Prague cake
A delicious cake - chocolate crusts soaked in buttercream and custard. The cake is easy to prepare and does not require expensive or exotic ingredients, but the result is sure to please.
Composition:
batter:
- eggs - 2 pcs.
- condensed milk - 1 can (400 ml)
- flour - 1 tbsp.
- cocoa powder - 3 tbsp.
- baking soda, quenched with vinegar - 1 tsp.
cream:
- milk - 300 ml
- eggs - 2 pcs.
- flour - 2 tbsp.
- butter - 150 gr.
- sugar - 1 tbsp.
- cocoa powder - 3 tbsp.
Preparation of Prague cake:
First of all, prepare the batter. Using a whisk, beat the eggs, pour in the condensed milk and mix.
Add the sifted flour and cocoa and mix.
Pour the baking soda into a glass, extinguish with vinegar and pour into the batter.
Mix the dough thoroughly until smooth.
Divide the dough into 2 parts.
Grease a mold with butter and pour in 1 part of the batter.
Bake in a preheated 180 degree oven until cooked through - until dry to the touch - about 35-40 minutes.
Do the same with the second piece of dough.
Cool the cakes and slice lengthwise into 2 pieces.
Should make 4 cakes (I have 3 cakes).
To make the cream, pour the milk into a saucepan, beat in the eggs and sifted flour and mix thoroughly.
Place the milk mixture on the stove and cook over medium heat, stirring constantly, until it begins to boil. The mass should thicken.
Cool the mass down. To prevent the mixture from getting stale on top, tear off a piece of cling film and place it directly on top of the custard.
In a bowl, beat the butter with the sugar and cocoa.
Then add the cooled cream and whisk again.
Overmold the cakes with the cream.
Spoon the remaining cream over the top and sides of the cake.
If desired, the cake can be decorated with grated chocolate.
Allow the cake to infuse for 5-6 hours (or better overnight) and serve.
Enjoy!"
