It is not entirely clear how and when this cake was created. The Prague cake has much in common with the French Tarte Tropézienne. Although it does not have any special tradition in the Czech Republic, it is known to most Pragueers and I can guarantee that it comes from old Prague. If you are going to add vanilla sugar, then I recommend simply making your own. Just buy 1-2 vanilla pods, cut them lengthwise and add them to regular sugar in a jar. Within a few days you’ll have a more affordable, and more importantly, real vanilla sugar.
Ingredients:
Dough:
500 g
flour (250 g plain and 250 g semi-coarse)
180 g
butter
30 g
yeast or yeast
150 ml
of lukewarm milk
3 tablespoons
of caster sugar
1 piece
of egg
egg for spreading
speck of salt
Cream:
500 ml
cream for whipping
200 ml
milk
100 g
chilled butter
3 tbsp
of icing sugar
1 tbsp
starch
1 bag
of vanilla sugar
Procedure:
Crush the yeast in a bowl and add the milk with a little salt (or use instant yeast, which doesn’t need this process, and mix it right in with the other ingredients)
Mix the flour, sugar, butter and eggs in a bowl, pour in the risen yeast and work into a smooth dough, leave the dough to rise in a warm place, covered, for about 45 minutes
From the risen dough form a round cake, put it on a baking sheet lined with baking paper and let it rise for 10 minutes more
Brush the surface of the cake with beaten egg, sprinkle with crumbs or cinnamon sugar and bake for 20 minutes at 180°C
Let the cakes cool, cut and fill with cream.
Cream preparation:
Pour milk into a saucepan, add icing sugar and vanilla sugar, butter cut into pieces and let it melt
.Stir the starch into two tablespoons of milk and pour it into the hot milk, stirring constantly and letting it boil once until the cream thickens
Remove the saucepan from the heat and let the cream cool
Whisk the cream and rub it into the cream.
Note:
Source: www.citybee.cz, recipe prepared by Radek Jakubec. 5 original Prague recipes that will make you give up frying.