Cake "Prague" Prague or cake - it's nostalgia. Nostalgia on the childhood and adolescence. Unfortunately, modern bakers do not favor this recipe, and cake shops in Prague meet infrequently. So amazingly delicious chocolate cake "Prague", many are prepared at home. If baking cakes with problems no one there, the cooking cream causes a lot of questions: what is the cream of what and how. And domestic confectioners interested in the question of the icing for a cake Prague and how to decorate it. We offer you the answers to all these questions.
Let's start with the fact that the cake "Prague" is prepared with chocolate cream. Oil chocolate cream, which are coated chocolate cakes - an integral component of any variant of Prague's cake. And this cream can be prepared in different ways.
Cream with condensed milk
Condensed milk - 1 bank;
Butter - 250 g;
Cocoa powder - 3 tablespoons.
This cream is made from softened butter. Therefore, pre-remove it from the refrigerator and let melted. The oil must be soft (so easy to smear on bread), but should not really "swim". Cut the butter into pieces and add them to the saucepan. Then, using a mixer, beat (literally one minute at low speed) butter in a lush smooth.
After it continue beating the cream, adding to it the condensed milk. Add the milk gradually: poured a tablespoon of condensed milk - whipped, another spoon - whipped again. And so - until he hammered the whole condensed milk into the cream. Then add the cocoa powder and whisk the cream again. Ready cream should easily slide along the walls of the pot, leaving no trace of her.
Custard Cream Oil
This cream is also known under the name of "Charlotte". For him, it is preparing to brew first base, which is then added to the oil. Ingredients:
Milk - 1 cup;
Flour - 1 tablespoon;
Sugar - 1 cup;
Butter - 250 g;
Egg - 1 pc.
Fresh-milk is heated to near boiling. In a separate saucepan pour the sugar and add to it a raw egg. Mix the sugar with the egg, pour to the flour and mix again. Then pour (stirring constantly) hot milk and put the pan on the fire. Cook the custard, stirring it constantly. Cook over low heat until the cream thickens waiting. Once the brew basis boil, immediately remove the pan from the heat and allowed to cool cream. Further stir cream as in the first case (with condensed milk). That is softened and lightly beaten oil was added in small portions brew basis.
At the end of the whipping cream is put in the cocoa powder. Note: To brew the basics should not use enamel ware. You can quickly cool the custard, lowering the saucepan with the cream in a bowl with cold water. Use as chocolate additives need only cocoa powder and not premixed beverage cocoa. Oil and brew a basis for whipping cream must be the same temperature. And most importantly - do not forget to add in the vanilla cream and a drink: rum, brandy, liqueur or vodka (1 teaspoon or tablespoon).
Some recipes cake "Prague" suggest adding to the cake and sour cream. What if you want to cook this cake is "Prague", the make and sour cream. Ingredients:
Sour cream - 500 g;
Sugar - 1 cup.
To cream has turned thick and lush, it is necessary to use only full fat sour cream. Therefore, do not take it for a variety of "sour cream products" and sour cream less than 20% fat. Sour cream to get rid of excess moisture. For this purpose it is necessary to put in a sieve with cheesecloth laid by, and clean in the refrigerator overnight. In "dehydrated" cream pour sugar and beat with a mixer at high speed. Perfect condition of cream - thick lush "cap".
The icing of the cake for Prague
Classic cake "Prague" covers chocolate icing on top. It can be prepared in different recipes. The most simple - pour the cake with melted chocolate. Ingredients:
Tiles of dark chocolate;
Milk or cream.
You break a chocolate bar into pieces and put in a saucepan. Then add to the chocolate one to two tablespoons of milk and melt the chocolate in a water bath. A liquid coating, which is in process of cooling becomes solid. But in addition to this preparation method, it is possible to weld the glaze from milk and sugar. If you want to cook chocolate icing sugar, then you take the following ingredients:
Cocoa powder - 2 tablespoons;
Milk - 4stolovyh spoons;
Sugar - 4 tablespoons;
Butter - 50 g
Mix the sugar with the cocoa powder and pour the milk. Then heated to dissolve the sugar (in the process mixture should thicken). Cooled glaze and whip it with a little butter.
Cake Decoration Prague
There may not be any strict limitations. If you recall the cake "Prague" of Soviet times, he was usually decorated with chocolate cream on top: a raised rim and a few flowers. Therefore, continuing the culinary traditions of the time, decorate the cake exactly. However, cream and a side, and the flowers themselves, the petals can take what you want. If you are using the icing for decorations, the pre obmazhte cake thick jam, such as apricot. If you cook the cake "Prague" with sour cream, then use it for decoration, making individual elements of white sour cream.
And, you can decorate a cake "Prague" fashionable today icing, add the cocoa, or making jewelry from melted and re-frozen chocolate. And the easiest way to grate the chocolate chips on top of the cake and sprinkle with icing or cream. Be of good cheer! And all you get.
We recommend that read: Recipe for chocolate glaze
Preparation of biscuit
Cherry liqueurs and liqueurs famous not only for Russian cuisine. These drinks cherry respected and valued in the old Europe and the New World. Apparently very well with the taste of cherries with alcohol. However, Cherry goes well with chocolate. Not for nothing is so popular around the world chocolates with cherry liqueur or "drunken" cherry. Speaking of drunken cherries. It was under this name is known for an unusually tasty and original cake. Try to cook the cake "Drunk cherry chocolate" and you will be conquered by its amazing taste.
Eggs - 2 pieces
Sugar - 2 cups
Flour - 2 cups
Milk - 1 cup
Vegetable oil - ½ cup
Cocoa powder - 6 tablespoons
Baking powder for the dough - 1, 5 teaspoons
Baking soda - 1, 5 teaspoons
Butter - 200-250 g
Cocoa powder - 3 tablespoons
Condensed milk - Bank 1
Fresh Cherries - 2 cups
Cognac - 1 cup
Sugar - 2 tbsp
For the glaze:
Tiles of dark chocolate;
Milk - 6 tablespoons
Preparation of biscuit
First you need to prepare for that cherry cake. Cherry, as the name implies, is to get drunk. It is in this "drunken" state and it goes into the cake. Therefore, we shall wash up and iterate whole cherries and berries vynem bone. Shift the cherries in a saucepan or in a saucepan and add sugar to it. Then Spill to the same cognac and leave our berries "reach condition." To do this they will need at least eight hours. By the way, with the same success can be used instead of brandy red wine, brandy or vodka.
To bake a cake, use a known recipe for cooking biscuit "chocolate into boiling water." Strictly speaking, this cake you can bake a sponge cake all: sour cream, in butter on soda. But try this option - by boiling water. The dough turns out very, very chocolate and cake dense enough to be convenient to cut. What - you learn a little farther.
So get ready for our chocolate biscuit cake. Form for baking prepare in advance: smazhem butter or vegetable oil and flour prisyplem. The oven are also included in advance as to form a biscuit should be put in the already heated oven. And we need to test cool boiled water. So, too, boil the kettle in advance. Then mixed in a large bowl, all of the dry ingredients for the dough: flour, cocoa powder, sugar, baking powder and baking soda. In another bowl lightly whisk the eggs and pour them milk and cooking oil.
After that, pour the egg-milk mixture into the bowl with our dry mix. And diluted with its cup of boiling water. Do not be afraid: the dough brew if it thus mix well. Too liquid consistency test let not scare you too: this is normal, as it should be.
Pour the batter into the pan, and send in a well-heated oven. Bake cake for about forty minutes, until a toothpick on a dry sample. You do not know how to do this test? Explains. Slightly opens the oven, slide the form of a biscuit and stuck in it (top cake) wooden toothpick. Slightly crank toothpick around its axis (as if Yulu untwist) and removing the toothpick. See if it is not plastered wet and Cleckley crumb of biscuit, it is ready. If this occurs, then we give biscuit to sit still in the oven.
Ready cake removed from the mold, cool and laid out to prepare the stuffing. To do this, cut off a thin top layer of the cake (about a centimeter) and lay this part aside. From the middle of the rest of the biscuit is taken out, making something like a blank round boxes. The bottom of our box and bumpers should be the thickness of not less than two centimeters. Taken out of the sponge cake cut into small cubes.
, Beat the softened butter with condensed milk, gradually pouring the milk into butter. Then add a tablespoon of brandy cream, cherry and vanilla. Once again, we beat. The Ready (whipped) cream lay our drunken cherries, which had previously vynem of alcohol solution and Throw a colander. And in the end mix cream with diced chocolate biscuit.
Then spread the filling on our biscuit box and cover every cut in the beginning of the "cap". Top cake coated with chocolate glaze. To prepare the glaze is broken down into pieces of a chocolate bar, put the chocolate in a saucepan and add the milk. We warm up the chocolate milk over low heat and liquid chocolate Obol entire cake. Glaze Smooth knife. Himself decorate a cake cherries coated in powdered sugar, chocolate chips, chunks of black or white chocolate.
All the cake is ready. Remove sample. Better yet, invite for a pleasant tasting suitable company of those who love cherries, chocolate and spirits (in moderation). But the one who loves you (without cherries and without chocolate) also will not be superfluous. Enjoy your meal!