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

FIELD: 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 is decorated with articles made from aerated semi-finished product and with jelly layer onto which pieces of apricot are put. Lateral surfaces of pans are covered with apricot jam. 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%. At the end of whipping process, 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at temperature of 195-200 C for 50-55 min and cooled for 25-30 min at temperature of 25-30 C. Baked dough piece is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20 C. "Charlotte" cream is prepared by whipping at rotational speed of 280-310 rev/min for 20-30 min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 cream mass. Soaking syrup is prepared by adding rum essence and cognac or dessert wine into sand solution. Aerated semi-finished product is prepared by whipping of cooled egg albumen until volume is increased by 6.5-7 times, followed by adding of sand sugar, citric acid, and vanilla powder. Individual articles are formed from resultant mass and baked at temperature of 95-105 C for 30-35 min. Jelly is prepared by preliminarily solving agar in water with the use of slight fire and adding into resultant solution sand sugar and syrup, boiling for 5-7 min until sugar is solved, and cooling mixture to temperature of 40-50 C, adding essence, food colorant and citric acid. Weight ratio of biscuit pancake mixture, "Charlotte" cream, soaking syrup, jelly and aerated semi-finished product is (30-32):(30-32):(14-15):(10-11):(3.5-3.6). Sugar-agar syrup is prepared by mixing of sand sugar and water used in the ratio of 4:1, heating syrup to temperature of 120 C and adding agar soaked in running water, heating with the use of slight fire until full solving of agar and adding syrup, boiling out of syrup to temperature of 117 C. Shelf life of product is increased to 4 days.

EFFECT: uniform impregnation of semi-finished articles and syrup, improved soaking of cream and biscuit without mixing thereof.

8 cl, 2 ex