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All groups → All products → Cakes → Air cakes → Airy nut cakes → №182 Cake "Rakhat" → No. 182 → Home

Homemade recipe №182 Cake "Rakhat" No. 182

№182 Cake "Rakhat" No. 182

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up375.41 336.40 250.01 32.20 
№047 Cream cream "New"150.16 134.56 100.00 12.88 
Fruit and berry jam112.62 100.92 75.00 9.66 
№058 Creamy chocolate cream75.08 67.28 50.00 6.44 
Roasted cashew kernels [2]37.54 33.64 25.00 3.22 
Total750.82 672.79 500.02 64.40 
Output
List of recipes

Description: Three layers of air-nut semi-finished product are connected by jam and cream. The surface is finished with cream and nuts.
Round, oval or square shape.

No. 032 Airy nut basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up202.29 181.27 134.72 17.35 
Roasted kernels131.89 118.18 87.83 11.31 
Raw egg white104.42 93.57 69.54 8.96 
Flour, premium34.81 31.19 23.18 2.99 
Vanilla powder0.62 0.56 0.42 0.053
Total474.03 424.77 315.69 40.66 
Output375.41 336.40 250.01 32.20 

№047 Cream cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up70.01 62.73 46.62 6.01 
Granulated sugar43.11 38.63 28.71 3.70 
water22.48 20.14 14.97 1.93 
Whole condensed milk with sugar the weight ratio of fat 8.5%16.46 14.75 10.96 1.41 
Vanilla powder0.77 0.69 0.51 0.066
Sign up0.25 0.22 0.16 0.021
Total153.08 137.17 101.94 13.13 
Output150.16 134.56 100.00 12.88 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

№058 Creamy chocolate cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up36.75 32.93 24.47 3.15 
Granulated sugar17.02 15.25 11.33 1.46 
water10.10 9.05 6.73 0.87 
Whole condensed milk with sugar the weight ratio of fat 8.5%7.74 6.93 5.15 0.66 
Cocoa powder [Skurikhin]4.64 4.16 3.09 0.40 
Sign up0.17 0.16 0.12 0.015
Cognac or dessert wine0.12 0.10 0.0780.010
Total76.54 68.58 50.97 6.57 
Output75.08 67.28 50.00 6.44 

Description: ** Characteristics of a semi-finished product. ** Lush homogeneous mass of brown color, well retaining its shape.
Manual: Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up202.29 181.27 134.72 17.35 
Roasted kernels131.89 118.18 87.83 11.31 
Fruit and berry jam112.62 100.92 75.00 9.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]106.76 95.66 71.10 9.16 
Raw egg white104.42 93.57 69.54 8.96 
Sign up60.13 53.88 40.04 5.16 
Roasted cashew kernels [2]37.54 33.64 25.00 3.22 
Flour, premium34.81 31.19 23.18 2.99 
water32.58 29.19 21.70 2.79 
Whole condensed milk with sugar the weight ratio of fat 8.5%24.20 21.69 16.12 2.08 
Sign up4.64 4.16 3.09 0.40 
Vanilla powder1.57 1.40 1.04 0.13 
Cognac or dessert wine0.36 0.32 0.24 0.031
Total853.81 765.08 568.60 73.24 
Output705.30 632.00 469.70 60.50 

Recipe on №182 Cake "Rakhat" contained in handbooks:

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