Patent RU-2271666-C2 (RU)
Inventor: KOBAKHIDZE OTARI VLADIMIROVICH
IPC: A21D13/08
Filed: 2003-06-17
Granted: 2006-03-20
Abstract: FIELD: food processing industry, confectionery, in particular manufacturing of dough products. 
     SUBSTANCE: claimed cake represents superimposed biscuit pie shells interlayered with "charlotte" cream and impregnated with soaking syrup, wherein one pie shell has gold color and another one has brown color. Outer surface of top pie shell is decorated with chocolaty "charlotte" cream, pieces of marmalade and fruits such as conserved apricot, fresh kiwi fruit, wherein fruits are preliminary coated with gel. Side pie shell surfaces are greased with citrus jam and sprinkled with biscuit crump. Biscuit pie shell of gold color is produced by kneading of egg melange with sugar sand at rate of 240-280 rpm for 30-40 min until volume is increased by 2.5-3 times followed by addition while kneading of wheat top-grade flower in two or three doses in amount providing dough humidity of 36-38 %. In the end of kneading natural flavoring agent is added into dough mass. Obtained dough is placed into piper lined pans followed by backing at 195-200°C and for 50-55 min and cooling of sponge dough for 25-30 min at 25-30°C. Then semimanufactured products are taken out from pans and conditioned for 8-10 h at 15-20°C. Biscuit pie shell of brown color is produced by identical method, but in the end of kneading cocoa powder is added into dough mass. Simultaneously "charlotte" cream is produced by kneading of non-salted milky butter and "charlotte" syrup at rate of 280-310 rpm for 20-30 min until volume is increased by 2-3 times. "Charlotte" syrup is prepared by kneading of sugar sand, plain condensed milk with sugar and chicken eggs. In the end of kneading brandy or dessert wine and vanilla powder are added into cream mass. Chocolaty "charlotte" cream is produced by identical method, but in the end of kneading cocoa powder, brandy and vanilla powder are added into cream mass. Simultaneously soaking syrup is prepared by addition of rum essence and brandy or dessert wine into sugar solution having humidity of 18-20 %. Biscuit crump is prepared by providing of starting product in the same manner as for based biscuit of gold color followed by baking thereof at 220-230°C till brown color, cooling and straining through sieve. Cake components are taken in the next ratio (kg per ton of finished product): biscuit with cocoa powder 200-220; "charlotte" cream 200-210; biscuit 100-120; soaking syrup 95-105; chocolaty "charlotte" cream 95-100; fresh kiwi fruits 78-82; conserved apricots 11-15; gel for fruit coating 50-52; biscuit crump 50-52; citrus jam 50-52; marmalade 35-37. Gold colored biscuit composition contains (mass pts): egg melange 57-58; sugar sand 34-35; and wheat top-grade flower 34-36. Brown colored biscuit composition contains (mass pts): egg melange 10-11; sugar sand 6-6.5; and wheat top-grade flower 5-5.3. "Charlotte" cream composition contains (mass pts): "charlotte" syrup 59-60; non-salted milky butter 41-43; vanilla powder 0.4-0.41; brandy or dessert wine 0.16-0.17. Chocolaty "charlotte" cream composition contains (mass pts): "charlotte" syrup 58-59; non-salted milky butter 38-39; cocoa powder 4.8-4.9; vanilla powder 0.14-0.15; brandy 0.14-0.145. "Charlotte" syrup composition contains (mass pts): sugar sand 56-57; plain condensed milk with sugar 15-19; chicken eggs 11-11.5. Soaking syrup composition contains (mass pts): sugar sand 51-53; brandy or dessert wine 4.7-4.8; rum essence 0.19-0.2. Gel for fruit coating is used in amount of 5-5.2 % (based on total cake mass) and prepared by kneading of egg whites with water heated to 35-40°C in white/water ratio of 3:1 followed by gradual addition of sugar powder in amount of 60-70 %based on total gel mass. Claimed cake has storage time of about 4 days. 
     EFFECT: cake homogeneously impregnated with syrup, having nice appearance and improved organoleptic characteristics. 
     8 cl, 2 ex