TORTE "CHERRY AROMA" Russian patent published in 2005 - IPC

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

SUBSTANCE: torte has biscuit sheets placed onto one another and layered with protein-on-agar cream. Layer of chocolate glaze is applied to outer surface of top biscuit sheet and side surface of sheets is covered with apple or pear jam and spilled with biscuit crumb. Biscuit sheets are prepared by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding in two-three procedures during aeration process top-grade wheat flour in an amount providing dough moisture content of 36-38%. Rum essence is added into biscuit component composition at the end of aeration procedure. Resultant dough is formed in pans layered with paper, baked at temperature of 195-200⁰C for 50-55 min and cooled for 25-30 min at temperature of 25-30⁰C. Sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20⁰C. Simultaneously protein-on-agar cream is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture is increased by 2-3 times of cooled crude egg albumen and adding therein of sugar, continuing aeration procedure for 9-11 min and adding in thin film of sugar-agar syrup having temperature of 85-95⁰C. Said syrup is produced by mixing of sand sugar and agar solution used in the ratio of 4:1 and adding at the end of aeration procedure of vanillin and food colorant. Biscuit crumb is produced by preparing of biscuit sheet blank, frying said sheet at temperature of 220-230⁰C to brown color, cooling and rubbing through sieve. Weight ratio of mixtures for preparing of biscuit sheets and protein-on-agar cream (25-26):(27-28). Biscuit crumb is used in an amount of 0.6-0.65%, apple or pear jam in an amount of 0.7-0.75%, and chocolate glaze in an amount of 2-3% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 15-15.5; sand sugar 8-8.3; wheat flour 10-10.5; rum essence 0.1-0.15; for preparing of cream: sand sugar 17-19; crude egg albumen 8.5-9.5; agar 0.15-0.2; vanillin 0.05-0.051; food colorant 0.01-0.011. Torte composition prevents mixing of biscuit and cream to provide increase of shelf life to 4 days.

EFFECT: improved quality of torte and increased shelf life.

4 cl, 2 ex