TORTE "RAFAELLO" Russian patent published in 2006 - IPC A21D13/08 

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

SUBSTANCE: torte has biscuit pancakes arranged one above another, layered with "Charlotte" cream and soaked with soaking syrup. Top pancake outer surface and lateral surfaces of all pancakes are decorated with coconut chips. Biscuit pancakes are prepared by whipping of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume is increased by 2.5-3 times. During whipping, top-grade wheat flour is added in two-three procedures in an amount providing dough moisture content of 36-38%. After whipping, essence is added. Resultant dough is formed in pans layered with paper. Dough piece is baked at temperature of 195-200 C for 50-55 min and cooled for 25-30 min at temperature of 25-30 C. Baked dough piece is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20 C. Simultaneously "Charlotte" cream is prepared by whipping at rotational velocity of 280-310 rev/min for 20-30 min until volume of unsalted butter and syrup "Charlotte" is increased by 2-3 times. "Charlotte" syrup is prepared by whipping of sand sugar, whole condensed milk and eggs, followed by adding of cognac or dessert wine and vanilla powder into whipped cream. Simultaneously soaking syrup is prepared by adding rum essence and cognac or dessert wine into sand solution. Weight ratio of biscuit pancake mixture, "Charlotte" cream and soaking syrup is (35-37):(30-33):(26-26.5). Coconut chips are used in an amount of 6-6.5% by weight of torte. Biscuit components are used in the following weight ratio: melange 56-58; sand sugar 33-35; top-grade wheat flour 34-36; essence 0.33-0.35. "Charlotte" cream components are used in the following weight ratio: "Charlotte" syrup 59-61; unsalted butter 41-43; vanilla powder 0.4-0.41; cognac or dessert wine 0.16-0.17. "Charlotte" syrup components are used in the following weight ratio: sand sugar 56-57; whole condensed milk 15-17; eggs 11-11.5. Soaking syrup components are used in the following weight ratio: sand sugar 50-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.2.

EFFECT: attractive appearance and improved quality of product.

7 cl, 2 ex