METHOD FOR PRODUCTION OF GLUTEN-FREE CAKE "LEMON WITH CANDIED FRUITS" Russian patent published in 2012 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to production of pastry confectionary products. The method envisages beating margarine and sugar sand during 10-15 minutes to produce a homogenous mass. Then one sequentially adds eggs and salt and performs beating during 20 more minutes. Simultaneously added to the beaten mass are sieved maize and rice flour, starch and baking powder. Then one introduces candied fruits and milled lemon. Moulding is performed in moulds having antistick coating. Cakes are baked at a temperature of 200°C during 20-25 min and naturally cooled down to room temperature. The components are taken at the specified ratio. For preparation of candied fruits pumpkin (preliminarily peeled and cut into small pieces) is strewn with sugar sand and maintained until yield of juice. Then pumpkin is heated to 90°C and cooled, juice drained. Chilled pumpkin is poured with preliminarily prepared sugar syrup and boiled during 25 minutes. Then pumpkin is removed from the syrup, dried and smothered in sugar sand.

EFFECT: invention enables production of a product balanced in terms of amino acids content, gluten-free and enriched with food fibres.

2 tbl