FIELD: food industry.
SUBSTANCE: in a method for making a flour confectionery product, puff unleavened dough is rolled out to obtain shortcakes of the same size. Shortcakes are clamped between two heat-resistant sheets and baked in a convection heater at a temperature of 200°C for 12 minutes. Hot shortcakes are sprinkled with powdered sugar and baked in the convection heater at a temperature of 225°C in ventilation and steam mode until a caramel crust appears. Cheese cream is made of pasteurized yolk, sugar and soft Mascarpone cheese. Ready-made shortcakes and cream are stacked in layers. The finished product is molded and designed. The finished product is sprinkled with non-melting powdered sugar.
EFFECT: invention makes it possible to obtain a product with high consumer qualities and an extended shelf life.
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