RU2733657C1 - Sponge cake bowl with determined ratio of biscuit layer height to cream layer height - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary product design. Disclosed is a whip-cream cake which comprises three layers of sponge cakes alternating with three layers of cream, wherein the height of the layer of the sponge biscuit is 9–17 mm, the height of the cream layer is 3–11 mm, and the ratio of the height of the layer of the sponge cake to the height of the cream layer ranges from 1:1 to 1:4, respectively, wherein for spreading sponge cakes and for application on sides of the cake, cream containing vegetable creams and a stabilization mixture is used, with the following ratio of initial components, wt. %: vegetable-fat cream 30–50; modified starch 0.5–2; pork cream mixture 5–15; gelatine 0.5–3; whole milk condensed 10–20; sugar powder 3–10; potassium sorbate 0.1–0.2; flavouring agents 0.2–0.7; egg yolk 0.5–1; dye 0.01–0.1; water is balance. At least one layer of the sponge cake is impregnated with syrup, and on the top layer of the cream there are shaped figured decorations the height of which in the upper point is 10–30 mm.

EFFECT: invention consists in improvement of the biscuit-and-cream pie shape stability at balanced taste properties and high organoleptic indices due to achievement of optimum ratio of the semi-products layers height in the cake design.

3 cl, 3 dwg, 12 tbl, 3 ex

Description

FIELD OF TECHNOLOGY

The invention relates to the field of food industry, namely, to the design of the confectionery

LEVEL OF TECHNOLOGY

From RF patent No. RU 4440 U1, publ. 07/16/1997, a biscuit cake is known, including a biscuit cake, a layer of soufflé, etc. a layer of protein cream, sequentially placed on top of each other, while the soufflé layer contains granulated sugar, a fat-containing component, egg white, agar, citric acid and essence, characterized in that margarine is introduced into said soufflé as a fat-containing component with the following content of components, wt ... %: granulated sugar - 64.40-67.70; margarine - 23.90-26.70; egg white - 6.95-7.63; agar - 0.48-0.50; citric acid - 0.42-0.46; essence - 0.29-0.31. In this case, the biscuit cakes are made with a thickness of 0.4-1.5 cm, the soufflé layer has a thickness of 3.0-5.0 cm, and the protein cream is applied with a layer of 0.5-1.5 cm.

From RF patent No. RU 18128 U1, publ. 05/27/2001, a biscuit cake is known, made in the form of a log and consisting of alternating cakes of biscuit semi-finished product and layers of butter cream filling, while the biscuit semi-finished product contains premium wheat flour, granulated sugar, melange and essence, and butter cream contains butter, granulated sugar, condensed milk, vanilla powder or wine, characterized in that the thickness of each subsequent crust is 70-80% of the thickness of the previous crust, and the biscuit semi-finished product additionally contains cocoa powder and burnt, and the cream additionally contains chicory and sorbin acid.

From RF patent No. RU 8223 U1, publ. 06/10/2001, a biscuit cake is known, consisting of alternating layers of biscuit semi-finished product and soufflé, characterized in that the layers are made equal in thickness, and it additionally contains a side layer of soufflé, on which a layer of coconut flakes with a thickness of 0.3-0 is applied , 5 cm. In this case, the thickness of the side layer of the soufflé is 25-30% of the thickness of the top layer.

From RF patent No. RU 18223 U1, publ. 06/10/2001, a sponge cake is known containing biscuit cakes, soufflé and icing, characterized in that it is made of alternating layers, for example seven, of which 29-30% biscuit cakes, 20-21% dried apricots baking, 13- 14% soufflé, 21-22% coffee glaze, and the dried apricot pod is located between the biscuit cakes, the soufflé layer is placed on the upper biscuit cake layer, and the coffee glaze layer is applied to the soufflé layer and represents the ratio of the following components, wt. %: condensed milk with sugar - 98.8-99; agar-agar - 0.7-0.4; instant coffee - 0.5-0.6. At the same time, biscuit cakes are made with a thickness of 0.8-1.0 cm, dried apricots are made with a thickness of 0.4-0.5 cm, the soufflé layer is 0.3-1.5 cm thick, and coffee glaze is applied with a layer of 0.3 -0.5 cm.

From RF patent No. RU 25676 U1, publ. October 20, 2002, a biscuit cake is known, including two biscuit cakes and a soufflé layer located between them, characterized in that it contains a second upper layer of soufflé and a sprinkling of crumbs of an airy semi-finished product applied to the side surface of the cake, while the thickness of the first layer of the soufflé is no more than 30-40% of the thickness of the second upper layer, and the biscuit semi-finished product additionally contains cocoa powder in an amount of 2.2-2.4% of the total mass of its raw material. Additionally, it contains a decorative layer of decorations made of semi-finished air and chocolate glaze, applied. on the second top layer of soufflé. The cakes of the biscuit semi-finished product are made with a thickness of at least 3.0 cm.

From RF patent No. RU 25677 U1, publ. October 20, 2002, a biscuit-cream cake is known, containing biscuit cakes soaked in syrup and alternating with layers of butter cream, a sprinkle of biscuit crumbs, characterized in that it is made in the form of a cube with rounded corners, in the zone of which on the upper a layer of creamy. cream applied a layer of airy semi-finished product with figured ornaments made of butter cream. In this case, the layer of the airy semi-finished product is made with a thickness of 1.5-2.0 cm.

In order to achieve certain taste indicators when assembling a cake, it is necessary to take into account a certain ratio of semi-finished products to each other, for example, as described in the patent of the Russian Federation No. RU18223 U1: biscuit cakes should be made up - 29-30%; dried apricots podvarka - 20-21%; soufflé - 13-14%; coffee glaze - 21-22%. However, in the patent of the Russian Federation No. RU 18223 U1, it is not taken into account that it is important not only the proportion of semi-finished products to each other as a percentage, but also the ratio of the heights of specifically located layers of semi-finished products to each other to create not only a tasty, but also stable product. After all, the consistency and composition of creams and biscuits can be different and, therefore, their weight can differ significantly. But, at the same time, it is very important what height the layer of cream is applied to the cake and how high is the cake itself. Obviously, if the cream is applied in a thin layer on a thick cake, then the cake will be dry and less tasty, and if the cream is applied in a thick layer on a thin cake, the design of such a cake will be unstable, the cream will be squeezed out along the edges under the weight of the biscuit, the biscuit will get wet from a large amount of cream, the layers are deformed and scattered in different directions.

Thus, the disadvantages of the above-mentioned prior art are not the stability of the design of finished products, namely, not the ability to maintain the shape and presentation of the finished product for a long time without soaking the biscuit, mixing the structure of the cakes with the structure of the cream, moving the layers relative to each other, the formation of depressions and irregularities on the surface of the finished product. products due to the use of a non-optimal ratio of thicknesses of layers of biscuit and cream.

DISCLOSURE OF THE INVENTION

The object of the present invention is to eliminate the above-mentioned disadvantages of the prior art, in particular to create a biscuit-cream cake with a stable structure and an undeformable shape that remains for a long time, including under conditions of careless packing and transportation.

The technical result of the claimed invention is to increase the stability of the shape of the finished product with a balanced taste and high granoleptic indicators by achieving the optimal ratio of the heights of layers of semi-finished products in the construction of the cake.

The claimed technical result is achieved due to the construction of a biscuit-cream cake containing layers of biscuit cakes, alternating with layers of cream, in which the height of the biscuit cake layer is 9-17 mm, the height of the cream layer is 3-11 mm, while the ratio of the height of the biscuit cake layer to the height the layer of cream is from 1: 1 to 1: 4, respectively. In this case, at least one layer of the biscuit cake is saturated with syrup. At the same time, figured ornaments are applied to the top layer of the cream, the height of which at the top point is 10-30 mm.

Figured decorations can be a variety of volumetric geometric shapes, extruded through pastry nozzles. In this case, the figures can be dispersed in various ways over the surface of the top layer of the cream.

The above and other objectives, features, advantages, as well as the technical significance of the present invention will be better understood from the following detailed description of the invention using specific examples of cakes of the claimed design with reference to the accompanying drawings.

BRIEF DESCRIPTION OF DRAWINGS

Figure 1 shows the structure of a filling cake in cross section.

Figure 2 shows the construction of a tiramisu cake in cross section.

Figure 3 shows the construction of a crème brulee cake in cross section.

CARRYING OUT THE INVENTION

The sponge-cream cake has a regular cylindrical shape. The height of the finished product is 60 ± 18 mm, the width of the finished product is 170 ± 10 mm.

Sponge cakes are produced as follows. The mixing tank (premixer) is automatically supplied with liquid components at a certain temperature, which is set for each specific name of raw materials in the production program. Next, the first part of the manual prescription components is loaded and mixed to a homogeneous mass for 2-4 minutes. In parallel with the loading of manual components, flour is automatically fed into the storage tank, which is poured into the premixer after mixing the liquid components with manual recipe components. After the prescription components are poured from the storage tank, the second part of the manual prescription components is manually loaded, followed by mixing in. within 6-7 minutes. Further, there is an automatic supply of liquid components, followed by mixing for 3 minutes until smooth. The final phase is pouring the rest of the dry components and mixing all the recipe components to a homogeneous mass and structure for 3-4 minutes with further automatic pumping into the storage tank. Then the kneaded dough semi-finished product from the storage tank is automatically fed into the churning machine (aerator), where churning takes place to a certain temperature of 18-22 ° C and structure. The knocked-down dough semi-finished product is then automatically fed into the container for further deposition into the baking dish, which has previously gone through the washing and oiling process. Next, the dough semi-finished product is baked at a certain temperature of 145-195 ° C for 39-41 minutes to a certain humidity, after which the forms with the biscuit are fed to the machine for removal, from where they are automatically transported to the cooling apparatus. For the production of a cream consisting of vegetable cream and a stabilizing mixture, the following production technology is used. The mixing tank (premixer) is automatically supplied with water with a temperature of 25-30 ° C, which is set for each specific name of the cream in the production program. Next, there is a loading of manual prescription components and mixing them to a homogeneous mass for 1-3 minutes. In parallel with the loading of manual components, dry components are automatically fed into the storage tank, which are poured into the premixer after mixing the water with the recipe components. After pouring out all the prescription components from the storage tank, all raw materials are mixed for 5-8 minutes until a homogeneous mass and a certain structure are obtained with further automatic pumping into the storage tank. Then the prepared mass from the storage tank and, in parallel, the vegetable cream are automatically fed into the whipping machine (aerator) in a prescription ratio up to a humidity of 45-65%, where they are mixed and whipped up to a certain temperature of 12-21 ° C and structure. The whipped cream is then automatically fed into the container for further application to the layers of biscuit cakes.

After the readiness of semi-finished products, the layers of biscuit cakes are alternated with layers of cream. As a rule, all layers of the biscuit are soaked in syrup. However, for example, only one layer of biscuit can be impregnated. When assembling a cake to obtain a stable structure, the following conditions are observed: the height of the biscuit layer is 9-17 mm, the height of the layer, cream is 3-11 mm, while the ratio of the height of the biscuit layer to the height of the cream layer should be from 1: 1 to 1: 4 respectively. The cake is coated on the sides with the same cream that is applied between the layers of biscuit cakes. Figured ornaments are applied to the top layer of the cream, the height of which at the top point is 10-30 mm. The shape of figured ornaments can be represented by a variety of three-dimensional geometric shapes, such as balls, cubes, pyramids, cones, etc.

Consider the embodiments of the claimed invention using the example of three biscuit-cream cakes, different in composition, but similar in design.

Examples.

Example 1.

Figure 1 shows the construction of a biscuit-cream ice cream cake.

Sundae cake consists of three alternating layers of biscuit cakes and three layers of cream:

- cream for. milky ice cream cake with a uniform structure throughout the mass with a delicate creamy vanilla taste. The density of the cream is 0.5-0.7 g / cm ³ ; moisture content of the cream - 45-65%.

- light medium-porous biscuit with a pronounced vanilla taste, while the 3rd layer of biscuit cakes is saturated with syrup with a moisture content of 22-40%.

Sundae cake:

Semi-finished products:

Biscuit:

Cream:

Syrup:

Example 2.

Figure 2 shows the construction of a sponge-cream tiramisu cake.

Tiramisu cake consists of three alternating layers of biscuit cakes and three layers of cream:

- cream of pale yellow color with a uniform structure throughout the mass with a coffee-creamy taste and aroma. The density of the cream is 0.5-0.7 g / cm ³ ; moisture content of the cream - 55-65%;

- a dark medium-porous biscuit with a chocolate-coffee aroma, while the 2nd and 3rd layers of biscuit cakes are saturated with syrup with a moisture content of 22-40%.

Tiramisu cake:

Semi-finished products: Biscuit:

Cream:

Syrup:

Example 3.

Figure 3 shows the construction of a sponge-cream crème brulee cake.

The crème brulee cake consists of three alternating layers of biscuit cakes and three layers of cream:

- light brown cream with a uniform structure throughout the mass with a creamy caramel taste. The density of the cream is 0.35-0.6 - g / cm ³ ; moisture content of the cream 45-65%;

- medium-porous dark brown biscuit, while all layers of biscuit cakes are saturated with syrup with a moisture content of 22-40%.

Creme brulee cake:

Semi-finished products:

Biscuit:

Cream:

Syrup: '

The surface of the cakes according to any of the options is decorated by applying curly decorations to the top layer of cream, the height of which at the top point is: for an ice cream cake - 30 mm, for a tiramisu cake - 17 mm, for a crème brulee cake - 10 mm.

Claims (3)

1. Sponge-cream cake, characterized by the fact that it contains three layers of biscuit cakes, alternating with three layers of cream, and the height of the biscuit cake layer is 9-17 mm, the height of the cream layer is 3-11 mm, and the ratio of the biscuit cake layer height to the height the layer of cream is from 1: 1 to 1: 4, respectively, while for spreading biscuit cakes and for applying on the sides of the cake, a cream containing vegetable cream and a stabilizing mixture is used, with the following ratio of initial components, wt%: vegetable fat cream 30 -50; modified starch 0.5-2; custard mix 5-15; gelatin 0.5-3; whole condensed milk 10-20; powdered sugar 3-10; potassium sorbate 0.1-0.2; flavorings 0.2-0.7; egg yolk 0.5-1; colorant 0.01-0.1; water rest. 2. Sponge-cream cake according to claim 1, characterized in that at least one layer of the biscuit cake is impregnated with syrup. 3. Sponge-cream cake according to claim 1, characterized in that figured ornaments are applied to the top layer of the cream, the height of which at the top point is 10-30 mm.

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