FR2481073A1 - Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing - Google Patents

Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing Download PDF

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Publication number
FR2481073A1
FR2481073A1 FR8006905A FR8006905A FR2481073A1 FR 2481073 A1 FR2481073 A1 FR 2481073A1 FR 8006905 A FR8006905 A FR 8006905A FR 8006905 A FR8006905 A FR 8006905A FR 2481073 A1 FR2481073 A1 FR 2481073A1
Authority
FR
France
Prior art keywords
cake
finished
tier
coffee
butter cream
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
FR8006905A
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French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AUTARD HENRI
Original Assignee
AUTARD HENRI
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by AUTARD HENRI filed Critical AUTARD HENRI
Priority to FR8006905A priority Critical patent/FR2481073A1/en
Publication of FR2481073A1 publication Critical patent/FR2481073A1/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Abstract

Nut cake is in three tiers, of dias 20cm, 18cm and 16cm respectively, the depth being 2.5 cm in each case. The cake tin is first partly filled with a mixt contg 1kg flour; 500g sugar; 8 eggs; 250 g butter and 5g salt. It is then filled to three quarters of its height with a paste contg 1kg nuts; 1kg sugar; 250 g butter and 300g milk. The cake is then cooked at 200 deg C. It is then coated with coffee butter cream and topped with coffee royal icing. It is decorated with the name of the cake, the name of the inventor and his place of origin.

Description

Composition
Fond : En pate sablée : Pour I kg de farine : 500 gr de sucre, 8 oeufs, 250 gr de beurre, 5 gr de sel. Foncer le moule.Composition
Base: In shortcrust pastry: For I kg of flour: 500 gr of sugar, 8 eggs, 250 gr of butter, 5 gr of salt. Darken the mold.

Pâte à noix : Pour I kg de noix : I kg de sucre, 250 gr de beurre, 300 gr de lait. Faire fondre le sucre, mélanger les noix, ensuite le beurre5 puis le lait. Garnir le moule au 3/4 de la hauteur. Walnut paste: For I kg of nuts: I kg of sugar, 250 gr of butter, 300 gr of milk. Melt the sugar, mix the nuts, then the butter5 then the milk. Garnish the mold at 3/4 of the height.

Cuire au four à 2200 centigrades. Bake at 2200 centigrade.

Une fois froid, masquer le dessus de crème au beurre café. Puis faire une glace royale au café. Masquer le dessus une fois sec, faire le décor au pochoir. When cold, hide the top of the coffee butter cream. Then make a royal coffee ice cream. Hide the top once dry, decorate with a stencil.

Ce gâteau se fait en trois tailles
LO Diamètre I6 cm Hauteur 2,5 cm
20 Diamètre I8 cm Hauteur 2,5 cm
30 Diamètre 20 cm Hauteur 2,5-cm. This cake is made in three sizes
LO Diameter I6 cm Height 2.5 cm
20 Diameter I8 cm Height 2.5 cm
30 Diameter 20 cm Height 2.5-cm.

Claims (1)

REVENDICATION CLAIM Sous forme ronde se fait en trois taillesIn round form is made in three sizes Se compose : sucre noix beurre laitConsists of: sugar nut butter milk Se glace au blanc d'oeufs et sucre (dénommer glace royale)Freezes with egg white and sugar (called royal ice cream) Se décore du nom du gâteau du nom de l'inventeur et de sa ville Decorates with the name of the cake with the name of the inventor and his city
FR8006905A 1980-04-23 1980-04-23 Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing Pending FR2481073A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8006905A FR2481073A1 (en) 1980-04-23 1980-04-23 Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8006905A FR2481073A1 (en) 1980-04-23 1980-04-23 Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing

Publications (1)

Publication Number Publication Date
FR2481073A1 true FR2481073A1 (en) 1981-10-30

Family

ID=9240204

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8006905A Pending FR2481073A1 (en) 1980-04-23 1980-04-23 Three tier cake - comprising cake base with nut paste topping finished with coffee butter cream and royal icing

Country Status (1)

Country Link
FR (1) FR2481073A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE9406454U1 (en) * 1994-04-19 1994-10-27 Pritz-Keller, Helma, 83349 Palling Glazes on food
ES2141664A1 (en) * 1997-09-23 2000-03-16 Altabas Aventin Jose Antonio Almond cake
FR2811515A1 (en) * 2000-07-17 2002-01-18 Gilles Baisse Process for preparation of pastry confection comprises preparing base, filling base with intermediate composition made of butter and grated uncooked almonds prior to first baking and before filling, and second baking
ES2187352A1 (en) * 2001-06-14 2003-06-01 Nogueira Angel Carro Preparation of an almond tart consists of moulding and cooking of a mixture containing ground almond, and glazing and decoration
WO2003045155A1 (en) * 2001-11-28 2003-06-05 Anna Maria Themeli Production method for 'sweet pizza'
ES2299301A1 (en) * 2005-08-01 2008-05-16 Ramon Crego De La Iglesia Food cake is developed from flour, which is prepared with milled and refined nuts that are mixed with sugar, eggs and flour and baked in shapes

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2434575A2 (en) * 1978-09-04 1980-03-28 Ferrando Dolores Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2434575A2 (en) * 1978-09-04 1980-03-28 Ferrando Dolores Tart made of pastry raised with yeast - is covered with a sweetened starch thickened cream

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
EXBK/78 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE9406454U1 (en) * 1994-04-19 1994-10-27 Pritz-Keller, Helma, 83349 Palling Glazes on food
ES2141664A1 (en) * 1997-09-23 2000-03-16 Altabas Aventin Jose Antonio Almond cake
FR2811515A1 (en) * 2000-07-17 2002-01-18 Gilles Baisse Process for preparation of pastry confection comprises preparing base, filling base with intermediate composition made of butter and grated uncooked almonds prior to first baking and before filling, and second baking
ES2187352A1 (en) * 2001-06-14 2003-06-01 Nogueira Angel Carro Preparation of an almond tart consists of moulding and cooking of a mixture containing ground almond, and glazing and decoration
WO2003045155A1 (en) * 2001-11-28 2003-06-05 Anna Maria Themeli Production method for 'sweet pizza'
ES2299301A1 (en) * 2005-08-01 2008-05-16 Ramon Crego De La Iglesia Food cake is developed from flour, which is prepared with milled and refined nuts that are mixed with sugar, eggs and flour and baked in shapes

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