Hello everybody! It's an "Easy to cook" channel.I'm Olga Matvey. Today we'll make a famous "Prague" cake. This is a remake of my recipe. Actually there are three variants of "Prague" on my channel. They are delicious, you can try each variant. Click on the links under the videos. I want to tell the history of the cake "Prague". No one knows where the recipe was invented. There was a restaurant "Prague", where Vladimir Gural'nik (famous cook) worked. Who created this cake and a lot of cakes, including - "Pigeon milk". He prepared this cake and everyone had different variations, based on its version. But the first recipe has unknown origin. Perhaps a recipe was brought from the Czech Republic or Poland, but Vladimir made a "remake" As the first version was very hard to make: 4 kinds of cream, 4 pies..
The recipe we are going to use is one of the best. and 1 more variant - my personal, but I advise you to try all three. Today's recipe - a recipe from grandma. This is a moist one. The cake according to GOST is a little dry and slightly different. This variant is more common and I'll show you how to cook it. 3 eggs beat up to a foam. Add about half of the sugar. 1 glass should be divided into several parts. The eggs are mixed with sugar, add a glass of sour cream (20% or more, do not take less). Now, the condensed milk. Here I have 300g. Half of it add to the sour cream. Mix everything on a slow speed for a minute..
You can it with a whisk or a mixer. Sift the flour 2-3 times before adding to the dough. And also sift cocoa. Mix on the slowest speed. Add 1 tsp of baking soda. Mix soda with vinegar 9%. Add it to the dough. Beat everything. Prepare a baking form (23 cm). You can bake in slow-cooker.If you don't have parchment, you can sprinkle the bottom with flour or grease it. Sow-cooker use according to the instructions. Preheat the oven to 180 C. Pour in the dough and put into the oven. Bake it for 25-35 minutes. It all depends on the oven. But usually not more than 40..
Now, impegnation. I use a glass of cognac. The amount of cognac and sugar should be the same. Add sugar. Put on the average fire. When it boils, it evaporates. Stir with a wooden spoon or a whisk - as you like. When the sugar is dissolved - lessen the fire: it should not boil. The alcohol will evaporate, the mass will thicken. This is an ideal proportion. No alcohol, only the taste of cognac. Is it ok to give to children? Yes. Take an expensive cognac, it'smore natural. Maybe someone has a home-made cognac, which is used in bakery. Cognac or rum are better, but wine is acceptable too. If you do not want to use alcohol, make sugar syrup according to GOST..
Sugar hasn't disolved yet, I'll show how it evaporates. Usually it boils about half an hour, until it thickens. Don't let it fully evapporate.Now we will make the cream. Take the butter, it should be very soft (leave it on the table per night). Beat with a hand mixer or electrical. First, beat up the butter: it has to be filled with oxygen, 3-4 minutes. The butter is beaten up. It's so airy.Now., aromatizers. Vanilla or vanilla sugar, add essence or vanilla extract. I'll add a tsp of extract.As a variant - add the essence of cognac or rum. In this recipe I use a few drops of cognac essences. In some recipes rum essence is used..
Add the condensed milk, which was left. Mix everything for 2 minutes. Turn off the mixer, remove the whisk, because now we will sift the cocoa here, with the whisk it's uncomfortable. Add 1 tbsp of cocoa, sift. The cream will be very tasty. Stir everything. Beat until the mass is smooth for 2-3 minutes. Turn off the mixer, remove the whisk - cream is ready. It looks delicious and it's really delicious. If your child is allergic, don't add any the essence. If you want vanilla sugar, grind it to the powder. Impregnation became thicker. I'm going to cook a chocolate fudge.An impregnation should be on fire for 10 minutes. The impregnation can be replaced with cherry juice. Perhaps you have preserved cherries. Or buy cherry juice, heat it, add sugar.It'll be tasty, if you give it to children..
In a small saucepan, pou in some water to boil. Put another saucepan into it. The bottom of the pan (that's this, upper) should not touch the water. Add cocoa here. The water began to boil at the bottom. It is very convenient to see, when the saucepan is from glass.Add sugar. Stir with a wooden spatula or whisk. Add the milk. The amount of milk is always different, because cocoa is different. Add milk little by little. Add more cocoa and add more milk. If it's more watery, it'll be better for the cake. So 300 grams and 1/2 glass of milk - enough for this amount of cocoa. Mix everything with whisk. The temperature - below average. Stir all the time. It wont get burnt in a water bath, so meanwhile you can safely wash the dishes..
I stir it to make it homogeneous and glossy. To make it glossy, add a piece of butter at the end. A tbsp or less will be enough to make it glossy. It looks nice on the cake.It's not ready if the drops fall down. So add the milk (can be with water). You can use only water. It won't be so tasty, but it is a possible variant. You can use dry milk. It became more watery. I would add more milk. I used 1/2 litres of milk, as I took a lot of cocoa. Look how smooth it is. It's ready. Now,we add the butter, turn off and stir to melt the butter.The butter makes it glossy..
A cake is ready. Use a toothpick to check - if it is dry, then the cake is ready. Using the knife, take a cake out of the form. I've got such a top. Carefully remove the the parchment. Leave it until cool. The cakes should have "rest" for 8-12 hours. Cut off the top. Divide the cake into 3 parts. You can use a knife or a thread to cut it. Take the cognac syrup. Impregnate all three shortcakes. Cover the cake with the cream (omit the edges, because when you press all the cakes, there will be too much cream). Impregnate the third cake.The side with the cream should be at the bottom. Take a cutting board, slightly press all the layers down. Only slightly..
The syrup that is left I use to cover the top (according to the GOST, you can use jam). I use cognac syrup. Chocolate is not absorbed into the cake. Take a cake and put onto the plate. Ideally, if you have time - put it in the fridge for 2 hours (I had 30 min ) Now I cover with the glaze. Heat up the glaze again. It should be more watery. Let the glaze flow down. It takes more chocolate, but the cake becomes very beautiful. After a couple of hours the cake can be served. So, the moment of truth. It's so beautiful, let's try it..
So, the "Prague"! You know, this is a feeling, when you buy a cake and expect a certain taste. Not when you buy a cake, eat, and it isn't what you wanted. I can let me husband eat a half, it's delicious! Cognac syrup is so delicious! Alcohol isn't felt, but the cognac syrup - it is very tasty! Prepare "Prague". If you have not done it yet - it's just a right time to do it. It can be decorated differently. Try all the variants! It needs several hours of room temperature before serving. Butter in the cream becomes softer and it tastes better..
"Prague" is a winter cake. We usually make it just at the beginning of winter. Bon appetit! Try other variant too. "Like" if you like the video. I think you will be very pleased with this"Prague." Thank you for being with me today. Subscribe to my channel. Bye-bye!