The classic recipe for Prague cake was developed not in the Czech capital, but in the Russian, a confectioner who gave the world many classic cakes (like "Bird's Milk"). This cake is meant to quench the chocolate's thirst for any sweet tooth: cocoa in cakes and both types of cream - is it worth asking for more?
Classic Prague cake
Let's start with the classics to which we are all used since childhood. We are talking about the version of the cake that is prepared with condensed milk as the main cream.
Ingredients:
For the cake:
- eggs - 3 pieces;
- sugar - 155 g;
- evaporated milk - 135 ml;
- sour cream - 240 g;
- soda - 1 teaspoon;
- flour - 185 g;
- cocoa - 35 g.
For decoration:
- butter - 55 g;
- sugar - 65 g;
- milk - 45 ml;
- cocoa - 10 g.
For cream:
- butter - 210 g;
- evaporated milk - 130 ml;
- cocoa - 10 g.
Preparation
The classic recipe for Prague cake with condensed milk begins with the preparation of both types of cream. The one that goes to the decor, cooks on a small fire: all the ingredients are placed in the saucepan, and then cooked with constant stirring until thick. Ready cream should be well chilled before use.
Now to the cream for a layer of cake, for which a soft butter is beaten with condensed milk and cocoa until a homogeneous and very lush mass is obtained. The air cream is then also left.
As for the cakes, the scheme for preparing them is ridiculously simple. Dry ingredients are combined separately, and eggs, condensed milk and sugar are whipped to a creamy state. To the mixture is added sour cream, and then everything is mixed with a dry base. The finished dough is divided into two forms and bake at 180 for about half an hour. When the cakes are completely cooled, they are oiled with oil cream and then covered with a second chocolate cream ganache on the outside.
Classic Prague cake is a recipe according to GOST
Prague cake according to the old recipe is the shrine of all admirers of Soviet delicacies. It is believed that the exact observance of all proportions and technology can create the "same cake from childhood", transferring the consumer into the past in the manner of an "edible time machine".
Ingredients:
For the cake:
- eggs - 6 pcs .;
- sugar - 135 g;
- flour - 130 g;
- butter - 45 g;
- cocoa - 25 g;
- apricot jam.
For cream:
- butter - 340 g;
- cocoa - 15 g;
- yolks - 2 pieces;
- condensed milk - 220 g;
- water 35 ml.
For glaze:
- butter - 110 g;
- chocolate - 130 g.
Preparation
Start with a biscuit, since it is still necessary to cool it completely. Dividing the eggs, whisk the yolks and a half of sugar until a whitish creamy mass forms. Whip the remaining sugar in meringue with proteins. Mix the flour together with the cocoa. Carefully combine the protein and yolk weights, and then pour in the dry ingredients. When the dough is collected together, pour it into an oiled form and leave to bake at 200 degrees for half an hour. Completely cool the cake and divide it by three.
Adhere to the cream. Whisk the condensed milk with yolk, place on a water bath and cook until creamy
Now to ganash for decoration. Melt the butter and pour the pieces of chocolate. Stir everything until the chocolate slices melted.
Sprinkle each of the cakes with an oil cream, collect the cake together and cover with a layer of homogeneous apricot jam. After, fill all with ganash. Leave a real Prague cake in the cool for the whole night, and then start tasting and give yourself a sudden nostalgia.