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Tuesday, 26 August 2014

Prague Cake Recipe.

Recipe of Prague Cake
Ingredients:

For the sponge cake:
6 proteins
6 egg yolks
150 grams sugar
115 grams flour
25 grams cocoa powder
40 grams butter

For the cream:
1 egg yolk
20 grams water
120 grams condensed milk
200 grams butter
Sachet of vanilla sugar
10 grams cocoa
55 grams apricot jam

For the glaze:
60 grams chocolate
60 grams butter

Method of preparation:

1) Whip egg yolks with half the sugar in a lush very radiance cream. Proteins lash awaiting thickness. Add the remaining sugar and beat another to such a situation. next step to mix up the whites plus yolks.

2) Pour the flour, sift cocoa, mix through the spoon making progress from the edge just sooner than the hub, carefully but softly. Pour over the edge 40 grams melted butter to r-ry 28-30 S mix.

3) to prepare the masses pour into a greased and floured form (23 cm). Oven at 200 C for 30 minutes. Now Allowed you to set on the press for at least 7-8 hours.

4) Since there is a question, I specify: ispekshiysya cake cool in the form of 5 mnts, after that turn over on the grill and go away for 7-8 hours or more in the usual place (kitchen). The Grille is necessary  required to have the base of the biscuit is not otmoklo.

5) You may have noticed that if the yolks sprinkled with sugar and leave (don’t whipping), they will fold over. This experience is similar for  how the sugar in all the fruits, pull moisture. When you mix the yolks with diluted milk, thereyou  will be apply the same thing.

6) Sly pastry invented first mix the yolk with an equal number of C M V water, and then you add the diluted milk. The mix was then put on a calm fire and heat as English cream, achieve concentration. If you are scared to use a water bath.

7) the cooked syrup is cooled and added to a pre-whipped with vanilla sugar margarine. compulsory to add a small, each moment beating. After thrashing add cocoa.

8) You will cut Sponge cake into 3-4 slides and eat this sandwiched with cream.

9) smeared with jam outside. Pour the chocolate foundation. This it is necessary to dissolve 60 grams of chocolate and butter in the microwave, transfer cake. 120 grams icing is enough for pour cake, because of the will consume, do conventionally.