COMPOSITION FOR CAKE "YABLOCHKO" Russian patent published in 1997 - IPC

FIELD: food industry; in particular, confectionery industry for preparation of pastry. SUBSTANCE: composition contains biscuit semifinished product. For that, potato starch, granulated sugar, melange and essence are whipped up to foamy state and increasing volume of mass in 2.5-3 times. Gradually added in mass is high-grade wheat flour. Simultaneously other semifinished products are prepared: syrup for soaking; for that purpose, granulated sugar and alcohol are mixed, boiled this mass up to whole melting of sugar; then added in mass are essence, extract of pressed mandarins mixed with sugar syrup in ratio 1:0.5, scalded mass, cream jelly, and biscuit crumb. Then cake is formed from prepared semifinished products. All ingredients are taken in the following ratio, mas.%: potato starch, 2.29-2.31; granulated sugar, 23.6-23.64; melange, 19.0-19.15; essence, 0.16-0.165; sugar powder, 4.4-4.42; cocoa butter, 0.88-0.9; brandy, 0.26-0.28; colorant, 0.013-0.015; starch syrup, 0.54-0.56; citric acid, 0.011-0.013; agar, 0.054-0.056; butter, 0.97-0.99; vanilla powder, 0.08-0.01; dessert wine, 0.002-0.0022; whole condensed milk, 0.16-0.162; marmalade, 12.6-12.8; precooking product, 28.5-28.7; rum essence, 0.035-0.037; alcohol, 0.8-0.86; extract mixed with sugar syrup, 0.05-0.56; mandarin pressed extract and dry milk, 0.07-0.72; high-grade wheat flour, the balance. EFFECT: improved taste. 1 tbl