METHOD FOR MAKING CAKE 'MADAME BUTTERFLY'

摘要

A method for making the cake "Madame Butterfly" includes making one layer of a baked dough half-finished product with the subsequent laying of airy cottage cheese-and-cream jelly mass onto surface thereof, with the following coating with jelly made of pineapple juice, decorating the surface of the cake portionwise with rosettes of whipped cream disposing cranberries on rosettes, and on the centre of the cake sliced canned pineapple. In doing so the layer of the half-finished product is a dough half-finished product baked of the dough comprising mélange, flour, sugar. The airy cottage cheese-and-cream jelly mass for laying thereof onto the surface of the dough half-finished product comprises gelatine, vanilla sugar, sugar, vegetable cream, sour cream, salt. The surface of the cake is poured with jelly of pineapple juice comprising gelatine, pineapple juice, sugar, lemon juice. After that the surface the surface of the cake is decorated a la carte with rosettes from whipped cream with cranberries and sliced canned pineapple.