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 "charlotte" cream and impregnated with soaking syrup. Outer surface of top pie shell is decorated with airy semimanufactured product. Side pie shell surfaces are greased with jam and sprinkled with of biscuit crump. 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 and potato starch in two or three doses in amount providing dough humidity of 36-38 %. In the end of kneading natural essence is added into dough mass. Obtained dough is placed into piper lined pans followed by backing at 195-200°C 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 "charlotte" cream is produced by kneading of non-salted milky butter and "charlotte" syrup at rate of 280-310 rpm for 20-30 min until volume is increased by 2-3 times. "Charlotte" syrup is prepared by kneading of sugar sand, plain condensed milk with sugar and chicken eggs at the same conditions, namely at 280-310 rpm for 20-30 min. Simultaneously soaking syrup is prepared by providing of sugar solution having 18-20 % humidity, followed by addition of rum essence and brandy or dessert wine. Airy semimanufactured product is prepared by kneading of cooled egg whites until volume is increased by 6.5-7 times followed by addition of sugar sand, citric acid and vanilla powder. Obtained mass is divided into individual pieces and baked at 95-105°C for 30-35 min. Mixtures for cream, biscuit, soaking syrup and airy semimanufactured product are taken in the mass ratio of (33-35):(30-33):(20-22:):(5.4-5.6). Biscuit composition contains (mass pts): egg melange 56-60; sugar sand 34-35; wheat top-grade flower 28-29; and potato starch 6-7; essence 0.33-0.35. "Charlotte" cream composition contains (mass pts): "charlotte" syrup 57-60; non-salted milky butter 41-43; vanilla powder 0.4-0.41; brandy or dessert wine 0.16-0.17. "Charlotte" syrup composition contains (mass pts): sugar sand 56-57; plain condensed milk with sugar 15-19; chicken eggs 11-11.5. Soaking syrup composition contains (mass pts): sugar sand 50-52; brandy or dessert wine 4.6-4.8; rum essence 0.19-0.2. Airy semimanufactured product composition contains (mass pts): sugar sand 56-56.2; egg white 47-47.3; citric acid 0.4-0.48; vanilla powder 0.4-0.48. Jam is used in amount of 7-7.8 % based on total cake mass. Biscuit crump is made of realizable by-products from biscuit production which are roasted at 220-230°C till gold-brown color, followed by cooling and straining through sieve. Claimed cake has storage time of about 4 days.

EFFECT: cake homogeneously impregnated with syrup, having nice appearance and improved organoleptic characteristics.

8 cl, 2 ex