CAKE “ARISTOCRAT FORNET” Russian patent published in 2023 - IPC A21D13/00 A21D13/80 

FIELD: food industry.

SUBSTANCE: confectionery industry and public catering, used for the preparation of flour confectionery. A cake is proposed, consisting of three biscuit cakes placed one above the other, layered with a layer of filling and soaked in syrup for impregnation, and the top and side surfaces of the cake are doused with confectionery glaze, while the biscuit cakes are made by churning melange with granulated sugar, yolks, vanilla, cocoa-powder, margarine, premium flour, baking powder, the resulting whipped biscuit mass is poured into prepared forms and baked at a temperature of 180-220°C, the baked biscuit is allowed to cool in the molds, then freed from the molds and left to ripen for 6-8 hours, after which it is cut lengthwise into three cakes, each cake is soaked in syrup, and a filling is applied between the first and second, second and third cakes, consisting from 3 layers, namely: 1st layer - peanut butter, 2nd layer - halves of roasted peanuts, 3rd layer - confectionery filling “with the taste of salted caramel”, and peanut paste is applied to the upper third cake, confectionery filling “with the taste of salted caramel” and then sprinkled with halves of roasted peanuts and glazed. At the same time, a syrup of the following composition is used as a syrup for impregnation: water 51.45 ± 0.05%; sugar 47.17±0.05%; cognac 1.38±0.03%. As a confectionery glaze, “Classic 148” is used. As the confectionery filling “with the taste of salted caramel” use the filling “with the taste of salted caramel Classic 503”. Peanut butter “Original” is used as peanut butter.

EFFECT: increasing of the nutritional value of the cake by increasing the amount of protein compounds, as well as expanding the range of flour confectionery products with functional properties.

5 cl, 1 dwg