Cake Prague. Cake recipe Prague Gost from the USSR. Authentic Prague cake recipe. How to make chocolate cake Prague.
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Prague for 2 pieces from Guralnik Vladimir Mikhailovich
Apple jam 154g (77g per cake)
Biscuit:
Flour w/s 190g
Butter 62g
Sugar 246g
Cocoa 38.2g
Egg 546g (200g protein, 346g yolks)
Salt 2g
Yield 1084.2g
541.1g per form.
Divide the eggs into whites and yolks. Combine flour with cocoa powder, mix and sift. Beat egg yolks with 1/2 sugar until stiff, beat egg whites with 1/2 sugar until stiff. Pour the whites into the yolks, add the sifted flour and mix gently. Pour in the melted and cooled butter, mix until smooth.
Fondant:
Sugar 795g
Water 265g
Molasses 119g
Essence vanilla/vanillin 2.8g
Cocoa 10g
Bring sugar and water to a boil, if necessary, remove sugar from the walls, cover with a lid and boil over high heat to 107C. Add heated molasses (50C). Boil down to 114-115C.
Cool quickly to 35-40C and beat until white. Transfer to a storage container, sprinkle with water and leave to ripen for 20-24 hours.
Heat in a water bath to 50C, stir in cocoa powder.
Chocolate coating (ganache)
Dark chocolate 65% 250g
Cream 33% 250g
Butter 30g
Heat cream to a boil, pour over chocolate. Let the chocolate melt for 15 seconds. Mix until smooth with a whisk or spatula. Add butter and mix well again. Blend with an immersion blender until a smooth emulsion is achieved. Operating temperature 40-45C
Cream Prague (yolk)
Butter 345g
Cocoa 20g
Yolk 50g
Whole condensed milk 204g
Water 68g
Vanillin 2g
Get the butter in advance and bring it to room temperature (20-25C)
Combine water, condensed milk and egg yolk until smooth. Boil until thickened on a steam bath. (Ready temperature 65-67C, do not overheat above 68C). Cool the resulting "porridge" to oil temperature (20-25C). In a mixer fitted with a paddle attachment, beat butter and cocoa powder until smooth. In three stages, add the "porridge" each time beating the cream well. Add vanilla and beat for 1 minute more.
Cake assembly:
The finished ripened biscuit is cut into 3 cakes of equal thickness.
Cakes are smeared with Prague cream. The top layer is not smeared with cream. The workpiece is cleaned in the refrigerator for 30-40 minutes to stabilize.
Homogeneous apple or apricot jam smear the cake from the side and top surface. And glaze with prepared fondant. Apply a pattern in the form of a grid.
The cake is put in the refrigerator for 8-10 hours to ripen.
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