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All groups → All products → Cakes → Air cakes → Air cakes → №172 Cake "Pearl" → No. 172 → Home

Homemade recipe №172 Cake "Pearl" No. 172

№172 Cake "Pearl" No. 172

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up142.19 303.63 592.64 223.13 
No. 046 Creamy cream (basic)40.62 86.75 169.33 63.75 
Jam20.31 43.38 84.66 31.88 
Total203.12 433.76 846.63 318.75 
Output
List of recipes

Description: Two layers of creamy protein semi-finished product are connected with jam. The surface is covered with pink butter cream and decorated with a pattern of white seashells and flowers.

Creamy protein semi-finished product (in No. 172) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up69.97 149.42 291.65 109.81 
Raw egg white41.05 87.66 171.10 64.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]34.99 74.71 145.83 54.90 
Flour, premium34.99 74.71 145.83 54.90 
Salt0.0410.0880.17 0.065
Sign up0.0010.0030.0060.002
Total181.04 386.60 754.58 284.10 
Output142.19 303.63 592.64 223.13 

No. 046 Creamy cream (basic) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up21.22 45.31 88.44 33.30 
Powdered sugar11.32 24.17 47.17 17.76 
Whole condensed milk with sugar the weight ratio of fat 8.5%8.49 18.12 35.38 13.32 
Vanilla powder0.21 0.45 0.87 0.33 
Cognac or dessert wine0.0700.15 0.29 0.11 
Total41.30 88.20 172.15 64.81 
Output40.62 86.75 169.33 63.75 

Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up81.29 173.59 338.82 127.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]56.21 120.03 234.27 88.20 
Raw egg white41.05 87.66 171.10 64.42 
Flour, premium34.99 74.71 145.83 54.90 
Jam20.31 43.38 84.66 31.88 
Sign up8.49 18.12 35.38 13.32 
Vanilla powder0.21 0.45 0.87 0.33 
Cognac or dessert wine0.0700.15 0.29 0.11 
Salt0.0410.0880.17 0.065
Vanillin0.0010.0030.0060.002
Total242.66 518.18 1011.39 380.79 
Output196.40 419.40 818.60 308.20 

Recipe on №172 Cake "Pearl" contained in handbooks:

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