| 摘要 |
A method of making a cake, which provides for introducing sugar into egg products, whipping the mixture obtained in two stages. Then introducing flour and prescribed components into the mass whipped, whereupon kneading of dough, forming the dough, baking of the cakes. Finally, cream is spread over the cakes obtained and the surface thereof is decorated. The mass whipped is divided into two parts at the stage of introducing the flour and prescribed components. One of the parts is supplemented with flour and the second one with flour and cocoa. The parts are mixed separately for 8-10 sec up to obtaining two kinds of the dough. White sponge layers/round cakes of 1.0-1.2 cm in thickness and brown sponge layers/round cakes of 2.5-3.0 cm in thickness are formed from such round cakes. Then the cake is baked at a temperature of 200 DEGREE C in the course of 20-25 minutes.
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