MULTILAYER CAKE (VERSIONS) Russian patent published in 2019 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to flour confectionary products. First version of cake includes 5–7 cakes made of dough containing margarine, which contains butter, chicken eggs and prime grade wheat flour, 5–7 layers of cream made of condensed whole milk or cooked with sugar and vanillin, with given ratio of initial components. Second version of cake includes 5–7 cakes made of dough containing margarine containing butter, chicken eggs and prime grade wheat flour, 5–7 layers of cream made from condensed whole milk or cooked with sugar and butter or margarine oil at preset ratio of initial components. Third version of cake includes 5–7 cakes made of dough, containing margarine containing butter, chicken eggs and prime grade wheat flour, 5–7 layers of cream made of condensed whole milk or cooked with sugar, butter or margarine and cocoa powder or chocolate, at the specified initial components ratio. In the said cake versions the dough may additionally contain sugar sand and vanilla at preset ratio. Fourth version of cake includes 5–7 cakes made of dough containing margarine containing butter, chicken eggs, prime grade wheat flour, vodka or food alcohol or brandy or liqueur and sour cream 5–7 layers of cream made of condensed whole milk or cooked with sugar and vanillin at the specified ratio of initial components. Fifth version of cake includes 5–7 dough cakes made of dough containing margarine containing butter, chicken eggs, prime grade wheat flour, vodka or food alcohol, or cognac, or liqueur and sour cream, 5–7 layers of cream made from condensed whole milk or cooked with sugar and butter or margarine oil at preset ratio of initial components. Sixth version of cake includes 5–7 cakes made of dough containing margarine containing butter, chicken eggs, prime grade wheat flour, vodka or food alcohol, or cognac, or liqueur and sour cream, 5–7 layers of cream made of condensed whole milk or cooked with sugar, butter or margarine and cocoa powder or chocolate, at the specified initial components ratio.

EFFECT: invention ensures production of puffy dough containing chicken egg without baking powders and preserving agents, reduces cost and production time when making a cake with a tender crumbly structure, increases its storage life without changing consumer properties.

18 cl