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All groups → All products → Cakes → Air cakes → Airy nut cakes → №184 Cake "Serenade" → No. 184 → Home

Homemade recipe №184 Cake "Serenade" No. 184

№184 Cake "Serenade" No. 184
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	136.70	109.79	60.84	328.71
№065 Cream "Charlotte" on agar	131.23	105.40	58.41	315.56
Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	4.10	3.29	1.83	9.86
№002 Fried biscuit crumb	1.37	1.10	0.61	3.29
Total	273.40	219.58	121.68	657.41
Output

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Description: Two layers of nut semi-finished product are connected with Charlotte cream. The surface is decorated with Charlotte cream and Charlotte chocolate cream. The side surfaces are sprinkled with biscuit crumbs.
The shape is square or round.

Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	2.07	1.66	0.92	4.98
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	1.89	1.51	0.84	4.53
Cocoa powder [Skurikhin]	0.22	0.18	0.10	0.53
Cognac	0.006	0.005	0.003	0.015
Vanilla essence	0.006	0.005	0.003	0.014
Total	4.19	3.36	1.86	10.07
Output	4.10	3.29	1.83	9.86

Nut semi-finished product (in No. 184, 185) the main
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	36.58	29.38	16.28	87.96
Flour, premium	36.58	29.38	16.28	87.96
Granulated sugar	36.58	29.38	16.28	87.96
Roasted almond kernel	36.58	29.38	16.28	87.96
Melange	7.04	5.66	3.13	16.93
Sign up	0.046	0.037	0.021	0.11
Salt	0.037	0.030	0.016	0.089
Total	153.44	123.23	68.29	368.95
Output	136.70	109.79	60.84	328.71

№065 Cream "Charlotte" on agar basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	58.14	46.69	25.88	139.80
Granulated sugar	46.72	37.52	20.79	112.34
Fresh whole milk the weight ratio of fat 3.2%	28.03	22.51	12.48	67.40
Chicken eggs [chicken egg] [2]	4.15	3.33	1.85	9.98
Vanilla powder	0.52	0.42	0.23	1.25
Sign up	0.21	0.17	0.092	0.50
Agar (E406)	0.062	0.050	0.027	0.15
Total	137.82	110.69	61.34	331.41
Output	131.23	105.40	58.41	315.56

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. 060 Charlotte syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	1.31	1.05	0.58	3.14
Fresh whole milk the weight ratio of fat 3.2%	0.87	0.70	0.39	2.10
Chicken eggs [chicken egg] [2]	0.23	0.19	0.10	0.56
Total	2.41	1.94	1.07	5.80
Output	2.07	1.66	0.92	4.98

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.

№002 Fried biscuit crumb basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	1.00	0.80	0.45	2.41
Granulated sugar	0.60	0.48	0.27	1.45
Flour, premium	0.49	0.39	0.22	1.17
Potato starch	0.12	0.10	0.054	0.29
Essence	0.006	0.005	0.003	0.014
Total	2.22	1.78	0.99	5.33
Output	1.37	1.10	0.61	3.29

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	96.60	77.58	42.99	232.28
Granulated sugar	85.20	68.43	37.92	204.88
Flour, premium	37.07	29.77	16.50	89.13
Roasted almond kernel	36.58	29.38	16.28	87.96
Fresh whole milk the weight ratio of fat 3.2%	28.90	23.21	12.86	69.50
Sign up	8.04	6.46	3.58	19.34
Chicken eggs [chicken egg] [2]	4.38	3.52	1.95	10.54
Vanilla powder	0.52	0.42	0.23	1.25
Cocoa powder [Skurikhin]	0.22	0.18	0.10	0.53
Cognac	0.21	0.17	0.10	0.51
Sign up	0.12	0.10	0.054	0.29
Agar (E406)	0.062	0.050	0.027	0.15
Ammonium carbonic (E503(i))	0.046	0.037	0.021	0.11
Salt	0.037	0.030	0.016	0.089
Essence	0.006	0.005	0.003	0.014
Sign up	0.006	0.005	0.003	0.014
Total	298.01	239.35	132.63	716.58
Output	266.70	214.20	118.70	641.30

Recipe on №184 Cake "Serenade" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Homemade recipe №184 Cake "Serenade" No. 184

Recipe on №184 Cake "Serenade" contained in handbooks:

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