Hello everyone! My name is Natalia, and I am glad to welcome you on my channel Tasty Simple Fast!
Today I want to invite you to cook a homemade version of the Prague cake. The recipe is not according to GOST.
We will not bake the cakes in the oven, but in a frying pan.
The cake has an amazing chocolate flavor, consists of soaked chocolate cakes, chocolate cream and covered with chocolate icing.
It turns out a very tasty, tall, and beautiful cake.
The preparation is quite simple.
You can watch a step-by-step video recipe in my video below
Let's cook
Immediately brew and leave to cool, strong sweet coffee, to soak the cakes.
I fall asleep in 120 ml of water
- 2 hours tablespoons of instant coffee
- 2 hours tablespoons of sugar
Also remove 200 grams of butter from the refrigerator in advance for the cream. When we prepare the cream, the butter should be at room temperature.
Let's prepare a custard base for the cream
Mix with a whisk until smooth
- one egg
Add to the egg
- 125 grams or 5 tbsp. tablespoons of condensed milk
Stir until smooth and cook on the stove.
Cook over medium heat, stirring constantly with a spatula.
As soon as the mass begins to thicken, we make the fire minimal, change the spatula to a whisk, and constantly stirring, bring the mass to thickening.
No need to boil.
We shift the custard base into a bowl, cover with cling film in contact, and leave to cool to room temperature.
Let's prepare cake cakes
Sift into a bowl
- 120 grams or 6 tbsp. no topped spoons of wheat flour
- 30 grams or 3 tbsp. cocoa spoons
- Add 90 grams or 4.5 tbsp. tablespoons without top sugar
- A pinch of salt
- 5 grams or 1 tsp. a spoonful of soda
Stir to combine all ingredients.
- Pour in 60 grams or 6 tbsp. tablespoons of vegetable oil
- 150 grams or ml of milk
- 2 eggs
Stir until smooth.
- Add 10 grams or 1 tbsp. spoon of 9% vinegar
Stir until smooth.
We bake the cakes in a preheated pan.
I put the pan on a small fire beforehand when I start kneading the dough. The pan should be very well heated, but should not burn.
To make the cakes of the same size, divide the dough into 3 equal parts.
If you weigh on a scale, this is +/- 190 grams, depending on the size of the eggs.
Lubricate the pan with a little vegetable oil, and pour the dough into the pan.
We bake under the lid.
If condensation collects on the lid, remove it with a dry cloth.
We bake on the lowest heat for 8-10 minutes, depending on your pan and the heat of your stove.
There is no need to turn the cakes.
We check the readiness of the cake with a wooden stick, it should come out dry.
You can also check with your finger, it should also be dry, without residues of wet dough.
We transfer the cake to the wire rack, turn it upside down, and leave to cool.
We bake the following cakes in the same way.
Let the cakes cool to room temperature, they cool down quickly enough, and we will finish the cream ourselves.
- To 200 grams of soft butter at room temperature
- Add 10 grams or 2 tsp. vanilla sugar
Beat at maximum mixer speed for about 2-3 minutes.
Well-whipped butter should be light and fluffy.
Add half of the custard base to the butter.
Beat at maximum speed of the mixer until smooth.
The custard base should be at room temperature.
Add the remaining custard base.
And beat until smooth, airy.
Sifting, add 20 grams or 2 tbsp. spoons without a top of cocoa.
Stir and beat until smooth.
We immediately put off 2 tbsp. tablespoons of cream to align the sides of the cake. Cover with cling film and put in the refrigerator.
Add 2 tbsp to the cooled coffee. spoons of cognac or brandy.
Alcohol at will, if not consumed, you can not add.
Immediately 3 cakes, on both sides, are impregnated with our impregnation.
Put the first cake on a plate.
Install a split ring with an acetate film.
If the acetate film is not available, you can replace it with strips cut from a baking bag or parchment paper.
Put half of the cream on the cake, and evenly level it.
Cover with the second cake layer, slightly press down.
We spread the remaining cream and evenly level it.
Cover with 3 crust.
I spread the 3 cake with the bottom side up.
Press down slightly.
We cover with cling film, and put in the refrigerator to soak and stabilize for 3-4 hours, I usually clean it overnight.
We take out the finished cake from the refrigerator, free it from the form and the film.
Cover the side of the cake with the previously set aside cream.
We put the cake in the refrigerator, for 10 minutes, so that the cream on the side is frozen.
Cover the top and side of the cake with apricot jam.
We put it in the refrigerator and prepare the icing.
- 50 grams or ml of milk and 50 grams of butter
It should be heated in a microwave oven or in a water bath until hot. The oil should completely dissolve.
Pour 100 grams of chopped dark chocolate with a cocoa content of 50% into hot milk with butter
Pour so that the chocolate is completely covered with milk.
Let's wait a couple of minutes for the chocolate to melt.
And mix everything well with a whisk until smooth.
The glaze is ready. Cover the cake with icing.
To prevent the icing from dropping off the cake right away, I fill the cake with icing in parts.
First, I pour 1/3 of the icing onto the cake, and gently level it with a knife.
One more part. I level it so that the glaze drips slightly on the sides.
With a spatula I smooth out the glaze on the side.
I pour out the remaining frosting. If it is already frozen under you, you can slightly warm it up in the microwave, literally 5-10 seconds.
And I gently level it from above.
I leave about 1 tbsp. a spoonful of icing to decorate the cake on top.
We clean the plate and put the cake in the refrigerator so that the icing hardens.
We put the remaining icing in a food bag, heat it up slightly, make a small cut on the corner, and decorate the cake with icing on top.
The cake is ready. A wonderful cake, both for home tea drinking and for meeting guests.
Since the cake has butter cream, it is better to take it out of the refrigerator before serving it. About 15 minutes before serving. To make the cream soft.
Ingredients designed for cake diameter 18 cm, height 8 cm, weighing 1200 grams.
Dough
2 eggs
150 grams (ml) milk
60 grams (6 Art. spoons) vegetable oil
120 grams (6 Art. spoons without top) wheat flour
30 grams (3 tbsp. spoons without tops) cocoa
90 grams (4.5 st. tablespoons without top) sugar
5 grams (1 h. spoon) soda
Pinch salt
10 grams (1 tbsp. spoon) 9% tablespoon vinegar
Cream
1 egg
125 gram (5 st. spoons) of condensed milk
200 grams butter
10 grams (2 hrs. spoons) vanilla sugar
20 grams (2 tbsp. spoons without tops) cocoa
Glaze
100g dark chocolate with cocoa content 50%
50 grams (ml) milk
50 grams butter
50 grams apricot jam
Impregnation
120 grams (ml) water
2 hours spoons instant coffee
2 hours spoons Sahara
2 tbsp. spoons cognac or brandy
Alcohol is optional, you do not need to add.