Prague cake
The well-known chocolate wonder cake, consisting of three sponge cakes and two layers of cream and apricot maceration.
We need to
Cookies
Egg CO 4 pieces
90 grams of flour
Sugar 120 g
Cocoa 30 g
A pinch of salt
40 g of butter
Baking powder 3 g
1. Melt butter
2. Beat the eggs with the sugar at room temperature on medium-high speed until the whisk creates a fluffy ribbon-like foam.
3. Mix cocoa with flour, baking powder and salt. Sift.
4. Pour the flour into the eggs and then pour the cooled butter. Gently but quickly mix well.
5. Pour into a cake tin with a diameter of 18 cm.
6. Bake at minus 170 °C for about 40 minutes.
7. Cool the cookies on a grid rack, wrap them in film, and chill them in the refrigerator for 6 hours.
Impregnation:
Apricot marmalade 130 g.
cream
1 egg yolk
Water 20 g
Condensed milk 250 g
Dark chocolate 20 g
200 g of butter
1. Mix the egg yolk with water and condensed milk. Heat over medium heat and stir with a whisk. Bring to a boil.
2. Add the chocolate to the hot cream, stir until smooth, and pour into another bowl. Cool.
3. Beat the softened butter until fluffy, then gradually pour in the chocolate cream (1 tablespoon at a time). Mix until well blended.
Assemble the cake
Cut the cookies into 3 pieces.
Spread the jam (1/3) and half the cream on top of the first cookie.
Cover with cookies and spread with jam and cream.
Soak the last piece of sponge cake with jam and flip it over.
Cover the sponge cake with plastic wrap and place in the fridge for about 4 hours.
Glazing
Dark chocolate 90 g
Butter 45 g
Melt the chocolate and add the butter. Mix well. If the solubility of the oil is insufficient, it can be heated again. The temperature of the chocolate should not exceed 40 °C.
Pour the frosting over the cooled cake, covering the sides.
Leave to cool for 3-4 hours.
Vanilla sponge cake with candied cherries and vanilla cream
Ingredients for a 20 cm cake tin:
Vanilla sponge cake
Flour-420 g
Baking powder-2.5 tsp
Salt-¾ teaspoon
Butter-115 g
Vegetable oil-120 ml
Sugar-300 g
Eggs-4 (room temperature
Vanilla extract-1 tsp
Buttermilk-360 g (see History-useful section)
Make cherry filling
Cherries (fresh or frozen)-450 g
Sugar-100 g
Corn starch-12 g
Lemon juice-15 ml
Water-60 ml
Make vanilla cream
Butter-285 g
Rock sugar-480 g
Vanilla extract-2 tsp.
Cream 33%-30-60 ml, depending on the consistency.
A pinch of salt
Preparation
1. Preheat oven to 175 degrees Celsius and line two 20 cm baking trays with oil paper.
2. Combine the flour, baking powder and salt and mix well.
3. Cream together the butter, vegetable oil and sugar in a blender for 2-3 minutes.
4. Add eggs one by one and stir well.
5. Add vanilla extract.
Blueberry Brownie Cheesecake
Ingredients
Brownie layer
1/2 cup unsalted butter, melted. Please
1 cup caster sugar. 🍬
2 large eggs 🥚 🥚
1/2 cup medium gluten flour 🌾
1/3 cup cocoa powder 🍫
1/4 tsp salt 🧂
1/4 tsp baking powder 🥄
1 tsp vanilla extract 🌿 1 tsp vanilla extract 🌿 1 teaspoon salt 🧂 1/4 tsp baking powder 🥄
Cheesecake layer
16 oz cream cheese, softened 🧀
1/2 cup caster sugar 🍬
2 large eggs 🥚 🥚
1 tsp vanilla extract 🌿
Cranberry sauce
1 1/2 cup fresh or frozen blueberries
1/4 cup granulated sugar 🍬
1 tablespoon lemon juice 🍋 1 tbsp cornstarch, mixed 🍋 1 tbsp cornstarch, mixed 🍋 1 tablespoon lemon juice
Mix 1 tablespoon cornstarch with 2 tablespoons water. 💧
Preparation method
Preheat the oven:
Preheat oven to 350 ° F (175 °C). Grease a 9 inch pan. 🔥
To make the brownie layer:
In a medium bowl add the melted butter and sugar and beat well. Add eggs one by one, stirring well after each addition. Add vanilla extract and mix well. Please 🍬 🥚 🌿
In a separate bowl, sift in the flour, cocoa powder, salt, and baking powder. Gradually add to the wet ingredients and mix until well combined. 🌾 🍫 🧂 🥄
Pour the batter into the prepared baking dish and spread evenly. Bake for 15-20 minutes until the brownie layer is set but not fully cooked. Allow a little to cool. 🔥
To make the cheesecake layer:
Beat cream cheese and sugar until smooth. Add eggs one by one, beating well after each addition. Add vanilla extract and mix well. 🧀 🍬 🥚 🌿
Pour the cheesecake mixture over the cooled brownie layer. Bake until cheesecake is set and slightly browned around the edges, 35-40 minutes. Once completely cooled, refrigerate in the fridge for at least 4 hours or overnight. 🔥
Prepare the cranberry sauce:
Add cranberries, sugar and lemon juice to a saucepan over medium heat. Cook until the cranberries come out of juice and the mixture starts to boil. Add the cornstarch mixture and cook until thick.
Serve:
