FIELD: confectionery industry. SUBSTANCE: method involves mixing all components: vegetable oil, egg powder, wheat starch, salt, leavening agent - ammonium carbonate, caramel, dry fat-free milk with wheat flour. Simultaneously, filler is prepared by boiling down of condensed milk. Prepared dough is baked at temperature of 140-150 C in the form of several separate sheet dough pieces. Sheets of half-finished product are interlaid with prepared filler, and cake is formed by packing one dough piece onto another. Coconut chips or chocolate glaze is applied to the cake surface for finishing. Components for dough preparation and for cake finishing are taken in preset ratio. EFFECT: improved quality of cake; reduced sugar consumption. 4 cl, 2 expa
