FIELD: confectionery industry. SUBSTANCE: multilayer cake comprises honey semi-finished product, zephyr aerated filler, marmalade filler, and chocolate glaze as coating. Honey semi- finished product is prepared from top-grade wheat flour, sand sugar, artificial honey, egg, whole milk, margarine, citric acid, and chemical aerating agent. Zephyr aerated filler comprises sand sugar, agar, water, egg albumen, citric acid, rectified ethyl alcohol, syrup, vanillin. Marmalade filler comprises sand sugar, water, pectin, citric acid, and aromatizer. Components are used in respective ratios. Cake has shelf life of up to 75 days. EFFECT: unique gustatory properties, reduced caloricity and increased shelf life. 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| TORTE "NEVSKY CHARODEY" | 2001 |
|
RU2235468C2 |
| TORTE "RUINS OF COUNT'S CASTLE" | 2002 |
|
RU2237410C2 |
| MULTILAYERED PIE (VERSIONS) | 2011 |
|
RU2439999C1 |
| METHOD FOR PRODUCTION OF LAYER CAKE "NAPOLEON-PETI" | 1997 |
|
RU2114533C1 |
| TORTE "COURAGE" | 2003 |
|
RU2245053C1 |
| METHOD FOR PRODUCING FLOUR CONFECTIONERY OF SPICE-CAKES AND HONEY-CAKES KINDS, COOKIES, CAKES AND PASTRY | 1997 |
|
RU2093989C1 |
| MULTILAYER TORTE "CUP OF TEA" | 2002 |
|
RU2236137C2 |
| CAKE “ARISTOCRAT FORNET” | 2022 |
|
RU2792426C1 |
| TWO-LAYERED SWEETS WITH HONEY | 2013 |
|
RU2520647C1 |
| SHORTBREAD CINNAMON PIE | 2014 |
|
RU2569985C1 |
