Advice 1: How to cover cake jelly

Jelly paint will give a beautiful gloss to the fruit laid on the surface of the cake. And if you make the jelly layer thicker, it will add the dessert not only beautiful appearance, but also additional taste. You can cook jelly independently or take advantage of the semi-finished product. The main thing is to put it on the cake.
How to cover cake jelly
You will need
  • - prefabricated gelatin or jelly;
  • cream or frosting;
  • - fruit for decoration.
Decide how you will prepare the jelly. You can buy a cake mix taste like an orange, strawberries or other fruit or cook the product yourself. If you have settled on the final version, you need only water. Boil it and pour the mix in the proportions indicated on the package. Stir the jelly until crystals dissolve, cool and pour cake.
For handwritten cooking product purchase gelatin in powder, capsules or sheets. Soak it in cold water, wring, place in preheated juice or water mixed with syrup. Warm the mixture to dissolve the gelatin, stirring constantly.
The finished jelly should be applied on the surface of the cake. If you plan to put it in a thick layer, pick a split form. Its walls should slightly higher than the cake. In the absence of a suitable form it can be rolled from thick paper. Coat the baked and cooled cake with layer of cream or icing is necessary to ensure that the cake does not dry.
Cool ready the jelly, but do not let him freeze. Gently spread it over the glaze with a spoon and place the cake to harden in a cool place. Before casting, can be decomposed on the surface of the figurines made of chocolate, sugar beads, nuts or berries.
If you want to decorate transparent layer, will have to wait till its fully cured. After jelly will acquire the necessary density, carefully place on cake decorative elements – flowers, decorations, marzipan, mastic, or chocolate.
Another option for decorating – layered jelly. This cake looks wonderful when cut. Prepare two or three kinds of jellies in different colors – for example, cherry, milk and orange. Pour the cake surface with the first layer. Wait for its full curing and pour a second and a third layer of jelly.
Very nice looking cakes with fruit, laid over the entire surface. To cut fruits and berries retain the juiciness and acquired elegant gloss, they need to cover with a thin layer of jelly. Take uncured ready weight and a pastry brush or a teaspoon, apply it to the surface. Do not skimp – the jelly should cover all the fruit. Let the mass cool down.

Advice 2: The history of the cake "Prague"

The legendary chocolate cake "Prague", like many culinary masterpieces, has a history. The author of "Prague" is a famous Moscow confectioner Vladimir Guralnick. This cake, created over 40 years ago and today is very popular.
Created in the 70-ies of the last century, the "Prague" cake and are very popular today

Cake "Prague" and its Creator

Cake "Prague" is irrelevant to the capital of the Czech Republic. Its history is closely connected with the confectionery shop of the Moscow restaurant "Prague", which was opened in honor of the decade of liberation of Prague from Nazi invaders.

In 1955 in the pastry shop of a restaurant got a job as a sixteen year old Vladimir Guralnick. Passing a long a way from the assistant to master pastry chef, he is in 1969, led the workshop.

Menu of restaurant "Prague" consisted of dishes of national Czech cuisine, so often to exchange experiences to the capital of the USSR came the cooks and confectioners from Czechoslovakia. There is a perception that they have brought to Moscow the original recipe for the cake "Prague", which was attended by 4 types of butter cream, was used liqueurs "Benedictine" and "Chartreuse" and the cakes soaked with rum exclusively. Subsequently, the confectioners of the restaurant significantly changed this recipe so there were many favorite chocolate dessert. However, this version of the famous baking is not confirmed by the facts. On the contrary, in the Czech cooking, the recipe for the cake "Prague" is missing.

Authorship has become a culinary symbol of the USSR dessert belongs to head of the confectionary shop at the Praga restaurant – Vladimir Mikhailovich Guralnik. He invented more than 30 original recipes, including not less famous cakes "bird's milk", "Zdenka", "Wenceslas".

Another myth about the creation of the cake "Prague" – it is a paraphrase of a famous Viennese cake "Sacher". Purely visually, these desserts are similar, but they have nothing in common. One of the advantages of "Prague" - the original butter cream and Sacher cake is dry and it is prepared without cream.

Many Housewives tried to bake "Prague" at home, picking up and varying the ingredients. Now posted the recipe for this cake, corresponding to GOST and have the opportunity to cook the famous cake all the rules.

Cake "Prague" according to GOST

Traditional cake "Prague" GOST has a round shape and consists of 3 layers of a biscuit semifinished product Praha, connected with cream "Prague". The top and sides of cake covered with apricot jam and blue chocolate Fudge, which is creamy pattern.

GOST for making pound cake requires 472 grams of cake "Prague", 359 grams of cream "Prague", 116 grams of chocolate fondant and 53 grams of fruit or berry jam (preferably apricot).

In the manufacture of cake used wheat flour, natural butter, cocoa powder, eggs, sugar, sweetened whole condensed milk, starch syrup, fruit essence, and apricot marmalade or jam.
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