The Soviet cake "Prague", even with the current variety of confectionery products, enjoys well-deserved popularity. It will not be difficult to buy it in a store, but homemade "Prague", although it requires a lot of time, will definitely turn out to be better! Yulia Savicheva was not too lazy to cook this famous cake, adding a little of her author's vision to the recipe, and shared the recipe with fans.
After the birth of her daughter, Yulia Savicheva decided to go on maternity leave and leave the stage for a while. But being a creative person, the artist did not sit idle and found herself a hobby - making cakes. Julia shares with her fans photos of the stunning beauty of products, as well as recipes, among which there are many author's, but there are also familiar ones, loved by everyone - such as the famous Prague cake.
Ingredients:
Chocolate biscuit:
6 proteins
6 yolks
150 g sugar
A pinch of salt
115 g flour
25 g cocoa
40 g butter
A teaspoon of baking powder
Impregnation:
2 ml of "Rum" flavoring
10 ml of water
Powdered sugar to taste
Cream:
1 yolk
20 g water
120 g condensed milk
200 g butter
10 g cocoa
Vanilla
30 g apricot jam
Chocolate ganache:
100 g butter
100 g dark chocolate
Decorating cream:
200 g butter
250 g condensed milk
Vanillin
Food colorings
Cooking method:
1. Beat the yolks with half the sugar, beat the whites with a pinch of salt, then add the remaining half of the sugar to them, beat until steep peaks. Mix gently both masses with a silicone spatula.
2. Add sifted flour, cocoa and baking powder in portions, mix gently until smooth, then add the melted cooled butter.
3. Bake the dough in a 22-23 cm mold in an oven preheated to 200 degrees for 20-25 minutes. We check for readiness with a wooden stick. When the biscuit has cooled, cut it into three cakes.
4. For chocolate cream, one yolk, water, condensed milk, mix and boil in a ladle until thick.
5. While the mass is cooling, beat the softened butter with vanilla.
6. When the brewed base has cooled down, gradually add it to the butter and continue to beat. Sift the cocoa and beat everything again until smooth.
7. Saturate the bottom cake with rum flavor, water and powdered sugar, then apply a layer of cream. We do the same with the second cake, and cover the third cake on top with apricot jam or jam.
8. Cover the sides of the cake with the remaining cream, put in the refrigerator for 30 minutes.
9. To decorate, melt the dark chocolate with butter, cover the whole cake. We put it in the refrigerator.
10. For butter cream, beat softened butter, gradually add condensed milk at room temperature, add vanilla. Add food coloring.
Bon Appetit!
