For a long time it was believed that everyone’s favorite chocolate cake “Prague” was invented in the Czech capital of the same name. However, it is not. This cake, loved by Russians, was invented by the confectioner of a Moscow restaurant called “Prague” Vladimir Guralnikov.
His career began a long time ago, before the revolution. Guralnikov is the author of thirty more popular cakes, including the famous Bird's Milk. This cake consists of three chocolate cream-soaked biscuit cakes made with cocoa powder. Cover the cake with plain chocolate icing or chocolate fudge and sprinkle with chocolate chips or decorate with cream roses. The Prague cake, the recipe for which includes butter, is very soft and juicy.
To prepare it, you need 6 pcs. eggs, 150 grams of sugar, 115 grams of flour, 25 grams of cocoa powder and a little butter, 40 grams is enough. For glaze, you need to take 60 grams of chocolate and the same amount of butter. To prepare the cream, you need to take one egg yolk, twenty grams of water, 120 grams of condensed milk, two hundred grams of butter, 10 grams of cocoa and one bag of vanilla sugar. As a layer, you need 60 grams of jam or apricot jam.
Preparing the cake "Prague" like that. First you need to break the eggs into a bowl and separate the proteins from the yolks, and then beat them separately: the yolks whisk with half the norm of sugar until white, the proteins into a strong foam. Then whipped whites and yolks are mixed. Sift the flour with cocoa and, carefully mixing, pour in the egg mixture. Stir from the edge to the center. After this, softened oil is added and also gently mixed. Before the dough is poured into a mold, it is greased with oil and sprinkled with flour. Bake a biscuit at a temperature of two hundred degrees for half an hour.
After the biscuit is ready, it needs to be allowed to stand for five minutes and only then remove from the mold. So that the bottom of the cake does not get wet, it must be put on the grate and left for eight hours. In order to prepare the cream, you need to soften the butter a little, and then beat with a bag of vanilla sugar. Egg yolk is mixed with water, condensed milk is added and boiled until thickened. After the syrup is respected, you need to mix it with whipped oil, and at the very end add cocoa powder. Do not immediately mix all the syrup with whipped butter. It is necessary to gradually pour the syrup in small portions and continuously whip the cream.
Now the cake "Prague" is ready for assembly. The settled biscuit is divided into three equal parts. To cut the biscuit, you need to take a long sharp knife, longer than the diameter of the cake or a thin fishing line. If there is neither one nor the other, you can use the usual thread. The two lower cakes are smeared with cream, and the upper one is coated with jam or jam. It is not necessary to impregnate cakes with syrup, since they are already quite juicy.
A layer of jam is needed so that the icing lies on the cake as evenly as possible. Jam or jam for coating should be taken uniform, solidified in the air. From melted chocolate and butter, glaze is made and the cake is poured with it. You can cook the icing either in a water bath or in the microwave. Since part of the glaze will necessarily drain from the cake, it is better to make it with a small margin. After the icing hardens, the cake can be served on the table.
Many, especially young housewives, do not risk cooking the Prague cake, considering the recipe for it to be complicated. In fact, everything is very simple and do not be afraid. By the way, in the popular television program "Sweet Stories", which reveals many culinary secrets to viewers, the cake "Prague" from Alexander Seleznev was presented .