CAKE Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, preparing of bakery confectionery products. SUBSTANCE: cake has semi-finished bakery product and cream layer. Semi-finished bakery product is prepared with the use of top- grade wheat flour, natural milk or sour milk product in the form of kefir or bifidus-activating milk product, condensed whole milk, and chemical aerating agent in the form of bakery powder. Cream layer is obtained by aerating of butter, sugar, condensed milk, vanillin, and sorbic acid. Cake has decorations arranged on top or side surfaces thereof. Bakery semi-finished product is prepared on the basis of components used in the following ratio, wt%: top-grade wheat flour 31.0-41.0; natural milk or sour milk products such as kefir or bifidus-activating milk product 17.0-27.0; bakery powder 0.002-0.007; condensed milk 35.0-50.0. Cream is prepared on the basis of components used in the following ratio, wt%: butter 30.0-50.0; boiled whole condensed milk 45.0-60.0; sugar powder 5.0-15.0; corbic acid 0.001-0.002; vanillin 0.001-0.005. EFFECT: increased shelf life and improved nutritive and dietary properties of cake. 2 dwg, 3 ex