"BISKVITNOE S TVOROZHNUM SOUFFLE" CAKE PRODUCTION METHOD Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Good consists of flour baked semi-product and souffle layer. Egg albumen is beaten till its mass increases 2-3 timed to prepare the souffle. After that agar-sugar-dextrose syrup is boiled till dry substances content makes 78-81% with its following cooling till 65-70°C. Syrup is gradually added to sponges till thick foam-like mass is obtained. At the same time curdy mass is prepared by sequential mixing of previously prepared cottage cheese, sugar powder and dry milk in tempering machine at 60-70°C with following maturation during 35-45 minutes. The mass is added to the foam-like mass. Baked semi-product is produced by beating of melange and sugar and emulsifier in the beating machine during 10-20 minutes till its volume increases 2.5-3 times. Before the beating is finished flour is added. The flour is mixed with potato starch and chicory roots processing product (linear polymer with polymerisation degree from 2 to 60 units of fructose links in the chain). The mixture is mixed during 14-18 seconds. After that it is formed, baked at 190-200°C during 6-10 minutes and cooled down. After that prepared souffle is put on the surface of flour baked semi-product. Semi-product components are used in the specified ratio.

EFFECT: invention allows to obtain a cake based on milk raw material with increased calcium and food fibers content with long storage life up to 120 hours.

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