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Homemade recipe №212 Cake "Kirovogradsky" No. 212
Description: Layers of biscuit-nut and air-nut semi-finished products are connected with fruit filling and Charlotte chocolate cream. The surface is finished with Charlotte cream, patterned chocolate and nuts.
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.
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, with a smooth glossy surface, well retaining its shape.
Manual: The peeled and cut butter is whipped in a beater at low speed until smooth. Chilled “Charlotte” syrup with the addition of cognac or dessert wine, vanilla powder are gradually poured into the whipped mass and beat at a high number of revolutions until the volume increases by 2.5–3 times. Duration of whipping is 20-30 min.
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.
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 49.97 | 111.97 | 108.36 | 105.94 |
Roasted kernels | 36.16 | 81.03 | 78.42 | 76.66 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 34.12 | 76.45 | 73.99 | 72.33 |
Fruit filling | 32.48 | 72.79 | 70.44 | 68.87 |
Powdered sugar | 23.75 | 53.23 | 51.51 | 50.36 |
Sign up | 21.32 | 47.78 | 46.24 | 45.21 |
Melange | 20.11 | 45.06 | 43.61 | 42.63 |
Flour, premium | 16.26 | 36.44 | 35.27 | 34.48 |
Raw egg white | 12.26 | 27.48 | 26.59 | 26.00 |
Water | 6.55 | 14.67 | 14.20 | 13.88 |
Sign up | 5.69 | 12.74 | 12.33 | 12.05 |
"Patterned" chocolate | 4.64 | 10.40 | 10.06 | 9.84 |
Cocoa powder [Skurikhin] | 2.57 | 5.76 | 5.57 | 5.45 |
Cognac or dessert wine | 0.61 | 1.37 | 1.32 | 1.29 |
Vanilla powder | 0.28 | 0.63 | 0.61 | 0.60 |
Sign up | 0.081 | 0.18 | 0.18 | 0.17 |
Essence of rum | 0.022 | 0.050 | 0.048 | 0.047 |
Total | 266.87 | 598.01 | 578.74 | 565.82 |
Output | 223.00 | 499.70 | 483.60 | 472.80 |
calculations, forms, documents:
- Consolidated recipe №212 Cake "Kirovogradsky"
- Technological map №212 Cake "Kirovogradsky"
- Energy value №212 Cake "Kirovogradsky"
- Mass fraction of sugar and fat №212 Cake "Kirovogradsky"
- Nutritional value №212 Cake "Kirovogradsky"
- Constructor ganache №212 Cake "Kirovogradsky"
- The cost of raw materials for №212 Cake "Kirovogradsky"
- Homemade recipe №212 Cake "Kirovogradsky"
- Technology instruction №212 Cake "Kirovogradsky"
- Recipe №212 Cake "Kirovogradsky"
- Technical and technological map №212 Cake "Kirovogradsky"