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All groups → All products → Cakes → Air cakes → Airy nut cakes → №178 Cake "Carnations" → No. 178 → Home

Homemade recipe №178 Cake "Carnations" No. 178

№178 Cake "Carnations" No. 178

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up297.76 267.87 251.37 168.49 
№065 Cream "Charlotte" on agar270.07 242.95 227.99 152.82 
Cranberry jam110.80 99.67 93.53 62.70 
№025а Semi-finished product crumb "Air-nut" №2513.85 12.46 11.69 7.84 
Total692.48 622.95 584.59 391.84 
Output
List of recipes

Description: Layers of air-nut semi-finished product are combined with a mixture of Charlotte cream with cranberry jam. The surface is finished with the same cream and decorated with a carnation. The side surfaces are finished with cream and crumbs of an air-nut semi-finished product.
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 up203.63 183.18 171.90 115.23 
Raw egg white101.82 91.59 85.95 57.61 
Roasted kernels86.54 77.85 73.06 48.97 
Vanilla powder2.55 2.29 2.15 1.44 
Total394.54 354.92 333.07 223.25 
Output297.76 267.87 251.37 168.49 

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 up119.64 107.63 101.00 67.70 
Granulated sugar96.14 86.49 81.16 54.40 
Fresh whole milk the weight ratio of fat 3.2%57.68 51.89 48.70 32.64 
Chicken eggs [chicken egg] [2]8.54 7.69 7.21 4.84 
Vanilla powder1.07 0.96 0.90 0.60 
Sign up0.43 0.38 0.36 0.24 
Agar (E406)0.13 0.11 0.11 0.072
Total283.63 255.15 239.44 160.50 
Output270.07 242.95 227.99 152.82 

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.

№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 up9.57 8.61 8.08 5.42 
Raw egg white4.79 4.31 4.04 2.71 
Roasted kernels4.07 3.66 3.43 2.30 
Vanilla powder0.12 0.11 0.10 0.068
Total18.55 16.68 15.66 10.49 
Output13.85 12.46 11.69 7.84 

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 up309.34 278.28 261.15 175.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]119.64 107.63 101.00 67.70 
Cranberry jam110.80 99.67 93.53 62.70 
Raw egg white106.60 95.90 89.99 60.32 
Roasted kernels90.61 81.51 76.49 51.27 
Sign up57.68 51.89 48.70 32.64 
Chicken eggs [chicken egg] [2]8.54 7.69 7.21 4.84 
Vanilla powder3.73 3.36 3.15 2.11 
Cognac0.43 0.38 0.36 0.24 
Agar (E406)0.13 0.11 0.11 0.072
Total807.51 726.43 681.70 456.94 
Output664.30 597.60 560.80 375.90 

Recipe on №178 Cake "Carnations" contained in handbooks:

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