In the search for new natural components used to enrich food products, over the recent years particular attention has been paid to bee products. The aim of the work was to develop a new range of sugar-containing cakes using bee pollen and honey produced in the mountainous region of Georgia. Modern, standard and commonly accepted research methods were used in the study. Statistical processing of the obtained results and the data reliability were evaluated by the methods of mathematical statistics. According to the dispersion and stability parameters of the emulsion, the optimal amounts of replacing sugar and invert syrup with bee pollen and honey in the cake recipe were determined. These corresponded to partial replacement of 10 % of sugar to be added with bee pollen and complete replacement of the total amount of invert syrup to be added with honey. This improved the properties of the semi-finished product, as well as organoleptic and physico-chemical quality parameters of the finished product. The stability parameter of the emulsion containing 10 % pollen was by 6 % higher after a 12-hour delay compared to the control sample. The duration of the technological process of cakes production was reduced by 240 s.