home Confectionery Cakes Cake "Prague" with apricot impregnation and roasted nuts (I. Ovchinnikova)

Cake "Prague" with apricot impregnation and roasted nuts (I. Ovchinnikova)

Cake "Prague" with apricot impregnation and crumb crumbs (I. Ovchinnikova)

Category: Confectionery
Prague cake with apricot impregnation and roasted nuts (I. Ovchinnikova)

Ingredients

12 eggs
230gr. flour
300gr. Sahara
50g. cocoa
80gr. butter (melted and cooled to room temperature)
2 pinches of salt
FOR CREAM:
240gr. condensed milk
400gr. butter
2 yolks
40 ml. water
20gr. cocoa
2 bags of vanilla sugar
FOR IMPREGNATING AND BLINDING:
100gr. apricot jam
150ml water
3 table. l. cognac or rum
+ 2 table. l. apricot jam with icing (I didn’t)
FOR GRILLING:
85gr. nuts (any at your request)
75gr. water
250gr. Sahara
1/2 tsp lemon juice
GLAZE:
100gr. butter
100gr. dark chocolate

Cooking method

  • Girls, I want to share with you a delicious cake, the recipe for which I found on the Internet. I looked, like we don't have such a cake on the HP.
  • BISCUITS:
  • The number of products is calculated for 2 biscuits. Divide the food in half and bake 2 biscuits in a 21-22cm shape in turn.
  • Mix eggs with sugar and salt in a bowl, in which we will then beat. We warm up on water. bath, lightly whipping with a whisk until the sugar dissolves and the mixture becomes warm (perceptible, but not strong). Then beat on high speed until fluffy, smooth, light cream. The mass will greatly increase in volume. Mix flour (in advance) thoroughly with cocoa and sift 2 times. We introduce flour into the egg mixture in portions, in 3-4 stages, gently stirring with a spatula from bottom to top. The mass must retain its maximum volume. Then pour in the cooled butter and gently stir again. Cover the bottom of the mold with parchment, pour out the dough and bake for 30 minutes at 200C. Cool the finished sponge cake on a wire rack, wrap it in foil and put it in the refrigerator for 6-8 hours.
  • CREAM:
  • Mix water and yolks until smooth, add to the condensed milk and, stirring, boil over medium heat until thickened. Cool to room temperature. Beat the softened butter with vanilla sugar until fluffy. Continuing to beat, add 1-2 tablespoons of the custard base to the butter, each time waiting for them to fully combine. Stir in cocoa at the end. Leave the cream in the refrigerator until assembled.
  • GRILLAGE:
  • Fry nuts a little and cool. Chop not too finely. Bring sugar and water to a boil over medium heat and cook until amber and sample for caramel (up to 160-165C). Add nuts to the caramel, mix and pour the mixture onto a silicone mat. Let it cool and freeze completely. Then we break it into pieces and grind it into crumbs in a grinder. I chopped it into small pieces with a knife, it is more convenient for me, although it took longer.
  • IMPREGNATION:
  • Mix jam with water, warm up, but do not boil. If necessary, rub through a sieve so that there are no pieces. Add cognac or rum. I allowed myself a slight deviation from the recipe and did not rub the jam through a sieve. When we tasted the cake, small pieces of apricots were felt in the mouth.
  • ASSEMBLY:
  • I collected a cake in a ring, although the author writes that you can do without it.
  • Cut each of the 2 biscuits into 3 equal parts. Soak each cake evenly with impregnation. We put the first soaked crust, sprinkle with brittle crumbs, then gently spread a layer of cream on top. You can set aside some cream to smooth the ends. We repeat this procedure until the last cake, which should remain naked on top (without cream). Warm up the 2nd table a little. l. apricot jam, rub through a sieve from pieces. Cover the top cake evenly. We remove the cake to cool.After 30-40 minutes, carefully level the ends of the cake with a small amount of the deferred cream.
  • For the glaze, melt the chocolate with butter in water. bath, mix until smooth, and after cooling it a little, pour the cake. I did not cover the top of the cake with apricot jam, I poured the icing onto the bare cake. My cake was 19cm in diameter, I took 66g each. butter and chocolate and this amount was enough for me.
  • Prague cake with apricot impregnation and roasted nuts (I. Ovchinnikova)

Note

The weight of the cake is 2.200g.
Enjoy your tea, everyone!

Innushka
lovely) in
Tumanchik
stunned! Kizya, you're just a sorceress !!!
V-tina
glad, only today you remembered what a clever you are and golden pens - very beautiful photos and an appetizing cake! I will definitely try to cook
Nikusya
glad, Nice cake !! And must be delicious. The cut is gorgeous! Dragged into the bins!
Kizya
Quote: Innushka
lovely) in
Innushka, cook it, it's very tasty!
Kizya
Quote: Tumanchik
stunned! Kizya, you're just a sorceress !!!
Ira, thanks! In fact, it is not as difficult as it might seem at first glance.
Kizya
Quote: V-tina
what a clever girl you are and gold pens - very beautiful photos and an appetizing cake!
Tinochka, thanks! I wish these pens could get to your mackerel in Dutch ... otherwise I only go !!!

Quote: V-tina
I will definitely try to cook
I'm waiting with a report!
Kizya
Quote: Nikusya
Nice cake !! And must be delicious. The cut is gorgeous!
Nikusya, Ilona, ​​thanks! Very, very tasty, we quickly choked it!
Quote: Nikusya
Dragged into the bins!
I hope it won't lie in the bins
lungwort
I'm glad you're on time with this recipe. For several days I have been reading different recipes for the Prague cake, looking for and can not find a decent one. I liked this recipe, I will bake.
V-tina
Quote: Kizya
I wish these pens could get to your mackerel in Dutch ...
Radochka, what are your years - you will get there Girls liked it, I think you will like it too And I will definitely try the cake
Kizya
Quote: V-tina
what are your years - will you get
Ches. I'll get the word, it's only a matter of time

Quote: V-tina
I think you will like it too
I don't even doubt
Kizya
Quote: lungwort
I'm glad you're on time with this recipe. For several days I have been reading different recipes for the Prague cake
Natalia, thank you! It's great that the recipe came in handy!

Quote: lungwort
I liked this recipe, I will bake.
I look forward to impressions and reports!
Kizya
Girls, if for someone this is a big cake, then you can make a smaller one: divide the food in half and bake 1 biscuit. Cream, impregnation is also halved. Do not divide the roasted nuts, make the whole portion (it is not very convenient to cook it in small quantities, and the leftovers can always be used). Glaze 2/3 will suffice. The cake will be about 1kg.
Era
Kizya, thanks for the interesting recipe! As soon as you laid out the recipe, I go and lick my lips. Handsomely!!!
And most importantly, all products are available to me! Jam will cook from dried apricots, recently cooked, delicious.

Well, no, Kizyachka, I won't bake for half the portion, only for the whole portion, to eat, so eat. From the heart.

Kizya
Quote: Era
thanks for the interesting recipe! As soon as you laid out the recipe, I go lick my lips
Checkmark, thanks for your attention! You don't need to lick your lips, IT SHOULD BE PREPARED !!!

Quote: Era
Jam will cook from dried apricots, recently cooked, delicious.
By the way, I also cooked dried apricots from dried apricots In the summer I will prepare more apricot jam for these purposes.
Kizya
Quote: Era
Well, no, Kizyachka, I won't bake for half the portion, only for the whole portion, to eat, so eat. From the heart.
This is our way !!!
kolobok123
According to the picture, here is a real one !!! How I love. Need to try!
Kizya
Natasha, of course real! Try it!
Kizya
Beloved "Prague" ... also in this version.

Prague cake with apricot impregnation and crumb crumbs (I. Ovchinnikova)
Lagri
glad, very nice cake! I just revise all the recipes in Prague, I need to cook. A very suitable option, I will definitely cook. Thanks for the recipe!
Kizya
Maria, Thank you! Be sure to cook this wonderful cake! Now I make only this "Prague", about another house and do not want to hear!
Tyetyort
I cooked to order. The customer is a constant, girlfriend. Delight is utter, even in comparison with an expensive cool pastry shop.
Prague cake with apricot impregnation and crumb crumbs (I. Ovchinnikova)
Already ordered for the next DR.

Glad, thank you for the recipe!
Kizya
Elena, it turned out great and the cake is decorated brightly!


Added Monday 04 Apr 2016 5:03 PM

Quote: Tyetyort
Already ordered for the next DR.
Barrel
Already three times I cook syrup for roasted nuts, it does not work in any way, at the end of cooking it is candied. Why?
Kizya
Quote: Keg
Already three times I cook syrup for roasted nuts, it does not work in any way, at the end of cooking it is candied. Why?
Cook for a long time ... The recipe says t, cook to 160-165C, over medium heat and remove from the stove. If there is no temperature probe, then readiness can be determined by the sample for caramel.
Ljna
Kizya, Glad, and what sprinkled the sides?


Added on Tuesday 27 Sep 2016 11:15 PM

girls, tell me, is there soft roasted nuts in the layer? gets wet from the cream?
and which nuts are better to take? walnuts fit?
Kizya
Evgeniya, sprinkled the sides with a little crumbs ... you can pour the glaze more generously so that it covers the sides more.


Added Wednesday 28 Sep 2016 10:34 PM

Quote: Ljna
Tell me, is there soft brittle in the layer? gets wet from the cream?
and which nuts are better to take? walnuts fit?
the brittle in the cream does not soak, but chop it coarsely or finely is a matter of taste
I made with peanuts ... almonds, hazelnuts will be tastier. haven't tried walnuts
Husky
So I am ripe for this cake. I did Prague, but I don't. I love roast and it seduced me. Well, the tip of Lena (Tetiatort). And of course, the impressive cut in the main photo could not help but affect me. In short, all these circumstances came together and so I baked it.
Did 1/4 of the recipe.
I got a biscuit with a diameter of 16cm and a height of 5cm. I actually baked it in the microwave at 600W for 5 minutes. I liked the biscuit very much. All so airy. Well got up. I cut it into three layers.

Prague cake with apricot impregnation and roasted nuts (I. Ovchinnikova) Prague cake with apricot impregnation and roasted nuts (I. Ovchinnikova)

I missed the impregnation. The recipe contains apricot jam. I took homemade apricot jam. I thought that it was not necessary to dilute with water, since there is enough syrup in the jam. But I rubbed the halves of the apricot and I got quite a thick mass. I added only cognac infused with apricot syrup. Therefore, the biscuits were not saturated with me. The jam just missed the cakes.

Prague cake with apricot impregnation and crumb crumbs (I. Ovchinnikova)

The cream turns out sooo little. Perhaps I think something is wrong. But since I made the biscuit at the rate of 1/4, then I also divided everything else by 4. I also took everything 4 times less for the cream than according to the prescription. As a result, I got only 196 g of cream. 96g brew base + 100g butter. With great difficulty it was enough for me to spread 2 cakes. There was already nothing to coat. It's good that a little charlotte cream remained from the custom-made cake. I added a little more condensed milk, butter and whipped it up. That is, to the cream that I got for 1/4 of the recipe, I added another 100g of Charlotte cream = 296g
And as always, I have sooo much prescription oil. The cream is very dense. For the smear, I would make the cream a little softer.
The roasted nuts and glaze turned out great.
Very healthy crumb crumb complements the taste of chocolate biscuits and cream. I liked it very much. Nuts and caramel remain in the cake and don't melt.
Glad, thank you so much for the delicious cake. Now Prague - only with crumb baked goods.

Prague cake with apricot impregnation and roasted nuts (I. Ovchinnikova) Prague cake with apricot impregnation and roasted nuts (I. Ovchinnikova)

The cake turned out to be 16 cm in diameter and 6.5 cm in height, weighing 800g

Kizya
Luda, it's very nice that I liked the cake! The biscuit is good, very good !!! I haven’t tried to bake in mikra, thanks! The cream seems to be enough, but I always make a full portion ... Maybe the calculations were wrong? I even had enough to coat the sides with cream!





Quote: Husky
Now Prague - only with crumb baked goods.
We have been like this for a long time!
Aunt Besya
But my roasted nuts according to the recipe did not work, it sticks to my teeth. I have never done it before - the temperature of the syrup was 163-165, of a beautiful dark amber of this color, roasted, cooled almond nuts ... I poured it onto the mat. To the best of my strength, I distributed it in a thinner layer, but it is still some kind of viscous. I ground it into small, small crumbs, but if, for example, you take a spoonful of it in your mouth, then this mass starts to stick to your teeth I don't even know where to adapt it. Maybe someone talkative will turn up
Kizya
Quote: Aunt Besya
But my roasted nuts according to the recipe did not work, it sticks to my teeth. I have never done it before - the temperature of the syrup was 163-165, of a beautiful dark amber of this color, roasted, cooled almond nuts ... I poured it onto the mat. To the best of my strength, I distributed it in a thinner layer, but it is still some kind of viscous. I ground it into small, small crumbs, but if, for example, you take a spoonful of it in your mouth, then this mass starts to stick to your teeth I don't even know where to adapt it. Maybe someone talkative will turn up
Elena, I don't even know what to say ... Was the temperature measured with a temperature probe? Celsius and Fahrenheit were not confused (inadvertently, anything can happen)? If this is the mistake, then the difference will be perceptible ... How long was the mass on the mat, maybe not enough time was given for hardening? And further! No need to grind it into small crumbs, because then it will not be felt in the cake!




Elena, try again, there must have been a mistake somewhere! Just take nuts easier, peanuts for example ... Good luck!
Aunt Besya
glad, of course I will try, the most interesting! So I think maybe the thermometer lied, although I don't seem to complain about it. So I saw with my eyes that such a normal caramel thread was in general, while in the category of riddles
Husky
Lena, the first thought is that the syrup is not cooked to caramel. When the mass sticks to everything, this is a test for a soft ball. But the color you got is caramel. Maybe the sugar is different? Try to change it.
Kizya

The one with a crumb crumb inside ...

Prague cake with apricot impregnation and crumb crumbs (I. Ovchinnikova)

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