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All groups → All products → Cakes → Air cakes → Air cakes → №168 Cake "Yaroslavna" → No. 168 → Home

Homemade recipe №168 Cake "Yaroslavna" No. 168

№168 Cake "Yaroslavna" No. 168
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	321.57	121.29	263.89	487.89
No. 024 Air	177.38	66.90	145.56	269.12
Candied citrus fruits	57.22	21.58	46.96	86.81
No. 024a Semi-finished product crumb "Air" No. 24	8.58	3.24	7.04	13.02
Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	7.44	2.81	6.10	11.29
Total	572.20	215.81	469.55	868.14
Output

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Description: Three layers of airy semi-finished product are connected with Charlotte cream mixed with candied citrus fruits. The surface is finished with white and chocolate Charlotte creams and candied citrus fruits.

№064 Cream "Charlotte" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	171.11	64.54	140.42	259.61
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	155.56	58.67	127.66	236.02
Vanilla powder	1.33	0.50	1.09	2.02
Cognac	0.52	0.20	0.42	0.79
Total	328.52	123.91	269.59	498.43
Output	321.57	121.29	263.89	487.89

Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	3.76	1.42	3.08	5.70
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	3.42	1.29	2.81	5.19
Cocoa powder [Skurikhin]	0.40	0.15	0.33	0.61
Cognac	0.011	0.004	0.009	0.017
Vanilla essence	0.010	0.004	0.008	0.016
Total	7.60	2.87	6.23	11.53
Output	7.44	2.81	6.10	11.29

No. 024 Air basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	167.76	63.27	137.67	254.53
Raw egg white	83.88	31.64	68.83	127.27
Citric acid (E330)	0.84	0.32	0.69	1.27
Vanilla powder	0.84	0.32	0.69	1.27
Total	253.32	95.54	207.88	384.35
Output	177.38	66.90	145.56	269.12

Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

No. 060 Charlotte syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	110.40	41.64	90.60	167.50
Fresh whole milk the weight ratio of fat 3.2%	73.60	27.76	60.40	111.67
Chicken eggs [chicken egg] [2]	19.63	7.40	16.11	29.78
Total	203.63	76.80	167.10	308.95
Output	174.87	65.95	143.50	265.31

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. 024a Semi-finished product crumb "Air" No. 24 basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	8.20	3.09	6.73	12.45
Raw egg white	4.10	1.55	3.37	6.22
Citric acid (E330)	0.041	0.015	0.034	0.062
Vanilla powder	0.041	0.015	0.034	0.062
Total	12.39	4.67	10.17	18.79
Output	8.58	3.24	7.04	13.02

Manual: The finished air semi-finished product No. 24 is crushed and sieved.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	286.37	108.01	235.00	434.48
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	158.98	59.96	130.46	241.21
Raw egg white	87.98	33.18	72.20	133.49
Fresh whole milk the weight ratio of fat 3.2%	73.60	27.76	60.40	111.67
Candied citrus fruits	57.22	21.58	46.96	86.81
Sign up	19.63	7.40	16.11	29.78
Vanilla powder	2.21	0.83	1.81	3.35
Citric acid (E330)	0.88	0.33	0.72	1.34
Cognac	0.53	0.20	0.43	0.80
Cocoa powder [Skurikhin]	0.40	0.15	0.33	0.61
Sign up	0.010	0.004	0.008	0.016
Total	687.81	259.42	564.43	1043.55
Output	549.10	207.10	450.60	833.10

Homemade recipe №168 Cake "Yaroslavna" No. 168

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