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 cream. Side pie shell surfaces are greased with marmalade of 11-12 % humidity and sprinkled with mixture of biscuit crump and roasted nut kernels (e.g., ground cobnut, walnut, or almond). All outer cake surfaces are glazed with chocolaty glaze. Biscuit pie shells are produced by kneading of egg melange with sugar sand and honey 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 %. 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. Soaking syrup is prepared by addition of rum essence and brandy or dessert wine into sugar solution having humidity of 18-20 %. Biscuit crump is prepared by providing of starting product in the same manner as for based biscuit of gold color followed by baking thereof at 220-230°C till brown color. Mixtures for biscuit, cream, and soaking syrup are taken in the mass ratio of (29-31):(30-31):(10-11). Biscuit crump is used in amount of 6.6.5 mass %; chocolaty glaze is used in amount of 5-5.5 mass %; marmalade is used in amount of 3-4 mass %, and nuts are used in amount of 5-5.5 mass %, (based on total cake mass). Biscuit composition contains (mass pts): egg melange 18-19; sugar sand 5-5.3; natural honey preferably natural one) 5-5.3; and wheat top-grade flower 10-11. Cream composition contains (mass pts): boiled down plain condensed milk with sugar 23-25; non-salted milky butter 12-13; vanillin 0.05-0.51; brandy 0.05-0.051. Claimed cake has storage time of about 4 days.

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

5 cl, 3 ex