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All groups → All products → Cakes → Air cakes → Airy nut cakes → №189 Cake "Rushnichok" → No. 189 → Home

Homemade recipe №189 Cake "Rushnichok" No. 189

№189 Cake "Rushnichok" No. 189

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up397.25 237.91 353.57 152.01 
Charlotte chocolate cream (at # 189)321.18 192.36 285.86 122.90 
Jam126.78 75.93 112.84 48.51 
Total845.21 506.20 752.27 323.43 
Output
List of recipes

Description: Three layers of semi-finished nut product are connected in series with Charlotte chocolate cream and jam. The surface is covered with cream and decorated with a pattern in the form of a towel with Ukrainian ornament and a bouquet of wild flowers.
Round or square shape.

Charlotte chocolate cream (at # 189) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up186.46 111.67 165.96 71.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]137.94 82.61 122.77 52.79 
Cocoa powder [Skurikhin]3.10 1.85 2.76 1.18 
Cognac or dessert wine0.39 0.23 0.35 0.15 
Vanilla powder0.39 0.23 0.34 0.15 
Total328.27 196.61 292.18 125.62 
Output321.18 192.36 285.86 122.90 

Nut semi-finished product (in No. 189) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up260.86 156.23 232.18 99.82 
Granulated sugar191.84 114.89 170.74 73.41 
Walnut kernel (raw)174.82 104.70 155.59 66.90 
Flour, premium26.45 15.84 23.54 10.12 
Total653.96 391.66 582.05 250.25 
Output397.25 237.91 353.57 152.01 

No. 060 Charlotte syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up117.72 70.50 104.78 45.05 
Fresh whole milk the weight ratio of fat 3.2%78.48 47.00 69.85 30.03 
Chicken eggs [chicken egg] [2]20.93 12.53 18.63 8.01 
Total217.13 130.04 193.26 83.09 
Output186.46 111.67 165.96 71.35 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up309.56 185.40 275.52 118.46 
Raw egg white260.86 156.23 232.18 99.82 
Walnut kernel (raw)174.82 104.70 155.59 66.90 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]137.94 82.61 122.77 52.79 
Jam126.78 75.93 112.84 48.51 
Sign up78.48 47.00 69.85 30.03 
Flour, premium26.45 15.84 23.54 10.12 
Chicken eggs [chicken egg] [2]20.93 12.53 18.63 8.01 
Cocoa powder [Skurikhin]3.10 1.85 2.76 1.18 
Cognac or dessert wine0.39 0.23 0.35 0.15 
Sign up0.39 0.23 0.34 0.15 
Total1139.69 682.57 1014.37 436.12 
Output841.20 503.80 748.70 321.90 

Recipe on №189 Cake "Rushnichok" contained in handbooks:

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