TORTE "EUROPEAN" 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 and layered with albumen cream. Chocolate glaze is applied onto top pancake outer surface and decorated with "Prazhsky" cream. Lateral surfaces of pancakes are covered with sugar fondant. 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, unsalted butter and top-grade wheat flour in two procedures, and potato starch are added . Flour and starch are used in amounts providing dough moisture content of 36-38%. After whipping, essence is added. Resultant dough is formed in pans layered with paper. Dough mass is baked at temperature of 195-200 C for 50-55 min and dough piece is cooled for 25-30 min at temperature of 25-30 C. Dough piece is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20 C. Simultaneously albumen cream is prepared by whipping at rotational velocity of 280-310 rev/min for 7-10 min until volume of cooled unprocessed egg albumen is increased by 2-3 times. Sugar syrup added into whipped albumen in the form of thin jet at temperature of 85-95 C is produced by mixing of sand sugar and water used in the ratio of 4:1. Resultant mixture is boiled out while temperature is gradually increased to 118-120 C, and cooled to temperature of 85-95 C. Powder vanilla is added after preparing of albumen cream. "Prazhsky" cream is prepared by continuous whipping of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Mixture is boiled out in water bath to sour cream consistency, cooled, and then softened unsalted butter and vanillin are added. Sugar fondant is prepared by boiling out mixture of sand sugar and water used in the ratio of 3:1, with temperature being increased to 105-110 C, Then syrup heated to temperature of 48-52 C is added into mixture and its temperature is brought to value of 115-117 C and cooled to temperature of 35-45 C, whipped at rotational speed of 200-240 rev/min for 15-20 min, and aromatizer is added. Weight ratio of mixtures for preparing of biscuit pancakes, albumen cream, "Prazhsky" cream and sugar fondant is (42-44):(5-5.5):(37-39):(12-13). Chocolate glaze is used in an amount of 1.3-1.5% by weight of torte. Torte may be stored for about four days.

EFFECT: regular and stable shape, attractive appearance, improved quality, soft consistency and distinctly defined layers of biscuit and cream in torte.

5 cl, 2 ex