Rakachesi yakakosha yekiki chePrague yakagadzirwa kwete muCzech capital, asi muRussia, a confectioner uyo akapa nyika mikate yakawanda yekare (se "Bird's Milk"). Iri keke rinoreva kuvhara nyota yeotiroti chero ipi zvayo inotapira dzino: kakao muzvingwa uye zvose zviri zviviri zvekamu - zvakakosha here kubvunza zvimwe?
Classic Prague cake
Ngatitangei nemakorikari kwatiri tose takashandiswa kubvira muhuduku. Tiri kutaura nezvehuwandu hwekaka iyo yakagadzirwa nemukaka wakanyungudutswa sechisimba chikuru.
Zvisungo:
For the cake:
- mazai - zvidimbu zvitatu;
- shuga - 155 g;
- mukaka wava evaporated - 135 ml;
- cream yakasviba - 240 g;
- soda - 1 teaspoon;
- upfu - 185 g;
- Kocoa - 35 g.
For decoration:
- mafuta - 55 g;
- shuga - 65 g;
- mukaka - 45 ml;
- Kocoa - 10 g.
For cream:
- bhinzi - 210 g;
- mukaka wava evaporated - 130 ml;
- Kocoa - 10 g.
Kugadzirira
Muenzaniso wekare wePague keke nekaka yakagadziriswa inotanga nekugadzirwa kwemhando mbiri dzekamu. Icho chinopinda kune chishongo, chinobikira pamoto muduku: zvose zvinoshandiswa zvinowanikwa muhombodo, uye zvino inobikwa nekugara ichikurudzira kusvikira yakaoma. Kamuki yakagadzirira inofanira kunge yakanyatsoputika isati yashandiswa.
Ikozvino kune kamuti yekacheka yekeke, iyo iboro rakanyorova rinorohwa nemukaka wakanyungudutswa nekocoa kusvikira imwe yakafanana uye yakawanda kwazvo inowanikwa. Mhepo yakamera inobva yasarawo.
Kana zviri zvechingwa, chirongwa chekugadzirira ndechekushamisika nyore. Dry zvinoshandiswa zvinosanganiswa zvakasiyana, uye mazai, mukaka wakanyungudutswa uye shuga zvinorohwa kumamiriro akaoma. Kumusanganiswa unowedzera mucheki wakasviba, uye ipapo zvose zvinosanganiswa necheka rakadzika. Hura yakagadzirwa yakakamurwa kuva miviri uye kubika pa 180 kwehafu yenguva. Apo zvingwa zvacho zvanyorova zvachose, zvinoshandiswa mafuta uye zvinogadzirwa nechipiri chokoreti cream ganache kune kunze.
Chikoro chePrague keke chikafu maererano neGOST
Prague keke maererano neyekare mapeji ndiyo shrine yevose vanoyemura zvezvokudya zveSoviet. Zvinotendwa kuti kuchengetedza chaiyo kwehuwandu hwose uye teknolojia kunogona kuumba "keke imwechete kubva pauduku", kutumira mutengi mumazuva akapfuura nenzira ye "nguva yezvokudya zvinodyiwa".
Zvisungo:
For the cake:
- mazai - 6 pcs;;
- shuga - 135 g;
- upfu - 130 g;
- bata - 45 g;
- Kocoa - 25 g;
- apricot jam.
For cream:
- mafuta - 340 g;
- Kocoa - 15 g;
- yolks - 2 zvidimbu;
- mukaka wakanyoroveswa - 220 g;
- mvura 35 ml.
For glaze:
- mafuta - 110 g;
- chokoti - 130 g.
Kugadzirira
Tanga nebhasike, sezvo zvichiri kudikanwa kuti uchitonhorera zvachose. Kuparadzanisa mazai, whisk the yolks uye hafu yeshuga kusvikira mhepo yakachena yakaoma. Wopira shuga yakasara mu meringue nemapuroteni. Sakanidza upfu pamwe chete necocoa. Nyatsobatanidza mapuroteni uye yolk weights, uye odira mumiti yakaoma. Apo mukanwa unounganidzwa pamwe chete, uidire muiri mafuta oiri uye uende ugobika pa 200 degrees kwehafu yeawa. Kunyanyisa kupora keke uye kugovana nayo nhatu.
Tungamirirwa nekrimu. Whisk mukaka wakanyungudutswa ne yolk, gara pamvura yekushambidza uye ubike kusvikira wakasviba
Ikozvino ganash yekugadzira. Sungunusa bhotela uye udururire zvidimbu zve chokoleti. Ita zvinhu zvose kusvikira zvashoko tsvuku yakanyauka.
Fura rimwe nerimwe rekeke rine mafuta ekisi, tora keke pamwe chete uye ufukidze nehupamhi hwemapuraneti apricot jam. Pashure, uzadza zvose ne ganash. Siya ganda rekuPrague chairo muchitonhorera usiku hwose, uye tanga kutora uye uzvipe pakarepo.