Cake "Prague" or Prague cake is nostalgia. Nostalgia for childhood and adolescence. Unfortunately, modern confectioners do not favor this recipe, and even in shops Prague cake is rare. Therefore, amazingly tasty chocolate cake "Prague" many prepare at home. And if you do not have problems with baking cakes, then the preparation of the cream causes a lot of questions: what kind of cream, what and how. And also home confectioners are interested in the question of the glaze for Prague cake and the ways to decorate it. We offer you answers to all these questions. To begin with, the cake "Prague" is prepared with chocolate cream. An oily chocolate cream, which is smeared with chocolate cakes - is an integral part of any version of Prague cake. And you can prepare this cream in different ways.
Cream with condensed milk
- Condensed milk - 1 pot;
- Butter - 250 g;
- Cocoa powder - 3 tablespoons.
Preparation: This cream is made from softened butter. Therefore, remove it from the refrigerator beforehand and let it melt. The oil should be soft (it's easy to smear on bread), but it should not "swim" at all. Cut the butter into pieces and fold them into a saucepan. Then, with a mixer, whip (literally one minute and at low speed) the oil in a lush, homogeneous mass. And after this, continue to beat the cream, adding condensed milk to it. Add the milk a little: poured a tablespoon of condensed milk - whipped, another spoon - again whipped. And so - until you kill all the condensed milk in the cream. Then add the cocoa powder and whisk the cream again. Ready cream should slide easily on the walls of the pan, leaving no traces on it.
This cream is also known under the name "Charlotte". For him, first prepare the custard, which is then added to the oil. Ingredients:
- Milk - 1 glass;
- Flour - 1 tablespoon;
- Sugar - 1 glass;
- Butter - 250 g;
- Egg - 1 pc.
Preparation: Fresh fresh milk is heated almost to the point of boiling. In a separate saucepan pour out the sugar and add to it a raw egg. Mix the sugar with the egg, pour the flour into it and mix it again. Then pour (stirring constantly) hot milk and put the saucepan on the fire. Cook the custard, also constantly stirring it. Cook on low heat, waiting until the cream thickens. Once the boiling base boils, immediately remove the pan from the fire and cool the cream. Further we beat up a cream as well as in the first case (with condensed milk). That is, in a softened and lightly beaten oil, add a small portion of the custard base. At the very end of whipping, put cocoa powder in the cream. Note: Do not use enamelware for the base. You can quickly cool the custard by putting the saucepan and cream in a bowl with cold water. Use as a chocolate additive you need only cocoa powder and not ready mixes for the preparation of a cocoa drink. The oil and the custard for whipping cream should be of the same temperature. And most importantly - do not forget to add vanillin and some alcoholic beverage to the cream: rum, cognac, liquor or even vodka (1 teaspoonful or a tablespoon).
Some recipes for the Prague cake suggest the addition of cake and sour cream. Well, if you want to make such a cake "Prague", then make a sour cream. Ingredients:
- Sour cream - 500 g;
- Sugar - 1 glass.
Preparation: To make the cream thick and lush, you need to use only natural fatty sour cream. Therefore do not take for it different "sour cream products" and sour cream less than 20% fat content. Sour cream should be saved from excess moisture. To do this, you need to put it in a screened gauze sieve and put it away in the refrigerator for the night. In the "dehydrated" sour cream, pour out the sugar and whisk the mixer at maximum speed. The ideal condition of the cream is a thick, lush "cap".
Glaze for Prague cake
The classic cake "Prague" is topped with chocolate icing. It can be prepared according to different recipes. The easiest way is to pour the cake with melted chocolate. Ingredients:
- Tile of dark chocolate;
- Milk or cream.
Preparation: Chop the chocolate bars into pieces and spread them into a saucepan. Then add to the chocolate one or two tablespoons of milk and melt the chocolate in a water bath. You get liquid glaze, which becomes hard as you cool down. But in addition to this method of cooking, you can weld the icing from milk and sugar. If you want to cook sugar chocolate icing, then take the following ingredients:
- Cocoa powder - 2 tablespoons;
- Milk - 4 tablespoons;
- Sugar - 4 tablespoons;
- Butter - 50 g.
Preparation: Mix the sugar with the cocoa powder and pour the milk. Then heat until the sugar dissolves (the mixture should thicken in the process). Cool the frosting and beat it a little with butter.
Decoration of Prague cake
There can not be any strict restrictions. If you remember the cake "Prague" of Soviet times, then, as a rule, it was decorated with chocolate cream top: a relief border and several flowers. Therefore, continuing the culinary traditions of those times, decorate the cake exactly like that. True, and the cream edge, and the flowers themselves, petals can pass whatever. If you use glaze for decorating, then pre-coat the cake with a thick confiture, for example, apricot. If you are preparing a cake "Prague" with sour cream, then use it for decoration, making separate elements from white sour cream. And you can decorate the Prague cake with fashionable ayzing, adding cocoa to it, or making ornaments from melted and newly frozen chocolate. And the easiest way is to grate the chocolate chips and sprinkle the cake over the cream or glaze. Dare! And all at you will turn out. We advise you to read: