FIELD: food-processing industry, in particular, preparing of confectionery products.;SUBSTANCE: multilayer torte includes several layers of biscuit semi-finished dough product made with the use of top-grade wheat flour, sand sugar, melange, and filler layer between layers of biscuit semi-finished product, said filler layer being prepared from butter cream with dry cocoa, made from dry cocoa, butter, vanillin, cognac or dessert wine, milk, and finishing layers of side and top surfaces of torte with decorations. Dough for preparing of biscuit semi-finished product additionally comprises dry cocoa, with components being used in the following ratio, wt%: sand sugar 25-25.8; melange 42-42.8; dry cocoa 6.5-7.2; top-grade wheat flour 25-25.8. Butter cream with dry cocoa is prepared on the base of following components used in the following ratio, wt%: dry cocoa 4.5-5.0; butter 48.6-50.4; condensed whole milk 19.2-20; powdered sugar 26-26.8; cognac or dessert wine 0.15-0.25; vanillin 0.01-0.02. Filler layer between biscuit layer additionally comprises layer of cherry filler prepared from cherry jam and sand sugar used in the following ratio, wt%: cherry jam 89.5-90.7; sand sugar 9.3-10.5. Layer of mixture of vegetable fats and powdered sugar is prepared with following ratio of used components, wt%: vegetable fat mixture 42.5-43; powdered sugar 57-57.5. Finishing layers of side and top surfaces are made from cream prepared from fat mixture with decorations. Finishing layer of side surface of torte is decorated with almond nut plates. Central part of top surface of torte is decorated with rubbed chocolate in the form of large chips and parts along perimeter of torte are decorated with rosettes with cherries inserted in their centers. Rosettes are made on the base of following components used in the ratio of, wt%: sand sugar 66-66.7; vanillin 0.035-0.045; egg albumen 32.8-33.3; agar-agar 0.4-0.6; citric acid 0.01-0.02.;EFFECT: low caloricity, stable, soft structure of product possessing unique taste and aroma combination.;2 dwg, 1 ex
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机译：领域：食品加工业，尤其是糖果产品的制备。;物质：多层奶油蛋糕包括几层饼干半成品面团，它们是使用高级小麦粉，砂糖，混合物和在中间的填充层制成的饼干半成品层，所述填充层由黄油奶油和干可可制成，所述干奶油由干可可，黄油，香兰素，干邑白兰地或甜酒，牛奶制成，并装饰有奶油蛋糕的侧面和顶部表面。用于制备饼干半成品的面团还包含干可可，其使用比例如下：wt％：砂糖25-25.8;重量％：混合物42-42.8;干可可6.5-7.2;高档小麦粉25-25.8。在以下列比例（重量％）使用的以下组分的基础上，制备具有干可可的黄油霜：干可可4.5-5.0;干可可4.5-5.0。黄油48.6-50.4;浓缩全脂牛奶19.2-20;糖粉26-26.8;白兰地或甜酒0.15-0.25;香兰素0.01-0.02。饼干层之间的填充物层还包括由樱桃果酱和砂糖制备的樱桃填充物层，其使用的重量比为：樱桃果酱89.5-90.7; wt％：樱桃果酱。砂糖9.3-10.5。植物脂肪和糖粉的混合物层是按以下比例使用的组分（wt％）制备的：植物脂肪混合物42.5-43;糖粉57-57.5。侧面和顶面的饰面层由奶油制成，该奶油由脂肪混合物和装饰物制成。奶油蛋糕侧面的精加工层装饰有杏仁螺母板。奶油蛋糕顶面的中央部分装饰有磨成薄片的大块巧克力形式的巧克力，沿着奶油蛋糕周缘的部分装饰有玫瑰花结，中间装有樱桃。莲座丛是在以下成分的基础上制成的，其使用的比例为wt％：砂糖66-66.7;香兰素0.035-0.045;蛋清32.8-33.3;琼脂0.4-0.6;柠檬酸0.01-0.02 。;效果：产品的低热量，稳定，柔软的结构，具有独特的味道和香气组合。2 dwg，1 ex
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