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All groups → All products → Cakes → Air cakes → Airy nut cakes → №175 Cake "Orbit" → No. 175 → Home

Homemade recipe №175 Cake "Orbit" No. 175

№175 Cake "Orbit" No. 175

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up433.85 97.85 312.11 258.50 
№065 Cream "Charlotte" on agar363.22 81.92 261.30 216.42 
Blackcurrant jam141.25 31.86 101.62 84.16 
"Patterned" chocolate30.27 6.83 21.78 18.03 
No. 023 Air20.18 4.55 14.52 12.02 
Sign up20.18 4.55 14.52 12.02 
Total1008.95 227.56 725.83 601.16 
Output
List of recipes

Description: Two layers of air-nut semi-finished product are connected with Charlotte cream with blackcurrant jam. The surface is covered with Charlotte cream and decorated with the same cream, airy semi-finished product and patterned chocolate.
The shape is square or round.

No. 025 Airy nut basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up296.69 66.92 213.44 176.78 
Raw egg white148.35 33.46 106.72 88.39 
Roasted kernels126.09 28.44 90.71 75.13 
Vanilla powder3.71 0.84 2.67 2.21 
Total574.85 129.65 413.54 342.51 
Output433.85 97.85 312.11 258.50 

Manual: A semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.

№065 Cream "Charlotte" on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up160.91 36.29 115.76 95.88 
Granulated sugar129.30 29.16 93.02 77.04 
Fresh whole milk the weight ratio of fat 3.2%77.58 17.50 55.81 46.22 
Chicken eggs [chicken egg] [2]11.49 2.59 8.27 6.85 
Vanilla powder1.43 0.32 1.03 0.85 
Sign up0.57 0.13 0.41 0.34 
Agar (E406)0.17 0.0390.12 0.10 
Total381.47 86.04 274.43 227.29 
Output363.22 81.92 261.30 216.42 

Manual: Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up19.40 4.38 13.96 11.56 
Raw egg white7.28 1.64 5.23 4.33 
Vanilla powder0.15 0.0330.10 0.087
Total26.82 6.05 19.30 15.98 
Output20.18 4.55 14.52 12.02 

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.

№025а Semi-finished product crumb "Air-nut" №25 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up13.95 3.15 10.03 8.31 
Raw egg white6.97 1.57 5.02 4.15 
Roasted kernels5.93 1.34 4.26 3.53 
Vanilla powder0.17 0.0390.13 0.10 
Total27.02 6.09 19.44 16.10 
Output20.18 4.55 14.52 12.02 

Manual: The finished air-nut semi-finished product No. 25 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up459.34 103.60 330.45 273.69 
Raw egg white162.60 36.67 116.97 96.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]160.91 36.29 115.76 95.88 
Blackcurrant jam141.25 31.86 101.62 84.16 
Roasted kernels132.02 29.78 94.98 78.66 
Sign up77.58 17.50 55.81 46.22 
"Patterned" chocolate30.27 6.83 21.78 18.03 
Chicken eggs [chicken egg] [2]11.49 2.59 8.27 6.85 
Vanilla powder5.46 1.23 3.93 3.26 
Cognac0.57 0.13 0.41 0.34 
Sign up0.17 0.0390.12 0.10 
Total1181.68 266.52 850.09 704.08 
Output967.90 218.30 696.30 576.70 

Recipe on №175 Cake "Orbit" contained in handbooks:

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