Cake curran

In preparation of cakes a large amount of cocoa butter, creamy and coconut oil, margarine, confectionery fats is used. Also for production of cakes eggs or egg powder, wheat flour, dairy products are used: powdered milk and condensed, cream, sour cream, sugar or icing sugar.

Various additives are added to dough: various nuts, dried fruits, poppy, coconut flakes, fruit jelly, halvah and other products, and also chemical dyes, fragrances, amplifiers of taste, thickeners, baking powder and other substances which impact to confectionery saturated color and relish increase periods of storage.

Cake layers usually become impregnated with fruit syrups, jam to which creams add coffee, cocoa, cognac. Decorate cakes with creams from butter, margarine, from whipped cream and eggs, from sour cream and yogurt, fruit, berries, candied fruits. Strew with nuts, grated chocolate, cocoa, fruit jelly, coconut flakes.