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Homemade recipe №180 Cake "Kiev" No. 180
Description: Two layers of air-nut semi-finished product are connected with Charlotte cream. The surface is finished with "Charlotte", "Charlotte" chocolate and candied fruit creams. The side surfaces are sprinkled with crumbs of semi-finished walnut.
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.
Description: ** Characteristics of a semi-finished product. ** Round shape, etc. The structure is porous, airy, lingering, beige.
Manual:
** Preparation of the dough. ** Chopped roasted nuts are mixed with flour and 80% granulated sugar as prescribed in the recipe.
Egg whites, previously kept for 12-14 hours at a temperature not exceeding 40 ℃, are beaten. At the end of the whisk, add the remaining granulated sugar mixed with vanilla powder. Then the protein mass is gently mixed with a mixture of nuts, flour and sugar.
** Shaping. ** The prepared mass is poured onto sheets pre-covered with paper. To give the semi-finished product a round or other shape, a stencil frame is laid on the sheet.
** Baking. ** Baking time 70 minutes at a temperature of 150-160 ℃. The baked cakes are cooled and allowed to stand for 12-24 hours at a temperature of 15-20 ℃, then removed from the paper.
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.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 163.58 | 41.32 | 53.13 | 196.59 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 83.78 | 21.16 | 27.21 | 100.68 |
Raw egg white | 74.93 | 18.93 | 24.34 | 90.05 |
Roasted kernels | 53.23 | 13.45 | 17.29 | 63.97 |
Fresh whole milk the weight ratio of fat 3.2% | 51.00 | 12.88 | 16.57 | 61.29 |
Sign up | 16.58 | 4.19 | 5.38 | 19.92 |
Chicken eggs [chicken egg] [2] | 13.60 | 3.44 | 4.42 | 16.34 |
Fruit | 12.86 | 3.25 | 4.18 | 15.46 |
Cocoa powder [Skurikhin] | 3.19 | 0.81 | 1.04 | 3.83 |
Cognac | 2.02 | 0.51 | 0.66 | 2.43 |
Sign up | 1.09 | 0.27 | 0.35 | 1.31 |
Cognac or dessert wine | 0.23 | 0.057 | 0.074 | 0.27 |
Total | 476.09 | 120.25 | 154.64 | 572.16 |
Output | 368.20 | 93.00 | 119.60 | 442.50 |
calculations, forms, documents:
- Consolidated recipe №180 Cake "Kiev"
- Technological map №180 Cake "Kiev"
- Energy value №180 Cake "Kiev"
- Mass fraction of sugar and fat №180 Cake "Kiev"
- Nutritional value №180 Cake "Kiev"
- Constructor ganache №180 Cake "Kiev"
- The cost of raw materials for №180 Cake "Kiev"
- Homemade recipe №180 Cake "Kiev"
- Technology instruction №180 Cake "Kiev"
- Recipe №180 Cake "Kiev"
- Technical and technological map №180 Cake "Kiev"