Prague Cake

Last Updated on September 27, 2024

Excellent recipe for a traditional moist cake with custard-cottage cheese cream, topped with a crunchy crumble.

Ingredients:

500 g of plain flour 100 g 50 g fresh yeast 250 ml moist milk 150 ml oil 2 pcs yolk pinch of salt Cream: 2 tablespoons granulated sugar (topped ) 250 g 2 pcs vanilla custard powder 2 pcs vanilla sugar 750 ml milk a little rum a pinch of salt And further: 1 piece of egg for anointing

Procedure:

For the crumble, butter, icing sugar, semi-coarse flour by eye

Sprinkle the yeast with sugar and pour lukewarm milk

For the dough/li>

Let the yeast rise, add the egg yolks and oil, add the flour mixed with salt and work into a smooth, slightly thinner dough

Dust with flour, cover with cling film or a clean cloth and leave to rise in a warm place

Make a thick pudding with the milk, salt, sugar and custard powder, let cool and whisk in the cottage cheese, rum and vanilla sugar

Let cool well

On a lightly floured work surface, work through the risen dough, divide into 16 equal pieces

Place the dough into loaves and leave on a baking tray with baking paper to rise for approx. 15 min

Flatten the packet and brush with beaten egg

Sprinkle with the crumble and bake in a preheated oven at approx. 200°C until pink

Let cool

Cut the baked and cooled cakes lengthwise with a serrated knife and use a pastry bag with a sharply cut tip to fill with the cream

Dust with icing sugar.

Note:

Recipe from Cooking with Tom, photo and text by Jana Šenkyříková.