MULTILAYER TORTE "CUP OF TEA" Russian patent published in 2004 - IPC

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

SUBSTANCE: multilayer torte is made in the form of three-dimensional geometric figure with horizontal circular or square section and includes layer of biscuit semi-finished dough product made with the use of top-grade wheat flour, sand sugar, melange, essence, filler layer and top layer of souffle cream prepared from sand sugar, butter, cognac, vanillin, condensed milk, citric acid, agar-agar and egg albumen. Torte additionally comprises two semi-finished shortcake layers with dry cocoa and nut, said layers being made from dough comprising top-grade wheat flour, sand sugar, melange, margarine, ground nut, dry cocoa, loosening agent, aromatizer, and salt, said components being used in the following ratio, wt%: top-grade wheat flour 40-40.8; sand sugar 14.8-15; melange 5.2-5.4; margarine 22.2-22.6; ground nut 7.6-7.8; dry cocoa 7.4-7.6; loosening agent 1.2-1.4; aromatizer 0.03-0.04; salt 0.15-0.16. Components for preparing of dough for biscuit semi-finished product are used in the following ratio, wt%: top-grade wheat flour 27.4-27.8; sand sugar 27-27.4; melange 45-45.4; essence 0.015-0.025. Components for preparing of souffle cream are used in the following ratio, wt%: sand sugar 52-52.4; butter 18-18.4; condensed milk 14.1-14.5; egg albumen 14.1-14.5; agar-agar 0.7-0.9; cognac 0.04-0.06; vanillin 0.03-0.05; citric acid 0.9-0.11. Dried pitted and halved apricot with sugar may be used as filler with following ratio of components, wt%: dried pitted and halved apricot 82.4-82.8; sugar 17.2-17.6. Layers of shortcake with dry cocoa and nut therebetween are comprised of fruit filler layer and layer of condensed sugar boiled out with nut and are placed onto layer of dried pitted and halved apricot with sugar applied onto layer of biscuit semi-finished product. Top layer of souffle cream is glazed with finishing chocolate layer and applied onto top shortcake layer with dry cocoa and nut. Side surface of torte is coated with finishing layer prepared with the use of components taken in the following ratio, wt%: sand sugar 78-78.4; agar-agar 0.75-0.85; egg albumen 20.8-21; vanillin 0.01-0.03; citric acid 0.07-0.09. Three-dimensional geometric shape of torte is provided through the use of individual cakes wrapped with profiled napkins and decorated with multicolored paste.

EFFECT: improved organoleptical properties, reduced production costs, unique decoration and convenient use of product.

1 dwg, 1 ex