MULTILAYER TORTE "SCHWARTZWALD" Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, preparing of confectionery products.

SUBSTANCE: multilayer torte includes several layers of biscuit semi-finished dough product made with the use of top-grade wheat flour, sand sugar, melange, and filler layer between layers of biscuit semi-finished product, said filler layer being prepared from butter cream with dry cocoa, made from dry cocoa, butter, vanillin, cognac or dessert wine, milk, and finishing layers of side and top surfaces of torte with decorations. Dough for preparing of biscuit semi-finished product additionally comprises dry cocoa, with components being used in the following ratio, wt%: sand sugar 25-25.8; melange 42-42.8; dry cocoa 6.5-7.2; top-grade wheat flour 25-25.8. Butter cream with dry cocoa is prepared on the base of following components used in the following ratio, wt%: dry cocoa 4.5-5.0; butter 48.6-50.4; condensed whole milk 19.2-20; powdered sugar 26-26.8; cognac or dessert wine 0.15-0.25; vanillin 0.01-0.02. Filler layer between biscuit layer additionally comprises layer of cherry filler prepared from cherry jam and sand sugar used in the following ratio, wt%: cherry jam 89.5-90.7; sand sugar 9.3-10.5. Layer of mixture of vegetable fats and powdered sugar is prepared with following ratio of used components, wt%: vegetable fat mixture 42.5-43; powdered sugar 57-57.5. Finishing layers of side and top surfaces are made from cream prepared from fat mixture with decorations. Finishing layer of side surface of torte is decorated with almond nut plates. Central part of top surface of torte is decorated with rubbed chocolate in the form of large chips and parts along perimeter of torte are decorated with rosettes with cherries inserted in their centers. Rosettes are made on the base of following components used in the ratio of, wt%: sand sugar 66-66.7; vanillin 0.035-0.045; egg albumen 32.8-33.3; agar-agar 0.4-0.6; citric acid 0.01-0.02.

EFFECT: low caloricity, stable, soft structure of product possessing unique taste and aroma combination.

2 dwg, 1 ex