Prague Cake: Rest at home, cooking secrets, reviews

In this article, we will tell you how to correctly prepare a prague cake at home and what are the secrets of cooking.

Prague Cake has been known to many since Soviet times, but its name has not been related to this city at all. This beautiful and tasty recipe was created by the confectioner Vladimir Gurantnik, who was just working in the Prague restaurant.

Previously, these cakes were sold out very quickly, and the women tried to solve his recipe. So a huge number of all kinds of recipes appeared, but the classic recipe is one of the most popular.

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Prague Cake: Rest at home

Prague cake looks appetizing and at the same time spectacular. It is done with dark icing and cognac impregnation - this is a pleasant decoration for any holiday. At all times, he was considered and is still considered one of the best. Many, by the way, like bitter chocolate. For children, such a cake is not suitable, but for adults it is ideal.

For cooking you will need:

Cooking method:

To get a more air biscuit, it is better to knead the dough with a whisk or mixer. Also, keep in mind that all the components should be a little warm, that is, immediately after the refrigerator do not use them, but let them lie down a little.

• Beat three eggs into the foam and slowly enter sugar. It must completely dissolve before you can continue further

• Next, add part of the sour cream. By fat content, choose a product in 20%, and even better if it is a village

• Put your soda in 9%vinegar and slowly enter into the dough while stiring the flour.
• For a moment, work with a whisk and you can safely put the oven for warming up to 180 degrees.
• Now you can add bulk products. Through the sieve, spill 1.5 cups of flour and 3 tablespoons of cocoa. Take clean powder so that there are no additives in it. If there is no other, then you will have to put a couple of spoons more.

• Make soda in 9%vinegar. And until the flour is mixed, add the mixture to the dough.
• Stir for a minute and you can remove the corolla. Now your dough is ready and it's time to warm the oven up to 180 degrees.

• While the oven is warming up, put the future biscuit in shape. Choose one of the two options - or grease the form with oil, and put the parchment at the bottom or completely put the shape with paper. The dough rises high, and therefore no more than half of the form should not be filled. Otherwise, your biscuit will "crawl" around the edges. The dough is baked for 35 minutes. While it cools down, we prepare the impregnation.

This moment is one of the most responsible. The components are even more important than the biscuit itself.

For the cream you need:

Cooking cognac impregnation:

• Put a pan on a big fire and pour a glass of cognac and the same amount of sugar there
• Wait until the mixture starts to boil
• Then reduce the fire until the mixture thickens. She should turn into syrup

Cognac alcohol will evaporate, and therefore it will not work to get drunk from it, as well as to feel the taste of alcohol. If you want, replace cognac with sugar syrup, or from some berries.

We cook the cream:

• Add butter to the mixer bowl. Beat three minutes so that it becomes white and lush
• Add a little vanilla essence or vanilla sugar. But here everything is for an amateur. And the remaining half of the bank's condensed milk is added to the cream and beats well.

• Add a couple of spoons of cocoa to the same mass and mix again.

That's all, the cream is ready. It remains only to prepare the icing.

Cooking chocolate icing:

• We put a pot of water on the stove, and one more, but smaller, so that the bottom does not touch the water
• In an empty pan, suture 150 g of cocoa and mix with sugar. Add milk to the mixture.

Do not go away from the stove and carefully monitor the mixture

So, now everything is ready for us and it's time to collect the prague cake:

• We take out a biscuit from the uniform and wait until it cools down. It takes up to two hours, and then cut the finished biscuit.
• First, the mound is removed, because it is superfluous, and the rest is divided into three equal parts.
• Put the first cake and soak with cognac syrup.

• The next will be the cream. It will be carefully distributed on the surface, but so that he does not flow beyond the edges. Keep in mind that there will still be a cake from above and it will be sold out the mass, so it’s better not to try to make it close to the edges.
• Put the next cake on top and do the same with him. If the cream still leaned, then it's okay. Just smear it on the sides carefully.
• Do not coat the third cake with cream. Instead, you will have a glaze.
• When everything is ready, it's time to send an almost ready -made cake to cool. It will take him a couple of hours for this.
• In conclusion, water the cake with glaze and again remove it to solidify it

After half an hour, your cake will be ready for use.

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Prague Cake according to GOST: RECRECTION at home

If you want to know the recipe that allows you to prepare a prague cake recipe at home according to GOST, then we suggest that you familiarize yourself with it. It is prepared a little differently and the whole process also consists of three stages:

• First, the biscuit is baked
• The second stage is the preparation of the cream
• At the third stage, the cake is collected

Although the prague cake is a delicious dessert, it is very easy to cook. To prepare a product according to GOST, use the instructions below.

So, for cooking you will need the following ingredients:

The method of preparing the cake is as follows:

Stage 1. Biscuit

• Heat to 200 degrees the oven, grease the mold with oil and sprinkle with flour
• Separate the proteins from the yolks in 6 eggs. Put them in different cups
• Take the proteins and beat them well to get foam, and then enter 75 grams of sugar

• Add the same amount of sugar to the yolks and beat
• See 115 g of flour and 25 g cocoa
• Connect all three of the resulting masses and carefully mix. Better to take a wooden spatula
• Melt 40 g of butter and cool a little. Then gently pour along the edge and mix with other components
• Bake biscuit half an hour

When the biscuit is ready, leave it to cool for 12 hours.

Stage 2. Cream

• Mix the yolk and a little water. To make it easier for you to navigate - 4 tbsp.
• Then vanilla sugar is added. You will need 2 small spoons
• Follow 120 g of condenses and mix well
• Put the mixture in a water bath and cook until it starts to thicken. If you don't want to bother, then you can just warm up over low heat

• Take 200 g of butter and wait until it warms up a little in the warmth, and then immediately soften it.
• Stir slowly and add a little syrup
• In conclusion, add a little cocoa and beat again

Stage 3. Collect the cake

• From the biscuit, make 3 cakes and take turns smear them with cream
• The very top of the cake is lubricated with apricot jam and then cleaned in the refrigerator
• After cooling, melt 40 g of oil and 80 g of dark chocolate. This mixture is intended for the upper part of the cake. Pour it on top of the product
• If you want, you can make inscriptions with cream or something else

Now your cake according to GOST is ready!

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Cake Prague - Recipe at home: Cooking tips

Although the prague cake has a very simple recipe for cooking, however, there are some tips that everyone should know about:

• Use only fresh and high -quality components to create a cake. Do not replace them if possible. That is, you can not use a spread instead of normal oil or condensed milk with substitutes.
• Beat yolks with proteins separately, and then mix with other products.
• To get a lush biscuit cool the proteins in advance.
• The dishes should not be fat, and therefore rinse it well before use.
• Make the dough carefully so that the squirrels do not settled.

• If you do not want to use the proteins for the dough and have chosen another option, then replace them with gated soda with vinegar or lemon juice.
• For the test, use boiling water or sry flour. This is the best variant.
• Creaming will be easier if you mix cocoa with butter and condensed milk without adding yolks.
• To make the cream delicate and airy, use a mixer for whipping. Turn on the speed of the smallest speed. Continuing to interfere, a condensed milk is introduced.
• Instead of cocoa, it is not forbidden to use melted chocolate.
• During the baking of the cake, it is strictly forbidden to open the oven. If this is done, then the biscuit will settle.
• Confectioners recommend withstand the finished product in the refrigerator for 15 hours.
• During this time, he will freeze well and soak.

Cake Prague - Recipe at home: reviews

If you decide to make a prague cake, the recipe is easy to find on the Internet. Many housewives talk about the preparation of the cake. Usually there are no dissatisfied. Someone is nostalgic for store cakes. They are also tasty, but home pastries are still better.

Video: Cake "Prague" according to GOST. Chocolate cake. A step -by -step recipe

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