TORTE "PRINCESS" Russian patent published in 2005 - IPC

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

SUBSTANCE: torte is made in the form of biscuit sheets laid onto one another and layered with aerated cream of 20-30%-fatness and soaked with syrup. Side surfaces of sheets are spilled with coconut chips. Outer surface of top sheet is covered with boiled black currant media and decorated with white chocolate. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38% and vanilla essence. Resultant dough is laid in pans covered with paper and baked at temperature of 195-200⁰C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-30⁰C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-20⁰C. Soaking syrup is prepared by adding cognac or dessert wine and rum essence into sugar solution with moisture content of 18-20%. Cream is mixture of vegetable fats. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (35-37):(9.5-10). Cream is used in an amount of 30-35%; white chocolate 1-1.2%; coconut chips 4-4.5%; boiled black currant media 12-12.5 by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 34-35; melange 57-58; top-grade wheat flour 57-58; vanilla essence 0.3-0.35. Soaking syrup is prepared on the base of components used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.7-4.8; rum essence 0.19-0.2. Shelf life of torte is up to about 4 days.

EFFECT: regular and stable form and attractive appearance, improved quality, reduced preparing time and prolonged shelf life of product.

3 cl, 2 ex