CHOCOLATE WAFER CAKE PREPARATION METHOD Russian patent published in 1995 - IPC

FIELD: food-processing industry, in particular, preparing of flour confectionery products. SUBSTANCE: method involves preparing emulsion from water, yolks of leaky eggs, salt and soda; whipping obtained mass and introducing portion of high-grade wheat flour, with mass being carefully mixed after introduction of each flour portion to provide elimination of lumps; forming ready dough mass, which has liquid consistency, and baking; simultaneously preparing filler by frying sunflower seeds at 160-170 C for 1-2 min. , rubbing the seeds while adding butter, maize flour sand sugar and wafer crumble, with mass being continuously rubbed in the process of adding above mentioned components; passing obtained mass through sieve to obtain homogeneous stricture; laying filler onto wafer sheets, cutting preliminarily prepared semi-finished products into separate products and decorating, with chocolate presoaked with cognac being used as decoration. Components for preparing cake are provided in the ratio of (5 by weight): yolks - 1.6-1.7 % , soda - 0.82-0.83 % , salt - 0.81-0.82 %, filler: sieved fried seeds of sunflower - 20.0-21.0%, maize flour - 5.0-7.0 %, butter - 21.2-24.3 %, wafer crumble - 4.7-4.8 %, piping chocolate - 15.4-15.6 %, cacao butter - 1.5-0.55 % , fancy chocolate - 3.5-3.54 %, cognac - 0.105-0.11 %, high-grade wheat flour the balance. Cake has pleasant flavor, tender consistency; filler has homogeneous structure without grains and lumps. Wafer sheets has uniform light-yellow color. Filler is easily distributed over wafer sheet surface. EFFECT: wider range of products and provision for usage of available filler components instead of components in scarce, while maintaining quality factors specific of known kind of product.