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

FIELD: production of farinaceous confectioneries.

SUBSTANCE: torte has biscuit pancakes arranged one above the other, layered with whipped cream having fatness of 20-30% and mixed with soya paste in the ratio of 3:1, and impregnated with syrup. Outer surfaces of torte are decorated with colored vermicelli-type strips. Fruits in the form of stewed peach and fresh kiwi preliminarily covered with gel are put onto pancake top outer surface. 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. Pancakes are baked at temperature of 195-200 C for 50-55 min and cooled for 25-30 min at temperature of 25-30 C. Dough piece is withdrawn from pan and proofed for 8-10 hours at temperature of 15-20 C. Simultaneously, soaking syrup is prepared by adding into sugar syrup with moisture content of 18-20% rum essence and cognac or dessert wine. Weight ratio of mixtures for preparing of biscuit pancakes and soaking syrup is (30-31):(8-9). Cream is used in an amount of 29-30 wt%, kivi 10-11 wt%, peach 9-9.5 wt%, fruit covering gel 7-7.1 wt%, and colored vermicelli type pieces 4-4.2% by weight of torte. Biscuit components are used in weight ratio: melange 57-58; sand sugar 34-35; top-grade wheat flour 35-35.2, essence 0.33-0.35. Soaking syrup components are used in weight ratio: sand sugar 51-52; cognac or dessert wine 4.6-4.8; rum essence 0.19-0.2. Fruit covering gel is prepared by whipping of egg albumen with water heated to temperature of 35-40 C at albumen-water ratio of 3:1, followed by portioned adding of sugar powder in an amount of 60-70% by weight of gel. Colored vermicelli-type strips are prepared by mixing solution of gelatin preliminarily washed in water and soaked at temperature of 20-25 C in the ratio of 1: (12-15), followed by removal of excessive water and separation of gelatin, which is then heated to temperature of 60 C until it is fully solved, sieved through sieve and cooled to temperature of 25 C, mixed with fine sugar powder and then thoroughly mixed, with small balls formed being left there. Mass is then mixed with respective food colorant and molded for obtaining of vermicelli-type strips.

EFFECT: attractive appearance and improved quality of product.

5 cl, 2 ex