Cake "Prague" (without condensed milk)

[Dough:]

Cake "Prague" (without condensed milk)

Category: Bakery products

Ingredients
Dough:
Flour (the consistency of the dough should be like pancakes pouring a thick mass from a spoon)
Whey or curdled milk	375 ml
Sugar	1.5 tbsp.
Margarine (melt)	250 g
Eggs	4 things.
Soda quenched with vinegar	1.5 tsp.
Cocoa	2 tbsp. l.
Cream:
Milk	0,5 l
Wheat flour	2 tbsp. l.
Sugar	1 tbsp.
Oil	100 g
Cocoa	2 tbsp. l.
Vanilla

Cooking method

• Dough:
• Mix everything, bake 2 cakes in a pan lined with oiled paper at 180^about 20 minutes, maybe more, it all depends on the oven. You should get 2 cakes, each of which must be cut in half. In total there will be 4 cakes.
• Cream:
• Mix everything and cook until thickened (usually no more than 5 minutes)
• Collect the cake.
• You can make "Zebra" from such a test (I made half a portion in the form of 24 cm)

Note

The recipe is "domesticated". The cake is tasty and big. It is done very quickly and easily! I often use half a portion and it still turns out not small. Only I decorate it in my own way, I practice decorating with cream on this test

I really liked your version of the cream and the idea with the whey in the dough is excellent in my opinion. It was very attractive that the products are completely affordable,
... I immediately decided for myself that I would just cover the top with chocolate icing

I also like the economy of the cake in a crisis And sometimes I like the look of the cake ... and there are 10 eggs ... cream ... condensed milk. .. deooo expensive
You can decorate like this ... very easily:
🔗

I want to add a little: sometimes I put 100 grams of margarine, and 2 tablespoons of whey (faceted), and the taste still remains the same!

[springenergy]

springenergy
Today I baked your cake, - I did it in a slow cooker, it rose perfectly and was not a donkey

Sent: 19 July 2010, 15:27:19
Quote
I want to add a little: sometimes I put 100 grams of margarine, and 2 tablespoons of whey (faceted), and the taste still remains the same!

Thank you very much for the addition - I did the same. The cream came out wonderful, and most importantly - a lot - I'm happy. I cut it into three cakes, - designed it as a classic "Prague". I just poured it with icing, - it turned out handsome. And delicious, - no words, - I will make more, it is now in the piggy bank of my favorite recipes.

[Lika]

Lika , thanks, I'll fix it
veranikalenanikaI'm so glad you liked the cake
I made this recipe out of two, so I ended up with an addition: when you want a richer cake, I put more margarine and less whey, and when it's airier, I do it as in the addition
There is also one of my discoveries: to make the dough rise better, you need to add soda at the very end, when it almost stops sizzling.Maybe this is a coincidence, but otherwise my dough is not so airy ...

[springenergy]

Posts in this thread
Sent: Today at 10:45:18
when you want a richer pie, then I put more margarine and less whey, and when it's more airy, then I do it as in the supplement

springenergy
Thank you for the recipe. And as for the sweetness, then yes, I just realized that the serum gives just airiness. In my opinion, this is the trick, it turned out so easy, I think maybe next time I will grow. add butter instead of margarine.

There is also one of my discoveries: to make the dough rise better, you need to add soda at the very end, when it almost stops sizzling.Maybe this is a coincidence, but otherwise my dough is not so airy ...

Thanks for the advice, I'll try.
Yes, I already have such an airy biscuit - light, I don't even know how to say it, very tender. The idea with whey in the cake is very, very successful. The combination of a delicate light biscuit and rich chocolate cream - have you come up with it yourself? I would never have guessed to use serum in the cake.

I just realized that the serum gives just airiness. In my opinion, this is the trick, it turned out so easy, I think maybe next time I will grow. add butter instead of margarine

Will you write what happened? Nothing on YOU?

did you come up with it yourself? I would never have guessed to use serum in the cake.

To be honest ... 10 years ago someone advised to put whey instead of kefir

[springenergy]

Of course, come on, it's even more convenient, (y) thanks springenergy
I will definitely tell you what happened and I will even boast of a photo report
just now there is no fotik, but from my cell I can not get used to something on the computer to dump pictures.
Your cake, my husband and I, together, have already devoured all of it - you can imagine it literally in a day. Although before, for example, unlike me, he was not particularly sweet, but I ruined him. - also hooked on chocolate cakes.
I’ll go now to look for a weight loss topic on our forum - the scales have recently upset me.

springenergy
Question-questions: Yesterday I baked your cake, until I say my opinion about the taste, today it will be assayed.
Question for the cream, judging by the description, all the ingredients must be put in a saucepan and boiled, including butter. I did just that, everything thickened beautifully and cooled down, smeared the cakes, but in the dry form it reminded more of a dense jelly, there was no oiliness at all, so it should be or.?
I make a similar cream, but only the butter is then whipped with what was cooked and, of course, it is many times more, and not 100 grams.
And more +, - how much flour is poured, otherwise I also poured it on the eye and it seems to me I made a bust, the cakes rose from the roof. And so tomorrow I'll tell you about the taste. Although I pointed it cool, I'll try to take a picture

reminded more dense jelly, oiliness was not felt at all, so it should be or.?

I have the same taste, by the way, the same cream, but without cocoa, can be used for Napoleon.

And more +, - how much flour is poured, otherwise I also poured it on the eye and it seems to me I made a bust, the cakes rose from the roof.

2-3 st. flour (250 ml)

And so tomorrow I'll tell you about the taste. Although I pointed it cool, I'll try to take a picture

It will be very interesting to see

I can't wait for the evening.
springenergy
Well, you calmed me with the cream, otherwise when I smeared it on the cakes, I was tormented by doubts. Dense jelly mass.
I really want to show it, I called my husband to take a picture, send it, and immediately expose it
At least visually you will see about the taste later ...

[tatalija]

tatalija , the cake is handsome! How does it taste like?
But from this dough, a cupcake with raisins, only without cocoa:

[springenergy]

Only today I tried it, so I insisted on the full.
Very interesting.
springenergy many thanks for the new taste and for the idea.
There was a desire to tinker with him and do with a new vision. Make this dough thicker and bake with rolled thin cakes, I will do this later and tell you how it is. The cream can be left the same or beaten with butter.
In general, you gave a springenergy variation on the Prague theme. Although this one is also now in the piggy bank.
He really is some kind of muffin, I fed him in layers of cognac.
Generally excellent

There was a desire to tinker with him and do with a new vision. Make this dough thicker and bake with rolled thin cakes, I will do this later and tell you how it is. The cream can be left the same or beaten with butter.

I am glad that the cake was to your taste!
I met almost the same cake, but the dough was divided by 3 and 3 cakes were baked, the cream is very suitable for it butter + boiled condensed milk.
This is the same dough, but in this version it is called "Fairy Tale":
Structure:

1st cake:
0.5 cups sugar
1 egg
0.5 cups whey
0.5 teaspoon baking soda (quenched)
0.5 cups flour
0.5 cups poppy seeds

2nd cake:
the same + 0.5 cups raisins

3rd cake:
same + 0.5 cups walnuts

Cream:
1 can of condensed milk
200 g butter

Knead the dough for each cake. Put the dough in a mold and bake 3 cakes.
If the cakes are high, you can cut them lengthwise, then you get 6 cakes. Soak each cake with water and sugar (syrup). Put the finished Fairy Tale cake to soak in the refrigerator for 8-10 hours.

Girls, should I bake it tomorrow? Now I was just thinking where to use the old curdled milk, but here - the cake caught my eye. And most importantly, all the ingredients are at home. Only with oiled paper you don't want to mess around. Is it possible without it, if the form does not burn (a frying pan with a thick bottom)?

Only with oiled paper you don't want to mess around. Is it possible without it, if the form does not burn (a frying pan with a thick bottom)?

You can do without paper, you need it if you need to quickly remove the cake from the mold, and if there is time for the cake to cool in the mold, then just grease the mold with oil!
Then write your opinion, it's very interesting

Back to yesterday's post.
In the evening my family and I had tea with a cake, and my men appreciated it, only they didn't have enough cream, it really is like melted toffee, Next time I'll just cook it more.
springenergy thanks for another variation, copied. Here you can play and play. The taste itself is very interesting, unbroken, and the cake is festive. I only bake cakes for my birthday and Christmas-New Year. And I have a signature cake, which is always baked, but since I do not get bored with the familiar taste, I took it as a rule to bake two, One my own, the other from our site. For the birthday of the younger one, I made Plombir (very mmm ...) cake, now it was the birthday of the eldest son and he ordered Prague (I have a recipe for it, but it is different), so I tried your recipe and it did not disappoint.
It's just that with such an unused taste, you can change and change it. springenergy just don't be offended.
But next time I will do it like this: The dough is all as written, only I will knead a little more abruptly in order to roll it into layers and bake, the cakes will come out hard. And cook the cream without oil, cool and beat with 200 gr. oils, coat and decorate.

Or we leave everything as it is, just cook * toffee * more.
Or we will not add oil to the cakes, it will be more biscuit, the rest is the same

springenergy One word of thanks, I recommend to others for execution

tatalija, I also thought that there would be little cream, the more we all love it when there is a lot of it, usually I always double the rate. So this time I will also make a double portion.

springenergy, has already baked one cake, put the second. The first one was baked not for 20 minutes, but as much as 35. It turned out lush, beautiful, did not burn at all, immediately took it off, slightly scraped the frying pan with a spatula and poured the other half.

It is worth ready-made. If you decorate beautifully, then it's generally super - as if baking between times, quickly, but it looks serious

I will try only tomorrow (I'm sitting at - 60), and my husband, probably, only in the evening. I'll write tomorrow how it tastes.

By the way, a double portion of the cream is a LOT, you need to do 1.5 norms.

LiudmiLka really want to know how it turned out with a double portion of cream? What's interesting is I have it for the third day and it is becoming more delicious

Girls, I report: my husband tried the cake yesterday - he really liked it. Although he has a sweet tooth, he does not praise everything very much, but here I see - he is satisfied. I also ate a piece in the morning and was surprised that it reminded me very much of the taste of the potato cake. My daughter has not tried it, she would have appreciated it, because this cake is her favorite since childhood. All the time I was looking for a recipe for a real "potato", and then all of a sudden. Or did it work out for me, but in fact it should have a different taste?

springenergy, thanks a lot for the recipe

springenergy, and my cakes came out cool. Much flour? I did half the portion. I put some cocktail cherries between the cakes, they went very well.

Thank you very much for the recipe! Everyone liked it very much. I cooked at 23 and decorated the mother-in-law with mastic in touch))))). the only cream (1 dose) seemed not enough, but since I soaked the cakes, it was very tasty, chocolate. The taste really remotely resembles a potato. THANKS to the author