Ingredients for the preparation of the cake "Prague"
- Chicken eggs 6 pcs.
- Premium wheat flour 0.5 cups
- Sugar 0.5 cups
- Butter 40 g
- Cocoa (powder) 1 table. a spoon
- Salt pinch
- Chicken egg 1 pc.
- Water 1 table. a spoon
- Condensed milk 120 g
- Butter 200 g
- Cocoa (powder) 1 teaspoon. a spoon
- Vanilla Sugar 1 sachet
- Jam or jam (apricot) 50 g
- Chocolate 60 g
- Butter 60 g
- Main ingredientsCacao and chocolate
- Serving 8-12
Inventory:Knife, Mixer or blender, Glass, Bowls, Water bath pans, Strainer, Stove, Oven, Bakeware, Wire rack, Spoon, Refrigerator
Cooking cake "Prague":
Step 1: Cook the cake for the cake.To prepare this culinary masterpiece, we need enough time and effort, but you will be rewarded with a wonderful result, so let's get started! We take the eggs and wash them with soapy water, because harmful bacteria accumulate on the surface of the shell, which can get into the dish. We break the eggs and carefully separate the proteins from the yolks in different bowls. In a bowl with yolks, pour half the right amount of sugar, and a bowl with proteins - a pinch of salt, with which they will be easier to beat. Beat the yolks with sugar until lush cream, and the whites in a thick foam with stable peaks. Then add the remaining sugar in a bowl with whipped proteins and beat until it dissolves. After that, we reconnect the whites and yolks. Sift flour together with cocoa powder through a sieve. This will make the biscuit more airy. Pour the flour and cocoa into the egg mixture and mix gently slowly. And the last thing we pour in is the melted and chilled butter, gently stirring the dough. We put the oven to heat up to 200 degrees, and for now, grease the cake baking dish (you can simply pan) with butter and sprinkle with flour a little so that the biscuit does not burn. Pour the finished dough into a mold and send it to bake for 30 minutes at the same temperature. When the biscuit is ready, it needs to be held in the form of 5-7 minutes, and then turn on the wire rack. The plate or surface of the table does not fit - it is necessary that the bottom of the biscuit is ventilated and not soaked. Leave the biscuit to cool for about 8 hours at room temperature.
Step 2: Prepare the cream for the Prague cake.We break the egg and separate the yolk from it, which we pour into a bowl. We don’t need protein, so leave it for another dish. Pour a spoonful of water into a bowl with yolk, and then add the condensed milk. We put the mixture in a water bath and cook until thickened. If you are not afraid that the syrup will burn, then you can heat it in the same bowl, without a water bath. You can not let the syrup boil - otherwise the cream will curdle. Beat the butter with vanilla sugar, gradually adding to it, and at the end of the whipping add cocoa. Mix the cooled syrup with whipped oil, mix the cream thoroughly and proceed to the next step.
Step 3: Cooking the Prague Cake.When the biscuit has cooled, you can start cooking the cake itself. Cut the biscuit into 3 parts and grease two of them with cream. And the upper part must be carefully coated with apricot jam. Why apricot? The jam is homogeneous from it, it is well smeared and freezes after a while. Now it remains only to cook the icing and pour the finished cake with it. To do this, prepare a water bath in which we drown chocolate, it is better to use dark bitter. When the chocolate melts, add butter to it. Mix the resulting glaze until smooth, and then pour the finished cake with it, gently coating the sides. We remove the dish with the cake in the refrigerator for freezing for 2-3 hours.
Step 4: Serve the finished cake "Prague".Chilled frozen cake can be removed from the refrigerator and served with tea or coffee. Cake "Prague" is perfect for the festive table in the form of dessert. Those who have not tried it before will be pleasantly surprised by the amazing combination of dark biscuit with the same cream and chocolate icing. And those who are already familiar with this chocolate miracle will be delighted with the opportunity to feast on them again. Enjoy your meal!
- - Exactly follow the sequence when preparing the cream. If you first add the condensed milk to the yolk, it will curl.
- - Instead of chocolate icing, you can make a fondant of cocoa, milk, sugar and butter.
- - You can make another cream - from sour cream, whipped with sugar and butter.
- - You can add liquor or brandy to the cream. And soak cakes with rum. But not all at once, of course.