METHOD FOR PREPARING HONEY CAKE Russian patent published in 2002 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparing biscuit semi-finished product by whipping melange with sand sugar to increase mass volume by 2-3 times; at the end of whipping process, gradually introducing into resultant mass natural honey, sour cream of 20% fattiness and aerator - soda preliminarily defoamed by 3-% vinegar solution; adding wheat flour while continuing whipping process; placing resultant mass into pans and baking at temperature of 160-170 C for 30-35 min; cooling baked biscuit; cutting it in horizontal plane and covering with layers of cream. Cream is prepared by whipping softened butter with boiled out condensed milk and gradually introducing partially ground walnut and coconut chips. Sides and top surface are sprinkled with honey crumbles and top surface is decorated with melted chocolate. Honey cake components are used in accordance with receipt. Cake prepared by such method has soft, tender aerated consistency. EFFECT: reduced power consumption by decreased baking temperature and improved quality of product. 2 tbl, 1 ex