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All groups → All products → Cakes → Mosoblkhleb cakes → Chocolate gourmet cake [Ivanteevka] → Recipe No. 1 → Home

Homemade recipe Chocolate gourmet cake [Ivanteevka] Recipe No. 1

Chocolate gourmet cake [Ivanteevka] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up189.93 338.89 463.61 319.43 
No. 013 Sponge cake with butter and cocoa powder79.14 141.21 193.17 133.09 
№009 Sponge cake with raisins59.35 105.90 144.88 99.82 
№061 Cream "New"51.44 91.78 125.56 86.51 
Chocolate7.91 14.12 19.32 13.31 
Sign up7.91 14.12 19.32 13.31 
Total395.69 706.03 965.85 665.47 
Output
List of recipes

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up115.99 206.96 283.13 195.08 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]42.98 76.68 104.90 72.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%20.92 37.33 51.06 35.18 
Raw egg white12.20 21.77 29.79 20.52 
Citric acid (E330)0.72 1.29 1.76 1.21 
Sign up0.48 0.86 1.18 0.81 
Total193.30 344.90 471.82 325.09 
Output189.93 338.89 463.61 319.43 

Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up28.66 51.14 69.96 48.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]23.63 42.17 57.69 39.75 
Vanilla powder0.21 0.37 0.51 0.35 
Cognac0.0440.0790.11 0.074
Wine0.0440.0790.11 0.074
Total52.59 93.84 128.37 88.45 
Output51.44 91.78 125.56 86.51 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up67.90 121.14 165.73 114.19 
Starch syrup33.95 60.57 82.86 57.09 
Water16.97 30.29 41.43 28.55 
Water (for soaking agar-agar)4.73 8.44 11.55 7.96 
Agar (E406)0.95 1.69 2.31 1.59 
Total124.50 222.14 303.88 209.38 
Output115.99 206.96 283.13 195.08 

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

No. 013 Sponge cake with butter and cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.41 72.11 98.65 67.97 
Granulated sugar24.25 43.27 59.19 40.78 
Flour, premium19.64 35.05 47.94 33.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]8.33 14.87 20.34 14.02 
Cocoa powder [Skurikhin]4.04 7.21 9.87 6.80 
Sign up1.62 2.88 3.94 2.72 
Total98.30 175.39 239.93 165.31 
Output79.14 141.21 193.17 133.09 

№009 Sponge cake with raisins basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.18 59.21 81.00 55.81 
Granulated sugar19.91 35.53 48.60 33.48 
Flour, premium16.13 28.78 39.36 27.12 
Raisins4.65 8.29 11.34 7.81 
Potato starch1.33 2.37 3.24 2.23 
Total75.19 134.17 183.54 126.46 
Output59.35 105.90 144.88 99.82 

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.43 36.45 49.87 34.36 
Fresh whole milk the weight ratio of fat 3.2%9.76 17.41 23.82 16.41 
Total30.19 53.86 73.69 50.77 
Output28.66 51.14 69.96 48.20 

Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

№023а Semi-finished product crumb "Air" №23 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up7.69 13.72 18.77 12.93 
Raw egg white2.88 5.14 7.04 4.85 
Vanilla powder0.0580.10 0.14 0.10 
Total10.63 18.97 25.95 17.88 
Output7.91 14.12 19.32 13.31 

Manual: The finished semi-finished product air No. 23 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up140.17 250.11 342.15 235.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]74.94 133.72 182.93 126.04 
Melange73.60 131.32 179.65 123.78 
Flour, premium35.77 63.82 87.31 60.16 
Starch syrup33.95 60.57 82.86 57.09 
Sign up21.71 38.73 52.98 36.51 
Whole condensed milk with sugar the weight ratio of fat 8.5%20.92 37.33 51.06 35.18 
Raw egg white15.09 26.92 36.82 25.37 
Fresh whole milk the weight ratio of fat 3.2%9.76 17.41 23.82 16.41 
Chocolate7.91 14.12 19.32 13.31 
Sign up4.65 8.29 11.34 7.81 
Cocoa powder [Skurikhin]4.04 7.21 9.87 6.80 
Potato starch2.94 5.25 7.18 4.95 
Agar (E406)0.95 1.69 2.31 1.59 
Citric acid (E330)0.72 1.29 1.76 1.21 
Sign up0.48 0.86 1.18 0.81 
Vanilla powder0.27 0.48 0.65 0.45 
Cognac0.0440.0790.11 0.074
Wine0.0440.0790.11 0.074
Total447.96 799.28 1093.42 753.37 
Output381.50 680.70 931.20 641.60 

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