Cake based frozen confection sandwich and method for making same

• US 20090214720A1
• Filed: 02/26/2008
• Published: 08/27/2009
• Est. Priority Date: 02/26/2008
• Status: Abandoned Application

• Current Assignee: Andres Francisco Almenares, Oslanier Almenares
• Original Assignee: Andres Francisco Almenares, Oslanier Almenares
• Inventors: Almenares, Oslanier, Almenares, Andres Francisco
• Application Number:
  US12/072,466
• Publication Number:
  US 20090214720A1
• Time in Patent Office: Days
• US Class Current: 426/101
• CPC Class Codes: A21D 13/32 filled or to be filled after baking, e.g. sandwiches
• CPC Class Codes: A23G 9/48 Composite products, e.g. layered , laminated, coated, filled

Abstract

A frozen sandwich having a first baked food product layer, having an upper surface and a lower surface; a frozen confection layer having an upper surface and a lower surface, the frozen confection layer is positioned so that the upper surface of the frozen confection layer contacts the lower surface of the first baked food product layer; and a second baked food product layer, having an upper surface and a lower surface, the second baked food product layer is positioned so that the upper surface of the second baked food product layer contacts lower surface of the frozen confection layer.

The method for making the frozen sandwich is also provided. The method essentially includes the steps of providing a dough, forming the dough, baking the dough, preparing the baked dough, preparing a frozen confection, building a sandwich by combining the baked dough with the frozen confection, and freezing the sandwich.

Claims

1. A frozen sandwich comprising:

a first baked food product layer, having an upper surface and a lower surface;

a frozen confection layer having an upper surface and a lower surface, the frozen confection layer is positioned so that the upper surface of the frozen confection layer contacts the lower surface of the first baked food product layer; and

a second baked food product layer, having an upper surface and a lower surface, the second baked food product layer is positioned so that the upper surface of the second baked food product layer contacts lower surface of the frozen confection layer.

2. The frozen sandwich of claim 1, wherein the first baked food product layer is a cake.

3. The frozen convection sandwich of claim 2, wherein the second baked food product layer is a cake.

4. The frozen convection sandwich of claim 3, wherein the first baked food product layer contains wheat flour or a wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the first baked food product layer, sugar or a sugar substitute in an amount of from about 21% to 29% based on the total weight of the first baked food product layer, and egg or egg substitute in an amount of from about 35% to 43% based on the total weight of the first baked food product layer.

5. The frozen convection sandwich of claim 4, wherein the second baked food product layer contains wheat flour or a wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the second baked food product layer, sugar or a sugar substitute in an amount of from about 21% to 29% based on the total weight of the second baked food product layer, and egg or egg substitute in an amount of from about 35% to 43% based on the total weight of the second baked food product layer.

6. The frozen convection sandwich of claim 5, wherein the frozen confection layer is a frozen dairy product or frozen dairy product substitute.

7. The frozen convection sandwich of claim 6, wherein the frozen dairy product or frozen dairy product substitute is present in an amount of from about 71% to about 79% based on the total weight of the entire frozen convection sandwich comprising a first baked food product layer, a second baked food product layer, and a frozen convection layer.

8. A cake based ice cream sandwich comprising:

A first baked food product layer that is a cake, having an upper surface and a lower surface, wherein the a cake of the first baked food product layer contains wheat flour or a wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the first baked food product layer, sugar or a sugar substitute in an amount of from about 21% to 29% based on the total weight of the first baked food product layer, and egg or egg substitute in an amount of from about 35% to 43% based on the total weight of the first baked food product layer;

a frozen confection layer that is a frozen dairy product or frozen dairy product substitute having an upper surface and a lower surface, wherein the frozen dairy product or frozen dairy product substitute is present in an amount of from about 71% to about 79% based on the total weight of the entire ice cream sandwich comprising a first baked food product layer, a second baked food product layer, and a frozen convection layer, the frozen confection layer is positioned so that the upper surface of the frozen confection layer contacts the lower surface of the first baked food product layer; and

a second baked food product layer that is a cake, having an upper surface and a lower surface, wherein the a cake of the second baked food product layer contains wheat flour or a wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the second baked food product layer, sugar or a sugar substitute in an amount of from about 21% to 29% based on the total weight of the second baked food product layer and egg or egg substitute in an amount of from about 35% to 43% based on the total weight of the second baked food product layer.

9. A method for preparing a cake based frozen sandwich, said method comprising the steps of:

providing a cake dough mixture;

forming a cake dough mixture;

baking the cake dough mixture;

preparing the baked dough;

preparing a frozen confection;

building a sandwich by combining the baked dough with the frozen confection;

and

freezing the sandwich.

10. The method for preparing a cake based frozen sandwich of claim 9, wherein the forming a cake dough mixture step comprises the steps of:

providing a wheat flour or a wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the a cake dough mixture, sugar or a sugar substitute in an amount of from about 21% to 29% based on the total weight of the cake dough mixture, and egg or egg substitute in an amount of from about 35% to 43% based on the total weight of the cake dough mixture;

beating egg whites or egg whites substitute, in an amount of from about 54% to 62% based on the total weight of the egg or egg substitute, until the egg whites or egg white substitute is fluffy, thereby creating the first element of the cake dough mixture;

adding sugar or sugar substitute in an amount of from about 21% to 29% based on the total weight of the a cake dough mixture to the first element of the cake dough mixture, thereby creating the second element of the cake dough mixture;

adding wheat flour or wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the a cake dough mixture to the second element of the cake dough mixture, thereby creating the third element of the cake dough mixture; and

adding egg yolk or egg yolk substitute in an amount of from about 27% to 35% based on the total weight of the egg or egg substitute, to the third element of the cake dough mixture, thereby completing the cake dough mixture.

11. The method for preparing a cake based frozen sandwich of claim 10, wherein the baking the cake dough mixture step comprises the steps of:

greasing the interior surface area of a rectangular, non toxic container suitable for baking in conventional baking devices with an oil or oil substitute, both the rectangular, non toxic container and the oil or oil substitute are known by those of ordinary skill in the art;

pouring the cake dough mixture described in claim 10 into a rectangular, non toxic container suitable for baking in conventional baking devices;

placing the rectangular, non toxic container suitable for baking in conventional baking devices into a conventional baking device wherein the conventional baking device is preheated to 300 degrees Celsius; and

baking the cake dough mixture described in claim 10 in the conventional baking device at a temperature of 300 degrees Celsius for a period of 26 to 34 minutes so that the resulting product is a rectangular baked dough with an upper surface and a lower surface.

12. The method for preparing a cake based frozen sandwich of claim 11, wherein the preparing the baked dough step comprises the steps of:

allowing the baked dough as described in claim 11 to cool to room temperature;

removing the now room temperature baked dough from the rectangular non toxic container suitable for baking in conventional baking devices and cutting the rectangular baked dough perpendicular to the major sides of the rectangular baked dough into four (4) equal rectangular portions creating four (4) equal rectangular portions, sub-portion A, sub-portion B, sub-portion C and sub-portion D, each sub-portion having an upper and a lower surface;

slicing sub-portion A, sub-portion B, sub-portion C, and sub-portion D intermediately between the upper surface and lower surface of each sub-portion thereby creating thereby creating eight (8) equal sub-sub-portions, sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, sub-sub-portion H, sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L, each sub-sub-portion having an upper and a lower surface; and

dusting the upper surface of sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, sub-sub-portion H, sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L with a layer of finely powdered sugar or finely powdered sugar substitute.

13. The method for preparing a cake based frozen sandwich of claim 12, wherein the preparing a frozen confection step comprises the step of softening the frozen confection using a blender or any other conventional mixing device until the frozen confection has achieved a fluid consistency, the blender or any other conventional mixing device is known by those of ordinary skill in the art.

14. The method for preparing a cake based frozen sandwich of claim 13, wherein the building a sandwich by combining the baked dough with the frozen confection comprises the steps of:

pouring the softened frozen confection as described in claim 13 over the upper surfaces of sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, and sub-sub-portion H so that the softened frozen confection lies over the upper surfaces of sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, and sub-sub-portion H;

then placing sub-sub-portion I, sub-sub-portion J, sub-sub-portion K, and sub-sub-portion L on the softened frozen confection so that the lower surfaces of sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L contact the softened frozen confection; and

lastly, dusting the upper surface of sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L with a layer of finely powdered sugar or finely powdered sugar substitute.

15. The method for preparing a cake based frozen sandwich of claim 14, wherein the step of freezing the frozen sandwich comprises the step of placing the sandwiches as described in claim 14 into a conventional freezer or other freezing device capable of maintaining a constant temperature of −

28 degrees Celsius until the sandwiches are frozen solid.

16. A method for preparing a cake based frozen ice cream sandwich, said method comprising the steps of:

providing a cake dough mixture;

forming the cake dough mixture, wherein the forming the cake dough mixture step comprises the steps of;

providing a wheat flour or a wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the a cake dough mixture, sugar or a sugar substitute in an amount of from about 21% to 29% based on the total weight of the cake dough mixture , and egg or egg substitute in an amount of from about 35% to 43% based on the total weight of the cake dough mixture;

beating egg whites or egg whites substitute, in an amount of from about 54% to 62% based on the total weight of the egg or egg substitute, until the egg whites or egg white substitute is fluffy, thereby creating the first element of the cake dough mixture;

adding sugar or sugar substitute in an amount of from about 21% to 29% based on the total weight of the a cake dough mixture to the first element of the cake dough mixture, thereby creating the second element of the cake dough mixture;

adding wheat flour or wheat flour substitute in an amount of from about 30% to about 38% based on the total weight of the a cake dough mixture to the second element of the cake dough mixture, thereby creating the third element of the cake dough mixture; and

adding egg yolk or egg yolk substitute in an amount of from about 27% to 35% based on the total weight of the egg or egg substitute, to the third element of the cake dough mixture, thereby completing the cake dough mixture;

baking the cake dough mixture, wherein the baking the cake dough mixture step comprises the steps of;

greasing the interior surface area of a rectangular, non toxic container suitable for baking in conventional baking devices with an oil or oil substitute, both the rectangular, non toxic container and the oil or oil substitute are known by those of ordinary skill in the art;

pouring the cake dough mixture into a rectangular, non toxic container suitable for baking in conventional baking devices;

placing the rectangular, non toxic container suitable for baking in a conventional baking devices into a conventional baking device wherein the conventional baking device is preheated to 300 degrees Celsius; and

baking the cake dough mixture in the conventional baking device at a temperature of 300 degrees Celsius for a period of 26 to 34 minutes so that the resulting product is a rectangular baked dough with an upper surface and a lower surface.

preparing the baked dough, The method for preparing a cake based frozen sandwich of claim 11, wherein the preparing the baked dough step comprises the steps of;

allowing the baked dough as described in claim 11 to cool to room temperature;

removing the now room temperature baked dough from the rectangular non toxic container suitable for baking in conventional baking devices and cutting the rectangular baked dough perpendicular to the major sides of the rectangular baked dough into four (4) equal rectangular portions creating four (4) equal rectangular portions, sub-portion A, sub-portion B, sub-portion C and sub-portion D, each sub-portion having an upper and a lower surface;

slicing sub-portion A, sub-portion B, sub-portion C, and sub-portion D intermediately between the upper surface and lower surface of each sub-portion thereby creating thereby creating eight (8) equal sub-sub-portions, sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, sub-sub-portion H, sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L, each sub-sub-portion having an upper and a lower surface; and

dusting the upper surface of sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, sub-sub-portion H, sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L with a layer of finely powdered sugar or finely powdered sugar substitute.

preparing a frozen confection, The method for preparing a cake based frozen sandwich of claim 12, wherein the preparing a frozen confection step comprises the step of softening the frozen confection using a blender or any other conventional mixing device until the frozen confection has achieved a fluid consistency, the blender or any other conventional mixing device is known by those of ordinary skill in the art.

building a sandwich by combining the baked dough with the frozen confection, wherein the building a sandwich by combining the baked dough with the frozen confection comprises the steps of;

pouring the softened frozen confection as described in claim 13 over the upper surfaces of sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, and sub-sub-portion H so that the softened frozen confection lies over the upper surfaces of sub-sub-portion E, sub-sub-portion F, sub-sub-portion G, and sub-sub-portion H;

then placing sub-sub-portion I, sub-sub-portion J, sub-sub-portion K, and sub-sub-portion L on the softened frozen confection so that the lower surfaces of sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L contact the softened frozen confection; and

lastly, dusting the upper surface of sub-sub-portion I, sub-sub-portion J, sub-sub-portion K and sub-sub-portion L with a layer of finely powdered sugar or finely powdered sugar substitute; and

freezing the sandwich, wherein the step of freezing the sandwich comprises the step of placing the sandwiches as described in claim 14 into a conventional freezer or any other freezing device capable of maintaining a constant temperature of −

28 degrees Celsius until the sandwiches are frozen solid.