GLUTEN-FREE DRY MIXTURE FOR MAKING A CAKE USING NATIVE BUCKWHEAT FLOUR, AMARANTH FLOUR AND FRUIT AND VEGETABLE AND BERRY POWDERS AND A METHOD FOR MAKING A CAKE

摘要

FIELD: food industry.;SUBSTANCE: group of inventions consists of a gluten-free dry mixture for the production of a gluten-free cake and a method for the production of a gluten-free cake using a gluten-free mixture. The gluten-free mixture contains native buckwheat flour, amaranth flour, apple powder, and a powder selected from the group containing pumpkin, beet, and cranberry powder. Prescription ingredients are used in a certain ratio. The gluten-free mixture may additionally contain dried cranberries or dried blueberries. In the gluten-free cake production method, using a gluten-free mixture, 45-80 g of crystalline white sugar and two chicken eggs are beaten for 2-3 minutes. Next, a portion of 100 g of gluten-free mixture is added and the mixture is beaten again for 3-5 minutes, also, without stopping mixing, water or milk are gradually added in an amount of 10-70 ml and the process is continued until the components are completely evenly distributed. The resulting dough is poured into an aluminum or silicone mold and baked for 10-15 minutes at a temperature of 170-180ºC. ;EFFECT: group of inventions allows one to improve the quality and nutritional value of the cake.;3 cl, 4 tbl, 3 ex