| 摘要 |
A measure fo cake mixt. paste is deposited in the cavity of a mould which presents the form of a normal, raised cake. A former, of similar configuration to but slightly smaller than the mould, is introduced and fastened coaxially into the mould, leaving a clearance between former and mould surfaces. This squeezes the paste into the clearance as a cup-shaped shell. The mould and former assembly, complete with paste, are transferred to an oven where the cake shell is baked. The shell is demoulded, filled with fluid ice cream and the filled cake placed in a freezer to harden the ice cream. Used in making a baked cake contg. ice cream, partic. a cake with the outer shape of a 'Kouglor Alsacien'. Method gives cakes of standard dimensions contg. an unusually high proportion of ice cream in simple, cheap method. Normal cake mixt. can be used to produce a very thin shell of baked cake around the ice cream. |
