How to cook cakes "Prague"

You will need
  • For sponge cake
  • - eggs - 3 pieces,
  • - sugar sand (reed better) - 160 grams,
  • -muka - 50 grams,
  • - corn starch - 50 grams,
  • - cocoa powder - 50 grams
  • For chocolate cream
  • - one yolk at room temperature,
  • - water at room temperature - 20 ml,
  • - condensed milk - 120 grams,
  • - lubricating oil of room temperature - 200 grams,
  • - cocoa powder - 15 grams.
  • For impregnation
  • - cherry tincture (you can take any other) - 100 grams,
  • -abricos confiture - 2 tablespoons.
  • For chocolate coating
  • - gelatin - a small bag of 6 grams,
  • -water -2 tablespoons,
  • - powders (better fatter) - 125 ml,
  • - water - 150 ml,
  • - sugar - 180 grams,
  • - cocoa powder - 65 grams,
  • -baking dish.
Instruction
On the oven set the temperature to 180 degrees and turn on to warm up.
Cooking sponge cake.
Separate the whites from the yolks, which are whipped into a foam using a mixer, add granulated sugar in small portions while whipping. When whipping injected into the protein foam yolks (one at a time).
Sift flour, starch and sugar. Stir with a wooden spatula. Knead the dough.
The form is covered with baking paper, on which we gently distribute the dough. Shape with sponge cake put the sponge cake in the oven, bake for about fifteen minutes.
Cool the finished sponge cake and divide it into three parts.
Cooking cream.
Stir in a small saucepan yolk with water. Add the condensed milk to the whipped yolk and heat it with stirring until it thickens. Ready cream leave aside for cooling.
Mixer, beat butter until smooth.
In small portions (whipping), we introduce cream into the butter. Reduce the intensity of whipping and intervene cocoa.
The first part of the sponge cake soaked with cherry tincture, coat with chocolate cream. At the first ready cake with cream we put the next cake, just soak it and lubricate it with the remaining cream. On top of the cake, we put the next cake on which we put the confiture and put the finished chocolate cake in the fridge for 50 minutes.
Cooking chocolate icing for sponge cake.
Soak 6 grams of gelatin (you can take a small bag of 6-7 grams).
In a skillet, mix cream with sugar and water, after boiling, mix cocoa, mix well.
Remove the glaze from the heat and add gelatin into it, stir it. Leave to cool.
Fill the biscuit with icing.
Leave our cake overnight. Serve in portions.

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