A long-forgotten cake recipe. We bake a delicious, tender and tasty cake “Prague.”
How nice it is to get together with friends in the eveninga cup of aromatic mint tea to have a heart-to-heart talk and remember school years. But it is doubly pleasant when you can treat friends with homemade pastries. And we will treat them with a delicious cake with the taste of childhood called "Prague". The pastries turn out incredibly tasty, and the cream, although it has some differences from the classic, but having a caramel - brittle flavor brings a special note to this cake from the past.
To prepare the cake "Prague" we needyou need to take: For the cream: 120 g sugar 150 g cream (35% fat) 150 g butter 120 g candied roasted nuts For the sponge cake: 150 g sugar 115 g flour 40 g butter 11 g baking powder 6 eggs 25 g cocoa For candied roasted nuts: 35 ml water 40 g nuts 120 g sugar. In order to make a fluffy sponge cake, you need to separate the whites and yolks.
Then beat the yolks with half the sugar, and beat the whites with the remaining sugar until they reach a stable, shiny state.
Then combine the whites with the yolks and mix carefully. Add cocoa and sifted flour to the finished mass.
And at the very end you should addbaking powder and slightly melted butter. Mix everything carefully and you can safely pour it into the baking pan. And to prevent the edges of the biscuit from sticking, grease the pan with butter. Bake the biscuit in the oven at 200 degrees for about 30 minutes.
Carefully remove the finished biscuit from the mold andleave to rest for 6-8 hours. To prepare the most delicate and delicious cream, you first need to prepare the caramel syrup. To do this, melt the sugar in a saucepan, stirring lightly over low heat, then add the hot cream and slowly cook, stirring all the time until the sugar is completely dissolved. Next, we will prepare the candied roasted nuts. Mix the water and sugar. Cook the mass, stirring continuously over low heat, until it thickens. This will take you about 4-5 minutes. And to check if the caramel is ready, just drop a drop from a teaspoon into cold water. In water, the drop will instantly turn into a solid figure. When the caramel syrup is ready, add finely chopped nuts to it and, after mixing well, pour it onto cling film or a silicone mat so that the candied roasted nuts cool and harden. Subsequently, it will be necessary to grind the finished candied roasted nuts in a blender. Let's get back to the cream. Whip the butter with vanilla sugar and carefully pour in the caramel syrup. Mix everything well and pour in the ground candied roasted nuts. Mix everything thoroughly and voila, the cream is ready. Carefully divide the cooled and rested sponge cake into three layers using a thin and sharp knife. Apply enough cream to each layer. Connect the layers by placing one on top of the other.The decoration of such a cake can be either melted chocolate or powdered sugar with cocoa. Give free rein to your imagination or let your children decorate the cake. Enjoy your tea party!
