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Cake Prague
A healthy version of the classic cake "Prague". A little "improved", but very tasty and chocolate.
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Fantastic delicacy! Gingerbread honey, cranberries! Something, well, very tasty!
Prepare the dough for biscuits the day before and place it in the refrigerator.
Mix dry ingredients: flour, sugar, sweetener, gingerbread seasoning, and soda.
Put butter, honey, sugar, and erythritol in a saucepan and heat - as soon as the mass throws the first bubble, remove the saucepan and wait for the bubble to "subside"
Add dry ingredients, stir. Add cold milk, stir, place the dough in cling film and refrigerate for at least 10 hours. Remove it from the refrigerator 30 minutes before baking.
Preheat the oven to 180 °C degrees. Roll out the dough into a thin layer (~ 2-3 mm) and cut out a circle of the appropriate diameter (I had a metal pastry ring).
Prick it with a fork, put it in the oven and bake for ~ 10 minutes.
Repeat 5 more times until all 6 sponge cakes are baked.
Cook cranberries with sweetener and whisk with a blender, cool.
Fry the powdered milk in a frying pan until it turns brown. Grind it into powder in a coffee grinder.
Pour 200 g of milk into a saucepan, add 150 g of fried powdered milk, and sweetener and cook. Cool, covered with cling film.
Add the culinary curd, cream cheese "Philadelphia light" to the cooled mass. Mix. (300-350 g immediately put in the refrigerator for smearing the edges and surface of the cake in the morning).
Place the first sponge cake on the base, and place around it a metal pastry ring with an acetate plate inside. Soak the sponge cake with 15 g of sweetened milk.
Put condensed milk cream on a sponge cake (~ 180 g for each of the five layers), smooth and cover it with cranberry jam (~ 150 g for every second layer), and flatten.
Place on top a second sponge cake soaked in milk. Put ~ 180 g of cream on top. Cranberry jam is not placed in this layer.
Repeat with all the sponge cakes, but apply the cranberry jam on the first, third and fifth.
Putt the sixth sponge cake on top and soak it with milk. Apply cling film and refrigerate overnight to allow the sponge cakes to soak.
Add 8 g of gelatin to 50 g of milk and leave to swell.
Pour the remaining 150 g of milk into another saucepan and add 25 g of powdered milk, mix so that the milk is slightly "soaked".
Add 25 g of cocoa, sweetener, and vanilla and heat, stirring until slightly thickened.
Mix the swollen gelatin into the cocoa mass and stir until it dissolves and the cocoa glaze becomes homogeneous. Set aside to cool by applying a cling film so that it comes into contact with the warm mass (this will not form the film when the glaze cools down). Wait until it cools down to ~32 -33 degrees.
When the glaze cools down, pour the icing over the cold cake and decorate it to your liking. I decorated it with cranberries and small gingerbread cookies (baked from the same dough from which I baked sponge cakes)
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Finished product weight 2407
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
A healthy version of the classic cake "Prague". A little "improved", but very tasty and chocolate.
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