Cake "Dairy Prague"

Description

I want to share the recipe of biscuit cake "Prague& quot;. The cake I prepared with the same ingredients that are used in the classic "Prague& quot;, but since my Pets don't like the bitter taste "of Prague& quot;, instead of dark chocolate I used milk chocolate. When I first made this cake for dark chocolate, those who tried it, said that this is the "Prague& quot; from the pastry shop on the Arbat, only much tastier, because it was NOT sugary-sweet, because the sugar I've lowered almost by half, and the cake turned out very light, despite the fact that it is chocolate. Fans of the classic "Prague& quot; will easily be able to cook it in my recipe if used in place of milk chocolate - bitter, also you can make it simple if you use cocoa, the "Prague& quot; from the "sparkle bitter touch"...

Ingredients

Chicken egg

4 piece
Sugar

170 g
Flour

130 g
Cocoa powder

3 Tbsp
Soda

1 tsp
Chicken egg

2 piece
Sugar

85 g
Flour

65 g
Cocoa powder

1.5 Tbsp
Soda

0.5 tsp
Chicken egg

3 piece
Milk

70 ml
Butter

220 g
Condensed milk

5 Tbsp
Chocolate milk

50 g
Jam

2 Tbsp
Chocolate milk

120 g
Milk

6 Tbsp
Butter

70 g

Cooking

It's the ingredients we need to prepare the FIRST sponge cake.

The eggs must be beaten with the sugar for 10 minutes. the mixture should rise and rise. 10 minutes is the optimal time to whip, if the whip is longer, then this mass will then settle down and this will affect the quality of the finished cake (it is flattened).

In a separate mug I measured the required number of flour added baking soda and cocoa.

In beaten egg mixture I small portions add the flour+cocoa+soda. A little bit added and stirred with a mixer, and so the entire amount gently mix.

In the end I got such a smooth consistency.

Baking biscuits to lay parchment paper. My form has a diameter: 28cm. On the parchment to pour the obtained biscuit dough. Bake in the oven for 20-25 mins at 180C.

Benchmark the readiness of the biscuit will serve as its Golden crust that formed on top. Also, the willingness of cake check wooden toothpick, if it comes out clean, the cake is cooked and ready.

It's the ingredients we need to prepare the SECOND sponge cake. As for "Prague" I only need 3 of the finished cake (the first cake I cut in half), then to bake the third cake, I reduced the number of ingredients exactly half that the third layer and then to cut, and use it direct in the final version!

The eggs must be beaten with the sugar for 10 minutes. the mixture should rise and rise.

As with the first biscuit in a separate mug I measured out the required number of flour added baking soda and cocoa.

In beaten egg mixture I small portions add the flour+cocoa+soda. A little bit added and stirred in a mixer to a homogeneous consistency.

Baking the second cake lay a parchment paper. My form has the same diameter as the first: 28cm. On the parchment to pour the obtained biscuit dough. The dough should be spread with a spoon across the diameter. My oven was already warmed up and the second cake I baked 15 mins at 180C.

Here are my turned out beautiful sponge cakes. I cooled them to room temperature.

The FIRST cake should be cut lengthwise into 2 layers.

Turned out two layers.

Total in its "Prague" I use 3 sponge cake. So they have me look.

It's the ingredients we need to prepare the cream.

Three eggs I whip 10min. in a strong homogeneous foam.

After 10 min, add to eggs and milk. Mix well with a mixer.

After the milk, add condensed milk. The mixture also needs to be mixed with a mixer until smooth.

Creamed mixture put in a water bath to cook the custard. Custard I cook about 10-12 min.

After about 3-5 minutes of cooking time, into the egg mixture, you must add the chocolate.

The custard along with the chocolate I was stirring with a mixer to a uniform consistency and without lumps.

After about 10-12 minutes my cream turned into a dense homogeneous mass. After that, I remove it from the water bath and allowed to cool to room temperature.

Butter room temperature you must beat with a mixer.

To the oil in small portions, I add the custard. And added a little whipped from the ground with a mixer and so you must do all of custard.

Here's a smooth, creamy consistency I did it in the end.

Ready cream should be covered with a lid and put into the refrigerator for 1 hour.

It's the ingredients we need to prepare chocolate glaze.

Butter to combine with the milk and melt on VERY low heat.

After the butter melt it is necessary to add chocolate, which I previously broke into little squares.

When the chocolate is melted, the chocolate I mix it with a mixer until smooth. Frosting put into the fridge for 15 mins to make it slightly thickens.

Further, this homemade jam, I'll use as a fruit layer. Jam does not contain lumps, because initially it was the usual jam: blackcurrant, apples and chernoplodku, which I shredded in a blender to jam.

So, collect the cake! On the first sponge cake I spread half of the cream that I got from the fridge.

I distribute the cream across the cake.

The cream on top of it is the second biscuit crust, lightly pressing down.

On the second sponge cake I spread your fruit jam.

The jam is evenly distributed throughout the diameter of the sponge cake.

The jam should be spread the remaining butter cream.

With a brush gently spread the cream across the surface. Then, cover the whole thing with third biscuit crust, lightly pressing down.

Get chocolate frosting out of the fridge and begin to cover the cake.

Evenly coat the cake top.

Then, coat it on the sides.

After I covered my cake with chocolate icing, then putting it in the fridge. Because I do it in the evenings, the cake put into the fridge for the whole night, and so you can leave it for 6-8 hours in the refrigerator to solidify.

So that was the morning my cake "Dairy Prague".

My "Dairy Prague"...

A PLEASANT TEA, MY FRIENDS!!!

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