Crochet
Quote: Albina
While I hold back to bake the cakes

Me too, whatever one may say I do not eat, but my home and without cakes are all in the body ...

Here I am such an infection ...
Trishka
Eh, girls do not eat themselves, and do not spoil your family ...
Albina
Ksyusha, we are worried about their figures. Just on Saturday-Sunday, I definitely bake something in the middle of the week. I also bake pancakes in between times And much more often it turns out that I do not spoil anything
Crochet
Quote: Trishka
do not eat yourself, and do not spoil your family

They will be healthier in terms of health, not size ...

No), occasionally you can pamper yourself with baked goods, but I don't want to ...

Better to eat seasonal fresh fruits / berries, and they feel good - it is useful, and my conscience is calm ...

Trishka
Quote: Albina
I definitely bake something and
Well, then Lana, even so ...
Albina
Today mine was eating pizza. I think it will not live until morning.
rtrc
Thanks a lot for the recipe! Delicious cake. Mom said she was the same as before
It turned out the first time. Strictly observed the proportions and followed the recommendations. Hell in MV.

Prague cake (according to GOST) in a Panasonic multicooker
Trishka
Here, she spanked again with thanks!
Baked on Ng, yummyoooooo !!!
Prague cake (according to GOST) in a Panasonic multicookerPrague cake (according to GOST) in a Panasonic multicooker

FROM !!!
Crochet
Ksyushik, shikaaaary "Prague" !!!

I'm really glad, glad that it was delicious for you !!!

Thank you for showing the beauty !!!

Happy New Year !!!
Trishka
Quote: Krosh
it was delicious
And there was a cheita, half of the cake is, come in!
Olekma
This year I tasted "Prague", before it seemed so difficult to me ... But for the third week I have been baking according to this recipe, almost every other day, although I like the result in the oven more than in CF, and I can’t take my soul away. This cake has such a harmonious taste for so many years I have been looking for a chocolate taste and found it. Tomorrow I'll try to capture the cut, if I have time.
Mandraik Ludmila
Crochet, baked in a multi redmond rmc-01, 2/3 portions, it turned out the first time, though I made the cream according to my recipe and not with butter, but with pseudo-Rama butter. And I have no jam ... but for next time I will buy apricot jam! Everyone liked it, and it really turned out to be a real Prague taste! I will repeat, I really like the size of the cake from a small multi
baybakova
Hello dear craftsmen, good luck to you all! I'm new and I am also writing thanks to Inna for her simple and very tasty Prague cake recipe. I baked in the oven, everything rose and baked well, and the cream is just lovely. Thank you!
eye
Innusik, I keep walking around the cake, I’m thinking: what a zamahnutstsa ... I haven’t baked Prague even once ... so I ask:
1.Does the cakes still need to be soaked so that they are not dry? dilute with syrup or jam with cognac ...
2. Recently I have been making custard in the microwave, stirring it with a whisk every 30 seconds, can I do the same here?
Scarecrow
eye,

Necessary, saturate. It will be worse without impregnation. I take the classic syrup (100 water + 100 sugar, + 50 alcohol (pour Baileys, Cointreau or whatever you like - cognac, rum).

Do it, Tatyan. It is the same as the regular biscuit that you made before. Just butter biscuit. Nothing like that, even though you haven't baked it before. Everything will work out. You can add a drop to the biscuit dough for the reliability of the baking powder.
eye
Quote: Scarecrow
Necessary, saturate. It will be worse without impregnation.
no, I don’t need it worse ... I really need it better, so that it turns out just fine.
Scarecrow, pasibki, Suns, for support, I'm not afraid, I just liked it, you know me: first you won't persuade, then you won't drag it away)))
Quote: Scarecrow
or whatever you like there - cognac, rum).
pancake, now the odds are confused ... cognac, kaneshna ...and rum flavor ... and a little baking powder ... a teaspoon)))
eye
Natus, and I want to whip with heating, mona?

and to dilute flour with starch?
Scarecrow
eye, Yes please. Heated is a welcome and no one canceled it)).

Whether or not to dilute flour depends on the flour. If the baking flour is good, dilute it.
eye
Scarecrow, pasibki, Suns!
Quote: Scarecrow
If the baking flour is good, dilute it.
yeah, it says right on it: "Bakery. Good".)))
I'll go and dilute.
don't go there far ... I'm in the kitchen, if what
eye
I baked, smeared, preliminary impressions: I really liked the biscuit by sight: porous, light, beautiful cut!
Instead of 115 g of flour, 92 g of flour and 23 g of potato starch, a bit, 2 g of baking powder were added to the dough.
I was right Scarecrowthat supported me in my desire to saturate, I'm sure it would be dry.
I tried to use only 55 g of jam to smear the surface ... it was not enough for me, it took twice or twice more.
Licking everything after everything, I remembered why I didn’t like Prague as a child, which adults admired so much: it was bittersweet ... although I didn’t like any cakes then. I hope that now I have grown up to it))) at least I liked cooking it, it is somehow understandable.
Let's try for the holidays - unsubscribe.
Scarecrow, I sincerely thank you for supporting the "project"
Scarecrow
eye,

Project "Prague" is at the stage of completion / taste))). We are waiting for the team's report)).
eye
well, look:
Prague cake (according to GOST) in a Panasonic multicooker

Natus, we tried it, the aroma is incredible: cognac, apricot, chocolate ...
Thank you again for the impregnation, Lyonya even said that it could have been used, maybe more, and more jam too. Although the taste managed to make friends, collected it on the night of the 22nd, tried it this afternoon. If strictly according to the recipe ... for our taste it would not be quite to taste, even if Prague, and GOST, would not have enough moisture and sweetness. And, as for me, a very thick layer of hard glaze ... but I made 100 g of elite and 50 g of cream.
You know, I’m hardly going to repeat it, but I’m glad I tried it, I enjoyed it even at the cooking stage.
The cake turned out. But we are not accustomed, some turned out, like industrial, not home ... therefore, yes, the recipe is good, but not ours. this is perfectly normal. It's just that sometimes you want to try something new, but suddenly ... and then you still find yourself in the familiar.

Slavatebehospadi, that I limit myself to cooking)))


In the evening we will try it warmed up, not from the refrigerator, maybe more kind of a priyotstsa)))




yes, I baked a biscuit in the oven if what
eye
Innusik, forgive me, I will thank you and did not bring
Thanks for the recipe, golden!
glad I tried it.
yes, as the cut piece stands a little longer, it heats up, it becomes better and the cognac sounds like that
Svetlenki
eye, Tanyush, you wrote so floridly about the impregnation that I still did not understand what you impregnated. Scarecrow Nat offered a classic syrup, but what did you have?

Nice cake came out

Crochet, Innusik, thanks for the recipe, but I haven’t baked yet - I’m getting ready to embody the masterpiece ...
Scarecrow
Svetlenki,

Syrup. Classic: 100g sugar, 100g water, heat until boiling and 50g alcohol (cognac, baileys, rum).
eye
Quote: Svetlenki
Oka, Tanyush, you wrote about the impregnation so floridly that I still did not understand what you impregnated. Stuffed Nata suggested classic syrup, but what did you have?
and I believe her: I love Patamushta)))
Quote: Scarecrow

Svetlenki,

Syrup. Classic: 100g sugar, 100g water, heat until boiling and 50g alcohol (cognac, baileys, rum).
he, with Armenian cognac
Natashkhen
Girls, what is the height of your biscuit in a slow cooker? I got 3.5 cm in total, and it seemed to beat very well. I'm afraid I can't cut it into 3 pieces

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