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All groups → All products → Cakes → Almond cakes → №190 Cake "Ideal" → No. 190 → Home

Homemade recipe №190 Cake "Ideal" No. 190

№190 Cake "Ideal" No. 190

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up393.38 100.20 264.90 15.73 
№031 Almond "Ideal"252.89 64.42 170.29 10.11 
Powdered sugar28.10 7.16 18.92 1.12 
Praline28.10 7.16 18.92 1.12 
Total702.46 178.94 473.04 28.08 
Output
List of recipes

Description: Thin layers of almond semi-finished product are connected with cream with praline filling. The surface is covered with cream and sprinkled with powder through a stencil with the inscription "Ideal".
The shape is square.

№067 Cream "Charlotte" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up231.17 58.89 155.67 9.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]150.40 38.31 101.28 6.01 
Cocoa powder [Skurikhin]18.94 4.82 12.75 0.76 
Cognac0.60 0.15 0.40 0.024
Vanilla powder0.56 0.14 0.38 0.022
Total401.67 102.32 270.48 16.06 
Output393.38 100.20 264.90 15.73 

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.

№031 Almond "Ideal" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up166.94 42.52 112.42 6.67 
Granulated sugar111.29 28.35 74.94 4.45 
Roasted almond kernel111.29 28.35 74.94 4.45 
Flour, premium16.70 4.25 11.24 0.67 
Total406.22 103.47 273.55 16.24 
Output252.89 64.42 170.29 10.11 

No. 060 Charlotte syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up145.95 37.18 98.28 5.83 
Fresh whole milk the weight ratio of fat 3.2%97.30 24.79 65.52 3.89 
Chicken eggs [chicken egg] [2]25.95 6.61 17.47 1.04 
Total269.20 68.57 181.28 10.76 
Output231.17 58.89 155.67 9.24 

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 up257.24 65.53 173.23 10.28 
Raw egg white166.94 42.52 112.42 6.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]150.40 38.31 101.28 6.01 
Roasted almond kernel111.29 28.35 74.94 4.45 
Fresh whole milk the weight ratio of fat 3.2%97.30 24.79 65.52 3.89 
Sign up28.10 7.16 18.92 1.12 
Praline28.10 7.16 18.92 1.12 
Chicken eggs [chicken egg] [2]25.95 6.61 17.47 1.04 
Cocoa powder [Skurikhin]18.94 4.82 12.75 0.76 
Flour, premium16.70 4.25 11.24 0.67 
Sign up0.60 0.15 0.40 0.024
Vanilla powder0.56 0.14 0.38 0.022
Total902.10 229.79 607.48 36.06 
Output692.90 176.50 466.60 27.70 

Recipe on №190 Cake "Ideal" contained in handbooks:

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