Prague Cake Cream

1. Butter with a fat content of at least 82 percent is taken out of the refrigerator in advance. It will be needed a little later, but it should be of a soft consistency.

2. Pour condensed milk into a ladle or saucepan. Next, stir the egg yolk with a small amount of water and also pour it into a saucepan. Add vanilla sugar to it for a pleasant aroma. This is just a preparation for custard.

3. To prepare a classic cream for Prague cake, you need a water bath. This is a way when the dish is cooked not on fire, but steamed. Thanks to this method of preparation, the cream turns out to be of the most delicate consistency and does not burn to the bottom of the dishes. To do this, take a large saucepan and pour some water into it. Next, we will lower a saucepan with a cream preparation into it. At the same time, it is better if the bottom of the saucepan with condensed milk does not touch the water in a large saucepan. You can boil water in advance and immediately pour it into a saucepan, this method will significantly reduce the time to prepare the cream.

As soon as the water in the lower pan boils, reduce the heat to a minimum and cook the custard in a saucepan, stirring it constantly so that the egg yolk does not curdle. Cook the cream in a water bath until it begins to thicken. The custard should be of a uniform and smooth consistency. Next, remove the saucepan from the water bath and cool the cream to room temperature. To prevent the cream from drying out while it cools down, cover it with cling film.

4. The softened butter is transferred to the bowl of a mixer or blender and whipped at high speeds for five minutes until the butter turns white. Then add the cooled custard in small portions and continue to beat with a mixer until a homogeneous thick mass.

5. Pour cocoa powder into the cream and once again beat everything thoroughly with a mixer or blender. As soon as the cocoa powder is completely stirred, the cream for the Prague cake is ready. It should turn out to be very delicate, airy and smooth structure, it is easy to work with when assembling a cake.

Successful culinary experiments!