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Торт «Москва»

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  • Рецептура
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  • Торт «Москва»

    • Рецептура

    Количество Единицы измерения
    Белково-миндальный полуфабрикат
    Белок 185 г
    Сахар 185 г
    Теграл Альмандо 185 г
    Фундук 60 г
    Начинка Кремико
    Кремико 40 г
    Вода (кипячёная, охлаждённая) 133 г
    Крем «Сливочное пралине»
    Сливочное масло 210 г
    Пралине Лесной Орех 126 г
    Начинка Кремико 168 г
    Фундук жареный 50 г
    Молоко сгущенное вареное 50 г
    Покрытие
    Брило Глассаж Белая 150 г
    Краситель красный 3 г

    Технологический процесс

    Шаг за шагом

    Приготовление полуфабриката

    Взбивать белок с сахаром в течении 8-10 мин., далее добавляем Теграл Альмандо, дроблёные обжаренные орехи фундук и аккуратно медленно перемешиваем. Выкладываем полученную массу в необходимую форму. Выпекаем при температуре 180 ºС в течении 5-7 мин. в зависимости от температурных особенностей печи.

    Приготовление начинки Кремико

    Смешиваем сухую смесь Кремико и воду в миксере, на высокой скорости, в течении 3-5 мин. до однородной консистенции.

    Приготовление крема

    В миксере (лопаткой) взбить размягчённое сливочное масло, начинку Кремико, пралине лесной орех и фундук дробленый до однородной консистенции.

    Сборка изделия

    Промазать кремом предварительно выпеченные и вырезанные необходимой формы бисквитные коржи ( 5-6 коржей). Бока и поверхность тоже отделываются кремом. Верх изделия отделываем предварительно подготовленным гелем Брило Глассаж Белый шоколад.

    О рецептуре

    Уровень сложности:
    1
    1

    Назначение

    • Рождество
    • День Матери
    • День Святого Валентина
    • Сезонный ассортимент (зима)
    • Сезонный ассортимент (весна)
    • Сезонный ассортимент (лето)
    • Сезонный ассортимент (осень)

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