USRE19153E

USRE19153E - Ice-cream cake and method of

Info

Publication number: USRE19153E
Authority: US
Publication date: 1934-05-01

Description

May 1, 1934. D. A. BATTISTA ICE CREAM CAKE AND METHOD OF MAKING SAME Original Filed. July 25, 1930' DONHLD H. 13mm dbtmm Reissued May 1, 1934 PATENT OFFICE Ion-CRE M calm AND METHOD or MAKING SAME 1 Donald Alec Battista, Philadelphia, Pa.

Original No. 1,786,387, dated December 23, 1990, Serial No. 470,680, July 25, 1930. Application for reissue December 22,1932, Serial No,

" 6 Claims. (01. 107-54) The present invention relates to an ice cream cake, and the method of preparing the same.

One of the primary objects of the invention is to prepare a cake of the character indicated which is capable of being distributed without losing its shape some time after preparation.

Another purpose is to so prepare the cake that a substantial portion of the ice cream or ice cream sherbet is absorbed within the pores thereof.

Another feature is the preparation of the article indicated in such a manner that moisture present in the cake upon completion of the baking thereof, is retained therein so that the pores of the cake permit absorption of the ice cream "when spread between successive layers of the cake.

With these and otherobjects in view, which will appear as the description of the invention proceeds, referen'ceis made to the drawing attached hereto and forming part of the disclosure, and in which,

Fig. 1 is a perspective view of an ordinary cake as baked;

Fig. 2 is also a view in perspective showing the cake after cutting;

Fig. 3 is a sectional view showing the relation of the respective layers and the manner of placing the ice cream therebetween;

Fig. 4 is a vertical sectional view showing the completed product.

The first step in the process is the baking of the cake in a substantially conventional manner. The usual ingredients such as butter, sugar, flour, milk, egg white and baking powder are mixed in proper proportions, the resulting batter being placed in pans, and the cake baked to a temperature of approximately 400 Fahrenheit. When the cake has been properly baked it is taken from the oven and immediately placed in a refrigerator to cool. This is a very important step, in that the moisture and flavor are retained within the cake walls which permits the ice cream to be absorbed within the cake pores. If, on the other hand, the cake were allowed to cool gradually,

some of the moisture would be evaporated from the cake walls and the ice cream subsequently applied, would be absorbed within the walls and the whole product would be soggy and unsatisfactory.

After cooling, the cake is removed from the refrigerator and is as shown by K in Fig. 1, with a thickness of approximately one and one-half inches. The article is next cut vertically into two equal parts A and B, and each of the latter b b b b These layers are now superimposed so as to form eight layers as shown in Figs. 2 and 3.

Next follows the step of inserting ice cream C between the successive layers a (1 ,11 a, b b b b. The ice cream or ice cream sherbet is in a semi-frozen condition or mix so as to be readily spread between adjacent "layers. It might be here stated, that it is essential that a substantial part of the ice cream or sherbet be absorbed within the pores of the cake. This re suit is obtainable if the baked cake is cooled as outlined above, then, sliced into thin layers and a filler of ice cream applied of substantially the same thickness as each layer. On the completion of the above step the product is as in Fig. 3.

Finally, the entire cake is covered with an edible layer of material M, such as whipped cream. The cream is beaten evenly, onlyenough sugar being added to obtain a consistency such that the cream commences to thicken. This may be accomplished by adding approximately four ounces of sugar to one quart of cream. Flavoring may be embodied in the coating and only so much is added as not to curdle the latter, after which the coating is spread, as with a pallet knife, over the top and sides of the layers of cake and ice cream to completely and effectively cover the same. The top may be decorated as at D, after which the cake is placed into a freezeror refrigerator and is frozen for from three to eight hours at a temperature of approximately zero degrees. The resulting product may then be removed, wrapped in wax or tissue paper to protect it from the atmosphere and placed into boxes which are labeled, and thus ready for distribution. Best results are obtained by spreading the ice cream over the cake layers, the thickness of the ice cream filler being substantially the same as a cake layer. examination of the completed product, that approximately one-half of the ice cream filler has been absorbed within the cake pores. Experimentation has shown that if the layers of cake are too thick, that is to say, of greater thickness tough and diflicult to out.

When the ice cream cake is prepared as outlined above, the layers of cake and-ice cream will freeze together, solid, and will be in good condition for consumption for quite a period-of time after removal from the final refrigeration. Accordingly, it will be seen that there has been It will be found, on 95 55 sliced transversely into equal layers a a, a it, produced a novel product constituting a decided advance in this particular line of inventive en- \the whole, so that in the resulting product a subdeavori Various min'orchanges may be made in the specific details of the process above outlined, without departing from the spirit of the invention, and it is my intention to be limited only as may become necessary by the scope of the appended claims.

l. A process of preparing ice cream cake, which consists in baking a cake, immediately cooling the same rapidly, then cutting the cake into thin layers, spreading thin fillers of ice cream mix between the layers, and subsequently freezing the whole, whereby a substantial part of the ice 3. A process for preparing ice cream 'cake,-

which consists in preparing the cake, rapidly cooling the same while hot, dividing the cake into a plurality of similar thin layers, filling ice cream between the layers, each filler of ice cream being substantially of the same thickness as the cake layer, covering the sides and top of the cake with a thick edible coating, and finally freezing stantial part of the ice cream has been absorbed within the cake pores.

v 4. A frozen ice cream cake, comprising a plurality of superposed thin layers of cakehaving ice cream mix absorbed within the pores of adjacent cake layers, an edible coating covering the aforesaid superposed layers, said cake, ice cream mix and edible coating all being in a frozen state,

of semi-frozen ice cream mix over a porous faceof the cake, bringing an uncoated face of the the mix will be substantially uniformly intro duced into the body of the superposed layers, and

- cake into contact withthe layer of mix whereby thereafter subjectingthe whole to a freezing temperature whereby the mix will be frozen within thebody of the cake and the layers bonded tocake.

DONALD ALEC BA'I'I'ISTA.