Cake "Prague" - one of the author's cakes of the famous Soviet pastry chef Vladimir Guralnik. His brainchild is the equally famous and popularly beloved Bird's Milk cake. Baking Prague is easy. It does not require any special products - like agar-agar in "Bird's milk", nor any complicated procedures - like fermentation of proteins in "Kiev" cake. All that is required of you is to strictly adhere to the recipe and carefully follow the technological procedures.
It is necessary
-
- For biscuit:
- 6 large chicken eggs;
- 150 g refined sugar;
- 120 g wheat flour;
- 25 g cocoa powder;
- 40 g unsalted butter.
- For the cream:
- 200 g butter;
- 1 large yolk;
- 120 g of condensed milk;
- 10 g cocoa;
- 20 g of water;
- 10 g vanilla sugar or 5 ml vanillin.
- For decoration:
- 60 g apricot jelly;
- 100 g of dark chocolate;
- 50 g butter.
Instructions
Step 1
The biscuit for the Prague cake must be prepared in advance. You must calculate everything so that you have at least 8 hours for the biscuit to "stand" on the wire rack.
Step 2
Warm the eggs to room temperature. Separate the whites from the yolks carefully.
Step 3
Add 75 grams of sugar to the yolks, that is, half the volume measured for a biscuit, and beat them into the yolk cream. A lush structure and a color change from yellow to light, almost white, will tell you about its readiness.
Step 4
Beat the whites into a dense foam and only then add the remaining 75 grams of sugar to them. Whisk again until medium peaks.
Step 5
Add yolk to the protein cream and mix gently. The sponge cake in the mixing stage does not like sudden movements.
Step 6
Sift flour with cocoa and, gently stirring with movements, as if scooping the dough from the edge and spreading it in the middle, pour into the egg mass.
Step 7
Melt the butter in a water bath, suck to body temperature and, kneading with the same movements, pour into the dough along the edge.
Step 8
Grease a baking dish (22 centimeters), sprinkle with flour and pour the biscuit dough into it.
Step 9
Bake the sponge cake at 200 degrees Celsius for about 30-40 minutes.
Step 10
When the biscuit is ready - the stick comes out of its middle completely dry - cool it and put it on the wire rack. The biscuit should "rest" for at least 8 hours.
Step 11
We cook the cream. First, mix the yolk with water. This is a very important point. The fact is that the sugar in condensed milk absorbs moisture in the egg yolk and you need to compensate for this loss in advance. Despite the fact that the recipe says a certain amount of water, you may need more or less. It should be as much as the yolk weighs.
Step 12
Add condensed milk to the yolk, beat with a whisk and put in a water bath. Stir gently, cook the cream. It should boil down a little. Cool the boiled cream.
Step 13
Add vanilla sugar or vanillin to the softened butter. Whisk.
Step 14
Continuing to beat, add the cream little by little. A few minutes before cooking, add cocoa powder.
Step 15
Cut the biscuit into three parts with a knife or thread and grease with cream between them. The cake "Prague" is not saturated with alcohol. Grease the jelly cake from the top and sides. While the jelly hardens, cook the chocolate icing. In the classic version, the Prague cake is smeared with chocolate fondant on top, but making it at home takes a long time, and the result will not differ much from ordinary chocolate icing. Therefore, immediately make the icing from the chocolate and butter melted in a water bath. Spread over the top and sides of the cake.
