Miniature, airy and incredibly tasty cakes made from classic or chocolate sponge dough are an original dish that is easy to prepare at home. This dessert turns out tender, moderately sweet and very juicy; both adults and children will definitely like it. Delicious cakes can be served with tea or offered to guests at a special event, such as a wedding or New Year's party. You just need to prepare the sponge cake correctly, make a good filling and creatively approach the process of decorating your little confectionery masterpiece.

Making sponge cakes

The liquid sponge dough for cakes includes chicken eggs, flour and granulated sugar, and a little less often baking powder. The cakes are prepared according to a traditional recipe, with the addition of cocoa powder, which gives the baked goods a characteristic chocolate color and aroma. The dough is distributed into portioned silicone molds or placed on a baking sheet covered with baking paper. The sponge cake is baked at 180°C for about 10-15 minutes (cooking time depends on the characteristics of the oven and the thickness of the cake). The cooled pieces are cut, coated with cream and decorated.

Sponge cake recipe

There are many proven and easy ways to make delicious cakes from sponge dough. The cakes are thoroughly soaked in alcohol, simple sugar syrup or freshly squeezed juice. Fruit or fruit jelly, butter, chocolate or butter cream, as well as a refreshing berry or fruit filling are used as filling. Ready-made cakes can have several layers and any shape. This dessert is put in the refrigerator for a couple of hours or served immediately. It all depends on the chosen recipe, available products and the culinary imagination of the housewife.

With butter cream

• Time: 1 hour 45 minutes.
• Number of servings: 16 persons.
• Calorie content of the dish: 335 kcal per 100 g.
• Cuisine: international.
• Difficulty: medium.

Three-layer sponge cakes with airy butter cream are a delicious and beautiful dessert that is easy to prepare without portioned baking molds and a pastry syringe. The shape of the finished products can be not only square, but also rectangular, diamond-shaped and even round (for this, the blanks are cut out using a glass or a culinary ring). If desired, natural food colors are added to the cream, for example, freshly squeezed beet, carrot or spinach juice. A dessert with a bright colored filling will be even more appetizing and will especially please your child.

Ingredients:

• flour – 4 tbsp. l.;
• cream cheese – 450 g;
• baking powder – 0.5 tsp;
• eggs – 4 pcs.;
• butter – 200 g;
• sugar – 4 tbsp. l.;
• powdered sugar – 5 tbsp. l.

Cooking method:

1. Beat butter with powdered sugar.
2. Add cooled cream cheese.
3. Beat the mixture until smooth.
4. Place the cream in the refrigerator.
5. Beat chicken eggs with sugar.
6. When the mass becomes fluffy and thick, add flour mixed with baking powder.
7. Mix with a spatula.
8. Place the biscuit dough on a baking sheet.
9. Bake for 10 minutes. Cool.
10. Cut the finished biscuit crosswise with a thread or a knife to make 3 cakes of equal thickness.
11. Coat the pieces with butter cream.
12. Cut into squares with a very sharp knife.
13. Place the finished cakes in the refrigerator for 1 hour.

Sponge cake with protein cream

• Time: 3 hours 45 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 256 kcal per 100 g.
• Purpose: baking, dessert, for tea.
• Cuisine: international.
• Difficulty: medium.

Spectacular “dessert tacos” are cakes made from sponge dough, prepared in the form of curly flatbreads with a lot of sweet filling. This dish will be a win-win addition to the menu for a romantic date, a festive buffet or any other special occasion. The base of the cakes with thick protein cream and fresh mint turns out to be very tender, but holds its shape perfectly, so the dessert is easy to eat with your hands. Hot sugar syrup is added to the whipped whites, so the filling tastes like real Italian meringue and is not “raw”.

Ingredients:

• flour - 3 tbsp. l.;
• agar-agar – 5 g;
• eggs – 6 pcs.;
• mint - to taste;
• sugar – 15 tbsp. l.;
• water – 100 ml;
• citric acid - on the tip of a knife;
• vanillin - to taste.

Cooking method:

1. Beat 3 chicken eggs with flour and 3 tablespoons of sugar.
2. Prepare 2 sheets of parchment paper. Draw 6 circles on each using a cup or saucer.
3. Place the dough on the parchment, trying not to go beyond the stencil.
4. Bake 12 round biscuits.
5. Fold the hot cakes slightly and place them in equal-sized glasses to resemble Mexican tacos without the filling.
6. Leave in glasses until completely cool.
7. Pour agar-agar with cold water for 3 hours.
8. Boil the mixture. Add the remaining portion of sugar.
9. Cook for 10 minutes, stirring.
10. Beat 3 egg whites with citric acid.
11. When the protein mass increases 5 times, pour hot syrup with agar-agar in a thin stream, continuing to beat for another 10 minutes.
12. Add vanillin and mix.
13. Carefully fill the biscuit pieces with cream.
14. Garnish each cake with fresh mint.

Fruit jelly

• Time: 8 hours.
• Number of servings: 16 persons.
• Calorie content of the dish: 222 kcal per 100 g.
• Purpose: baking, dessert, for tea.
• Cuisine: international.
• Difficulty: medium.

Bright fruit cakes with airy sponge dough, jelly and delicate soufflé cream are a delicious and refreshing summer dessert for the whole family. If desired, add cinnamon, nutmeg, a little vanilla or a pinch of ground ginger to the curd and sour cream cream, which will give the dish a pleasant spicy note. These multi-layer cakes are easy to prepare not only with fresh, but also with canned fruits, such as peaches in syrup. You can use any jelly - it will emphasize the light sourness of the fruit and the sweetness of the soufflé, and give the finished dessert a fantastically beautiful color.

Ingredients:

• flour – 4 tbsp. l.;
• fruits – 350 g;
• fruit jelly – 1 sachet;
• sugar – 10 tbsp. l.;
• cottage cheese – 450 g;
• gelatin – 20 g;
• sour cream – 250 g;
• water – 100 ml;
• eggs – 2 pcs.

Cooking method:

1. Beat chicken eggs with 3 tablespoons of sugar.
2. When the mass becomes fluffy, add flour. Mix.
3. Place the dough in a springform baking pan.
4. Bake until done.
5. Cover the sponge cake with a towel. Leave to cool completely without removing from the mold.
6. Pour gelatin with water.
7. When the mass swells, heat it in a water bath until the gelatin dissolves, without bringing it to a boil.
8. Beat the cottage cheese with sour cream and the remaining portion of granulated sugar in a blender bowl.
9. Pour the cooled gelatin mixture into the curd and sour cream mixture. Mix.
10. Arrange thinly sliced ​​fruits on the sponge cake.
11. Spread a layer of curd and sour cream on top.
12. Place the dough in the refrigerator for 1 hour.
13. Dilute a packet of fruit jelly according to the instructions on the package.
14. Carefully pour the resulting jelly mass onto the cream.
15. Place the dessert in the refrigerator for 7 hours.
16. Before serving, cut into portions with a sharp knife.
17. Serve the cakes chilled.

With butter cream

• Time: 35 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 408 kcal per 100 g.
• Purpose: baking, dessert, for tea.
• Cuisine: international.
• Difficulty: medium.

Small sponge cakes with classic buttercream are especially impressive thanks to their delicious round shape and airy, slightly crispy topping. This dessert can be easily made taller and three-layered if you increase the number of ingredients by a third or choose molds of a smaller diameter for cutting out the blanks. Thick buttercream is prepared not only with the addition of condensed milk, but also with powdered sugar. If desired, it is used to decorate the finished dish, for example, making “roses” or other patterns using a pastry bag.

Ingredients:

• butter – 200 g;
• condensed milk – 200 g;
• sugar – 3.5 tbsp. l.;
• eggs – 3 pcs.;
• flour – 3.5 tbsp. l.;
• baking powder – 1 tsp.

Cooking method:

1. Beat eggs with sugar.
2. Add flour mixed with baking powder. Mix.
3. Pour the dough onto a baking sheet.
4. Bake the biscuit for 15 minutes. Cool.
5. Using a glass, cut out 24 circles.
6. Soften the butter, beat with condensed milk.
7. Place 12 sponge dough circles on a work surface.
8. Place a portion of cream on each cake. Set aside two tablespoons of the oil mixture and put it in the refrigerator.
9. Cover the pieces with the remaining biscuit circles.
10. Dry the dough scraps in a dry frying pan. The biscuit pieces should become brittle and crispy, like crackers or cookies.
11. Crush with a rolling pin or grind in a blender until crumbly.
12. Brush the sides of each dessert with the remaining buttercream.
13. Roll the cakes in biscuit crumbs.

Chocolate biscuit

• Time: 1 hour 10 minutes.
• Number of servings: 20 persons.
• Calorie content of the dish: 348 kcal per 100 g.
• Purpose: baking, dessert, for tea.
• Cuisine: international.
• Difficulty: medium.

Delicate chocolate cakes will fill your home with the fantastic aromas of cocoa, chocolate and rum, which is added as an impregnation. You can safely experiment with filling flavors by mixing thick chocolate cream with canned or pitted cocktail cherries, orange zest or puffed rice. You can use nut butter or boiled condensed milk. It is important to give preference to high-quality alkalized cocoa powder, which will evenly color the biscuit dough, make it darker, richer and very aromatic.

Ingredients:

• cocoa – 3 tbsp. l.;
• chocolate – 200 g;
• rum – 30 ml;
• milk – 1 tbsp.;
• butter – 150 g;
• flour – 4 tbsp. l.;
• eggs – 4 pcs.;
• sugar – 350 g.

Cooking method:

1. Beat the chilled whites until stiff peaks form.
2. Add 100 g of sugar.
3. Beat until the granulated sugar dissolves.
4. Grind the egg yolks with 100 g of sugar.
5. Combine the white mixture with the yolk mixture and mix with a spatula.
6. Add flour, 2 tablespoons cocoa powder.
7. Mix gently again. Place the mixture on a baking sheet.
8. Bake the chocolate sponge cake for 40 minutes.
9. When the biscuit has cooled a little, sprinkle it with rum. Alcohol impregnation should not be added if the dessert is intended for children.
10. Separately, heat the milk with the remaining portion of granulated sugar.
11. Pour the melted chocolate into the saucepan with the milk.
12. Add oil, stir. Remove from heat.
13. Allow the chocolate cream to cool slightly and thicken.
14. Cut the cake into 20 equal squares or rectangles.
15. Coat 10 pieces with chocolate cream.
16. Cover with remaining biscuit pieces.
17. Sprinkle the finished cakes with the remaining cocoa powder.

Fruit and chocolate

• Time: 45 minutes.
• Number of servings: 16 persons.
• Calorie content of the dish: 253 kcal per 100 g.
• Purpose: baking, dessert, for tea.
• Cuisine: international.
• Difficulty: medium.

Juicy chocolate sponge cake is an excellent basis for preparing an original dessert with colorful sweet and sour fruits and delicate buttercream. You can use any fruit, for example, oranges, pears, peaches, lychees, apricots, tangerines, bananas, quinces, apples, kiwis, nectarines. The amount of powdered sugar included in the cream is dosed depending on the sweetness of the fruit. Before serving the finished fruit and chocolate cakes to the table, they should be kept in the refrigerator so that the cream not only saturates the sponge cake, but also hardens thoroughly.

Ingredients:

• chocolate – 100 g;
• fruits – 250 g;
• cream cheese – 200 g;
• cream – 200 g;
• butter – 70 g;
• powdered sugar – 2 tbsp. l.;
• sugar – 8 tbsp. l.;
• eggs – 4 pcs.;
• flour – 6.5 tbsp. l.;
• baking powder – 1 tsp.

Cooking method:

1. Melt the chocolate in a water bath.
2. Add soft butter, heat until smooth.
3. Beat eggs with sugar until fluffy foam.
4. Pour the slightly cooled chocolate mixture into the egg mixture. Beat.
5. Add flour mixed with baking powder. Beat again.
6. Place the chocolate dough on a baking sheet.
7. Bake for 35 minutes. Cool.
8. Beat heavy cream with powdered sugar.
9. Add cream cheese, stir.
10. Spread a layer of buttercream onto the cooled chocolate cake.
11. Cut into 16 squares or rectangles of equal size.
12. Decorate each sponge cake with cream with fruit, cut into small pieces. They need to be lightly pressed into the creamy mass.

Secrets of the professionals

Preparing sweet pastries at home is a real art that requires not only experience, but also knowledge of certain rules, secrets, and nuances. Everything matters - the taste and texture of the cakes, the filling, the method of decorating the dessert. Useful tips and recommendations from professional pastry chefs will help you prepare perfect sponge cakes:

• It is not recommended to add whole eggs to the dough. Grind the yolks with sugar until white, beat the whites with a mixer until strong peaks form. The mixtures are combined and gently mixed with a spatula. After this, flour is added to the mixture. This dough will rise well even without adding soda or baking powder.
• Wheat flour must be sifted to remove foreign impurities and enrich it with oxygen. Thanks to this, the baked goods will turn out especially tall, fluffy, and homogeneous.
• If you are allergic to gluten, which is contained in wheat flour, the dough is made with corn starch or nuts, ground to powder in a coffee grinder.
• The mass, ready for baking, should not be stirred for too long. Otherwise, the air bubbles will begin to collapse, the sponge cake will not rise as well and will not turn out fluffy.
• The sides of the baking dish should not be greased with oil, otherwise the biscuit will not be able to “catch” the slippery walls and rise.
• The oven must be preheated so that the cake quickly “seizes” and does not fall off.
• While baking sponge cakes, do not open the oven door, otherwise the baked goods will fall and be flat.
• Check the readiness of the biscuit with a toothpick or wooden skewer.
• The cream will not curdle if you use soft butter at room temperature. It is recommended to give preference to a quality product with a milk fat content of at least 82.5%.
• Before putting thick butter or protein cream on the sponge cake, the cake can be greased with a thin layer of homemade preserves, confiture or jam.
• Ready-made cakes are decorated with fondant, coconut flakes, powdered sugar, ganache, confectionery topping, chocolate icing, fresh wild berries, flowers made from butter or protein cream.
• Edible decor gives the dessert a more appetizing appearance and helps hide small imperfections, such as cracks in the sponge cake.

Video

Profession: 34.2 Cook, pastry chef

Written examination paper

Topic: Sponge cake with protein cream

Mousses

Performed:

Head of work:.

Admitted to defense ________ Deputy. Director of Management and Development

INTRODUCTION	3
Chapter I . Assortment and quality indicators of flour confectionery products	6
1.1 Nutritional value of confectionery products	6
	11
CHAPTER II	15
2.1 Technology for preparing semi-finished products for sponge cakes	15
	18
	22
Chapter III . Dessert	25
CONCLUSION	29
	31

INTRODUCTION

Human health largely depends on proper nutrition from the first days of life. Indeed, normal growth and development of the body is possible only if it receives good quality nutrients in sufficient quantities.

Proper nutrition improves a person’s ability to work, ensures longevity and protects against diseases. Nutrition is rational when the body accepts food well, easily digests it, gets tired of it and, thus, satisfies the need for food as much as possible according to living conditions. To ensure a balanced diet, it is necessary that the body receives the nutrients it needs through easily digestible and appetite-stimulating foods under the most favorable conditions.

It is necessary to change the nature of nutrition, reduce or, conversely, increase the amount of necessary carbohydrates, proteins, fats, vitamins and minerals, deteriorate the quality of foods or disrupt the diet, and the body will certainly give an appropriate reaction. It can manifest itself in the form of various painful abnormalities in the activity of the nervous or vascular, digestive or endocrine systems and lead to exhaustion or obesity.

All food products can be divided by calorie content into: high-calorie, low-calorie and high-calorie. Confectionery products, along with products such as vegetable and animal fats, are high-calorie foods. Moreover, the calorie content of confectionery products significantly exceeds the calorie content of many other food products.

Confectionery products have high nutritional value due to the content of sugar, fats and proteins. They are significant sources of low-molecular, easily digestible carbohydrates, which, when ingested in excess, are converted into fats. Some confectionery products can be significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery products creates especially favorable conditions for the deposition of fats in the body suffering from disorders of the gastrointestinal tract (colitis, enterocolitis). Observations have shown that poor nutrition contributes to the development of gastritis with secretory insufficiency. Thus, in 41.5% of inpatients suffering from gastritis, the diet for a long time was predominantly carbohydrate in nature. At the same time, many people abused sweets and flour products.

A sharp deterioration in the condition of blood vessels, as well as various disturbances in the functioning of many organs, primarily the heart and brain, associated with the deposition of large amounts of cholesterol, are the main signs of atherosclerosis.

Proper nutrition can undoubtedly have a beneficial effect on the course of atherosclerosis.

Limiting the consumption of carbohydrates with food (and, above all, through sweets, flour and confectionery products) is necessary for people prone to obesity.

The good tradition of finishing lunch with something sweet is often broken by haphazardly eating sweets on the go, sometimes shortly before main meals. Sweets, if eaten haphazardly, disrupt the functioning of the digestive glands. Excessive intake of sugar into the body leads to a decrease in food excitability and lack of appetite.

But the positive role of confectionery products in human nutrition is also undeniable. These high-calorie, nutritious foods do not require cooking before consumption and can maintain high quality for a long time.

Purpose: – to study the features of flour confectionery products, describe the product characteristics of some types and consider the technology for making cakes and mousses.

To achieve this goal, it is necessary to solve the following tasks:

1.Study the nutritional value of flour confectionery products.

2.Study the raw materials used for production.

3.Familiarize yourself with production methods.

Chapter 1. Assortment and quality indicators of flour confectionery products

1.1. Nutritional value of confectionery products

Confectionery products are high-calorie and easily digestible products. The energy value of most of them is determined by their carbohydrate composition.

Sucrose predominates in confectionery products, although caramel, toffee and marmalade also contain quite a lot of its inversion products (glucose, fructose). Sucrose, under the influence of enzymes in the digestive tract, is broken down into glucose and fructose, which are easily and quickly absorbed by the cells of the body.

Consumption of confectionery products in quantities of about 100g in a limited period of time can also cause hyperglycemia, i.e. increases the concentration of glucose in the blood. It promotes increased secretion of the pancreatic hormone - insulin, which causes accelerated consumption and conversion of glucose into glycogen and fat. Frequent consumption of sweets in large quantities leads to systematic overstimulation of the insular apparatus of the pancreas, can cause its disorder and significantly increases the risk of developing diabetes. The slow dissolution of caramel and sugar pills in the oral cavity enhances the activity of microorganisms, the waste products of which have an adverse effect on dental tissue, so frequent and prolonged consumption of caramel and sugar pills is undesirable.

The polysaccharides contained in the products in question partially mitigate the undesirable effects of sucrose. They slowly break down first to dextrins, and then to maltose, after hydrolysis of which the released glucose enters the blood. Consequently, they are gradually absorbed by the human body and it can be considered that the nutritional value of flour confectionery products is slightly higher than, for example, sugar dragees and unglazed sweets with fondant casing.

The energy value of some products is increased by fat, which improves the taste and digestibility of the product. Polyunsaturated fatty acids and some vitamins (A, D, E) contained in fats increase the biological value of products. Essential polyunsaturated fatty acids act as precursors or elements of cell lipid structures. In addition, they serve as the starting material for the synthesis in the body of cyclic arachidonic acid peroxides, which regulate all life processes at the cellular level. In the absence of polyunsaturated fatty acids in the diet, growth decreases, resistance to infectious diseases worsens, skin permeability increases, and a number of other changes occur.

Consumption of flour confectionery products in small quantities (about 100g) satisfies almost 1/5 of the energy needs of men engaged in mental work, and 10-12% of those engaged in particularly heavy physical labor.

Many confectionery products include fats with a favorable fatty acid composition (Table 1).

Table 1

Fatty acid composition of confectionery raw materials per 100g of the edible part of the product

Fatty acid	Confectionery raw materials					Finished product
	Almond	Hazelnut	Walnut	Cocoa beans	confectionery
Saturated	4,7	3,4	6,2	29,5	27,2	2,9
Including:
myristic	0,3	-	0,5	0,1	0,7	footprints
palmitic	3,4	3,4	4,4	12,4	21,4	1,7
stearic	1,0	-	1,3	16,9	5,0	1,2
Monounsaturated	34,6	51,0	14,7	17,7	59,2	5,7
Including:
palmitoleic	0,3	-	0,2	0,2	0,5	-
oleic	34,3	51,0	11,0	17,5	58,7	5,7
Polyunsaturated	12,1	6,5	40,4	1,5	8,1	18,9
Including:
linoleic	11,8	6,5	33,3	1,4	8,1	18,8
linolenic	0,3	-	7,1	0,1	-	0,1

Among the presented species, the most optimal ratio between linoleic and oleic acids differs in almonds, walnuts and sunflower halva. Walnut kernels contain a lot of linoleic acid, but the ratio between linoleic and linolenic acids is less than 1:5, that is, below the level that satisfies the needs of a healthy adult for these acids.

Confectionery fat contains a lot of amino acid in trans isomer form (44%), which serves only as a source of energy and is not used for the biosynthesis of lipid structures of cells.

Flour confectionery products, which include butter, sunflower flour, almonds according to the recipe, contain phospholipids, which are part of the structure of cell membranes, are involved in the transport of fat in the body and insufficient content of which in the diet leads to fat deposition. The daily requirement of the adult human body for phospholipids is 5 g.

Almonds, cocoa beans, and sunflower flour contain β-sitosterol, which, when interacting with cholesterol, weakens its absorption and thereby reduces plasma cholesterol levels.

Halva, flour products, as well as products including nuts and cocoa products contain from 5 to 13% proteins, while only traces of them are found in many types of caramel. A significant amount of proteins in nut kernels (16-25%) and cocoa products (13-15%) does not yet reflect their high nutritional value. This is due to the fact that in the kernels of all nuts, among the essential amino acids, the limiting amino acid is lysine, and in the kernels of almonds there is also threonine, and in hazelnuts it is cystine. In cocoa beans, the limiting amino acids are cystine and valine.

Thus, confectionery products with traditional types of raw materials are not sufficiently balanced in amino acid composition and require the inclusion of dairy and other animal products. Despite the noted disadvantages, vegetable proteins increase the digestibility of fats in confectionery products and realize their consumer qualities. With a low protein content in products, there is some leveling of the influence of qualitatively different fats on the morphological structure of the vascular wall.

Raw nuts, cocoa beans and products containing them are rich in macro- (potassium, phosphorus, magnesium, sulfur) and microelements (iron, zinc, manganese). These substances in the form of structural components make it possible to build supporting tissues of the skeleton (calcium, phosphorus, magnesium), maintain the required osmotic environment of cells in the blood (potassium), and are carriers of oxygen in the body (iron). Sulfur serves as a necessary structural component of some amino acids and takes part in the formation of insulin. Zinc is necessary for the normal function of the pituitary gland, pancreas, seminal and prostate glands; it is part of the structure of carbonic anhydrase, which removes carbon dioxide from the body during gas exchange. It has lipotropic properties, normalizing fat metabolism.

Many types of confectionery products are poor in sulfur, manganese, copper, zinc, and some other trace elements and serve as an additional source of minerals.

Most flour confectionery products have a well-defined aroma. As a result, they have gained popularity among children and adults; they are easily and quickly absorbed by the body and enhance the functional properties of the relevant organs, increasing or decreasing the digestibility of food. When consuming these products between breakfast, lunch or dinner, a person loses his appetite, as a result of which the intake of essential nutrients into the body is limited.

The digestibility of some products (marshmallows, whipped candies, marmalade, butter cookies, crackers) is largely determined by their consistency. Consistency also plays an important role in characterizing the good quality of products. For example, when evaluating chocolate, hardness and fusibility are taken into account, waffles - crunch, sweets with a liqueur body - mass viscosity, butter cookies - friability, and other products - other characteristics.

The nutritional value of confectionery products is also affected by the presence of foreign substances that enter with raw materials or accumulate during transportation, storage, and sales. For example, the quality of products is reduced by the shells of nuts, sunflower seeds, and cocoa beans. If improperly stored, aflatoxins accumulate in peanuts and some other types of raw materials. During the distribution process, Staphylococcus aureus can develop in eggs containing egg whites, which releases a strong poison; fat-containing products undergo oxidative rancidity, the products of which are undesirable for the human body. Due to various transformations, the nutritional value of confectionery products gradually decreases during storage (up to the point of being unfit for consumption).

In general, confectionery products are characterized by limited biological value. They contain few proteins, lack some essential amino acids, and many are low in polyunsaturated fatty acids, phospholipids, vitamins, minerals, and polyphenolic compounds.

Products containing cocoa products are distinguished by their physiological activity, since the theobromine they contain has a stimulating effect on the nervous and cardiovascular systems.

However, cocoa products also contain up to 0.4% oxalic acid, which is not indicated for some internal diseases, especially those associated with metabolic disorders.

Since most confectionery products have a noticeable energy value, their consumption should be limited within the limits recommended by the Institute of Nutrition of the Academy of Medical Sciences of Russia - on average 14.5-15 kg per capita per year.

Consumption of flour confectionery products should be in limited quantities. For example, it is advisable to serve cakes only at the festive table; the consumption of confectionery products should be limited not only by day of the week, but also by quantity. Rational consumption of sugary confectionery products should be instilled, not exceeding 20-30g per day. As you age, you need to reduce the amount of sweets you consume and give preference to products with limited sugar content (crackers, biscuits, some types of long-lasting cookies and a number of others).

1.2 Raw materials for the production of confectionery products

Raw materials used in the production of confectionery products can be divided into basic and additional. The main raw materials form a certain structure of confectionery products with the necessary mechanical and rheological properties. The main raw materials are sugar, molasses, cocoa beans, nuts, fruit and berry semi-finished products, wheat flour, starch, fats, which account for 90% of all raw materials used.

Additional raw materials, without changing their rheological properties, give confectionery products a piquant, aesthetic appearance, improve the structure, and extend shelf life. Additional raw materials include gelling agents, food acids and dyes, flavors, emulsifiers, foaming agents, moisture-retaining additives and others.

Let's look at the main types of raw materials used in the production of sponge cakes.

Wheat flour – the main type of raw material in the production of flour confectionery products (cookies, waffles, cakes, pastries, etc.).

Wheat flour is produced in the following grades: semolina, premium, 1st and 2nd grades, wallpaper.

There is no specialized flour for the production of flour confectionery products in our country, so wheat baking flour is used for their production.

For the production of flour confectionery products, premium and 1st grade flour is used. 2nd grade flour is used to make certain types of cookies, gingerbread, and biscuits.

Wheat flour is produced by grinding wheat grains into a powdered product.

The chemical composition of wheat flour depends on the composition of the grain for its preparation and the variety. Different parts of the grain differ from each other in chemical composition. That's why different types of flour are produced.

The higher the grade of flour, the less fiber, ash, protein, fat it contains, i.e. substances that are rich in the shell, embryo, aleurone layer. The lower the grade of flour, the closer the flour approaches the chemical composition of the grain. Wallpaper flour mainly consists of crushed grains without removing the shells, aleurone layer and germ.

Flour is characterized by smell, crunch, taste, color, grind size, moisture content, protein content, carbohydrates, ash, minerals, vitamins, and enzymes.

Depending on the type of flour confectionery products and the requirements for the dough, baking flour with different protein content and gluten quality is used.

Humidity b flour should be 14... 15%. In recipes for confectionery products, the calculated moisture content is 14.5%. If the humidity is different, then adjust the consumption by recalculating the flour dry matter.

Flour is supplied to enterprises in bags weighing 50 and 70 kg or in bulk (flour trucks).

Sugar is a white crystalline powder produced from sugar cane and sugar beets. It is a disaccharide, sucrose, which contains 98% sugar and 2% moisture. Sugar is very hydroscopic (it absorbs moisture well) and is highly soluble in water. The sugar is sifted before use. Store in a dry, ventilated area at a relative air humidity of no higher than 70%, otherwise it becomes damp, becomes sticky and forms lumps, at a temperature of 18 C.

Starch- a food product belonging to the group of high-molecular carbohydrates polysaccharides. Starch is deposited in bulbs, tubers, fruits, berries, as well as in leaves and stems.

Starch makes up the bulk of the most important food products: flour - 75-80%, potatoes - 25%. It is also found in rice, sago, etc. It is easily digested in the gastrointestinal tract. Once in the body, starch is hydrolyzed to glucose, which is used as an energy source.

White starch powder has no taste. It has excellent properties of dissolving in water. Usually cold is used, since hot lumps form that are difficult to grind.

When heated, it takes the form of a paste, therefore it is widely used in cooking for preparing dough made with milk, fruit and berry jelly with subsequent sweetening and acidification, sweet sauces, blamange, etc.

To be fair, it should be noted that starch obtained from different natural sources differs in its properties.

Rice starch produces the densest mass, while corn starch produces the most tender.

Melange– is a mixture of whites and yolks (either yolks alone or whites alone), frozen in tin cans at a temperature of -18 0 to -25 0 C. The melange is defrosted immediately before use, the jar is pre-disinfected. Jars with melange are kept for 2.5 - 3 hours at 40-50 0 C for settling.

The prepared melange is filtered through a sieve and used immediately as it quickly deteriorates during storage. The shelf life of thawed melange is 3-4 hours.

CHAPTER II . Technology for preparing flour confectionery products

2.1 Technology for preparing semi-finished products for confectionery products

The preparation of basic baked semi-finished products consists of preparing the dough, shaping it, baking it and resting it and cooling it.

Due to the fact that semi-finished sponge cake is used in the preparation of the “Russian” cake, let’s consider the technology for its preparation.

Biscuit semi-finished product is a fluffy, finely porous semi-finished product with a soft elastic crumb. It is obtained by churning egg melange with granulated sugar, then mixing the churned mass with flour and baking the resulting dough.

Depending on the components included in the biscuit dough and the production method, sponge cake (main), sponge cake with cocoa powder, sponge cake with nuts, sponge cake with raisins, sponge cake with butter, etc. are produced.

To prepare a biscuit semi-finished product, flour containing 28-34% of weak or medium quality gluten should be used.

Biscuit dough is prepared in a continuous and batch manner.

The most common is the batch method of producing biscuit dough under pressure in a churning machine. In a hermetically sealed chamber, a mixture of egg melange and granulated sugar is churned under constant pressure of 0.15 MPa for 10-15 minutes. Then the pressure is removed and the finished churned mass increases in volume by 2.5-3 times. Flour is added to the finished mass and the mixture is churned under pressure for 15 seconds.

The finished dough is unloaded into a container and sent for molding.

Immediately after its preparation, the biscuit dough is poured into molds or onto an oven conveyor belt. Before filling the molds, the bottom must be covered with paper and the sides greased with butter. The molds should be filled with dough to ¾ of their height so that the dough does not spill out during baking.

Baking of biscuit dough is carried out in ovens of various designs (electric cabinets, tunnel, dead-end, etc.). The baking time for a biscuit semi-finished product depends on a number of factors and averages 40-70 minutes at a temperature of 170-190°C.

The end of the baking process is determined by the color of the top crust (golden yellow with a brown tint) or by piercing it with a thin wooden stick (if there is no dough on it, baking is finished).

Initial products (egg, flour, sugar, starch and essence) for preparing biscuit dough.

Pour out the required amount of granulated sugar to knead the dough.

Knead egg yolks and whites with granulated sugar until a homogeneous mass is formed and until the volume increases by 2.5-3 times in a food processor.

Then wheat flour, starch and essence are added and the dough is mixed until smooth.

Place the prepared biscuit dough in prepared pans at ¾ height (silicone mat, gastronorm container).

The molds with the dough are placed in the oven with the temperature set for baking t=195-210°C.

The finished semi-finished products are removed from the oven, cooled in the molds, and then removed from the molds and decorated.

The finished dough should be fluffy, the top crust should be smooth, thin, and light brown in color.

2.2 Technology for preparing sponge cake with protein cream

SPONGE CAKES

The basis for preparing sponge cakes is a semi-finished sponge product, which should be fluffy, porous, without any traces of unmixing. By combining a variety of finishing semi-finished products with sponge cake, a variety of sponge cakes are obtained: sponge-cream, sponge-fondant, sponge-fruit.

However, such a division is not strictly defined, since one cake is produced using two or more different finishing semi-finished products. For example, a cake frosted with fondant may have a fruit layer and a top decorated with cream and sprinkles. Such combinations give the products an original look and varied taste.

Sponge cakes are produced in rectangular, round, oval, diamond-shaped, triangular; in the form of bridges, barrels, rolls, sandwiches; by weight and piece.

Sponge cake with protein cream (sliced)

Biscuit: flour - 136; potato starch - 34; granulated sugar - 168; melange - 280; yield - 484 g.

Syrup for grooving: granulated sugar - 95; rum essence - 0.4; cognac or dessert wine - 8.9; yield - 185 g.

Protein cream with sour cream.

Ingredients: protein 4 pcs., sugar 10 tablespoons, sour cream 1 cup

Prepare the protein cream: beat the chilled egg whites into a fluffy foam, then gradually, while continuing to beat, add sugar and carefully stir in the sour cream.

Routing

Name of dish: sponge cake with protein cream

Brief technology:

Cut the biscuit cake into two layers of equal thickness.

Soak the first layer with flavored syrup, then cover with the second layer, soak it in syrup and spread with cream.

Mark the layer onto the cakes with a knife and use a cornet to apply a cream pattern to each.

Carefully cut the glued and finished layers into individual cakes and place them on a baking sheet in the oven for 1/2 minute until the cream turns slightly pink. Transfer the finished cakes to a plate and sprinkle with powdered sugar.

2.3 Characteristics of the equipment used

Kneading and whipping machine brand BM-3534

Purpose: The machine is designed for kneading dough such as biscuit or shortbread, and for churning foam-containing masses such as “Bird's milk”, pastille, marshmallow, etc.

Specifications:

Loading hopper capacity, cubic meters.	0.1
Number of working blades, pcs.	6
Number of blade shape varieties	3
Blade rotation speed, rpm:	40...120
Drive unit	gearmotor S67DV100L4 (Nm=3.0kW; na=140 rpm; Ma=188 Nm)
Nutrition	three phase alternating current
voltage, V	380 +/10%
frequency Hz	50
dimensions
length, mm	1336
width, mm	628
height, mm	1454
Weight, kg	no more than 270
service life, years	10-12

Design and principle of operation:

The kneading and whipping machine consists of the following main parts: a trough-shaped hopper, pos. 1, on two supports, pos. 2, with bearing units; shaft position 3 with working blades, passing inside the hopper; drain device pos. 4 for unloading the liquid product from the hopper pos. 1; tipping mechanism pos. 5 for turning over the hopper and unloading the viscous product; drive position 6 and chain drive located inside the right support of the machine; control panel with frequency converter pos.7.

The hopper pos. 1 has a hinged lid pos. 8. The hopper has jackets for heating or cooling the mixed product.

The shaft with working blades pos. 3 receives rotation from the drive pos. 6 through a chain drive. The direction of shaft rotation is in the direction of arrow A.

Kneading or churning in a machine different types of product masses is achieved in the following ways:

By installing blades of different shapes on the operating shaft, position 3;

Changing the rotation speed of the working shaft with blades using a frequency converter;

By changing the rotation speed of the working shaft with blades by moving the chain to another pair of sprockets on the drive and working shafts.

Quick-release blades are attached to the working shaft, position 3. The shape of the blades is selected depending on the type of mass being mixed.

To tilt the hopper, there is a tipping mechanism, position 5, consisting of a worm, a worm sector and a handle.

Deck baking oven KhPE-750/500.41

Deck baking oven KhPE-750/500.41 is intended for baking pan wheat and rye bread, as well as hearth bread (loaves, rolls) and confectionery products in mini-bakeries. The oven consists of four standardized sections (tiers) of baking chambers. The baking chamber is a welded box, one side of which is open and forms a landing mouth, closed by a door with a screen. For heating, the baking chamber is equipped with lower and upper groups of electric heaters covered with metal screens. A steam generator bath is installed in the chamber (at the rear wall), into which water is supplied through a pipeline from a funnel with a valve opening onto the front of the furnace.

Each camera operates independently of the others. The temperature regime in the chamber is set and maintained automatically by a relay sensor; there is a switch for the upper group of heating elements (in the “re-baking” mode) and indicator lights for the operation of the upper and lower groups of heating elements. Each chamber and oven along the entire perimeter have effective thermal insulation.

The oven is equipped with a time relay. The controls are located to the right on a special panel. The oven lining is made of stainless steel or enamel-coated; the chambers are covered with heat-resistant enamel. Ease of maintenance, reliability, versatility, and efficiency determine the widespread use of deck electric ovens in mini-bakeries with a capacity of 350 to 1500 kg per shift. To double the hearth area when baking small-piece and confectionery products, the oven can be equipped with additional inserts in the baking chambers and hearth sheets. The oven can also be equipped with the required number of bread forms and a proofing cabinet.

SPECIFICATIONS:

Electric proofing cabinet ShRE-2.1

It is used in low-power bakeries in conjunction with HPE ovens and others. The cabinet is available in two versions: with glass or metal doors. The cabinet is equipped with a simple steam humidification system and step-by-step temperature control.

SPECIFICATIONS:

Chapter III . Dessert

Word mousse comes from French mousse- foam. It follows that to prepare the mousse, products (fruits, berries, vegetables, meat, fish, seafood, liver) are first crushed until a homogeneous mass is obtained, and then whipped into foam. In order for the foamy structure of the mousse to last longer, a gelling agent - gelatin and/or egg whites - is added to the whipped components. Along with the listed main components, cream, milk, yolks, butter and spices are added to the mousse to give a new taste. Some snack mousses are not only chilled, but in some recipes they are also baked.

There are a lot of mousse recipes. Let's list some of them.

Lemon mousse

Ingredients: 3 eggs, zest of one lemon, lemon juice, 80 g of curd mass, 3/4 cup of powdered sugar

Preparation:

Separate and pour the yolks and whites of 3 eggs into separate cups.

Grate the zest of one lemon into the yolks and add lemon juice.

Grind 80 g of curd mass and 3/4 cup of powdered sugar well.

Beat the whites well.

Mix everything together with a mixer.

Pour into glasses and immediately put in the refrigerator.

Cranberry mousse with semolina

Ingredients: cranberries - 1 cup, sugar - 1 cup, semolina - 3 tbsp.

Preparation: Place the washed, sorted cranberries in a saucepan and mash them well with a wooden pestle, add 1/3 cup of boiled water and squeeze through cheesecloth.

Place the resulting juice in a cold place.

Pour the berry pomace into 3 cups of water and boil for 5 minutes, then strain and brew semolina in the resulting broth, pouring it into the boiling broth gradually, while stirring.

After 20 minutes of slow boiling, add granulated sugar, let the mixture boil and remove from heat.

Pour the previously squeezed juice into the cooked mass and beat with a broom until it forms a thick foam.

When the mass doubles in volume, pour it into vases and take it to a cool place.

You can serve cold milk with cranberry mousse.

Rhubarb mousse with honey

Products: honey - 3 tbsp, water - 500 ml, rhubarb (stalks) - 300g, gelatin - 2 tsp, water (for gelatin) - 1/2 cup.

Preparation: Cut the petioles of young rhubarb leaves into small pieces, boil in water for 2-3 minutes, place on a sieve and wipe. Put the puree into the broth, add the swollen gelatin and heat until the gelatin is completely dissolved.

Cool the mixture to 40°C, add honey, beat until fluffy, pour into a bowl.

Equipment for preparing mousses

The idea of ​​​​preparing airy mousses belongs to the world culinary star - Spanish chef Ferran Adria, owner of the El Bulli restaurant and owner of Michelin guide stars.

Thanks to simple technology, the creamer can turn almost any product (fruits, vegetables, herbs, cheese, liver, cream, chocolate) into an airy Espumas mousse. The ingredients completely retain their natural aroma, taste and nutritional value (vitamins, minerals), and their presentation takes on a conceptually new look.

An important advantage of the creamer is that it allows you to prepare light dishes with an intense natural taste that are so in demand today without the use of eggs and heavy fats.

A creamer is a flask into the head of which canisters of nitrogen dioxide are screwed, which acts as a leavening agent. The accessory can be washed in a dishwasher; its body is made of stainless steel.

Kremer is easy to use. The process of preparing whipped cream and mousses takes only a few minutes.

The creamer allows you to add various fillers to the main component, invent new flavors and create unique dishes.

Airy mousses can be served in all sorts of gastronomic options: appetizers, desserts, side dishes.

The use of heat-resistant creamers eliminates the need to add preservatives to prepared foods. The creamer is able to maintain the temperature of hot dishes for three hours, and cold dishes for eight.

Working with creamers

Soak gelatin in cold water (15 - 20 o C). Drain the water, holding the gelatin mass with your hand. Heat it to 60 o C and add it to the main mixture for preparing the dish (1 plate of imported gelatin is equal to 2 g of gelatin granules).

When adding heavy cream, the mixture should be cooled first.

Before placing the mixture in the creamer, it must be beaten and passed through a very fine sieve.

To obtain the desired consistency of mousses, you must use as many cans as needed:

creamer 0.5 l - 1 - 2 cans

creamer 1.0 l - 2 - 3 cans

The filled creamer should be stored in the refrigerator for 6 - 12 hours, preferably in an upside down position so that the mixture always remains close to the beater head.

The creamer parts must be washed regularly with hot water.

Recipes are designed for a volume of 1 liter. When using creamers with a volume of 0.5 l, the amount of products should be halved.

CONCLUSION

In successfully solving the problems of economic development of our country and improving the well-being of the people, a significant role is given to increasing the production of food products, improving their quality, biological value and taste.

Public catering plays an important role in providing the country's population with nutritious food. Well-established public catering contributes to the rational use of social labor and increasing its productivity, saving material resources, and increasing the free time of workers.

In increasing the production of confectionery products and improving the supply of them to the population, small catering enterprises should play a certain role. A necessary condition for their work should be the production of high-quality products with high nutritional value and guaranteed safety.

The successful implementation of the tasks facing public catering largely depends on the professional preparedness of industry workers. A good knowledge of the properties and advantages of food products, the features of their technological processing is an important condition for the high-quality preparation of culinary dishes and products. Therefore, a catering chef must know food marketing.

Commodity assessment of products allows the cook to create a diet, choose a rational method of processing and preparing food, preserve valuable nutrients, and understand the essence of the changes that occur during culinary processing of raw materials and food storage.

The central place in a catering enterprise belongs to the cook. Much depends on his qualifications, professional skills, education and spiritual qualities, including the quality of the prepared dishes. This is achieved not only by a correctly carried out, scientifically based technological process, but also by the ability to use the natural characteristics of raw materials, the possession of a subtle and well-developed taste, and artistic abilities.

Thus, a high-quality dish, tasty, healthy and beautiful, is a combination of the qualities of the products from which it is prepared with the skill of a professional chef who meets modern requirements.

LIST OF REFERENCES USED

1.	Buteykis N.G. Organization of production of public catering enterprises: M., 1985.
2.	Buteykis N.G., Zhukova A.A. Technology of preparation of flour confectionery products: Moscow.: ProfObrIzdat, 2001, 285 p.
3.	Gerasimova V.G. Raw materials and materials for confectionery production: M.,: Food Industry, 1997
4.	Guseva L.G. Thermal and electrical equipment of public catering enterprises: M.,: Economics, 1999
5.	Zolin V.P. Technological equipment of public catering enterprises: Moscow.: 1999, 247 p.
6.	Kuznetsova L.S., Sidanova M.Yu. Technology of preparation of flour confectionery products: Moscow.: 2001, 317 p.
7.	Maslov L.A. Culinary characteristics of dishes and products: M.,: Economics, 1998
8.	Maslov L.A. Fundamentals of cooking technology: M.,: Economics 1997
9.	Matyukhina Z.P., Korolkova E.P. Commodity research of food products: M.,: 1999, 266 p.
10.	Petrov V.V. Accounting in public catering: M.,: 2002
11.	Porfentyeva T.R. Commodity research of fruits and vegetables, grain and flour confectionery flavoring products: M.,: Ekonomika, 1999.
12.	CHEFART No. 4(06)/2005

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Sponge cakes

Biscuit cake with butter cream (sliced)

Sponge cake 1998, soaking syrup 756, butter cream 1633, fruit filling IZ. Output 100 pcs. 45 g.

Charlotte and Glace creams are also used.

When applied to a biscuit, the cream should not mix with crumbs. Therefore, first apply a thin layer of cream and smooth (prime) with a knife so that the crumbs stick to the biscuit. Then apply a second layer of cream and a pattern in the form of straight or wavy lines with a pastry comb. This is done to make the cake look more elegant and the pattern on the surface to stand out more prominently.

Cut the layer into cakes with a thin hot knife (dip in hot water and shake off).For the “Stripe” cake, use the main sponge cake (heated) and bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt areas are cleaned and cut horizontally into two layers of equal thickness. The bottom layer is soaked in syrup, but not much, since it is the base of the cake. Then this layer is smeared with cream. A second layer is placed on it, crust down, and soaked more generously using a flat brush or a special watering can. A layer of cream is applied to the surface.. Each cake is decorated with cream and fruit filling. The cake can be prepared in different shapes: square, diamond-shaped, triangular.

For “Sandwiches” cakes, the main sponge cake is baked in a semi-cylindrical pan lined with paper. After standing for 8-10 hours, the biscuit is freed from paper, cleaned and placed on a sheet with the flat side. The biscuit is cut crosswise into slices, their flat side is placed on a sheet and soaked in syrup. A dense snake of cream is “piped” from a jagged tube on top, and the top is decorated with fruit filling in the form of dots.

For the Rigoletto cake, the sponge cake is cut horizontally into two layers and placed side by side. Both layers are soaked in syrup and glued together with cream. A thin layer of cream is applied to the entire oval surface of the sponge cake. The lower part of the sides is sprinkled with biscuit crumbs. Then cut crosswise with a hot knife, the surface of each cake is decorated with cream and fruit filling.

Fruit-jelly cake "Biscuit"

Biscuit 1895, fruit filling 1804, fruit 713, jelly 551, soaking syrup 437. Yield 100 pcs. to 54

The main biscuit is baked in capsules. Prepare bisque-vit in the same way as described above.

The layer is cut horizontally into two equal parts, the bottom is slightly soaked in syrup and coated with a layer of fruit filling. The second layer is placed crust side down, soaked and greased with fruit filling. Using the blunt side of a knife, the layer is drawn onto the cakes, decorated with fresh or canned fruits, candied fruits and poured with unhardened jelly at a temperature of 60*C, first a little so as not to spoil the design, and then pour out all the jelly.

When the jelly hardens, the layer is cut into cakes along the previously outlined contours with a hot knife.

Biscuit cake with protein cream

Biscuit 2323, fruit filling 1056, soaking syrup 888,

protein cream 499, powdered sugar 34. Yield 100 pcs. to 48

The main biscuit is baked in capsules. After baking and standing for 8-10 hours, it is cut horizontally into two layers. The bottom layer is slightly soaked in syrup and coated with a layer of fruit filling. Place a second layer of thorn crust on top, soak more generously and spread with a thin layer of fruit filling. Then a layer of protein cream is applied on top.

The layer is cut into cakes with a hot knife. Each cake is decorated with protein cream, and then the surface is sprinkled with powdered sugar.

“Biscuit” cake, glazed with fondant and protein cream

Biscuit 1415, protein cream 1157, lipstick 801, Charlotte cream 641, fruit filling 486. Yield 100 pcs. 45 g.

The biscuit is baked in capsules and, after cooling, cut horizontally into two layers. Without turning the layers, they are glued together with fruit filling and glazed with lipstick on top. After it has hardened, cut it into cakes with a hot knife. Each cake is decorated with protein cream, “Charlotte” or “Charlotte chocolate”.

“Sponge” cake, glazed, with cream (boucher) Round sponge cake 1470, butter cream 1080, lipstick 900, soaking syrup 730, cocoa powder for lipstick 23.

Output 100 pcs. to 42

For this cake, the sponge cake is prepared using the cold method (bouche). The finished dough is placed in a pastry bag with a smooth tube with a diameter of IX mm and round or oval-shaped pieces are deposited onto sheets lined with paper. Round cakes should have a diameter of 45 mm, and oval cakes should have a size of 50-70 mm.

Bake at 200*C for about 20 minutes, cool after baking. The cooled pieces are glued together in pairs (bottoms) with cream and placed in the refrigerator until the cream is completely cooled. This is done so that the blanks stick better to each other and do not lag behind when glazing the products.

After cooling, the top piece is moistened with syrup and glazed with chocolate fondant. When the nomad has hardened, decorate the cake with cream. The cake can be prepared with chocolate cream, “Charlotte”, “Glace”.

Fruit cake "Biscuit" (bouche)

Round sponge cake 1738, soaking syrup 662, fried biscuit crumbs 180, fruit filling 2040, fruit 158, powdered sugar 22. Yield 100 pcs. to 48

For this cake, the sponge cake is prepared using the cold method (bouche). Round-shaped pieces are baked, cooled, and glued together in pairs with fruit filling. The top piece is soaked in syrup and covered with fruit filling. The sides are sprinkled with biscuit crumbs and rolled in powdered sugar. The surface is decorated with fruits and candied fruits.

“Sponge” cake with protein cream, glazed with fondant (boucher) Biscuit 1235, fruit filling 958, protein cream 2225, butter cream 950, fondant 950, fruits and candied fruits 195.

Output 100 pcs. to 65

For this cake, the sponge cake is prepared using the cold method (bouche). Prepare the baked semi-finished product as described above. But only round-shaped blanks are deposited.

After baking and cooling, the fruit filling is deposited onto the base of the workpiece from a pastry bag with a smooth tube with a diameter of 12-15 mm, and then the protein cream is placed in the same way, but in the form of a spiral onto a cone. After this, the cake is dried for 25-30 minutes until a thin crust forms on the surface of the protein cream. Then the cake is dipped in soft liquid lipstick and applied to the protein cream in a thin layer. When the lipstick has hardened, the narrow end of the cake is decorated with butter cream, fruits, and candied fruits.

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The small cake weighs 39 g.

Fruit cake "Bouche"

Biscuit 1761, soaking syrup 1057, lipstick 217, lipstick with cocoa powder 840, confiture 1125.

Output 100 pcs. 50 g each

The cake is prepared from sponge cake prepared in a cold way. It is placed in a pastry bag and round-shaped pieces are deposited onto sheets lined with paper. Bake at 200*C for 20 minutes. After cooling, the bottoms of the blanks are soaked in syrup and glued together with confiture, the surface of one blank is glazed with lipstick with ka-kao, and decorations in the form of an untwisted spiral are made on top with white lipstick.

Cake "Boucher" glazed with chocolate fondant

Biscuit (boucher) 1200, cream cream 1750, chocolate fondant 850, fondant 200. Yield 100 pcs. 40 g each

The cake is prepared in the same way as fruit “Bouche”. But round-shaped pieces are not moistened in pairs with cream cream. The surface is glazed with chocolate fondant, and a spiral pattern is applied with white fondant.

Cake "Nocturne"

Sponge cake 1870, chocolate cream 680, chocolate fondant 1100. For finishing, chocolate 160.

Output 100 pcs. to 38

Prepare the main sponge cake with the addition of cocoa powder and butter. Bake, cool, cut horizontally into three layers, which are glued with creamy chocolate cream. The surfaces are glazed with chocolate lipstick. After the lipstick has hardened, the layer is cut into cakes and decorated with chocolate and colored lipstick.

Cake “Shtafetka”

Sponge cake 2615, coffee cream 1515, chocolate icing 693, roasted nuts 177. For the cream: butter 913, powdered sugar 457, roasted coffee 36, liqueur 46, roasted nuts 137 (some of the nuts are left for decoration). Output 100 pcs. 50 g each

The biscuit is prepared using the basic method. Spread on a pastry sheet lined with paper in a layer of 5-7 mm. Bake at a temperature of 200-220 l C for 10 minutes, cool and transfer to the table with the paper side up. The paper is removed, and the layer is greased with cream, rolled into a roll and placed in the refrigerator until the cream is completely cooled. Then the surface of the roll is covered with chocolate glaze and sprinkled with nuts. When the glaze hardens, cut the roll into cakes at an acute angle.

To prepare the cream, the butter is peeled, cut into pieces and whipped together with powdered sugar. While whipping, add coffee extract, finely chopped toasted nuts, and liqueur. Beat for 10-15 minutes.

Cake “Czech roll”

Biscuit 1957, Czech chocolate cream 2500,

chocolate glaze 543. For Czech chocolate cream:

butter 1471, granulated sugar 643, whole milk 643, potato starch 92, cocoa powder 37, cognac or wine 37.

Output 100 pcs. 50 g each

For this cake, the sponge cake is prepared with cocoa powder. They bake in the same way as for the Shtafstka cake.

The surface of the biscuit layer is smeared with Czech chocolate cream and wrapped in a roll, placed in the refrigerator until the cream is completely cooled, the surface is covered with chocolate glaze and a pattern is applied with a comb in the form of wavy lines. When the chocolate hardens, the roll is cut into cakes at a sharp angle.

To make the cream, part of the milk is combined with starch and stirred. Bring the rest of the milk and sugar to a boil and pour in a thin stream of starch diluted with milk. Bring to a boil, cool. Beat the butter until fluffy, add the prepared mass, cocoa powder, cognac or wine.

Cake “Chocolate-fruit roll”

For the dough: flour 562, granulated sugar 562, melange 907.

For blotting: pear syrup 200, cognac 65,

canned pear 800. For the cream: butter 1000 (including 200 for brewing), condensed milk 400, starch 80, granulated sugar 190, water 330, cocoa powder 20.

For glazing: chocolate 450, cocoa butter 50.

Output 400 pcs. 50 g each

Prepare biscuit dough using a cold method without adding potato starch. The finished mixture is applied in a thin layer onto a pastry sheet, lightly greased or covered with paper, and baked at 230-240°C. The baked dough is cooled, removed from the sheet and lightly moistened with syrup from canned pears with the addition of cognac. Apply in an even layer cream, put canned pears, cut into slices, on it.

Roll up the roll and leave in the cold for 10-12 hours. After this, they are coated with chocolate and cut into portions. To prepare the cream, butter, condensed milk and granulated sugar are thoroughly mixed and brought to a boil. Potato starch, diluted with cold water, is added to the boiling mass and brewed. Beat the cooled mass in a cream whipper, adding the remaining butter and cocoa powder.

Second courses Many people prefer to eat the second course for dinner, but children love to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the Delicious Food website you will find a wide variety of recipes for second courses, from simple steamed cutlets to a delicious rabbit in white wine. Our recipes with step-by-step photos will help you to deliciously fry fish, bake vegetables, prepare a variety of vegetable and meat casseroles and your favorite mashed potatoes as a side dish. Even beginners will be able to cope with preparing any second course, be it French-style meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step-by-step photos. Delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

• Dumplings, dumplings Oh, dumplings, and dumplings with cottage cheese, potatoes and mushrooms, cherries and blueberries. - for every taste! In your kitchen you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Prepare and delight your loved ones with the most delicious dumplings and dumplings!

Dessert Desserts are a favorite section of culinary recipes for the whole family. After all, here is what children and adults adore - sweet and delicate homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and accessible. Step-by-step photos will help even a novice cook prepare any dessert without any problems! Choose a recipe and cook for health!

Canning Homemade winter preparations are always tastier than store-bought ones! And most importantly, you know exactly what vegetables and fruits they are made from and will never add harmful or dangerous substances to winter canned food! In our family we always preserved things for the winter: As a child, I remember my mother always making tasty and aromatic jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jellies and compotes from currants, but gooseberries and apples make excellent homemade wine! Apples make the most delicate homemade marmalade - incredibly bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you refuse such yummy food? Be sure to make winter twists using our recipes - healthy and affordable for every family!

It is probably difficult to find a person who does not like various pastries and cakes. Children are especially connoisseurs of such dishes; they will eat these delicacies with pleasure. One of the options for a very tasty and simple delicacy is sponge cakes. They are prepared without much effort, and the result will definitely please everyone. Sponge cakes are complemented with cream, of which there is more than one variety; for example, cakes with protein and butter cream are especially popular. You decide which one to choose, depending on your taste preferences. Let's study the recipe and the list of products that we will need to prepare this yummy.

• Flour – 1 glass;
• Eggs – 3 pcs;
• Sugar – 1 glass;

For protein cream

• Sugar – 1 glass;
• Egg whites – 4 pcs;
• Citric acid;

For the buttercream

• Sour cream – 150 grams;
• Berries - to taste;
• Vanillin – 1 pinch;
• Cream – 2 tablespoons;

Impregnation

• Sugar – 2 tablespoons;
• Orange – 1 piece;
• Lemon – 1 piece;
• Water – 2 tablespoons.

The products are prepared, all that remains is to choose what kind of cream our sponge cakes will be with. Both options give the cakes lightness and airiness, however, for those who are trying to eat fewer calories, protein cream is better. Looking at the recipe, we get to work.

Step by step recipe

1. So, to begin with, we take a large, convenient bowl, in which we will mix everything. Break the eggs and add sugar to them. All this needs to be thoroughly beaten. We will do this using a mixer, it will whip faster and turn out much more efficiently. But if you don’t have a mixer, you can do it yourself.
2. When the eggs and sugar have been beaten until the volume has increased significantly, begin adding flour. Please note that the flour must be sifted so that the sponge cakes turn out airy and tender. There is no need to add all the flour at once; we do it gradually, stirring all the time.
3. When the dough is ready, take a baking sheet, place it on baking paper and, as the recipe indicates, pour the resulting mass of dough onto it.
4. Bake sponge cakes in an already preheated oven at 180 degrees for about 30 minutes.
5. When our pastry is ready, take it out, leave it for a while to cool and then cut it. You need to cut it into two parts, crosswise.
6. At this time, we need to decide what kind of cream we will grease our cake with. If it’s protein cream, then let’s start preparing it. To do this, we need to take the proteins, which we pre-cool, and mix them with citric acid. After this, we begin to beat them until we get a good foam of a fairly thick consistency. The next step, as the recipe suggests, is to add sugar, do it gradually and also mix at the same time.
7. If we decide to grease the sponge cake with butter cream, then we need to make that too. The recipe is also simple. To do this, mix sour cream with cream and beat well. Next, add vanillin and a little sugar. Mix all this and the cream is ready.
8. You also need to make an impregnation for the cake if you choose to grease the dough with protein cream. To do this we need to make syrup as the recipe indicates. We take the orange from which we need to squeeze the juice, do it into the prepared container. We do the same with lemon. Add water and sugar to a container with orange and lemon juice. Cook until the sugar is completely dissolved. Soak the resulting biscuit cakes.
9. Now let's return to the prepared filling. Namely, we take one part of the cut dough, grease it with cream, you can add berries for decoration and taste. Next, cover with the second part of the resulting biscuit and again carefully lay the cream.
10. After this, we put our dish in the refrigerator, for about half an hour, so that the biscuit dough is soaked. After this time, we take it out and cut it into small pieces, which will be our sponge cakes.

Be sure that your children, guests and just loved ones whom you decide to treat will definitely like this delicacy.

When serving the dish, you can decorate it with candied fruits, grated chocolate, delicious berries and many other things that you especially love and that will give the resulting dish individuality and specialness.

The recipe itself is very simple, both the dough itself and the cream, whichever one you choose. All of them are prepared as simply and quickly as possible.

Pamper yourself with goodies and try to prepare new and new delicacies that the whole family will enjoy eating.