Classic cake "Prague"

Description

I want to show you a classic recipe of cake "Prague", I make it according to the recipe, 1975, as the ' 75 release. I wanted to write that it for guests, but no, I have a slight deviation. It is easy to prepare and always delicious, and the taste, I think you all know well. Please note that the cake, which was served in the restaurant "Prague", it has a remote. There used to be a tricky liquors balsams, four types of cream, etc.

Ingredients

Flour

116 g
Sugar

151 g
Butter

38 g
Cocoa powder

23 g
Chicken egg

6 piece
Butter

199 g
Cocoa powder

9.3 g
Yolk egg

1 piece
Water

21 ml
Condensed milk

120 g
Vanilla

1.5 g
Dark chocolate

100 g
Butter

100 g
Sugar

100 g
Water

115 ml
Cognac

80 g
Jam apricot

60 g

Cooking

To begin with, take the recipe and see how and what the cake is. I took it from the first volume of the collection of recipes "Recipes for cakes, pastries, muffins and rolls, 1978", if anyone is interested can and download at my journal. The recipe is in there at number 69 on page 290.

Well, now we know what it consists, and it consists of sponge cake "Prague", No. 14, of cream "Prague" and glaze-lipstick No. 101. A deviation from the recipe I have it in glaze. I do not use the components of chocolate and finished chocolate is easier and does not affect the taste, IMHO, of course. The number of all the ingredients I have converted to the form size 18 see all right, and to begin to produce a biscuit. We will need here is a set of products: 1. Flour – 116 gr 2. Sugar – 3 151 gr. Butter – 38 gr 4. Cocoa 23 g 5. Egg – 335 gr - 6 pieces.

For a start zastelen the bottom of our form with parchment paper (baking paper) and place it to one side.

Now it all measure out and otvetim - biscuit. Sugar immediately divide into two equal parts, one will go to squirrels, and another in the yolks...

Mix the flour with cocoa...

Separate the yolks from the whites....

Beat the egg yolks with the sugar...

Whisk very thoroughly, that's such a lush and bright condition...

Now proteins. Sugar entered for two times. The first time they fully turn white...

The second time, when they begin to approach the "soft peaks"...

While whites are whipped, we put a little form of butter...

Whites, beat very thoroughly, until "firm peaks". Here to this state.

Now the crucial moment comes. It is necessary to combine everything and stir. To connect you need fast. Stir carefully so the "air" not to kill. Enter the proteins in the egg yolks, injected for two times. Again...

Two...

Again, Stir carefully and thoroughly...

Now introduce the flour with cocoa...

At the end of the input butter, melted and cooled to room temperature... Quickly stir. The oil is very "airy" kills...

And smartly put in a baking pan...

Send the form in a preheated 200*C oven and bake for exactly 30 minutes. The readiness test check "on fire". The main thing is not to overdo it.

After 30 minutes take out of oven, allow to cool 20-30 minutes and remove form. The result is that is such a darling :)

Wrap in cling film or cover with a package and leave at least 8 hours. I make to the night stand.

Vystavkina sponge cake cut into 3 equal thickness washers/cake.

Now for the cream "Prague". We will need the following: 1. Butter. – 199 gr 2. Cocoa – 9.3 gr 3. Yolks – 4 21 gr. Water – 21 grams 5. Condensed milk – 120 grams 6. Vanilla – 1.5 grams

All measured and weighed. Also prepare for the water bath, in my case, a mug, a spacer, a glass.

Collect a water bath...

Now mix the yolk with water, stir thoroughly, and typed condensed milk...

Sent to sow the basis for custard in a water bath and ovarium to density of medium sour cream. At the time, about 20 minutes. Don't forget to stir constantly.

Then cools to a cool state...

Then carefully whisk the butter and two passes of the input custard component. Let me remind you just in case, the oil should be at room temperature.

At the end of the input cocoa.

And vanillin in volume as time goes one 1.5 gram bag.

And again thoroughly kneaded. All the cream "Prague" is ready.

Now to the most pleasant, to the Assembly of cake :) Take the bottom cake.

Prescription "Prague" is not soaked, but I like impregnation, to me it tastes better. Therefore we take the treatment and with the spray impregnated with each cake. Impregnation consists of: 1. Sugar - 100 g 2. Water - 115 g 3. Brandy – 80 g Preparing very simple: mix water with sugar, boil for 5 minutes. Cooling, to enter the cognac. In General, use any that you like.

Impregnated...

Spread half of the cream.

Level...

Cover with a second Korzh.

Spread second half of cream and even out again.

Cover with the third layer. Forgot to write before you cut the biscuit on cakes, we cut it with the top crust, she goes perfectly with tea.

Now take the apricot jam or preserves, a strainer and a spoon.

Wipe jam on top the cake. Wiping need to be without lumps

And a thin layer of spread, that's it.

Now for the frosting we need: 1. Chocolate black – 100 g 2. Butter. – 100 gr

Melt chocolate with butter in a water bath and thoroughly stir. In the process monitor that is not heated above 55 ° C. therefore, do not pour in the boiling water bath. Enough 50 degrees...

Now carefully poured the cake frosting

Even it with a spatula, paying particular attention to the sidewalls.

Put into the fridge for 40 minutes, let the glaze set and decorate, like who wants.

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