TORTE "BEE" 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 cream. Outer surface of top biscuit sheet and side surfaces of sheets are covered with the same cream. Biscuit sheets are prepared by aerating of eggs with sand sugar and honey at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding into mixture during aeration process citric acid, edible soda and, in two-three procedures, top-grade wheat flour in an amount providing dough moisture content of 36-38%. 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 Sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20⁰C. Cream is prepared by aerating at rotational speed of 280-310 rev/min for 20-30 min until volume of mixture is increased by 2-3 times of whole condensed milk with mixture of fatty components comprising unsalted butter and deodorized rectified vegetable oil used in the ratio of (9-9.1):(4-4.42). Vegetable oil is palm or olive or sunflower oil or mixture thereof. Cognac and vanillin are added into resultant cream mass at the end of aeration process. Weight ratio of mixtures for preparing of biscuit and cream is (17-18):(15-16). Components for preparing of biscuit are used in the following ratio, weight parts: eggs 70-80; sand sugar 120-140; honey, preferably natural honey, 38-41; wheat flour 350-370; edible soda 1-1.2; citric acid 0.3-0.32; for preparing of cream: unsalted butter 90-91; whole condensed milk 25-26; vegetable oil 40-42; vanillin 0.4-0.41; cognac 0.7-0.71. Torte has regular stable shape, attractive appearance and increased shelf life of up to 4 days. Torte has distinctly expressed biscuit and cream layers.

EFFECT: improved quality, soft consistency and increased shelf life.

3 cl, 2 ex