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 agar-based glairy cream. Outer surface of top pie shell is glazed with "chalotte" cream. Side pie shell surfaces are greased with strawberry jam of 11-12 % humidity and sprinkled with coconut chips. 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. In the end of kneading brandy or dessert wine and vanilla powder are added into cream mass. Simultaneously glairy cream is produced by kneading of cooled fresh egg whites at rate of 280-310 rpm for 7-10 min until volume is increased by 2-3 times, sugar sand addition, kneading for 9-11 min, addition of sugar-agar syrup having temperature of 85-90°C obtained by blending of sugar sand and agar solution in ratio of 4:1. In the end of kneading vanillin and citric acid are added into cream. Mixtures for biscuit pie shells, "chalotte" cream, and agar-based cream are taken in the mass ratio of (37-39):(10-11):(40-42). Strawberry jam is used in amount of 7.5-7.8 mass %, and coconut chips is used in amount of 3-3.1 mass % massed on total cake mass. Biscuit composition contains (mass pts): egg melange 57-58; 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 59-60; 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. Agar-based glairy cream composition contains (mass pts): sugar sand 66-67; fresh egg white 33-33.5; agar 0.45-0.5; vanillin 0.09-0.1; citric acid 0.02-0.021. Claimed cake has storage time of about 4 days.

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

5 cl, 2 ex