CAKE PRODUCTION METHOD Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: method involves preparing a fat component, whipping it with granulated sugar, adding an egg product, followed by whipping and stirring the resulting mass with the recipe ingredients, dough kneading, moulding, baking, cooling and powdering the surface with refined sugar powder. The fat component is represented by butter. The egg product is represented by egg yolks. The mixture of crushed roasted hazelnut kernels and protein concentrate from sunflower seeds is added in the whipped mass containing the prepared fat component, granulated sugar and the egg product at a ratio of 1:1, thoroughly stirred, whipped egg whites pre-cooled to a temperature of 3-5°C are introduced, wheat flour pre-mixed with cocoa powder is added. The components are used at their following content in the recipe, by wt %: top grade wheat flour 24.0-27.0, granulated sugar 20.0-21.0, butter 17.0-18.0, eggs 16.0-17.0, the mixture of crushed roasted hazelnut kernels and protein concentrate from sunflower seeds 14.0-16.0, refined sugar powder 1.0-2.0, cocoa powder 3.0-4.0.

EFFECT: invention allows to obtain a product with high nutritional and biological value, high organoleptic indices and improved structural and mechanical characteristics.

6 tbbl, 3 ex