 310, 320, 321)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up270.12 157.10 108.62 97.70 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]151.65 88.20 60.98 54.85 
Granulated sugar71.08 41.34 28.58 25.71 
Melange33.18 19.30 13.34 12.00 
Essence0.95 0.55 0.38 0.34 
Sign up0.95 0.55 0.38 0.34 
Ammonium carbonic (E503(i))0.24 0.14 0.10 0.086
Baking soda (E500(ii))0.24 0.14 0.10 0.086
Total528.39 307.32 212.48 191.11 
Output456.03 265.23 183.38 164.94 

Milk cream (in No. 132, 146) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up102.06 59.36 41.04 36.91 
Whole condensed milk with sugar the weight ratio of fat 8.5%79.74 46.38 32.06 28.84 
Raw egg yolk15.95 9.28 6.41 5.77 
water10.92 6.35 4.39 3.95 
Vanilla powder0.80 0.46 0.32 0.29 
Sign up0.16 0.0920.0640.057
Total209.62 121.92 84.29 75.82 
Output205.22 119.36 82.52 74.22 

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.37 10.10 6.98 6.28 
Granulated sugar15.11 8.79 6.08 5.47 
Starch syrup3.77 2.19 1.52 1.36 
Agar (E406)0.38 0.22 0.15 0.14 
Essence0.11 0.0660.0450.041
Sign up0.0750.0440.0300.027
Food paint0.0360.0210.0150.013
Total36.85 21.43 14.82 13.33 
Output36.48 21.22 14.67 13.20 

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.68 3.89 2.69 2.42 
Granulated sugar4.01 2.33 1.61 1.45 
Flour, premium3.25 1.89 1.31 1.17 
Potato starch0.80 0.47 0.32 0.29 
Essence0.0400.0230.0160.015
Total14.79 8.60 5.95 5.35 
Output9.12 5.30 3.67 3.30 

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 up273.37 158.99 109.93 98.87 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]253.71 147.56 102.02 91.76 
Strawberry jam191.53 111.40 77.02 69.28 
Granulated sugar90.21 52.46 36.27 32.63 
Whole condensed milk with sugar the weight ratio of fat 8.5%79.74 46.38 32.06 28.84 
Sign up39.86 23.18 16.03 14.42 
water28.29 16.45 11.37 10.23 
Raw egg yolk15.95 9.28 6.41 5.77 
Candied fruit13.68 7.96 5.50 4.95 
Starch syrup3.77 2.19 1.52 1.36 
Sign up1.10 0.64 0.44 0.40 
Salt0.95 0.55 0.38 0.34 
Potato starch0.80 0.47 0.32 0.29 
Vanilla powder0.80 0.46 0.32 0.29 
Agar (E406)0.38 0.22 0.15 0.14 
Sign up0.24 0.14 0.10 0.086
Baking soda (E500(ii))0.24 0.14 0.10 0.086
Citric acid (E330)0.23 0.14 0.0940.084
Food paint0.0360.0210.0150.013
Total994.87 578.63 400.06 359.83 
Output885.30 514.90 356.00 320.20 

Recipe on №146 Cake "Youth" contained in handbooks:

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