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All groups → All products → Cakes → Mosoblkhleb cakes → Cake We wish you happiness (figured) [Pavlovsky Posad] → Recipe No. 1 → Home

Homemade recipe Cake We wish you happiness (figured) [Pavlovsky Posad] Recipe No. 1

Cake We wish you happiness (figured) [Pavlovsky Posad] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up281.88 358.15 264.53 473.78 
№061 Cream "New"133.52 169.65 125.31 224.42 
Butter-whipped semi-finished product103.85 131.95 97.46 174.55 
No. 104 Jelly74.18 94.25 69.61 124.68 
Total593.44 754.00 556.91 997.43 
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 up172.15 218.73 161.55 289.34 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]63.78 81.04 59.86 107.20 
Whole condensed milk with sugar the weight ratio of fat 8.5%31.05 39.45 29.14 52.18 
Raw egg white18.11 23.01 17.00 30.44 
Citric acid (E330)1.07 1.36 1.01 1.80 
Sign up0.72 0.91 0.67 1.21 
Total286.88 364.50 269.22 482.17 
Output281.88 358.15 264.53 473.78 

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 up74.40 94.52 69.82 125.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]61.35 77.95 57.57 103.11 
Vanilla powder0.54 0.69 0.51 0.91 
Cognac0.11 0.15 0.11 0.19 
Wine0.11 0.15 0.11 0.19 
Total136.52 173.45 128.11 229.45 
Output133.52 169.65 125.31 224.42 

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 up100.77 128.03 94.56 169.36 
Starch syrup50.38 64.01 47.28 84.68 
Water25.19 32.01 23.64 42.34 
Water (for soaking agar-agar)7.02 8.92 6.59 11.81 
Agar (E406)1.40 1.78 1.32 2.36 
Total184.77 234.76 173.39 310.55 
Output172.15 218.73 161.55 289.34 

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 ℃.

Butter-whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up43.62 55.42 40.93 73.31 
Granulated sugar33.02 41.95 30.98 55.49 
Margarine33.02 41.95 30.98 55.49 
Melange23.28 29.58 21.85 39.13 
Total132.93 168.90 124.75 223.43 
Output103.85 131.95 97.46 174.55 

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 up53.03 67.38 49.76 89.13 
Fresh whole milk the weight ratio of fat 3.2%25.33 32.19 23.77 42.58 
Total78.36 99.56 73.54 131.71 
Output74.40 94.52 69.82 125.04 

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.

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up35.31 44.86 33.14 59.35 
Granulated sugar30.73 39.04 28.84 51.65 
Starch syrup7.67 9.74 7.19 12.88 
Agar (E406)0.77 0.97 0.72 1.29 
Essence0.23 0.29 0.22 0.39 
Sign up0.15 0.19 0.14 0.26 
Food paint0.0740.0940.0700.12 
Total74.93 95.20 70.32 125.94 
Output74.18 94.25 69.61 124.68 

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up217.54 276.40 204.15 365.63 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]125.13 158.99 117.43 210.31 
water67.53 85.80 63.37 113.49 
Starch syrup58.05 73.75 54.47 97.56 
Flour, premium43.62 55.42 40.93 73.31 
Sign up33.02 41.95 30.98 55.49 
Whole condensed milk with sugar the weight ratio of fat 8.5%31.05 39.45 29.14 52.18 
Fresh whole milk the weight ratio of fat 3.2%25.33 32.19 23.77 42.58 
Melange23.28 29.58 21.85 39.13 
Raw egg white18.11 23.01 17.00 30.44 
Sign up2.17 2.76 2.04 3.65 
Citric acid (E330)1.22 1.56 1.15 2.06 
Citrus essence0.72 0.91 0.67 1.21 
Vanilla powder0.54 0.69 0.51 0.91 
Essence0.23 0.29 0.22 0.39 
Sign up0.11 0.15 0.11 0.19 
Wine0.11 0.15 0.11 0.19 
Food paint0.0740.0940.0700.12 
Total647.84 823.12 607.96 1088.86 
Output575.10 730.70 539.70 966.60 

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