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, wherein one pie shell has gold color and another one has brown color. Pie shells have equal mass and are interlayered with plain condensed milk with sugar and impregnated with soaking syrup. Outer surface of top pie shell is decorated with chocolaty "charlotte" cream and jelly. Side pie shell surfaces are greased with honey and sprinkled with mixture of biscuit crump and roasted shredded groundnut kernels. Biscuit pie shell of gold color is 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 essence 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. Biscuit pie shell of brown color is produced by identical method, but in the end of kneading cocoa powder is added into dough mass instead of essence. 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 soaking syrup is prepared by addition of rum essence and brandy or dessert wine into sugar solution having humidity of 18-20 %. Mixtures for biscuit, cream, and soaking syrup are taken in the mass ratio of (33-35):(21-23):(7-7.8). Plain condensed milk with sugar is used in amount of 22-22.3 mass %; groundnut is used in amount of 11-11.2 mass %; and jelly is used in amount of 3.3-3.5 mass % (based on total cake mass). Gold colored biscuit composition contains (mass pts): egg melange 57-58; sugar sand 34-35; wheat top-grade flower 34-36; and essence 0.34-0.35. Brown colored biscuit composition contains (mass pts): egg melange 52-53; sugar sand 31-32; wheat top-grade flower 31-32; and cocoa powder 8.3-8.4. "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. Soaking syrup composition contains (mass pts): sugar sand 50-52; brandy or dessert wine 4.6-4.8; rum essence 0.19-0.2.

EFFECT: cake of increased storage time and improved organoleptic characteristics.

6 cl, 2 ex