{"id":18212,"date":"2022-09-16T11:37:59","date_gmt":"2022-09-16T08:37:59","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=18212"},"modified":"2022-09-16T11:46:12","modified_gmt":"2022-09-16T08:46:12","slug":"torte-praga","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-praga\/","title":{"rendered":"Cake Prague"},"content":{"rendered":"

A healthy version of the classic cake \"Prague\". A little \"improved\", but very tasty and chocolate.<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for sponge cake (diameter of the baking mould 20 cm)<\/div>\n
5<\/span> <\/span> Eggs<\/span><\/div>\n
145<\/span> g<\/span> Kefir 2%<\/span><\/div>\n
75<\/span> g<\/span> Rice flour<\/span><\/div>\n
70<\/span> g<\/span> The sweetener erythritol<\/span><\/div>\n
35<\/span> g<\/span> Honey<\/span><\/div>\n
35<\/span> g<\/span> Cocoa<\/span><\/div>\n
30<\/span> g<\/span> Dry milk<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
6<\/span> g<\/span> Baking powder<\/span><\/div>\n
2<\/span> g<\/span> Soda (1\/2 teaspoon)<\/span><\/div>\n
Ingredients for impregnating Bissweets <\/div>\n
80<\/span> g<\/span> Apricot jam without sugar<\/span><\/div>\n
120<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Cream<\/div>\n
750<\/span> g<\/span> Fresh cheese "Ricotta" 6%<\/span><\/div>\n
350<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
35<\/span> g<\/span> Cocoa<\/span><\/div>\n
100<\/span> g<\/span> Dark chocolate without sugar<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Apricot Jam<\/div>\n
250<\/span> g<\/span> Fresh apricots<\/span><\/div>\n
50<\/span> g<\/span> Water<\/span><\/div>\n
12<\/span> g<\/span> Corn starch<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Icing<\/div>\n
240<\/span> g<\/span> Milk 2%<\/span><\/div>\n
38<\/span> g<\/span> Cocoa<\/span><\/div>\n
15<\/span> g<\/span> Gelatin<\/span><\/div>\n
90<\/span> g<\/span> Water<\/span><\/div>\n
Sweetener of your choice<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
Bake sponge cakes<\/div>\n
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Separate egg whites from egg yolks <\/p>\n<\/div>\n<\/div>\n

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Sift the dry ingredients into a bowl: flour, cornstarch, cocoa, soda, and baking powder.<\/p>\n<\/div>\n<\/div>\n

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Add honey and kefir to the egg yolks and whisk.<\/p>\n<\/div>\n<\/div>\n

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Whisk the egg whites into a strong foam.<\/p>\n<\/div>\n<\/div>\n

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Add the mixed and sifted ingredients to the egg yolks. Mix it up.<\/p>\n<\/div>\n<\/div>\n

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In 3 times, gradually mix the whipped egg whites into the cocoa mass with a silicone spatula, stirring carefully to one side.<\/p>\n<\/div>\n<\/div>\n

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Pour the dough into two molds, put them in the oven at 175 degrees, and bake until ready ~30-35 minutes. Cool down.<\/p>\n

I usually bake the sponge cake a day before \"putting together\" the cake, so I wrap it in cling film when it's cooled and put it in the fridge overnight).<\/p>\n<\/div>\n<\/div>\n

Prepare apricot jam<\/div>\n
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Remove the pits from the apricots, put them in a saucepan, add water, cornstarch, and sweetener - stir everything and cook until the mass thickens. Remove from the stove and cool.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Melt the dark chocolate in a hot water bath (or with pulses in the microwave oven - turning on for 20-30 seconds, removing and stirring).<\/p>\n<\/div>\n<\/div>\n

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Mix the culinary curd "Baltais" with the fresh cheese "Ricotta". Add the melted chocolate and beat the cream with a mixer into a homogeneous mass. The cream is filled in a larger condor bag.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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For biscuits, if necessary, cut off the "caps" and cut them in half.<\/p>\n<\/div>\n<\/div>\n

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Prepare "apricot syrup" for soaking biscuits - blend 80 g of sugar-free apricot jam with 120 g of water and sweetener.<\/p>\n<\/div>\n<\/div>\n

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Place the first biscuit on the base and soak it with 50 g of sweet apricot syrup. On top, use a pastry bag to squeeze ~250 g of cream to a width of ~0.8 cm. Equalizes.<\/p>\n<\/div>\n<\/div>\n

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Put another biscuit on top, soak it with syrup, and put the apricot puree in the middle in a circle, squeeze out chocolate cream around the edges.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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Put the third biscuit on top, soak it with syrup, and spread cream on top. Repeat the same with the fourth biscuit - soak and apply the cream not too thickly (leaving ~ 200-250 g of cream for the edges). I cover the pie with cling film and put it in the refrigerator overnight (but you can cook it to the end on the same day).<\/p>\n

\"Cake<\/p>\n<\/div>\n<\/div>\n

Apply the icing<\/div>\n
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Pour 15 g of gelatin with 90 g of water. Leave to swell.<\/p>\n<\/div>\n<\/div>\n

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Pour 240 g of milk into the pot, and add 38 g of cocoa and sweetener. Boil while stirring. Allow to stand for 3 minutes and add the swollen gelatin. Stir and drain through a sieve so that no lumps remain in the glaze and it is shiny and smooth.<\/p>\n<\/div>\n<\/div>\n

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Pour some icing into a small pastry bag - for criss-cross lines. Set aside to cool.<\/p>\n<\/div>\n<\/div>\n

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Cool the rest of the icing to a temperature of 28-28 degrees. Pour over the cake and put it in the fridge.<\/p>\n<\/div>\n<\/div>\n

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When the glaze has gelled, take it out and decorate it with cross lines.<\/p>\n

\"Cake<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":18213,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-18212","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-tortes"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/18212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=18212"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/18212\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/18213"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=18212"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=18212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}