TORTE "COURAGE" Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, manufacture of farinaceous products.

SUBSTANCE: torte is composed of product layers put one onto another. Lower layer is made in the form of short pastry sheet, middle layer is made from cream, and upper layer is made from ground dried pitted and halved apricot and covered with chocolate glaze. Short pastry is prepared by mixing at rotational speed of 210-220 rev/min of margarine heated to boiling state, mixture of sand sugar and melange or egg for producing of homogeneous mass, with following addition of heated honey, food soda and citric acid. Mixing is effected at said rotational speed for 5-6 min. Top-grade wheat flour is then introduced into resultant mixture and mixing procedure is continued at rotational speed of 70-80 rev/min for 1-1.5 min. Mass produced is distributed into 6-8 mm thick smooth confectionery sheets, baked at temperature of 200-225⁰C for 10-15 min, cooled and cut to produce individual sheets. Cream layer is produced by initially aerating at rotational speed of 60-70 rev/min of unsalted butter for 5-7 min, with following increasing rotational speed to 200-240 rev/min and immediately adding portions of whole or boiled condensed milk into butter. At the end of aerating process at said rotational speed, vanillin and cognac or dessert wine are added, and aeration process is immediately interrupted. Lower, middle and upper layers of torte have weight ratio of (32-34):(37-39):(15-17). Chocolate glaze is used in an amount of 10-12% by weight of torte. Short pastry dough is prepared from components used in the following ratio, weight parts: top-grade wheat flour 64-66; sand sugar 23-25; melange or egg 12-14; margarine 7-9; honey, preferably natural honey, 7-7.3; food soda 1.2-1.25; citric acid 0.05-0.055. Components for preparing of cream are used in the following ratio, weight parts: whole or boiled condensed milk 55-68; unsalted butter 33-35; cognac or dessert wine 0.18-0.19; vanillin 0.07-0.08. Biscuit and cream layers distinctly differ from each. Shelf life of product is about 4 days.

EFFECT: regular and stable form, attractive appearance, prolonged shelf life, improved quality, and soft consistency.

3 cl, 2 ex