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Homemade recipe №153 Cake "Vladimirsky" No. 153
Description: Three layers of semi-finished sour cream are connected with Charlotte cream and jam. The surface is covered with the same cream and decorated with Charlotte cream, a chocolate, airy semi-finished product in the form of dome-shaped figures and the inscription "Vladimirsky". The side surfaces are finished with cream and crumbs of a country semi-finished product.
The shape is square.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like "Charlotte" No. 59, add cocoa powder at the end of whipping.
Manual: The finished semi-finished product "Dachny" No. 37 is crushed and sieved.
Manual:
** Preparation of dough. ** Granulated sugar, eggs, sour cream, sodium bicarbonate, ammonium carbonate are mixed for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1-2 minutes. Further preparation is carried out in the same way as in rec. No. 16 (semi-finished sandy product).
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.
Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.
Description: ** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 200.29 | 77.91 | 156.66 | 179.02 |
Granulated sugar | 180.58 | 70.25 | 141.24 | 161.40 |
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin] | 167.32 | 65.09 | 130.87 | 149.55 |
Chicken eggs [chicken egg] [2] | 116.65 | 45.38 | 91.24 | 104.26 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 76.10 | 29.60 | 59.52 | 68.02 |
Sign up | 75.26 | 29.28 | 58.87 | 67.27 |
Fresh whole milk the weight ratio of fat 3.2% | 45.27 | 17.61 | 35.41 | 40.47 |
Cuttings from semi-finished cakes and pastries | 6.92 | 2.69 | 5.41 | 6.19 |
Raw egg white | 2.47 | 0.96 | 1.93 | 2.20 |
Cocoa powder [Skurikhin] | 1.21 | 0.47 | 0.95 | 1.08 |
Sign up | 0.73 | 0.28 | 0.57 | 0.65 |
Melange | 0.69 | 0.27 | 0.54 | 0.62 |
Baking soda (E500(ii)) | 0.53 | 0.21 | 0.42 | 0.47 |
Cognac or dessert wine | 0.26 | 0.10 | 0.20 | 0.23 |
Water | 0.14 | 0.054 | 0.11 | 0.12 |
Sign up | 0.060 | 0.023 | 0.047 | 0.054 |
Cognac | 0.036 | 0.014 | 0.028 | 0.033 |
Essence | 0.010 | 0.004 | 0.008 | 0.009 |
Total | 874.52 | 340.20 | 684.02 | 781.66 |
Output | 677.10 | 263.40 | 529.60 | 605.20 |
calculations, forms, documents:
- Consolidated recipe №153 Cake "Vladimirsky"
- Technological map №153 Cake "Vladimirsky"
- Energy value №153 Cake "Vladimirsky"
- Mass fraction of sugar and fat №153 Cake "Vladimirsky"
- Nutritional value №153 Cake "Vladimirsky"
- Constructor ganache №153 Cake "Vladimirsky"
- The cost of raw materials for №153 Cake "Vladimirsky"
- Homemade recipe №153 Cake "Vladimirsky"
- Technology instruction №153 Cake "Vladimirsky"
- Recipe №153 Cake "Vladimirsky"
- Technical and technological map №153 Cake "Vladimirsky"