Biscuit cakes, Prague cream and chocolate fondant are combined in the Prague cake. Today, there are many different recipes for this dessert. However, in any version, the Prague cake is distinguished by its chocolate taste.
It is necessary
-
- For biscuit cakes:
- - 1 tbsp. Sahara;
- - 1 tbsp. flour;
- - 100 g of condensed milk;
- - 200 g sour cream;
- - 2 eggs;
- - 4 tbsp. spoons of cocoa powder;
- - 1 teaspoon baking powder.
- For the cream:
- - 200 g of butter;
- - 100 g of condensed milk;
- - 1 yolk;
- - 10 g vanilla sugar;
- - 2 teaspoons of cocoa powder;
- - 1 tbsp. a spoonful of water;
- For syrup:
- - 0.5 cups of water;
- - 3 tbsp. tablespoons of sugar;
- - 1 tbsp. spoon of brandy.
- For glaze:
- - 50 g thick jam
- jam;
- - 200 g of chocolate;
- - 50 g butter.
Instructions
Step 1
Bake the biscuit cakes. Mix flour with cocoa powder. Separate the whites from the yolks. Whisk half the sugar and egg yolks until thick. The biscuit will turn out tender if the yolks are well beaten.
Step 2
Whisk the egg whites into a thick foam. Pour in condensed milk, sour cream. Add the remaining sugar. Stir with a mixer for about 3 minutes. Gradually add the whipped whites to the yolks. Stir the mixture with light, slow movements from bottom to top. Sift flour and cocoa powder into the egg mixture and gently stir the dough.
Step 3
Preheat the oven to 200C. Cover a round springform pan with baking paper and brush with butter. Pour in the dough and bake for an hour.
Step 4
Place the biscuit pan on a damp kitchen towel for 5 minutes. Carefully peel off the side edges and separate the cake layer from the paper. Transfer the sponge cake to a wire rack, cover with a towel and, if possible, leave for 8 hours to easily cut the cake into layers.
Step 5
Prepare the cream. Mix the yolk with water and gradually pour in the condensed milk. Put the mass in a water bath. Bring to a boil, stirring constantly. Reduce the heat and simmer the mixture for about 3 minutes until thickened. Then remove the cream from heat, continuing to stir. Cover with cling film and leave to cool.
Step 6
Whisk in softened butter and vanilla sugar. Add chilled cream in separate portions. Add cocoa powder and whisk again.
Step 7
Cut the cooled biscuit into 3 layers of equal thickness. Pour cognac into half a glass of water, dissolve sugar. Saturate the cakes with syrup. Assemble the cake, smearing all the cakes except the top with cream.
Step 8
Melt the chocolate in a water bath. Stir in melted butter. Brush the cake with jam or jam (preferably apricot) in a thin layer. Apply icing to the sides and top of the cake. Leave the finished Prague cake in the refrigerator for 10 - 12 hours.
