KR102053447B1 - Method for Making Semi-finished Frozen Strawberry Whipped-cream Cake - Google Patents

Abstract

The present invention provides a frozen whipped cream which is distributed by pre-aging animal whipped cream and vegetable whipped cream, sandwiched between cake sheets, coated on the outside of the cake, and then frozen and distributed to improve distribution stability and productivity at retail stores. It relates to a strawberry fresh cream cake and a method for producing the same.
Frozen half-cream strawberry cream cake according to the present invention, even when thawed after freezing, the sheet still retains a moist feeling, the fresh cream provides a moist and soft texture, and keeps the fresh feeling of the ingredients, thereby minimizing the quality change of the cake. have. In addition, since it is provided in the form of frozen refrigeration, the workability and production rate in the retail store can be improved because the processing degree at the retail store is lowered, and the distribution of the fresh cream cake is excellent in the distribution stability and easy handling because it is distributed in the frozen state.

Description

Method for Making Frozen Strawberry Whipped-Cream Cake

The present invention relates to a method for producing a frozen half-cream strawberry cream cake, and more particularly, whipped cream prepared by mixing pre-aged animal fresh cream and vegetable fresh cream is sandwiched between cake sheets and coated on the outside of the cake, and then frozen. The present invention relates to a frozen finished strawberry fresh cream cake and a method for producing the same, which improves distribution stability and improves productivity in a retail store.

Cakes are made from sugar, eggs, flour (or starch), butter (or margarine, vegetable oils), milk, cream, fresh cream, liquor, lemon, chocolate, coffee, fruit, spices, etc. Common term for confectionery baked confectionery, which refers to creamy bread topped with flour, eggs, butter, milk, sugar, etc., but recently, pastries, cheese cakes, or hot cakes. Similarly, there are many different types of cakes, including cream and fruit, and chilled cakes.

Such a cake determines the taste and flavor of the cake according to baked bread, sanded cream, decorated ingredients, and the like, and can have a unique taste in the baking process.

Conventional fresh cream cakes are generally produced by a process consisting of a process of making and slicing a cake sheet, a syrup spraying process, a fresh cream sanding process, a fresh cream icing process, and a decoration process at a retail store such as a bakery.

As such, the method of manufacturing and selling the fresh cream cake in a retail store does not require a separate transportation time, and thus has the advantage of ensuring freshness of the product. There is a problem that the cake production can not keep up with the demand in the season, such as Christmas, when the demand for the cake is concentrated, resulting in a deterioration of the product quality.

In order to overcome this problem, frozen half-baked fresh cream cakes have been proposed that can be prepared in the form of semi-finished products and then frozen and shipped to retail stores, where they can be sold only by thawing and decorating.

For example, the Republic of Korea Patent Publication No. 10-0441653 (Roll Cake-type ice cream manufacturing method) (i) spreading a cake sheet in a roll cake-shaped molding container, and filling a semi-solid ice cream thereon, and ( ii) a method of manufacturing a roll cake type ice cream, comprising the step of leaving the ice cream filled in the cake sheet in a molding container and then curing the resultant in a rapid curing chamber at -30 to -50 ° C for 30 minutes to 1 hour. It is disclosed, but this is for a roll cake type ice cream to which the ice cream is added to the cake sheet, there is a problem that is difficult to apply to fresh cream cake without the addition of ice cream.

In addition, the Republic of Korea Patent Publication No. 10-1276373 (frozen half-cream cake and its manufacturing method) starts the frozen half-baked cream cake made of a sheet by a separate method, sanded animal fresh cream and sweetened frozen berries and then frozen circulation Doing.

Such frozen half-cream cakes have the advantage of increasing the yield of the cake and providing a uniform cake at various retail outlets, but during the thawing process after freezing, the moist and soft texture of the fresh cream is reduced, There is still a problem that the fresh feeling of the material disappears, and efforts are still needed to solve it.

Accordingly, an object of the present invention is to provide a frozen finished cake that can increase the yield of the cake by improving the distribution stability and reducing the degree of processing at the retail store, and still provides a moist and soft texture even after thawing. It is to provide a method of making a frozen half-cream strawberry cream cake that can maintain the fresh feeling of the ingredients.

In order to achieve the above object, the present invention is to apply a lemon syrup to the fresh cream cake sheet, the step of laminating sweetened strawberries and whipped cream by sand; Icing the outer surface of the laminated cake with whipped cream; And it provides a method for producing a frozen frozen strawberry fresh cream cake comprising the step of freezing the icing cake.

In the present invention, the whipped cream may be characterized in that the pre-treated fresh cream and the vegetable fresh cream, including the animal fresh cream aged for 24 to 72 hours in refrigeration in a weight ratio of 1: 1 to 2: 1.

In the present invention, the pre-treated fresh cream may be prepared by a method comprising the following steps: (a) boiling by stirring 100 parts by weight of animal fresh cream to 60 to 64 ℃; (b) preparing gelatin by mixing 0.1 to 1.0 parts by weight of gelatin powder with 1 to 5 parts by weight of water at 39 to 45 ° C; (c) adding the gelatin to the animal fresh cream; (d) further adding 130 to 170 parts by weight of animal fresh cream and mixing to prevent lumps; (e) further adding 130-170 parts by weight of animal fresh cream and mixing; And (f) aging for 24 to 72 hours in refrigeration.

In the present invention, the whipped cream may be prepared by a method comprising the following steps: (a) 8 to 12 parts by weight of sugar is mixed with respect to 100 parts by weight of vegetable fresh cream, and 280 so that the fresh cream specific gravity is 0.28 to 0.32. Whipping for 320 seconds; (b) adding 110 to 200 parts by weight of the pretreated fresh cream maintained at 2 to 10 ° C. and whipping; And (c) whipping for 880 to 920 seconds after adding 1 to 5 parts by weight of Kirish so that the specific gravity of fresh cream is 0.32 to 0.36.

In the present invention, at least one side of the laminated cake sheet, instead of sweetened strawberries, strawberry puree 270 to 330 parts by weight, sugar 150 to 190 parts by weight, gelatin 8 to 12 parts by weight based on 100 parts by weight of raspberry puree Strawberry jelly including 40 to 60 parts by weight of water, 8 to 12 parts by weight of Kirish and 8 to 12 parts by weight of lemon juice can be sanded.

The present invention also provides a frozen frozen strawberry fresh cream cake prepared by the above method.

Frozen half-cream strawberry cream cake according to the present invention by using the whipped cream mixed with pre-aging animal fresh cream and vegetable fresh cream to sand and icing the cake to maintain a moist feeling even after thawing even after freezing, the fresh cream is moist It provides a smooth texture and preserves the freshness of the ingredients, minimizing changes in the quality of the cake.

In addition, since it is provided in the form of frozen refrigeration, the workability and production rate in the retail store can be improved because the processing degree at the retail store is lowered, and the distribution of the fresh cream cake is excellent in the distribution stability and easy handling because it is distributed in the frozen state.

1 is a photograph showing the manufacturing process of frozen half-frozen strawberry cream cake of the present invention.
Figure 2 is a photograph showing a frozen half strawberry fresh cream cake prepared according to an embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

Frozen frozen strawberry cake of the present invention is a cake of which a plurality of fresh cream cake sheets are laminated, sweetened strawberries, lemon syrup and real whipped cream are sanded between the fresh cream cake sheets, and the surface is iced and decorated with real whipped cream.

More specifically, the manufacturing method of the present invention is the step of applying a lemon syrup to the fresh cream cake sheet, sand sugar and whipped cream and laminating; Icing the outer surface of the laminated cake with whipped cream; And freezing the icing cake. Frozen half-frosted strawberry fresh cream cake prepared in this way can be completed only by the decoration after thawing.

Hereinafter, the manufacturing method of the frozen return strawberry fresh cream cake of this invention is demonstrated more concretely.

Fresh Cream Cake Sheet Manufacturing Process

The fresh cream cake sheet used in the present invention is 3 to 6 parts by weight of corn starch, 0.5 to 3 parts by weight of baking powder, 190 to 230 parts by weight of whole egg, 85 to 95 parts by weight of sugar, 15 to 15 parts by weight of starch flour. 20 parts by weight, 15 to 20 parts by weight of shortening, 5 to 15 parts by weight of emulsifier, 0.5 to 1.5 parts by weight of salt, 18 to 28 parts by weight of milk, 0.1 to 0.3 parts by weight of thickener and 0.1 to 1.0 parts by weight of citric acid, 20 to 40 seconds at low speed and 240 to 300 seconds at high speed to form bubbles in the dough.

10 to 15 parts by weight of margarine is added to the bubble-formed dough and mixed evenly for 20 to 40 seconds in a first step with a whip so as to have a specific gravity of 0.46 to 0.50.

The dough was baked at 30 to 40 minutes at a temperature of 170 to 190 ° C. and a temperature of 150 to 170 ° C. using a deck oven to prepare a fresh cream cake sheet.

As the thickener, xanthan gum can be used.

In mass production, it is desirable to adjust the pressure, mixing time and temperature to fit the final product when applied to air mixers and tunnel ovens.

The prepared fresh cream cake may be sliced to a thickness of 11 to 13 mm and used in the present invention in the form of a cake sheet.

Real Whipped Cream Manufacturing Process

The real whipped cream of the present invention is sandwiched between fresh cream cake sheets and is also used for icing the outer surface of the cake.

The real whipped cream according to the present invention is prepared by first ripening pretreated fresh cream including animal fresh cream, and then mixing the fresh vegetable cream and maintaining a moist and fresh taste even after the cake is thawed after freezing storage. The whipped cream may be mixed with pre-treated fresh cream and vegetable fresh cream, including animal fresh cream aged in a refrigerated 24-72 hours in a weight ratio of 1: 1 to 2: 1.

In the present invention, the pre-treated fresh cream is boiled while stirring to 100 parts by weight of animal fresh cream to 60 to 64 ℃; Preparing gelatin by mixing 0.1 to 1.0 parts by weight of gelatin powder with 1 to 5 parts by weight of water at 39 to 45 ° C; Adding the gelatin to the animal fresh cream; Adding an additional 130 to 170 parts by weight of the animal fresh cream and mixing to prevent agglomeration; Adding and mixing 130 to 170 parts by weight of the animal fresh cream; And 24 to 72 hours of aging in refrigeration. The mixing order and the procedure must be performed in order to achieve the desired degree of whipping, and if the order is not followed, whipping is not performed properly.

Real whipped cream of the present invention is prepared by mixing the pre-treated fresh cream and vegetable fresh cream prepared and aged in the above manner.

First, 100 parts by weight of vegetable fresh cream and 8 to 12 parts by weight of sugar are mixed with the mixing bowl, and whip for 280 to 320 seconds so that the specific gravity is 0.28 to 0.32. After whipping about 80% of the fresh cream, 110 to 200 parts by weight of the pretreated fresh cream kept at 2 to 10 ° C. was slowly added and whisked about 80%, and then 1 to 5 parts by weight of Kirish (Cherry liquor) was added. It can be completed by whipping for 880 to 920 seconds so that the specific gravity of the fresh cream is 0.32 to 0.36.

Lemon syrup manufacturing process

In the present invention, the lemon syrup is applied on the cake sheet to provide a fresh flavor to the fresh cream cake that can be easily felt so that a balanced taste can be felt.

The lemon syrup may be prepared by mixing 7 to 13 parts by weight of lemon juice with respect to 100 parts by weight of cake syrup.

Strawberry Jelly Manufacturing Process

In order to prepare strawberry jelly for use in the cake of the present invention, to 100 parts by weight of raspberry puree, 280 to 320 parts by weight of strawberry puree and 150 to 190 parts by weight of sugar are mixed and boiled to 80 to 84 ° C.

8 to 12 parts by weight of gelatin powder is mixed with 47 to 53 parts by weight of purified water to prepare gelatin, which is added to the mixture. Next, 8-12 weight part of Kirish and 8-12 weight part of lemon juice can be added to a mixture, and it can harden | cure for 12 hours or more in a refrigerator and can be completed.

Frozen Cleared Strawberry Fresh Cream Cake Manufacturing Process

When the preparation of the ingredients is complete, frozen frozen strawberry fresh cream cakes are prepared in the order as shown in FIG. 1.

First, lemon syrup is spread on a sheet of fresh cream cake sliced into 11 to 13 mm. The lemon syrup is preferably used 20 to 30% by weight based on the weight of the cake sheet, for example, to use a weight of 10 to 14g for a cake sheet of 155mm diameter in order to blend the fresh flavor well desirable.

On a sheet covered with lemon syrup, the thawed sweetened strawberries are evenly applied. The sweetened strawberry is preferably used 60 to 70% by weight based on the weight of the cake sheet, for example, it is preferable to use a weight of 28 to 32g for a cake sheet having a diameter of 155mm.

After the sweetened strawberries are raised, the real whipped cream is sanded to a thickness of 5 to 7 mm. The real whipped cream is preferably used 70 to 80% by weight based on the weight of the cake sheet, for example, it is preferable to use 33 to 37g for a cake sheet having a diameter of 155mm. In this case, the excessive amount of the real whipped cream may cause the cake to be felt, and the cake may be unbalanced and tilted to one side.If the amount is too small, the texture and flavor of the soft cream may be somewhat insufficient, leading to consumer preference. Can fall.

Next, the fresh cream cake sheet coated with lemon syrup is again raised, and the process of raising the sweetened strawberry and the real whipped cream is repeated under the same conditions.

After raising the fresh cream cake sheet topped with lemon syrup, the real whipped cream is sanded to a thickness of 5 to 7 mm. Next, apply strawberry jelly evenly. The strawberry jelly is preferably used 125 to 135% by weight based on the weight of the cake sheet, for example, 58 to 62g may be used for a cake sheet having a diameter of 155mm. As shown in Figure 1, the strawberry jelly can be applied by squeezing 5 to 6 rows in a spiral shape using a circular pod having a diameter of about 10mm.

Finally, after the cake sheet with lemon syrup is put up, initial icing is performed using a real whipping cream. The amount of the real whipped cream used for the primary icing may be 65 to 85% by weight based on the weight of one cake sheet, for example, 30 to 40g for a cake sheet having a diameter of 155 mm. When the initial icing is completed, refrigeration is performed for 90 to 150 minutes.

After refrigeration, icing is performed to the side and top of the cake with a thickness of 5 mm or more using a real whipped cream. As the real whipped cream for icing, 145 to 155 g may be used for a cake sheet having a diameter of 155 mm.

Once the icing is complete, you can optionally decorate the top of the cake with real whipped cream. For example, as shown in Fig. 1, 43 to 47 g of real whipped cream can be squeezed with a circular pod having a diameter of 15 mm for a 155 mm diameter cake sheet to make a decoration.

The finished cake can be rapidly frozen at a temperature of -30 ° C or lower, preferably -35 ° C or lower to complete a frozen half-cream strawberry cream cake.

Cake thawing process

Frozen frozen strawberry fresh cream cake of the present invention can be shipped frozen and can be sold only by thawing and decoration at each retail store. At this time, the thawing process is important to maintain uniform quality.

The frozen cake of the present invention is preferably thawed for 8 to 24 hours at a temperature of 6 to 8 ° C. and a humidity of 40 to 80%, and more preferably for 10 to 14 hours. If you thaw in less than eight hours, the thawing will not be complete and the cake may feel panicked.

The thawed cake can be sold by decorating a strawberry or the like, as shown in FIG. 2.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples show some experimental methods and compositions in order to illustrate the present invention by way of example, the scope of the present invention is not limited to these examples.

EXAMPLE

Preparation Example 1 Preparation of Fresh Cream Cake Sheet

To 100 parts by weight of flour, 4.63 parts by weight of corn starch, 1.73 parts by weight of baking powder (Genico Foods), 210 parts by weight of non-sterile whole egg (join), 91.02 parts by weight of white sugar (white snow), 18.27 parts by weight of Macion syrup , 18 parts by weight of shortening (green shortening), 10 parts by weight of emulsifier (SP SP, Lotte Food), 0.88 parts by weight of Hanjugeum (Gyeongan unemployed), 22.62 parts by weight of milk (Seoul milk), 0.17 parts by weight of xanthan gum and 0.50 anhydrous citric acid The parts by weight were mixed and mixed for 30 seconds at low speed and 270 seconds at high speed to form bubbles in the dough.

12 parts by weight of margarine (rich margarine, Lotte Food) was added to the bubble-formed dough, and the mixture was evenly mixed in a first stage for 30 seconds to give a specific gravity of 0.48.

The dough was baked for 35 minutes using a deck oven at an upper temperature of 180 ° C. and a lower temperature of 160 ° C. to prepare a fresh cream cake sheet.

Preparation Example 2 Preparation of Real Whipped Cream

2-1: pretreatment fresh cream

1500 parts by weight of fresh animal cream (UHT cream rescue) was stirred on a low heat to boil to about 62 ℃. 10 parts by weight of gelatin powder (ITALGEL) and 50 parts by weight of purified water heated to 43 ° C. were mixed and sieved to add to the animal fresh cream. Slowly add 2250 parts by weight of animal fresh cream (UHT Cream Rescue) to prevent lumps, add 2250 parts by weight of animal fresh cream (UHT Cream Rescue), mix, seal and store in refrigerated for 24 hours. .

2-2: Real Whipped Cream

4000 parts by weight of vegetable fresh cream (Everwhip F, Sunin) and 400 parts by weight of sugar (white snow white sugar) were added to the mixing bowl, and whisked for 5 minutes so that the fresh cream specific gravity was 0.30. After whipping about 80% of the fresh cream, the pre-treated fresh cream maintained at 6 ℃ was whipping while slowly adding. After whipping about 80%, 12 parts by weight of Kirish (BOLS) was added, followed by whipping for 15 minutes so that the specific gravity of the fresh cream was 0.34, thereby preparing a real whipped cream having a temperature of 11 ° C.

Preparation Example 3 Preparation of Lemon Syrup

Lemon syrup was prepared by mixing 10 parts by weight of concentrated lemon juice (goya lemon juice) based on 100 parts by weight of cake syrup.

Preparation Example 4 Strawberry Jelly Preparation

To 100 parts by weight of raspberry puree (BakePlus), 300 parts by weight of strawberry puree (BakePlus) and 170 parts by weight of white sugar (white snow) were mixed and boiled.

10 parts by weight of gelatin powder (leaving gelatin, BakePlus) was mixed with 50 parts by weight of purified water to make gelatin, and then added to the mixture.

10 parts by weight of Kirish (BOLS) and 10 parts by weight of concentrated lemon juice (goya lemon juice) were added to the mixture, and solidified in a refrigerator for 12 hours or more to prepare strawberry jelly.

Preparation Example 5 Preparation of Frozen Fruit Strawberry Cake

The fresh cream cake was prepared by slicing it into a thickness of 12 mm, and the sweetened strawberries were spread by sieving and prepared by filtration.

12 g of lemon syrup was applied on a fresh cream cake sheet, and 30 g of sweetened strawberries were evenly spread over the entire area. Thereafter, 35 g of real whipped cream was sanded to a thickness of about 6 mm.

Again, the fresh cream cake sheet coated with 12 g of lemon syrup was sprinkled with 30 g of sweetened strawberries and sanded with 35 g of real whipped cream.

The fresh cream cake sheet coated with 12 g of lemon syrup was again sanded with 35 g of real whipped cream.

60 g of the strawberry jelly prepared above was squeezed in a circular shape using a circular pod having a diameter of 10 mm.

Again, a fresh cream cake sheet coated with 12 g of lemon syrup was placed, and first icing was performed using 35 g of real whipped cream. Refrigerate for 2 hours after icing.

After 2 hours, the cake was taken out and neatly iced to a thickness of more than 5 mm using 150 g of real whipped cream. After icing, the real whipped cream was decorated by squeezing the upper surface of the cake using a circular pod having a diameter of 15 mm.

The finished cake was frozen and frozen to -35 ℃.

Example 1

After thawing the frozen finished strawberry fresh cream cake prepared in Preparation Example 5 for 10 hours at 7.4 ° C. and 43% humidity, the strawberry fresh cream cake was completed by decorating strawberries and gold powder.

Comparative Example 1

Cakes were prepared in the same manner as in Example 1, except that animal fresh cream prepared by the method described in paragraphs [0027] and [0028] of Korean Patent Publication No. 10-1276373 was used instead of whipped cream.

Comparative Example 2

A cake was prepared in the same manner as in Example 1, except that only vegetable fresh cream was used instead of whipped cream.

Comparative Example 3

A cake was prepared in the same manner as in Example 1 except that thawing was performed for 4 hours.

Experimental Example: Sensory Test

Sensory tests were performed on the appearance and taste of the cakes prepared in Examples and Comparative Examples.

Ten randomly selected males and females were sampled in Example 1 and Comparative Examples 1 to 3, and then examined by the items of the appearance, texture, taste and overall preference of the cake. The degree of preference was investigated, and the average was shown in the table below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Cake appearance 2.5 1.3 2.6 2.5 flavor First half 2.9 2.6 2.1 2.8 whipping cream 2.9 2.8 1.5 2.1 Organization 3.4 2.1 2.1 2.8 Moist 3.6 3.5 1.3 2.4 Overall preference 3.1 2.5 1.8 2.6

As can be seen from the above table, the cake of the embodiment of the present invention was confirmed that the taste, texture, moist degree, all excellent even when thawed after freezing, showing excellent palatability to the consumer.

On the other hand, the cake of Comparative Example 1 using the animal fresh cream as the whipped cream can be seen that the appearance of the cake is somewhat collapsed, it can be seen that the sheet and the fresh cream was somewhat inconsistent scores.

In addition, the cake of Comparative Example 2 using the vegetable fresh cream as the whipped cream lacked the taste of the fresh cream and received a low score in the moist degree.

Finally, the cake of Comparative Example 3, which was subjected to thawing for 4 hours, had a fresh creamy feeling and had a problem that the sheet was not moist.

From the above description, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. In this regard, the embodiments described above are to be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the following claims and equivalent concepts rather than the detailed description are included in the scope of the present invention.

Claims (5)

Applying lemon syrup to the fresh cream cake sheet, sanding the sweetened strawberries and the whipped cream and laminating them;
Icing the outer surface of the laminated cake with whipped cream; And
Freezing the Icing Cake
In the frozen-frozen strawberry fresh cream cake manufacturing method comprising:
The whipped cream is a mixture of pre-treated fresh cream and vegetable fresh cream, including animal fresh cream aged in the refrigeration for 24 to 72 hours in a weight ratio of 1: 1 to 2: 1,
The pre-processed fresh cream, characterized in that prepared by the method comprising the following steps, the frozen-frozen strawberry fresh cream cake manufacturing method:
(a) stirring while stirring 100 parts by weight of animal fresh cream to 60 to 64 ℃;
(b) preparing gelatin by mixing 0.1 to 1.0 parts by weight of gelatin powder with 1 to 5 parts by weight of water at 39 to 45 ° C;
(c) adding the gelatin to the animal fresh cream;
(d) additionally adding 130 to 170 parts by weight of animal fresh cream and mixing to prevent lumps;
(e) further adding 130-170 parts of animal fresh cream and mixing; And
(f) aging for 24 to 72 hours in refrigeration.
delete The method of claim 1,
The whipped cream is prepared by the method comprising the following steps, frozen finished strawberry fresh cream cake manufacturing method:
(a) mixing 8 to 12 parts by weight of sugar with respect to 100 parts by weight of vegetable fresh cream and whipping for 280 to 320 seconds so that the fresh cream specific gravity is 0.28 to 0.32;
(b) adding 110 to 200 parts by weight of the pretreated fresh cream maintained at 2 to 10 ° C. and whipping; And
(c) adding 1 to 5 parts by weight of Kirish and whipping for 880 to 920 seconds so that the specific gravity of fresh cream is 0.32 to 0.36.
The method of claim 1,
Instead of sweetened strawberries, on at least one side of the cake sheet, 270 to 330 parts by weight of strawberry puree, 150 to 190 parts by weight of sugar, 8 to 12 parts by weight of gelatin, and 40 to 60 parts by weight of water, based on 100 parts by weight of raspberry puree. Part, a sandwich of strawberry jelly comprising 8 to 12 parts by weight of Kirish and 8 to 12 parts by weight of lemon juice, characterized in that the method for producing a frozen half strawberry fresh cream cake.
A frozen half-frozen strawberry cream cake prepared by the method of any one of claims 1, 3 and 4.

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