SPONGE CAKE BOWL WITH DETERMINED RATIO OF BISCUIT LAYER HEIGHT TO CREAM LAYER HEIGHT

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry, in particular to confectionary product design. Disclosed is a whip-cream cake which comprises three layers of sponge cakes alternating with three layers of cream, wherein the height of the layer of the sponge biscuit is 9–17 mm, the height of the cream layer is 3–11 mm, and the ratio of the height of the layer of the sponge cake to the height of the cream layer ranges from 1:1 to 1:4, respectively, wherein for spreading sponge cakes and for application on sides of the cake, cream containing vegetable creams and a stabilization mixture is used, with the following ratio of initial components, wt. %: vegetable-fat cream 30–50; modified starch 0.5–2; pork cream mixture 5–15; gelatine 0.5–3; whole milk condensed 10–20; sugar powder 3–10; potassium sorbate 0.1–0.2; flavouring agents 0.2–0.7; egg yolk 0.5–1; dye 0.01–0.1; water is balance. At least one layer of the sponge cake is impregnated with syrup, and on the top layer of the cream there are shaped figured decorations the height of which in the upper point is 10–30 mm.;EFFECT: invention consists in improvement of the biscuit-and-cream pie shape stability at balanced taste properties and high organoleptic indices due to achievement of optimum ratio of the semi-products layers height in the cake design.;3 cl, 3 dwg, 12 tbl, 3 ex