Prague cake.

Prague cake.

Prague cake.

For a biscuit, we need such products.

Ingredients

Biscuit:

Eggs - 5 pcs.
Sugar - 130 g
Flour - 95 g
Cocoa powder - 20 g
Butter - 30 g

Cream:

Yolk - 1 pc.
Water - 1 tbsp.
Condensed milk - 140 g
Butter - 200 g
Cocoa powder - 10 g
Vanillin - 1 sachet
Chocolate glaze:
Chocolate - 75 g
Butter - 75 g

Jam or jam for covering the cake - 55 g

Step by step recipe

Divide the eggs into whites and yolks. Beat the whites with half of the total amount of sugar until dense peaks. The mass should not be poured out of the bowl.

Beat the yolks in another container with the remaining sugar. You should get a whitened cream, and the whisk should leave obvious marks on the surface when whipping.

According to the classic recipe or for those who are not very friendly with baking, it is best to carefully combine the whites and yolks, mixing them with a spatula from the bottom to the middle.

And then add the sifted flour and gently stir in with a spatula. But I used to mix in my own way. I add sifted cocoa to the yolks first. Then in portions - flour and proteins.

Beat nothing, otherwise the dough will settle. You can use a hand whisk. When the flour and cocoa are already mixed into the dough, carefully add the melted and cooled butter along the edge of the bowl.

You should get a light dough, fluffy like cream. Pour the dough into a baking dish. The recipe is designed for a form 18-20 cm.

Bake at 180 gr. about 35-40 minutes. Ovens are different for everyone, and you need to adjust to yours.

Willingness to check by pressing or a splinter. Usually, the finished biscuit springs well, and the splinter comes out dry.

Cool the biscuit in the mold, and it is recommended to leave it to ripen overnight. I didn't do it, I was in a hurry.

While the biscuit is cooling, prepare the cream. For the cream we need the following products. Instead of jam or liquid marmalade, I took jam. Jam is also good, if only it can harden and not spread over the surface. Jam won't do.

Add 1 yolk, a spoonful of water to a ladle, mix. This is done to prevent the yolk from curdling with condensed milk.

And only then add condensed milk. Put everything on a small fire and, stirring continuously, bring until thickened. You can use a water bath to avoid burning anything.

Cool the cream to room temperature. Beat butter at room temperature with vanilla until white. Add the boiled cream in small portions and beat. Then add cocoa and beat again. It turns out a lush cream.

Cut the biscuit into 3 cakes. It is so wet, porous and does not need impregnation at all.
Grease the first and second cakes with cream, and leave the top one without lubrication. Cover the whole cake with jam. Refrigerate.

Usually the Prague cake is poured with fondant, but I made the icing. For the glaze, take butter and chocolate.

Combine everything in a ladle and heat over low heat. Once the butter is melted, remove from heat and stir until the chocolate is completely dissolved. Cool the glaze. I additionally filtered it.

Pour the icing over the cake. To do this, take a wide dish, put a bowl or a low cup in the center. Put the cake on a bowl and pour over the icing.

The icing that drips onto the dish can also come in handy and can be used. Place the cake in a cool place.

When the icing hardens, the Prague cake is ready. Serve it with tea or coffee. Enjoy your tea. This is the same taste!

Prague cake.

You can leave a response, or trackback from your own site.

2 комментария to “Prague cake.”

  1. […] The classic custard is a quick and easy recipe. The custard is suitable for almost any baked goods. It is made for eclairs, Napoleon, honey cake and even biscuit. It will not be […]

  2. […] Pears in chocolate sauce. Festive dessert, holiday dessert ideas.  […]

Leave a Reply

You must be logged in to post a comment.

Besucherzahler
счетчик для сайта