Cake "Prague"

TORT "Prague" according to GOST



Chocolate sponge cake with chocolate cream and chocolate glaze. Lovers of chocolate cake will appreciate for sure! :))
I want to say that no questions - no caustic soda or baking powder in the dough is no need to add!


The only thing I would change in this recipe is infused would separately cakes syrup with brandy or rum. Although the cake itself and humid, but I love sponge cakes more moist :) But it's all a matter of taste! So as to cook - impregnated with or without you.

The recipe for this cake I got from the log of Chedaki.




You will need:

Biscuit


6 egg yolks


6 proteins


150 gr sugar


115 gr flour


25 g good dark cocoa powder


40 gr of butter (melted and cooled)


For cream


200 grams of butter


1 egg yolk


20 g water


120 grams of condensed milk


10 g cocoa


1 sachet of vanilla sugar


For the glaze:


80 gr of dark chocolate


80 gr of butter


In addition, 55 g apricot jam




Form diameter 23-24 cm (I split)




Prepare biscuit

Heat oven to 200 degrees, the bottom of a large baking dish greased with butter and sprinkle with flour.


The whisk yolks with half the sugar in a very bright lush cream.


Separately, beat the whites until persistent peaks and continue beating add sugar gradually. Whisk until a smooth mass. Carefully spoon or silicone spatula to mix the whites and yolks. Add the sifted cocoa to the flour and gently but thoroughly stir from the edge to the center.


At the end on the edge of the pour in the melted and cooled butter and again gently stir. Pour the prepared batter into the pan and bake 30 minutes. The finished dough to cool in the form of 5-7 minutes, and then put on the grill (not to a pulp the bottom) and let it infuse for at least 8 hours.

Prepare cream

Oil to get it out of the fridge, put in a bowl, which will whisk the cream and leave at room temperature.


Prepare the syrup. In a saucepan mix the yolk with water, then add the condensed milk. Stir and put on a small fire. Stirring constantly, cook finished the cream until thick (about 3-5 minutes). You can cook the custard in a water bath, but it will be longer.


The finished syrup is cooled to room temperature.


Beat the butter and vanilla sugar in a lush white cream (about 5 minutes). Continuing to whisk, add in the oil is ready syrup. At the end, add cocoa. Again good beat.





Assembly

Sponge cake cut into 3 cakes. Cream be divided into 2 parts, proslot 1-St and 2-nd cream cakes. The top and sides of cake to cover with jam (if you jam with pieces of fruit, RUB it through a sieve). Cool to jam froze.





Make the glaze

The chocolate and butter melt over low heat (to boil not to bring! and pour on top of cake with chocolate icing.




Give the cake set up for them (I was night) and enjoy! :




Pleasant and tasty moments You!




Source:Nimble chef


Author: Marina Schantz

women's web magazine