Cake prague classic by guest

10 servings
2 hours

How to bake Prague classic cake according to GOST? Prepare the necessary ingredients.

Make the biscuit. First, very carefully divide the eggs into squirrels and yolks. Add 100g of sugar to the egg yolks.

And whisk them well with a mixer. Beat the yolks for about 5-7 minutes at maximum speed, they should turn into a lush and thick mass.

Wash the whisks of the mixer thoroughly and dry. Whisk the egg whites on your own until lightly foamed.

Gradually sprinkling the remaining 50g of sugar, whisk the whites until hard peaks.

Combine the flour with the cocoa powder and sift together 2-3 times. If you add baking powder, then add it also and sift along with the flour and cocoa. By the way, it is best to prepare dry ingredients at the very beginning. Also melt the butter in the microwave or on the stove, leave it to cool a little.

So, stir proteins into the whipped yolks using a hand whisk or shoulder blade. Do this carefully so that the proteins retain their volume as much as possible.

Such a light and lush mass should turn out.

Add the sifted mixture of dry ingredients to a few steps.

Mix until smooth dough is obtained.

Pour the melted butter over the sides of the bowl and carefully but gently stir it into the dough.

Put the finished dough in a mold with a diameter of 20-22 cm. To make it easier to get out, cover the bottom of the mold with baking paper, do not lubricate the sides of the mold with anything.

Bake the biscuit in the oven preheated to 180 for about 35-40 minutes, check the readiness with a wooden skewer. Do not open the oven door for the first 20-25 minutes, otherwise the biscuit may fall. Remove the finished biscuit from the tin and let it cool completely on the grill. Ideally, if you have time, then the biscuit should be allowed to lie down for 6-8 hours, then it will become denser and easier to work with.

Make the cream. In a saucepan, mix the egg yolk and water.

Pour in the condensed milk and stir.

Place the sauté pan over a shallow heat and boil the egg syrup until thickened. During boiling, make sure to mix the mixture thoroughly. Be careful and do not bring the mixture to the boil! The finished syrup in consistency will resemble condensed milk. Remove the syrup from the heat and leave to cool completely. While cooling, mix the syrup as often as possible so that a dense crust does not form on its surface.

Once the syrup has cooled, whisk together a pack of soft butter until fluffy.

Melt and cool the chocolate. Add it to the oil and whisk thoroughly.

In small portions, drive the cooled syrup into the oil.

Cake cream & quot; Prague & quot; ready. The cream is very lush and tender.

Cut the finished chocolate biscuit into three cakes.

Collect the cake. Put half of all the cream on the cake and flatten. Top with a second bark and place the remaining half of the cream.

Top with the last corge flat side up.

Top the cake with a thin layer of jam, if necessary, then you can preheat the jam slightly in the microwave to soften it. By the way, the jam is suitable for almost anyone to taste, the main thing is that it is with acid, and even the jam must be homogeneous and thick! In this form, send the cake to the refrigerator for 30-40 minutes.

Make the chocolate glaze. To do this, finely chop the chocolate or simply break into small pieces. Add the cream and butter to the chocolate.

Melt the chocolate in a microwave or steam bath. Just heat carefully, chocolate is very easy to overheat! The glaze is ready. By the way, if you wish, you can cook the glaze on cocoa powder, it will also turn out tasty.

Place the chilled cake on a rack. Put a baking sheet or baking tray on the bottom.

Pour the finished icing on top of the cake.

Using a shoulder blade, drive excess glaze from the surface of the cake to cover the sides.

Transfer the rest of the glaze (I raked the glaze from the paper) into a bag with a narrow nozzle and apply the grill to the surface of the cake.

The classic Prague cake is ready. Transfer it to a dish and send it to the refrigerator for at least a few hours.

That's all. You can serve.

Enjoy your meal!