[Method of producing the "Kyivsky" cake]
2002
Rudenko, T.I. | Motsiyako, E.M.
A method of producing a cake envisages baking whites and nut dry flat cakes, whipping butter cream, which consists of milk and sugar syrup, butter and flavouring ingredients, the layer coating of the butter cream onto the whites and nut dry flat cakes and decorating the cake. The milk and sugar syrup is prepared from condensed milk, water and granulated sugar in the following weight ratio of the ingredients: (0.9-1.1):(3.9-4.8):(12.1-14.7) relating to a 25-29 % moisture content. While whipping the butter cream, after adding the milk and sugar syrup the sugar powder is introduced into the butter. These arrangements allow improving the cake production method and pronloging keeping qualities thereof. The product's quality is backed by its conformance to a number of national food industry standards. The method applied is extensively used by the applicant for producing the cakes of keen demand
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