DE10135208C1 - Preparation of fruit cake, comprises fruit and dough layers, brought together in a shaping dish, and then inverted on to a baking tray for the oven - Google Patents

Abstract

Production of fruit cake with a dough layer (9), comprises a prepared fruit layer (6) placed within a shaping dish (1) separately from the dough, with its under side (8) at the top. Production of fruit cake with a dough layer (9), comprises a prepared fruit layer (6) placed within a shaping dish (1) separately from the dough, with its under side (8) at the top. The base (2) of the dish has a structured geometry so that, in the finished cake, there are recesses to position whole fruits. The dough layer is placed over the inverted fruit layer. The two layers are turned over once on to a baking tray, together, and baked in an oven. The dish can be discarded, or used again.

Description

The invention relates to a method for producing a fruit cake at least one layer of dough and at least one layer of a prefabricated Piece fruit topping and a device for carrying out the processing.

The term "fruit cake" in the context of the invention includes pasta or Baked goods with in pieces, preferably with each, for. B. from the baker, predetermined Samples, fruit parts presented, the "piece fruit topping". The latter should all Fruit or fruit types, such as peeled and cut apples, pitted and split plums, plucked and halved strawberries, slices of pineapple, mango pieces, Kiwi, apricot or peach pieces, but also cucumber, tomato or Sliced peppers, which are prepared for consumption in the form of Pieces, e.g. B. halves or quarters in which fruit cakes are processed. To primarily include fruit cakes, baked or unbaked, each with at least one a layer of fruit and dough, but also other pasta, such as pizza, especially if the respective fruit parts are laid out according to the sample - not just easy sprinkle or pour - are. The term "piece fruit topping" can therefore also describe an intermediate layer. Also the term "layer of dough" is generally understood. It may be a non-prebaked, or a pre-baked (prefabricated) bottom or intermediate layer act. The layer of dough is also known as the "baking floor".

Conventionally, in the manufacture of a so-called sheet cake on the The baking tray is first prepared and smoothed a layer of dough. To this The prepared fruit pieces are made in the desired pattern  Placed piece by piece. As a base for the layered piece of fruit pre-baked cake bases are also suitable. The true to the pattern Positioning the individual piece of fruit is in the manufacture of Fruit cake, just like other fruit pasta, is an elaborate one Handicraft, the - z. B. from the cake or pizza maker - often in a great hurry is done, for example because many cakes have to be in the oven at the same time, but one long-term preparatory work or prefabrication, for example because of the fruit pieces escaping juice is not technically feasible or because the Customers are waiting for the next pizza.

DE 11 42 566 B describes a method for producing a cake Cake base and piece topping described. The latter is on one on the finished baked cake base made of plastic film. The Plastic film is then closed all around so that it covers the surface encloses airtight. The cake topping packed in this way is placed on the cake base stored.

The first step is to remove the plastic film from the known cake topping the entire cake (with topping and bottom) turned on a plate, so that the Cake base is above. The latter is then temporarily lifted off to the remove the foil between the floor and the covering. Then the Put the ground back on and overturned the whole cake again, so that the Floor is again below the surface.

As a base for the production of the piece fruit topping is known in the already baked cake base provided. The finished one and in a foil included fruit topping is lying on the cake base - along with this - kept. A separate, temporally and spatially from the Production of the cake base independent production of the fruit topping is carried out in Acquaintances not provided. The falling of the finished cake base twice is not only time and labor intensive, it can also cause cracks and breaks  run in the baked cake base. The piece fruit topping remains in the Known fresh, he himself is not baked or with the cake base baked into one unit.

The invention has for its object the scale application of a Piece fruit layer on a dough or baking layer when making one Simplify fruit cake; the risk of breaking the cake base should be reduced compared to the prior art.

The solution according to the invention is used for the process specified at the outset Manufacture of a fruit cake in the characterizing part of patent claim 1 specified. An apparatus for performing the method is Subject matter of claim 4.

The piece fruit layer is patterned regardless of the dough layer manufactured, especially prefabricated. Basically, in the context of Invention both layers manufactured or prefabricated independently of each other become. It is therefore possible to use the piece fruit layer and the dough layer in the procedurally and operationally favorable moment, z. B. practically immediately before further processing.

According to the invention, the layer of dough is on the upward-facing underside of the prepared piece of fruit topping in its shell - so to speak "with one Handle ", but only when needed - on the hook.

If this connection in the procedurally best moment can be from the piece fruit layer do not prematurely penetrate fruit juice into the dough layer.  

An advantage of the invention is also the time-consuming work with the fruit in the time with more leisure time or carried out by a supplier and to connect the prepared parts only when they are in this Shape are needed. Only a few steps are required for this final work The application of the layer of dough and the falling of the prepared Bowl. The fall is, for example, with the help of an attached plate easily possible without disturbing the fruit pattern. After falling the bowl is generally lifted off the cake or the like and cleaned as reused or disposed of. The fruit cake prepared in this way can be done in übli cher treated further z. B. are baked.

The shell provided according to the invention can have any shape to match have each piece of fruit layer and dough layer to be produced. It can too from any permitted for the food sector in the present context against material, e.g. B. made of plastic, aluminum, cardboard or (cake) sheet metal best hen.

Advantageous configurations are in the sub describe claims.

Based on the schematic representation of an embodiment, some Details of the invention explained.

The accompanying drawing shows a vertical section through a horizontal shell 1 . This has a bottom 2 and a border 3 . A grip edge 5 , which simplifies touching for falling, can advantageously be connected to the outside on the upper edge 4 of the border 3 . The border 3 should be inclined starting from the bottom 2 obliquely outwards to facilitate clean falls.

In the shell 1 , a piece fruit layer 6 is placed according to the pattern on the floor 2 ge. The side of the fruit cake to be produced, which lies on the top after completion, that is to say the top side 7 , is facing the bottom 2 of the dish 1 . The underside 8 of the piece layer 6 is directed upwards in the shell 1 . If a fruit cake is to be produced, a layer of dough 9 is applied to the underside 8 . Then a plate 10 is placed on the dish 1 and the whole arrangement is plunged in such a way - onto a baking mat or the like or onto another double layer (fruit layer 6 and dough layer 9 ) that the dough layer 9 comes down

Claims (6)

1. A method for producing a fruit cake with at least one dough layer ( 9 ) and at least one layer of a prefabricated piece of fruit topping ( 6 ), characterized in that the piece of fruit topping ( 6 ) regardless of the layer of dough ( 9 ) in a the circumferential shape of the piece of fruit topping ( 6) defining shell (1) is prepared with underside of upwardly directed Un (8) and that fruits covering the lying on the head piece (6) applying a layer of dough (9) and then the Stückfrüchtebe lay (6) together with the layer of dough ( 9 ) is dropped once to be baked together in the oven. 2. The method according to claim 1, characterized in that the shells content is dropped onto a baking sheet placed on the underside ( 8 ) of the dough layer ( 9 ). 3. The method according to claim 1 or 2, characterized in that the shell ( 1 ) is raised after falling for reuse or for disposal. 4. Device for performing the method according to at least one of claims 1 to 3, characterized by a bottom surface ( 2 ) with the geometry of the intended piece of fruit crop ( 6 ) having a shell ( 1 ) for positioning the pieces of fruit in the ready-to-bake arrangement with lie above gender bottom ( 8 ), but ready to fall. 5. The device according to claim 4, characterized by a Schalenumran extension ( 3 ) for receiving and limiting an on the upper underside ( 8 ) of the piece fruit topping ( 6 ) in the shell ( 1 ) to be applied dough layer ( 9 ). 6. Apparatus according to claim 5, characterized in that on the outside, a grip edge (5) adjoins the shell border (3).