FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages butter softening and beating up with sand sugar. Then one gradually adds melange mixed with carrot or beet or apple or haw powder produced from directly squeezed juice refuses and simultaneously representing an additive enriching the product with biologically active substances and food fibres, a natural colouring agent, a flavouring agent, a fat emulsifier and a stabiliser. The beaten up mass is mixed with raisins, ammonium carbonate and salt; dough is kneaded using prime grade flour; product is moulded, baked and finished. Dough is kneaded at a specified ratio of components.
EFFECT: invention enables improvement of organoleptic and structural-and-mechanical indicators of cakes quality as well as enrichment food fibres, mineral substances and vitamins combined with calorie content reduction.
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