Cake "Prague" (according to GOST) in a Panasonic multicooker

Cake "Prague" (according to GOST) in a Panasonic multicooker

Category: Bakery products

Ingredients
Biscuit:
Wheat flour	115 g
Sugar	150 g
Butter	40 g
Protein	6 pcs.
Yolks	6 pcs.
Cocoa powder	25 g

Cooking method

• Beat the yolks with half the sugar into a fluffy very light cream.
• Beat the whites until firm.
• Add the remaining sugar and beat until it is.
• Mix whites and yolks.
• Add flour, sifted with cocoa, stir, making a spoonful movement from edge to middle, carefully but carefully.
• Pour 40g of melted butter, cooled down to temperature 28-30C, along the edge, mix.
• Pour the prepared mass into a greased and floured form (23 cm).
• Oven at 200C for half an hour. Let stand on the wire rack for at least 8 hours.
• Since there are questions, I clarify: cool the baked sponge cake in the form for 5 minutes, then turn it over on the wire rack and leave for 8 or more hours in a regular room (in the kitchen). The grate is necessary so that the bottom of the biscuit does not get wet.
• For the cream, we need 1 yolk, 20 g of water and 120 g of condensed milk - this is all for the syrup, as well as 200 g of butter, a bag of vanilla sugar and 10 g of cocoa.
• You've probably noticed that if you sprinkle the yolks with sugar and leave (without beating), they curl. This phenomenon is similar to how sugar acts on fruit to draw out moisture. If you mix yolks with condensed milk, the same will happen. The cunning pastry chef first came up with the idea to mix the yolk with an equal amount of water, and then add the condensed milk.
• Then we put the mixture on a quiet fire and cook like English cream, achieving thickening. If you're afraid, use a water bath. Cool the boiled syrup and add to the butter pre-whipped with vanilla sugar. You need to add little by little, whisking each time.
• Add cocoa at the end of the whisk.
• Cut the biscuit into three layers and layer with cream.
• Coat the outside of the cake with marmalade (55g), cool.
• Again, I clarify: by marmalade we mean a thick paste of sugar and fruit, which can be called in different ways, say, jam or jam, but the essence is the same - it should be smeared, be homogeneous and harden after some exposure to air. apricot products meet these requirements especially well.
• Pour over with chocolate lipstick. It is not easy to make chocolate fondant at home, and therefore I use the usual icing, for which you need to melt 60 g of chocolate and butter each in a microwave or in a water bath, pour over the cake. For a cake, 120g of icing is enough, but since some will drain, do it with a margin.
• Done! Well? Do you remember?
• My comments:
• I did everything strictly according to the recipe, gram for gram. The biscuit was baked in a slow cooker, the "Pastry" program -65 minutes. At the end of the program, I turned off the multicooker and left the biscuit inside for 20 minutes. Then she opened the lid and left to cool for about 1 hour. After this time, she knocked over the biscuit on the wire rack and left it alone for about 10 hours.
• 

Cake "Temptation" (Husky)

Cake "Carmen" (by P. S. Markhel) (Zmeika)

[Summer resident]

Summer resident
The cake is so simple / easy to prepare, I didn't even expect it myself, of course! Mom recognized in him "the very taste", the daughter of "that very taste" does not remember, but this did not prevent her from crushing two rather large pieces (usually she does not allow herself more than one) - well, isn't this an indicator of goodness ?!

[Mila007]

Mila007
My dear, thank you ... I used to bake "Prague" according to a recipe from my old handwritten notebook, this recipe has nothing in common ... although no one seemed to complain about the taste of that "Prague" either! True, my mother always said that the shop "Prague" is different ...

[Crochet]

Crochet I dragged the recipe away, I'll do it in 3 days

120g of icing is enough for the cake

does this mean 60g of chocolate and butter?

[Tatjanka]

does this mean 60g of chocolate and butter?

Tatjanka
That's right, 60 grams each. both. Using the advice of the author, I prepared a glaze from 100 gr. chocolate and 100 gr. butter (for a walk like that), in the end half remained, well, nothing, it will not be lost in the refrigerator, besides, I have a husband who will not let anything go to waste ...

Will I be able to get my favorite childhood cake

Rina72
I'd like to hope that you will not be disappointed ...

[Crochet]

Crochet, I can already see that this is actually GOST. I tried to cook it, but I had a terribly capricious oven and there were some "glitches" with the dough (it turned out too thick), perhaps due to the fact that I added butter to whipped yolks + whites, and only then flour. Or maybe it was just then that I was not destined to get the desired cake.

These are the proportions that are laid out on the cooking.
🔗

Why am I quoting them? Eggs can be very different in size. For example, now most often I have protein + yolk = 60 g. And in average it can be 40 or 45.

Wheat flour of the highest grade - 116 g
Butter - 38 gr
Granulated sugar - 151 gr
Cocoa powder 23 gr
Eggs - 335 gr
Output of semi-finished product - 472 gr

Krosh, as they write by the PionEry, from delight I poke

[Crochet]

Crochet Tell me, what diameter did you bake the cake?
Yesterday I baked 25 cm, it seems that it will not cut into 3 parts.
I don't know what to do, or cut into 2 ...

Yes Krosh, in what cartoon did you bake?

[large]

I baked in large multicooker, unfortunately I will not say the diameter (now there is no way to measure it), but I measured the height -5 cm.If desired, it could be cut into 4 cakes ... but I did not want to ...
Tatjanka, and what is the height of your cake? But the fact that he is wider than mine is obvious. If my memory serves me, then the width of the cake baked in a multicooker is about 20 cm.

[Crochet]

Crochet about 1.5 cm. no more, I cut into 2 cakes.

Then we put the mixture on a quiet fire and cook like English cream, achieving thickening.

I have a question: about how many minutes. it is necessary to disturb this cream?
And how much will it thicken.? (I have about 10 minutes and it turned out like liquid condensed milk)

In general, there is some trick how to evenly cut a whole biscuit into pieces?

I have already spread it with cream, and I don’t know to spread it with jam when it hardens a little or?
And why is my cream darker?

[Tatjanka_1]

I have a question: about how many minutes. it is necessary to interfere with this cream?
And how much will it thicken.? (I have about 10 minutes and it turned out like liquid condensed milk)

Tatjanka_1
At first, I also asked this question, I had to go read how to cook English cream correctly (in fact, the same custard). I went, studied, armed myself with a thermometer and cooked ... cooked ... cooked ... oh, how tired I am of him, but the thermometer still did not want to show the cherished 82 degrees (the indicator of readiness of the English cream). As a result, I got the cream like condensed milk, and if you have it like a liquid condensed milk, then my cream is exactly the opposite, like a thick condensed milk (I suspect that I did digest it a little, although who knows), but did not reach 82 degrees ...

Most of all I like to cut a biscuit with a fishing line / thread, but lately I have been cutting it with a string for a cake, though it’s still far from perfectly even cakes ...

Do you have a top layer of cream? The jam is actually spread over the biscuit ... You decided to make two layers of cream, right? And the second layer of cream is at the top, right?

The color of the cream most likely depends on the cocoa. The author's cream color is pretty light. Mine is not dark either. Have you measured cocoa on a scale or with spoons?

[Crochet]

Cut the biscuit into three layers and layer with cream.
Coat the outside of the cake with marmalade (55g), cool.

Crochet I realized that to smear all 3 cakes with cream, and from the outside, smear with marmalade
I always measure everything on the scales, maybe I should have had less cocoa, tomorrow I'll cut it and see

[Crochet]

Crochet I realized that to smear all 3 cakes with cream, and from the outside to smear with marmalade

Tatjanka_1
No, you don't need to coat the top cake with cream, well, since you missed it, then so be it, this is unlikely to somehow affect the taste.

I always measure everything on the scales, maybe I should have had less cocoa, tomorrow I'll cut it and see

Well, then you just have darker cocoa than I had. By the way, I took the "Golden Label", well, that's it, just in case ...

I'm sure your cake is amazingly delicious! In my opinion, to spoil it, you need to try very hard ...

[Crochet]

Crochet I just looked at the source of the link you have on page 1, I did not understand. Well, then so be it, and when you need to lubricate with glaze?

and when you need to grease with glaze?

Apply the glaze over the jam as soon as the jam hardens / sets.

[Crochet]

Crochet brought you a photo report



Well, what can I tell you, we had breakfast today with my husband and decided, well, sometimes it will go, a little dry.



I didn’t put it in the refrigerator, but now, in the evening, I decided to drink tea with a cake, you know, it is so different from the morning one, I don’t know how to explain whether it’s soaked.
Well, in general, I really liked it, probably it is necessary to put it out of the refrigerator before eating.
Thanks for the recipe + (oh Krosh, I am the 300th thanksgiver you have)

[Crochet]

Crochet brought you a photo report

Tatjanka_1
Well, thank you !

probably need to put it out of the refrigerator before eating

Tatjanka_1
You are not alone ! My little daughter also noticed this, she says that "outside the refrigerator" the cake is softer and juicier!

Thanks for the recipe

Health for you and your family 🔗! I am very pleased that you were pleased with the result. In turn, please accept my gratitude for the detailed report!

oh Krosh, I'm the 300th thanksgiver you have

Finally, I got to this cake. Alas, my report is somewhat flawed - no photos

I've been aiming for this recipe for a long time. Prague cake (this is the name it is sold with us) is my weakness in life, but for many, many years I have not eaten a real one. For some reason, our confectioners considered possible quite serious deviations from GOST in the form of margarine in cream, an obvious decrease in the amount of cream, and so on.

In general, today we celebrated the anniversary of our godfather. Celebrated at a sports base on the island. The format of the holiday was not announced. Who knew that this was almost a very solid banquet? And since I thought it was such a half-picnic, I decided to quickly make a cake and cottage cheese muffins.

The dough turned out great, I suspect, thanks to the fact that I took into account Tortyzhka's lessons about making biscuits, that is, about the fact that the protein is whipped in its pure form, and the sugar only fixes the foam... The cake was baked in a slow cooker for 60 minutes + 40 minutes sat on the heating. Out of my laziness, I left the biscuit in the multicooker overnight. This morning it turned out that there was no normal condensed milk in the house (who ate it is another story), I had to run to the store. I prepared a cream, added a spoonful of brandy on my own. Apparently due to the high temperature in the kitchen, the cream turned out to be very liquid, I put the bowl in the refrigerator, in half an hour the mass stopped being fluid, but became plastic, but keeping its shape.

I collected the cake, smeared it with apple jam on top and sides. I made a glaze from butter and brut chocolate, realized that the glaze turned out to be very bitter, added two tablespoons of powdered sugar. And then I realized that I simply would not take a cake in icing to the place (I had to go in a motor boat). In general, I put a cake smeared with jam into a ring shape, poured the icing into a jar, put it all in a backpack, collected the children, myself, and we drove off.

On the spot, it turned out that the holiday was quite solid, and I even somehow slowed down with this cake (but my godfather said that I brought it just right - there was an obvious shortage of desserts). In the kitchen, I discovered that the cake survived the trip well, despite the fact that it was on its side several times.The icing in the jar froze well, I had to ask to warm it up, poured it on top, there was no time or energy to equalize the sides. On the jam, the icing lay almost perfectly, grabbed quickly.

We left the holiday just when we brought out the desserts. But some people managed to tell us that the cake actually turned out like "from childhood".

My findings:
1. In a slow cooker, baked goods actually turn out to be rather semi-cooked, a little dense, but not overdried, as is often the case in ovens.
2. A big plus of baking in a multicooker is the flat top of the crust (what is in the "Prague" biscuit, what is in "Chocolate on boiling water", I don't know about the rest).
3. Absolutely correctly used dark cocoa in the dough, and natural cocoa in the cream. Perhaps this is a problem of some one manufacturer, but dark cocoa is somehow not very aromatic for me (it would color the cream, but it would not give that chocolate note in taste and aroma, which should be).
4. If necessary, add one or two tablespoons to the butter + chocolate glaze. tablespoons of powdered sugar (I repeat, my chocolate was brut, that is, very black and slightly sweet).

P.S. It seems that now I know from which dough I will try to sculpt a curly cake for children.

[Crochet]

Crochet Thanks for the cake! Freshly cooked Let's try in the morning for tea
Here is a photo

It took a long time with the cream, the first portion curled up, I had to put the second in a water bath. For a very long time this whole thing lasted. The cream didn’t lie so smoothly, but I will study

I was making this cake a few days ago. Again, for some reason, there are no photos
I made the following digression - I layered the cake with a half dose of cream. It turned out the very thing that I wanted

By the way, I compared the cake from the multicooker and the cake baked in the oven. There is a difference. In the cartoon, I get it less, dense, apparently, has time to settle slightly. Or am I doing something wrong? I put the dough in a saucepan, turned on the "baking". Maybe you should have warmed up the cartoon first?

[Crumb]

Crumb, so I got to the cake according to GOST. Here is my result. Oh, really I just baked in the oven.
This is how my cakes look in the cut. Well, a piece of cake. Thank you!!

[husky]

husky, and what is it you got so bright?

[Rina72]

Rina72, I do not know what to say! Maybe it depends on cocoa? It does different things. I made a cake for half a portion, and I also took half of the cocoa. Well, almost half is 10g. Could these 2.5 grams affect?

I don’t think so. Probably, after all, it strongly depends on the quality of cocoa. Because the cakes should have a fairly pronounced cocoa color.

!!! Coat the outside of the cake with marmalade (55g), cool.
Again, I clarify: by marmalade we mean a thick paste of sugar and fruit, which can be called in different ways, say, jam or jam, but the essence is the same - it should be smeared, be homogeneous and harden after some exposure to air. apricot products meet these requirements especially well.
Tell me for what purpose this is done: soak, sourness or what? What can be replaced? I have apricot jam, but it is liquid and will simply be absorbed into the cake. Can they? Or maybe jam with gelatin for "marmalade"?

This fruit frosting gives a slight acidity and allows the frosting to lie more easily and evenly on the cake surface. I smeared apple jam - warmed it up in the microwave to a semi-fluid state, stirred with a spoon to get a smoother texture, applied with a spoon and smoothed it with the back of a knife. Apply the glaze after the jam has cooled and hardened.
You can use plum jam.

The cake is appreciated! Very similar! And delicious!
I smeared the top with apricot liquid jam, it was absorbed into the cake, and poured icing on top.

Thank you very much!!!

I also brought my salvation from myself and from 16 people who tried this cake, everyone said the cake from childhood, that taste !!!!!!!!!!!!!!!!!

baked in the oven

[aniko]

aniko
Good health ! You have made a very beautiful cake!

ilkva
What a beauty !!! And how wowaboutExactly that all eaters were satisfied !!! Health to you and your loved ones !

[Crochet]

A week ago I baked GOST Prague, my husband in the DR,
the photos were not on my camera, only a week later they copied them from friends, so there was no report ..
I like multicooker biscuits, they almost always work out for me.
Instead of jam, I had last year's apricot jam, och. thick.
No cut, 10 guests appreciated !!
Crochet Thank you!!
PS: the cake was called "Daisies from Natasha"

here is my GOST PRAGUE (baked my son for 11 months)

and this is in the context

Well, I already have a biscuit. I won't bother with Aglitsky cream. But ... marmalade? There is peach jam ... There is pectin and agar ... There are shops with apricot jam ...

Where am I going?

I took jam in the store

[Spire]

Well, I already have a biscuit. I won't bother with Aglitsky cream. But ... marmalade? There is peach jam ... There is pectin and agar ... There are shops with apricot jam ...

Where am I going?

Spire, go to the kitchen and cook it yourself, somewhere I gave a recipe for apricot jam from dried apricots, that would still remember Hde ? I didn't even find it ... Yes, it can't be like that, this is my favorite "winter" jam ...

Is peach jam liquid? If your answer is yes, then my answer is no. Liquid will not work .

In general, any thick jam / confiture / marmalade is suitable here, cherry och. will fit well, orange again ... IMHO.

I took jam in the store

Also a topic! There are also very decent varieties among the shops.

Is peach jam liquid? If your answer is yes, then my answer is no

Well so I wrote about pectin and agar for this. Although ... it's easier to shop ...

Girls, tell me, do you need to cut into cakes when it's warm or when it gets cold? mine is still warm, sitting in the cartoon.

biscuits are cut already cooled, and, according to the technology, they must lie down for several hours or a day for the structure to strengthen.

Thanks Tomorrow I'll cut it ..

[Tanya650tta]

tell me, do you need to cut into cakes when it's warm or when it gets cold?

Tanya650tta-Tanyusha, so here is zish, a quote from the first post:

Let stand on the wire rack for at least 8 hours.

Prelessssno))
Let's cook, sir)
Inna, thanks for the recipe and detailed instructions with little pastry tricks

[Tanya650tta]

Tanya650tta-Tanyusha, so here is zish, a quote from the first post:

Girls, forgive me generously, I just do it for the first time, to order, to the director of a friend, I really don't want to let her down (I'm afraid, I'm afraid), I bake cakes not so long ago, I don't know all the subtleties.

Inna, I am such Piggy! I baked this wonderful cake on New Year's, and I report only now and without photos, they ate! : nyam: Everything is so well scheduled that it only remained to bake. Very beautiful, even like a store. And very tasty, although I'm not a big cake lover, and I don't know the taste of that, GOST. In general, girls, bake, I highly recommend !!! Happy New Year and Merry Christmas everyone!

[z_alice]

z_alice, Irisha, not a tip, but simply bubble a bottle of balm poured over the soul ...

I'm honest pioneer I am very glad that the cake is to your taste !!!

Thank you for warm words !!!

Special thanks for the congratulations !!!

Merry Christmas too !!! Love, peace and happiness to you and your loved ones !!!

Oh, late, I saw your recipe Now I bake according to another recipe, where butter is put into the dough right after the yolk proteins, and my fluffy whipped egg mass has sharply decreased by half when I put the butter And if I put the butter after the flour should not decrease?

Inna, I am such Piggy! I baked this wonderful cake on New Year's Eve, and I report only now and without photos, they ate

And even more Hryundel. I am only bringing you a thank you, but I baked it back in early February, then on February 23, and I will bake in a week for my husband's birthday (for all 18 years of marriage, to be honest - zadolbal said that the most delicious "Prague" cake, which was sold in "Cookery" in the 80s, and no cakes can compare with it).Thank you Krosh for this cake - I checked out my husband and said it (well, finally I got the cake).

I baked a cake for the New Year using this recipe. Disappointed. I came to the conclusion that the oil in the biscuit is still superfluous, it made it some kind of rubbery chtoli ... The biscuit from a lush-airy mass turned into a scaly-plantar one ((Next time I will make a biscuit without oil, and cream in 1 , 5 times more, then, I'm sure it will be delicious

Baked! For the glaze I took Pobeda chocolate (70%), under the glaze, cherry confiture. Baked in the oven, a form with a diameter of 24 cm. The cake has risen well, of course lower than a simple biscuit, but cut into three parts, 1.5-2 cm each. I did everything strictly according to the recipe, by grams.
Delicious, chocolate, as Donya ordered. But the cake is a little dry for my taste. It is very similar to the Prague store, the guests did not believe that we baked it ourselves

Merry Christmas everyone !!!

Girls, do not the cakes need to be impregnated with anything?

I did not soak, the cake turned out to be wet because of the oil. By the way, the recipe for the cake is similar to the Genoese biscuit, where the eggs are beaten in a steam bath with sugar (not for long), and then until a stable foam, you need to beat with a mixer for about 15 minutes, I did it several times, if the eggs are not finished, the biscuit will not rise, look here

I made Prague, the biscuit was low, maybe for this reason.