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All groups → All products → Cakes → Air cakes → Airy nut cakes → №185 Cake "Petrel" → No. 185 → Home

Homemade recipe №185 Cake "Petrel" No. 185

№185 Cake "Petrel" No. 185
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	245.41	106.54	296.43	169.85
Praline cream (in No. 185)	218.41	94.82	263.82	151.17
№065 Cream "Charlotte" on agar	24.54	10.65	29.64	16.99
№002 Fried biscuit crumb	2.45	1.07	2.96	1.70
Total	490.82	213.09	592.85	339.71
Output

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

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	65.67	28.51	79.32	45.45
Flour, premium	65.67	28.51	79.32	45.45
Granulated sugar	65.67	28.51	79.32	45.45
Roasted almond kernel	65.67	28.51	79.32	45.45
Melange	12.64	5.49	15.27	8.75
Sign up	0.083	0.036	0.10	0.058
Salt	0.066	0.029	0.080	0.046
Total	275.46	119.59	332.72	190.65
Output	245.41	106.54	296.43	169.85

Praline cream (in No. 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	176.14	76.47	212.76	121.91
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	44.03	19.12	53.19	30.48
Total	220.17	95.59	265.94	152.39
Output	218.41	94.82	263.82	151.17

№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	10.87	4.72	13.13	7.52
Granulated sugar	8.74	3.79	10.55	6.05
Fresh whole milk the weight ratio of fat 3.2%	5.24	2.28	6.33	3.63
Chicken eggs [chicken egg] [2]	0.78	0.34	0.94	0.54
Vanilla powder	0.10	0.042	0.12	0.067
Sign up	0.039	0.017	0.047	0.027
Agar (E406)	0.012	0.005	0.014	0.008
Total	25.77	11.19	31.13	17.84
Output	24.54	10.65	29.64	16.99

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.

№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	1.80	0.78	2.17	1.24
Granulated sugar	1.08	0.47	1.30	0.75
Flour, premium	0.87	0.38	1.06	0.60
Potato starch	0.22	0.094	0.26	0.15
Essence	0.011	0.005	0.013	0.007
Total	3.98	1.73	4.81	2.75
Output	2.45	1.07	2.96	1.70

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	176.14	76.47	212.76	121.91
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	120.57	52.35	145.64	83.45
Granulated sugar	75.48	32.77	91.17	52.24
Flour, premium	66.54	28.89	80.37	46.05
Roasted almond kernel	65.67	28.51	79.32	45.45
Sign up	14.44	6.27	17.44	9.99
Fresh whole milk the weight ratio of fat 3.2%	5.24	2.28	6.33	3.63
Chicken eggs [chicken egg] [2]	0.78	0.34	0.94	0.54
Potato starch	0.22	0.094	0.26	0.15
Vanilla powder	0.10	0.042	0.12	0.067
Sign up	0.083	0.036	0.10	0.058
Salt	0.066	0.029	0.080	0.046
Cognac	0.039	0.017	0.047	0.027
Agar (E406)	0.012	0.005	0.014	0.008
Essence	0.011	0.005	0.013	0.007
Total	525.38	228.09	634.60	363.63
Output	479.10	208.00	578.70	331.60

Recipe on №185 Cake "Petrel" contained in handbooks:

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

Homemade recipe №185 Cake "Petrel" No. 185

Recipe on №185 Cake "Petrel" contained in handbooks:

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