FIELD: food industry. SUBSTANCE: jellying ingredient is added to sugar syrup. The ingredient is agar steeped in running water. The ratios of sugar and water in syrup and sugar and agar are 2.5-3.5:1 and 115-135:1 respectively. The syrup is boiled down at 116-135 C for 10-20 min, then whipped egg whites are added. The half-finished product is whipped for 16-35 min. Flat cakes are glued together with the half-finished product by applying a molding frame on a flat cake, placing some half-finished product on the surface of the flat cake, and covering with another flat cake. The frame is removed as the product is set. EFFECT: higher product quality. 11 cl
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