TORTE "VICTORIA" Russian patent published in 2005 - IPC

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

SUBSTANCE: torte has biscuit pancakes arranged one above another and layered with aerated cream of 20-30%-fattiness. Side surfaces of pancakes and outer surface of top pancake are finished with the same cream and strawberries in jelly. Coconut chips are spilled onto side surface of torte. Biscuit pancakes are prepared by aerating of melange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min for increasing volume by 2.5-3 times. During aeration process, top-grade wheat flour is added in three procedures in an amount providing dough moisture content of 36-38% and essence is added at the end of aeration process. Dough produced is then formed in pans covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Cream is produced from vegetable fats, with strawberry jam being added therein. Biscuit preparing mixture, cream, strawberry in jelly and coconut chips are used in weight ratio of (33-34):(43-45):(13-13.4):(6-6.7). Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 35-36; melange 57-58; top-grade wheat flour 35-35.1; essence 0.34-0.35. Composition of semi-finished product is selected so as to prevent biscuit from mixing with cream and to provide storage time of up to 4 days.

EFFECT: improved quality of torte and provision for keeping of stable quality throughout the entire storage time.

2 cl, 2 ex