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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №195 Cake "Peach" → No. 195 → Home

Homemade recipe №195 Cake "Peach" No. 195

№195 Cake "Peach" No. 195
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	114.42	120.84	216.36	255.19
Peaches from compote	92.86	98.07	175.60	207.11
Semi-finished sandy product with nuts (in No. 195)	91.20	96.32	172.46	203.41
№004 Sponge cake "Ring"	81.25	85.82	153.65	181.22
No. 108 Marzipan for fruits and vegetables	16.58	17.51	31.36	36.98
Sign up	9.95	10.51	18.81	22.19
Roasted kernels	8.29	8.76	15.68	18.49
Total	414.56	437.83	783.92	924.60
Output

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Description: Two layers of shortbread and two layers of biscuit semi-finished products are alternately connected with peach jam. When preparing a cake weighing 1 kg - one shortbread and one biscuit semi-finished product. The surface is finished with jam, compote peaches, jelly and marzipans.

Semi-finished sandy product with nuts (in No. 195) the main
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	42.57	44.96	80.49	94.94
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	25.54	26.97	48.29	56.96
Granulated sugar	17.03	17.98	32.20	37.98
Roasted kernels	8.51	8.99	16.10	18.99
Melange	5.96	6.29	11.27	13.29
Sign up	3.41	3.60	6.44	7.60
Essence	0.17	0.18	0.32	0.38
Salt	0.17	0.18	0.32	0.38
Ammonium carbonic (E503(i))	0.043	0.045	0.081	0.10
Baking soda (E500(ii))	0.043	0.045	0.081	0.10
Total	103.44	109.24	195.60	230.70
Output	91.20	96.32	172.46	203.41

№004 Sponge cake "Ring" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	29.78	31.45	56.31	66.41
Melange	29.78	31.45	56.31	66.41
Flour, premium	28.59	30.19	54.06	63.76
Potato starch	1.19	1.26	2.25	2.66
Essence	0.30	0.31	0.56	0.67
Total	89.63	94.66	169.49	199.91
Output	81.25	85.82	153.65	181.22

No. 108 Marzipan for fruits and vegetables basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	8.25	8.71	15.60	18.40
Granulated sugar	6.60	6.97	12.48	14.72
Powdered sugar	1.65	1.74	3.12	3.68
Cognac or dessert wine	0.49	0.52	0.94	1.10
water	0.32	0.34	0.61	0.72
Sign up	0.25	0.26	0.47	0.55
Dye	0.017	0.018	0.031	0.037
Total	17.58	18.57	33.25	39.22
Output	16.58	17.51	31.36	36.98

No. 104 Jelly basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	4.74	5.00	8.96	10.56
Granulated sugar	4.12	4.35	7.79	9.19
Starch syrup	1.03	1.09	1.94	2.29
Agar (E406)	0.10	0.11	0.19	0.23
Essence	0.031	0.033	0.058	0.069
Sign up	0.020	0.022	0.039	0.046
Food paint	0.010	0.011	0.019	0.022
Total	10.05	10.61	19.00	22.41
Output	9.95	10.51	18.81	22.19

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	114.42	120.84	216.36	255.19
Peaches from compote	92.86	98.07	175.60	207.11
Flour, premium	74.56	78.75	140.99	166.29
Granulated sugar	57.53	60.76	108.78	128.30
Melange	35.74	37.74	67.58	79.71
Sign up	25.54	26.97	48.29	56.96
Roasted kernels	16.80	17.75	31.78	37.48
Dried almond kernel	8.25	8.71	15.60	18.40
water	5.06	5.34	9.57	11.28
Powdered sugar	1.65	1.74	3.12	3.68
Sign up	1.28	1.35	2.41	2.85
Potato starch	1.19	1.26	2.25	2.66
Essence	0.50	0.53	0.94	1.11
Cognac or dessert wine	0.49	0.52	0.94	1.10
Salt	0.17	0.18	0.32	0.38
Sign up	0.10	0.11	0.19	0.23
Ammonium carbonic (E503(i))	0.043	0.045	0.081	0.10
Baking soda (E500(ii))	0.043	0.045	0.081	0.10
Citric acid (E330)	0.020	0.022	0.039	0.046
Dye	0.017	0.018	0.031	0.037
Sign up	0.010	0.011	0.019	0.022
Total	436.28	460.77	824.99	973.04
Output	399.00	421.40	754.50	889.90

Recipe on №195 Cake "Peach" contained in handbooks:

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

Homemade recipe №195 Cake "Peach" No. 195

Recipe on №195 Cake "Peach" contained in handbooks:

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