louisa
Elena Tim, and I'm grateful to you, my daughter baked this cake for her 16th birthday under my leadership, very tasty)))
Elena Tim
Wow, what a fine daughter!
I'm so glad you enjoyed it Louise! I don't know how glad I am!
MaBa
Elena Tim, I'm reporting

I did it back in July, but I forgot to say thanks
Prague night cake

Baked in a Panasonic, it turned out airy and juicy. My husband calls all the pies-cakes-muffins, if they are without fruit, "sweet bread", and cakes like Prague "black sweet bread" and turns his nose up. And then at first I pinched off a piece of cake, and then put it on myself THREE times. Fruit cake was also ...
Elena Tim
My God, what a beauty! What are you teasing at night looking? I want to lose too!
And you can't beg for a piece, for it has not been there for a long time ...
Natasha, an incomparable cut! Very, very tasty!
Thank you very much for your feedback and photos, I am sooo pleased!
kirch
Natashahow long she baked in Panasonic. Otherwise, I don't have two small forms, but Lena says that you need to immediately pour into the mold. Because of this, I don't bake.
Elena Tim
People, when I had only one form, I had to bake only in parts anyway. The only difference in the cakes was that the second one, which stood longer without baking, was slightly lower. But this is not fatal, believe me. It's just that it's not as loose as the first one. And this does not affect the taste in any way.
kirch
Persuaded
Elena Tim
MaBa
Quote: kirch

Natashahow long she baked in Panasonic. Otherwise, I don't have two small forms, but Lena says that you need to immediately pour into the mold. Because of this, I don't bake.
Luda, baked for 65 minutes after 55 minutes. I checked with a toothpick, the dough did not seem to be smeared, but I was reinsured.
kirch
Natasha, Thank you. That is, only 65 minutes.
MaBa
Yes, Luda. I baked on the advice of Tanya-Tanyushechka, post # 207

Quote: Tanyushechka

And so I report:
baked on baking mode 65 min. after the signal, I immediately took out the biscuit from the mv.
kirch
Natasha, Thank you. I saw this message and even wrote there below. No memory
Trishka
Lenochka, thanks for another tasty treat!
I have baked it twice already, the first - in the oven, somehow the biscuit was not very good in height, the second - in the MV, everything is super (my oven is "weird").
In the first version, there was your cream, now I tried "caramel custard".
With yours, it's not so sugary-sweet, tastier ... I just wanted to bake your dough in MV, and try the new cream.
Voobchem thanksaaaaa.
Prague night cake
Trishka
Here are some more pictures ... Prague night cake

Trishka
Prague night cake
Trishka
Prague night cake
Elena Tim
Wow! Nice cake, Ksyusha!
I am very pleased that you liked it!
Listen, and what is there for the cream such a finiebbery?
Sounds like, "Caramel-custard"! Die not get up!
Trishka
Oh, straight!
And the cream we have, on our favorite site: caramel custard cream from Elven (for which her special thanks)
There you make a custard base, mix it with var. condensed milk and then mix with whipped butter. I just can't make footnotes on a recipe
Elena Tim
Don't worry, I'll find it myself at Lenuska's. Thank you, Ksyusha!
Mamik
Elena Tim, I'm in a hurry too, thank you! Delicious cake. All guests appreciated, asked for supplements: yes: Not greasy and not cloying, in general, what the doctor ordered * JOKINGLY * Thank you for sharing your recipes and charging positive
Elena Tim
Quote: MAMIK
... All guests rated, requested supplements
Oh what good guests! Say hello to them!
Galina, I am very glad that you liked it! To your health!
Thanks for your feedback, I'm soooo pleased!
NataliaVoronezh
He baked yours, Helen, cake for work! I baked this cake for a long time (years ... twelve years ago) (maybe it differs in some nuances, I did not compare the recipes). My friend, with whom we studied at the medical institute, still remembers him. So I decided to repeat it in your variation. Very tasty, I liked it very much at work. Well, the report. Baked in a slow cooker.

Prague night cake

Prague night cake

Prague night cake

Prague night cake
Elena Tim
Oh, how beautiful it turned out, Natasha!
And these "creeping things" - finally fly away!
Thank you, dear, for the photo report! I am very pleased that you liked it!
NataliaVoronezh
I made it directly into the cake mold, otherwise I would not have transported it without damage. While doing, of course, "creeping things" licked. Yesterday I left work, half of the cake remained (the colluctive is small, we don't have time to eat it right away). I arrived in the morning, there is no cake, I took the chief home as it was, to treat my friends.
Elena Tim
Quote: Natalia Voronezh
I arrived in the morning, there is no cake, I took the chief home as it was, to treat my friends.
Ay maladeeees! I got my bearings quickly!
NataliaVoronezh
Hmm, quickly ... Considering that only by the end of the day I realized that the cake was not purchased, but homemade. Although he knows very well that I always bake myself.
Lanochka_3009
Elena TimThanks for the cake recipe! I tried it, I really liked the biscuit. Soft, even slightly damp (not dry in the sense). The only thing that is very, very sweet. and the cream does not compensate for the sweetness in any way. I came up with prunes as an additive, can you recommend anything else? (so that there was some sourness). And here is my cutter, a cake for homemade tea. By the way, the uneven thickness of the cakes due to the fact that the roof of the biscuit has grown (and such a decent one).
Prague night cake
Elena Tim
Oh, what a delicious cut!
Svetlana, to your health!
Quote: Lanochka_3009
The only thing that is very, very sweet.
Here's an amazing thing - sweetness. Recently I had guests, so they said: "Cool, because savory."
But since it's really sweet and sweet for you, try removing 1/3 of the sugar from the dough, that is, take not a full glass, but 2/3. And add not 2/3 sugar to the glaze, but only half a glass, so that it is bitter.
And also, if you want sourness, you can do it as in the classic "Prague": before applying the cream, grease the cakes with a thin, thin layer of plum jam. Even not necessarily plum, but any other sour.
As for the uneven roof: this is due to the uneven distribution of the dough in the mold. I bake in silicone tins and when I drag them from the table to the oven rack, they buckle and the dough collects in the middle. Right on the wire rack, I have to shake these forms slightly in different directions so that the dough spreads to the edges. If I don't, the cakes will grow either in the middle, or even from one side, they will rise and become crooked. So, pay attention to this point too.
Andreevna
Elena Tim,
Lenochka, thank you very much for the recipe for this cake. I'm baking for the third time, but I still can't tell the photo, but today I was honored. :) Very, very tasty cake! I bake in a cartoon for 65 minutes (Panasonic 18). It is done very simply and quickly! Help yourself, dear!
Prague night cake
Elena Tim
Aaaaaaaaaaa! I, too, is such a hachuuuuuuu!
Alexandra, awesome cake! So delicious!
I am very, very glad that he took root in your house! Thank you for the photo report, I am very pleased!
Kara
Lenk, and Lenk, and why forms of different diameters?
Elena Tim
Why different?
Equal!
kirch
Oh, and I'm now baking a cake at Panasonic. And then Lena scared that you need to bake the cakes at the same time, but I do not have the same forms. Andreevna, thank you. And you Len, thanks for the cake
Elena Tim
To your health, Lud!
I didn't scare, I wanted the best ...
Kara
Quote: Elena Tim

Why different?
Equal!

aaaaaa, 20-21 - a 20 or 21 broody So ​​I got it, no fool. And in one fell swoop, right? The girls are baking in the cartoon .. Or is there some significant difference, well, it rises worse there?
Elena Tim
Well, it didn't work out in Bork, but the girls in other cartoons baked - everything was normal.
Crochet
Quote: Elena Tim
Butter 72.5%

Lenus, I have just link Tanyushi-Admin I read a terrible thing about 72.5% oil:

Butter 72.5% should not be eaten in any case. This is trans fat - low grade vegetable oil broken down by hydrogen.
There is no oil less than 82.5%. If you cannot find such an oil, then it is better to eat vegetable oil. Eat two tablespoons of natural butter rather than a whole pack or a pound of trans fat.

Here is an ambush, and if all the oil required by the recipe is 82.5% fat, the cream will not saturate the cakes ...

Quote: Elena Tim
if the cream is made only from fatty oil - 82%, then it will turn out to be very thick and taste too greasy, it will instantly harden and will not soak the cakes at all!

Shouldn't I pretend that I didn't see that little article ...

Current shhh ...

I'll bake a cake, then I'll read it ...

Olechka.s
Inna, I did as Lena wrote, I still got a thick cream. Therefore, I think it is not necessary to do all of 82.5%. The cakes will not soak.
Quote: Krosh
Shouldn't I pretend that I didn't see that little article ...

Lenochka, I'm sorry I got in
Elena Tim
Crochet,
Nusnus, don't take the cheap oil, take the Vologda oil, the one "from Vologda", in a gold pack. And there will be those happiness.
I recently watched an excerpt from a program where it was about the Vologda plant. So, I was surprised how they are literally obsessed with their brand. It is noteworthy that they make "Peasant" butter (72.5%) according to GOST, and the thieves, which is known throughout the Union (82.5%), are still prepared according to their own specifications. conditions. It would seem that here anyone can be filled with suspicion, they say, "chezanafik, why not according to GOST ?!"
And the plant's technologist says that it turns out that what the modern GOST offers gives a lower quality of oil!
That is why they make it according to their old special standards so that the oil is of the highest quality. That is, they keep the brand as they can.
By the way, before I really liked the peasant butter "Prostokvashino", I always bought it for "eat", and fatty (82.5%) - for baking. So, having tasted the peasant Vologda (gold), I realized that this is heaven and earth, and I no longer want to buy Prostokvashino. And in general, except for Vologda (from Vologda), I don't want to buy any more oil.
So, dear Kroshik, take it (both two - 82% and 72%) and don't bother anymore, cook boldly.

Olechka.s,
Crochet
Olenka, thank you very much for getting in !!!

And what), I love it when they get in !!!

On business !!!

And without ...

I heard you ...



Quote: Elena Tim
after trying the peasant Vologda (gold)

Lenus, can you show the packaging?

Now Vologda is divorced ...

Just the other day, I bought a couple of packs of butter from Vologda made in with. Dairy, educational and experimental plant named after Vereshchagin, I didn't find a picture of the package in the institute, if anything, I can take a picture of my own, the pack is gold, yeah , though I haven't printed it yet, somehow unnecessarily yet ...

For a long time I bought only "Ichalki":

Prague night cake



Kind of like wow ...

Quote: Elena Tim
So that, nice Kroshik, boldly cook.

Nice Kroshik ...

Just listen carefully, myeeeee ...

A bucket of balm for the soul ...

After such treatment, I, as a decent aunt girl, I just have to bake this "Prague", well tell me, Lenus ?!
Olechka.s
Innusik! Of course, the cake is delicious, and the icing ... the taste of childhood, I always do this too. I remember the recipe either from notebooks or from a worker. Well, then, when the clippings were still collected
Yes, and I would have looked at a photo of the oil (otherwise they got divorced here ...
Elena Tim
Quote: Krosh
After such treatment, I, as a decent aunt girl, simply have to bake this "Prague", well, tell me, Lenus ?!
Well, really! That was the count.
Kroshik, yes, that's exactly the right oil. The plant is not located in Vologda itself, but in the region. And on the packaging must be written "Vologda oil from Vologda", a golden pack - you can't go wrong. At least, the program said so.


Added Thursday, 27 October 2016, 16:59

Prague night cake

Prague night cake
Albina
Lenusik, thanks for the oil photo. Now I will know "whom" to look for. But they haven't gotten to us yet. I would like to try.
Elena Tim
Good health, Albinchik.
We also do not sell it on every corner, it infuriates already.
Wait went to the store - no. I took Brest-Litovsk, too, it should be quite good, Belarus is still.
kirch
And we don't sell such oil
Elena_Kamch
Quote: Krosh
I love it when they get in
We can, and I’ll fit in, since this is the case ... Girls, I was fond of cake baking since childhood and from my experience, even sovetsky, when they did not soak at home with all sorts of liquids, and made butter cream exclusively (at least in our area), then in order to achieve the soaking of the cakes, each cake was smeared with a part of the cream while still warm and it was well soaked.



Added on Monday, 07 Nov 2016 06:05

Elena TimLenus, don't hit hard ... I want to try your cake and plunged into the topic
By the way, there is no oil from Vologda in our village either! And we are the regional center after all
Elena Tim
That load on health, lope you want. Moreover, you are loading so well.
For example, I did not know about pre-impregnation, and I never cut warm cakes. Simply, by mixing two oils of different fat content, I got a cream that saturates the cakes well, so I didn't bother.
There is no Vologda, take whatever you are used to. For many years I did on Prostokvashin (72 + 82%)
Elena_Kamch
But I found Rogachev condensed milk!
Supplies Belarus and Kamchatka!
Elena Tim
Oh, how I love her!
Elena_Kamch
The main thing is not to try, otherwise there will be no cake left

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