The recipe for the Prague cake. A wonderful chocolate cake that we have loved since the old days.
For a biscuit:
Eggs – 6 pcs.
Sugar – 150 g
Flour – 115 g
Cocoa powder – 25 g
Butter – 40 g
Vanilla sugar – 10 g
Baking powder – 1 teaspoon or soda, slaked with vinegar – 1 teaspoon
Vegetable oil – for lubricating the mold
For the cream:
Yolk – 1 pc.
Water – 20 ml
Condensed milk – 120 g
Vanilla sugar (powder) – 1 teaspoon
Butter – 200 g
Cocoa powder – 10 g
Cognac (essence) – 2 drops
Cocoa powder – 30 g
Milk – 90 g
Sugar – 10 g
Butter – 10 g
Sugar – 130 g
Water – 120 ml
Cognac – 1 tablespoon.
For cream (decor):
Butter – 250 g
Powdered sugar – 300 g
Cocoa powder – 1 teaspoon
Vanilla – 2-3 drops
Milk – 3 tablespoon.
Separate the whites from the yolks (eggs should be at room temperature). Beat the whites until a thick, stable foam. Beat the yolks separately.
Add 75 g of sugar and 4-5 g of vanilla sugar to the whites and yolks. We continue to whisk.
We send the resulting yolks to the proteins. Mix in one direction with a spatula.
Sift the flour, cocoa powder, and baking powder several times. (The baking powder can be replaced with baking soda, but then you need to quench it separately with vinegar. In principle, you can not add either baking soda or baking powder (the biscuit rises well without them).
Combine dry ingredients with egg mass. Stir in with a silicone spatula.
Gradually pour in cold melted butter around the edges so as not to precipitate the dough.
If you bake in the oven, then preheat it to 180 degrees. We bake a biscuit in a greased form (do not grease the sides), with a diameter of 20-23 cm, for 25-30 minutes (we check the readiness with a toothpick or skewer – it must be dry). I will bake in a slow cooker. Grease the bottom of the multicooker with oil, pour out the dough, and cook the biscuit in the “Baking” mode for 50 minutes.
Let’s start preparing the cream. Beat the yolk with water (20 ml), then combine with condensed milk and vanilla sugar, ground into powder.
Cook the cream until thick, without leaving it, stirring with a wooden or silicone spatula.
Leave the custard to cool for 30 minutes.
Beat the softened butter for 4-5 minutes at high speed.
Add cognac essence and 1 tablespoon. a spoonful of custard. Begin to beat, gradually adding the rest of the custard.
Add the sifted cocoa powder and beat.
Cake “Prague” is prepared without impregnation, but you can soak it with sugar syrup, rum, or cognac. I suggest soaking the cakes with sugar syrup. Pour water into a saucepan and add sugar. Bring the mixture to a boil, then cook for 10 minutes and turn it off.
Add cognac or rum. The impregnation is ready.
We remove the biscuit from the multicooker or oven. It should settle for 8-12 hours.
The biscuit must be cut into 3 parts with a knife, thread, or string. To cut a biscuit with a thread, you first need to mark with a knife where you would like to make cuts so that the cakes are approximately the same. Now we make a small incision around the entire circle (we start the knife and cut a few mm). Raise the cake layer a little and put a thread into this cut. We connect the thread crosswise and pull towards ourselves inside the cake. Thus, we cut the biscuit into 2 more cakes.
Soak the cakes with syrup.
Put the cooled cream in a pastry bag, cut off the edge, and, starting from the center, place it on the cake in a circle.
In the same way, coat another cake with cream and cover the cake with a third cake. Cover the cake with a plank on top and press lightly with your fingers to spread and even out the cream.
Lubricate the sides of the cake with cream.
Grind shortbread cookies in a blender. Combine cookies with grated chocolate.
Sprinkle the edges of the cake with crumbs. Put it in the refrigerator for at least 30 minutes.
Cook the chocolate fondant (icing) in a water bath. We mix cocoa with sugar and milk. Brew cocoa until smooth. Add 1 teaspoon of butter and mix. Cool the fudge.
Beat the soft butter and then add the powdered sugar sifted through a sieve in three steps. (The interval between doses is at least two minutes.)
Add the sifted cocoa powder. Beat for at least 3 minutes.
Add a few drops of vanilla. Then, pouring in a thin stream of milk, beat the cream for decoration at the lowest speed.
Place the cream in a pastry bag, cut the edges. Pour chocolate fondant into a bag with a fastener and cut off the edge quite a bit.
Cover the top of the Prague cake with chocolate fondant, not reaching the edge of about 1 cm. Make lines from edge to edge.
Decorate the cake in a circle with buttercream.
To make a rose, make a hole in the middle of the square of cardboard. Fold the foil in half and wrap a square in foil, but not yet complete.
We stick the skewer into the cardboard hole, make a hole in the foil, piercing it through. We wrap the foil on a skewer, crush the edges.
We pass the corn stick onto the skewer, but not completely (scissors should pass between the cardboard and the corn stick.
We take a special nozzle, hold it so that the wider part of the nozzle is at the bottom. Place the cream in a circle, forming rose petals.
The second option: remove the skewer and make a small cone with a star nozzle. Then we take the previous nozzle and make the petals in the same way.
Using scissors to shift the rose onto the cake.
Around you can decorate with grated chocolate on a coarse grater. (If you are going to completely cover the Prague cake with chocolate, then before that you need to coat the whole Prague cake with a thin layer of apricot jam.)
The Prague cake is ready. We put the cake in the refrigerator for several hours.
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