CAKE Russian patent published in 2006 - IPC A21D13/08 

FIELD: food processing industry, confectionery, in particular manufacturing of dough products.

SUBSTANCE: claimed cake represents superimposed biscuit pie shells interlayered with cream and impregnated with soaking syrup. Outer surface of top pie shell is glazed with chocolaty glaze. Side pie shell surfaces are greased with honey and sprinkled with mixture of biscuit crump and roasted groundnut kernels. Biscuit pie shells are produced by kneading of egg melange with sugar sand at rate of 240-280 rpm for 30-40 min until volume is increased by 2.5-3 times followed by addition while kneading of wheat top-grade flower in two or three doses in amount providing dough humidity of 36-38 %. In the end of kneading natural honey is added into dough mass. Obtained dough is placed into piper lined pans followed by backing at 195-200°C and for 50-55 min and cooling of sponge dough for 25-30 min at 25-30°C. Then semimanufactured products are taken out from pans and conditioned for 8-10 h at 15-20°C. Simultaneously cream is produced by kneading of non-salted milky butter and boiled down plain condensed milk with sugar at rate of 280-310 rpm for 20-30 min until volume is increased by 2-3 times followed by addition of brandy and vanillin into cream mass. Simultaneously soaking syrup is prepared by addition of rum essence and brandy or dessert wine into sugar solution having humidity of 18-20 %. Simultaneously biscuit crump is prepared by providing of starting product in the same manner as for based biscuit followed by baking thereof at 220-230°C till brown color. Mixtures for cream, biscuit and soaking syrup are taken in the mass ratio of (37-38):(37-38):(12-13). Natural honey for greasing of side pie shell surfaces is used in amount of 6-6.5 mass %; biscuit crump for sprinkling is used in amount of 3-3.2 mass %; groundnut kernel is used in amount of 2.3-2.6 mass %, and chocolaty glaze for glazing of top pie shell outer surface is used in amount of 0.6-0.65 mass %, (based on total cake mass). Biscuit composition contains (mass pts): egg melange 58-60; sugar sand 16-17; natural honey 16-17; and wheat top-grade flower 36-37. Cream composition contains (mass pts): boiled down plain condensed milk with sugar 60-62; non-salted milky butter 38-40; vanillin 0.09-0.1; brandy 0.16-0.17. Soaking syrup composition contains (mass pts): sugar sand 51-53; brandy or dessert wine 4.7-4.8; rum essence 0.19-0.2. Claimed cake has storage time of about 4 days.

EFFECT: cake of stable shape, nice appearance and improved organoleptic characteristics.

4 cl, 2 ex