Cream
Description
Prague cream is usually not prepared separately from the "Prague" cake. If you decide to make this delicious treat, be prepared to be patient, as you may have to make not only the wonderful cream, but also deal with the sponge cake layers. By the way, the "Prague" cake loves to be covered with chocolate glaze. In general, you're in for plenty of creative opportunities in the kitchen.
Instructions
- 1
Step 1
First, beat the eggs with a mixer. Gradually add 2 tablespoons of flour while continuing to beat. Slowly pour in a glass of milk without removing the mixer. Add another 2 tablespoons of flour, then another glass of milk. Transfer the resulting mixture into another container placed over a pot with water at the bottom to create a double boiler. Cook over low heat, stirring constantly, until the mixture thickens like semolina porridge.
- 2
Step 2
Remove the custard cream from the stove and let it cool. Place a block of butter into another bowl and beat with a mixer. Naturally, the butter should not be straight from the refrigerator, so that it can be easily whipped. Add a cup of sugar and beat again. Add the cooled custard cream to the whipped butter and sugar, then beat with a mixer until light and smooth.
- 3
Step 3
In a small bowl, mix the cocoa powder with a spoonful of brandy. You can use more or less cocoa depending on your preference. It can also be replaced with chocolate by melting it in hot custard cream. Brandy enhances the flavor of the cream. You can add two spoons if desired.
- 4
Step 4
Transfer the diluted cocoa with cognac into our cream, and beat with a mixer at maximum speed for five minutes. The cream should become thick enough and whip well. The combination of cocoa and cognac will wonderfully enhance the flavor of the cream.
- 5
Step 5
The ready-made cream can be eaten immediately, or you can refrigerate it to thicken further. If you are preparing a Prague cake, spread the cream on the sponge cake layers and serve with tea.