Layered food product

摘要

A method for making a food product having at least two layers, the method comprising providing a first such layer (2, 3); providing a sleeve (5) around the first layer; and forming a second such layer (7) in situ in the sleeve. The sleeve may be tightened to deform the first layer inwardly before formation of the second layer. The food product may be a layered confection such as a cake or gateau, or it may be a savoury mousse or terrine.