COCONUT CAKE Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: cake is proposed that contains shortcakes made of biscuit, arranged one above another, impregnated with milk syrup and interlaid with milky butter cream, and additionally comprises a filler interposed between the layers and/or used for decorating the cake, prepared by means of mixing the components from the composition including drinking water, coconut shavings, Lamequick whipping concentrate, condensed milk with sugar, starch, cryogel or gelatin, powdered sugar, milk whey powder, at the following ratio of the components, wt %: coconut shavings 10-30; starch 1-2; cryogel or gelatin 0.5-3; Lamequick whipping concentrate 3.5-6.5; condensed milk with sugar 15-25; powdered sugar 3-15; milk whey powder 0.5-3; drinking water - the rest. Wherein the composition for preparing the filling additionally contains potassium sorbate as a preservative. Biscuit is made from a composition including flour, sugar, condensed milk with sugar, melange, vegetable oil, cocoa powder or kerob, a mixture of emulsifiers and/or disintegrants, drinking water at the following ratio of components, wt %: flour 20-40; granulated sugar 20-40; condensed milk with sugar 8-20; melange 15-35; vegetable oil 1-7; cocoa powder or carob 1-5; the mixture of emulsifiers and/or disintegrants 4-15; drinking water - the rest. As the mixture of emulsifiers and/or disintegrants, a complex food additive produced by Palsgaard company is used. Milk syrup for impregnation is made from taken in wt %: dry milk 10-30, sugar 4-15, potassium sorbate 0-0.3, used as a preservative, and drinking water - the rest. Milk butter cream is prepared from cream of vegetable fat, which makes up 30-70% of the total weight of milk butter cream, and stabilization mixture, the components for preparation of which are taken at the following ratio, wt %: starch 0.2-3; mixture for custard 5-25; cryogel or gelatin 0.5-3; condensed milk with sugar 8-25; powdered sugar 5-25; potassium sorbate 0-0.3; drinking water - the rest.

EFFECT: expanding the assortment of flour confectionery products due to creating a cake with the rich texture and the dominating taste of coconut.

6 cl, 1 tbl