TORTE "FOR YOU" 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 vegetable cream aerated in layer-by-layer manner and having 20-30%-fattiness and precooked black currant liquid. Pancakes are impregnated with soaking syrup. Coconut chips are spilled onto side surfaces of pancakes. Outer surface of top pancake is decorated with the same cream and articles produced from white chocolate. 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 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paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20°C. Soaking syrup is produced by adding into sugar solution with moisture content of 18-20% of cognac or dessert wine and rum essence. Mixtures for preparing of biscuit and soaking syrup are used in weight ratio of (36-37):(9.5-10). Cream is used in an amount of 34-36 wt%, coconut chips are used in an amount of 4.4-4.6 wt%, white chocolate for decorating of top pancake is used in an amount of 0.9-1.1 wt%, precooked black currant liquid is used in an amount of 12.0-13.0 wt%, respectively, by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: sand sugar 33-35; melange 57-58; top-grade wheat flour 34-36; essence 0.3-0.35. Components for preparing of soaking syrup are used in the following ratio, weight parts: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.192. Composition of semi-finished product is selected so as to provide, on the one hand, for soaking of pancakes with soaking syrup and, on the other hand, for preventing 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