The recipe of the Prague cake, familiar to each of the children, in fact has no roots in the Czech capital - it is a completely Soviet dessert, which was invented by the confectioner of the restaurant "Prague", taking as a basis the classic recipe for the cake "Sacher".
Prague cake according to the classic recipe consists of chocolate cakes, impregnated with apricot jam and smeared with oil cream. The finished dessert is covered with chocolate glaze or fondant.
Classic recipe of Prague cake with condensed milk
Since in Soviet times, many confectionery products were on the tables only after a long stay in the queues, the housewives learned to bake a wide variety of delicacies at home, the Prague cake was no exception. If you have not cooked your own chocolate cakes yourself, then Prague will be a great opportunity to practice your skills.
Ingredients:
For biscuit:
- eggs - 6 pcs .;
- sugar - 155 g;
- flour - 115 g;
- cocoa powder 25 g;
- butter - 40 g.
For cream:
- egg yolk - 1 piece;
- water - 15 ml;
- evaporated milk - 125 ml;
- butter - 225 g;
- cocoa powder - 10 g.
For glaze:
- apricot jam - 55 g;
- black chocolate - 95 g;
- butter - 45 g;
- fat cream - 115 ml.
Preparation
As you can see, the cakes for the cake are prepared without the addition of a baking powder, their splendor and porosity is provided by whipped egg whites, and therefore first we need to separate the proteins and yolks. The latter can be combined with half of all sugar at once, but the proteins are first beaten up to soft peaks, only then pour sugar and continue beating until stable peaks are reached. Carefully combine the yolk mixture with proteins to avoid air loss.
Mix the dry ingredients together and again with the utmost care, enter them to the eggs. After mixing all together, pour in the melted butter and repeat the kneading. Bake cakes at 180 degrees for about half an hour, certainly in oiled and parchment-lined form. Cool the biscuit and divide it in three.
The recipe for cream for Prague cake is also not complicated. Whisk the yolk with water and pour into the condensed milk. Place everything above the fire and wait for the mixture to boil (do not boil!) With constant stirring. For 3-4 minutes, beat the soft butter with cocoa, and pour the thickened condensed milk into the resulting cream.
Melt the chocolate with a mixture of warm cream and butter. The glaze is ready.
Spread the two creams with cream and cover the third. From the outside, cover the cake with apricot jam. Place the cake on a grate and pour chocolate coating on it to cover the sides and top as evenly as possible. Leave the glaze frozen, and then cut and try.
A simple recipe for a Prague cake at home
Ingredients:
For biscuit:
- eggs - 2 pieces;
- kefir - 190 ml;
- granulated sugar - 115 g;
- soda - 1 teaspoon;
- butter - 55 g;
- flour - 195 g;
- cocoa - 35 g.
For cream:
- butter - 125 g;
- egg yolks - 3 pieces;
- evaporated milk - 65 ml;
- water - 45 ml;
- chocolate - 35 g.
For glaze:
- apricot jam - 55 g;
- chocolate - 125 g;
- cream - 110 ml.
Preparation
Turn the eggs and granulated sugar into a creamy air mass with a whisk. Pour in the melted butter, add kefir. Separately, connect all the dry constituents and add them to the liquids. The resulting dough is ground in a mold and sent to a preheated 180 degree oven for 40 minutes. Divide the cooled cakes together.
For cream, whip the butter into the cream separately from the rest of the ingredients. Mix the remaining ingredients and put them on the stove, waiting for the boiling. After cooling mixture of condensed milk and eggs, pour it into the oil cream and whisk again. Spread each cake, except for the top, with a ready cream, molded cake cover with jam and pour chocolate glaze from melted chocolate with hot cream. That's the whole recipe of Prague cake on yogurt, it remains only to wait for the glaze to harden and you can start tasting.