Multi-flavored dessert cakes

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom

Reexamination Certificate

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Details

C426S275000, C426S496000, C426S660000

Reexamination Certificate

active

07438939

ABSTRACT:
Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of different ingredients from a particular geographic location or culture of the world, merging the flavors of those ingredients with the traditional flavors of a European dessert cake, in particular chocolate. In one aspect, a multi-flavored dessert cake comprises a plurality of sponge cake portions, each sponge cake portion being capable of absorbing a flavored syrup. At least one sponge cake portion is soaked with a syrup having a first flavor and at least one other sponge cake portion is soaked with a syrup having a second flavor, so that each soaked sponge layer takes on a different flavor. The invention is particularly well-suited to provide new versions of the traditional opera cake.

REFERENCES:
patent: 4362751 (1982-12-01), Dogliotti
patent: 4431681 (1984-02-01), Hegedus et al.
Ultimate Cake, 1996, pp. 65, 153.
Fresh Ways with Pastries & Sweets, 1988, pp. 74-77.
Cindy Mushet, “The Pleasures of Layer Cake”, Bon Appétit Magazine (Apr. 2003) pp. 110-117. (Los Angeles, USA).
Newspaper Article (unknown author). Atlantic County Record NJ (Apr. 11, 2002) pp. 7, 9.
Elaine Rose, “Harrods' Pastry Chef got training at ACCC”, The Press of Atlantic City NJ (Aug. 25, 2001) pp. B1, B3.
Newspaper Article (newspaper and author unknown) “Bake me an Opera Cake”, Dubai (2000-2001).

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