METHOD OF PRODUCING HONEY-CURD CAKE Russian patent published in 2001 - IPC

FIELD: food industry, particularly, confectionery industry and method of pastry preparation. SUBSTANCE: method involves preparation of flour half-finished product by mixing of wheat flour, natural honey, granulated sugar, sodium bicarbonate put out by food vinegar, margarine and eggs. Dough is kneaded, formed and baked. Prepared half-finished product is cut into several layers. They are coated by curdy cream and put on each other. Then top and side surfaces of prepared cake are designed. For preparation of half-finished product, the components are taken in the following ratio, mas. %: wheat flour, 35-50; margarine, 8-15; natural honey, 10-25; granulated sugar, 10-25; egg, 5-10; sodium bicarbonate, 1-2; food vinegar, 0.2-0.3. EFFECT: improved organoleptical properties of prepared product and broadened assortment. 1 tbl, 4 ex