Homemade Prague Cake Cream with Condensed Milk

Tender, smooth, tasty, for culinary masterpieces! Cream for Prague cake at home with condensed milk has an ideal, uniform consistency. It is perfect for layering sponge cakes and delicately emphasizes the rich chocolate taste of the Prague cake.
cook time: 50 min
Elijah Stroud
Homemade Prague Cake Cream with Condensed Milk

Nutrition Facts (per serving)

532
Calories
50g
Fat
20g
Carbs
4g
Protein

Ingredients (9 portions)

Basic:

Butter (softened) 200 g
Water 20 ml
Vanillin 0.25 tsp
Cocoa 10 g
Egg yolks 1 pc
Condensed milk 120 g

Recipe instructions

Step 1

Step 1
How to make cream for Prague cake at home with condensed milk? Prepare all the necessary ingredients. It is advisable to take butter with at least 82% fat content, without vegetable fats. It should be soft, at room temperature. To do this, remove it from the refrigerator about 2-3 hours before cooking.

Step 2

Step 2
Take a saucepan, beat the egg yolk into it, add water, beat with a mixer until bubbles form. Before using, wash the egg in warm water and soda, as there may be harmful bacteria on its surface.

Step 3

Step 3
Add condensed milk to the pan, mix well with a whisk or mixer.

Step 4

Step 4
Then the cream is prepared in a water bath. To do this, pour water into a pan of slightly larger diameter. Place the pan with the resulting mixture on top. The bottom of the top pan should not touch the water. Place the pots on the fire. The water should boil moderately.

Step 5

Step 5
Cook the cream in a water bath with constant (!) stirring so that the yolk does not curdle. This is very important, otherwise the cream will be spoiled.

Step 6

Step 6
The cream will gradually begin to thicken. All this time, do not forget to stir it.

Step 7

Step 7
If, when running a wooden spatula along the bottom of a pan with cream, the path does not move, then the cream is ready. It should be smooth and uniform. Remove the pan from the water bath. Let it cool to room temperature.

Step 8

Step 8
Using a mixer, beat soft butter with vanilla for 3-4 minutes until fluffy. Add vanillin at the tip of a knife, otherwise it will add bitterness to the finished dish.

Step 9

Step 9
Gradually add the cooled cream to the butter mass in small portions (1-2 tablespoons), whisking well each time until it is completely distributed throughout the entire volume of butter.

Step 10

Step 10
Add cocoa to the cream. It is advisable to sift it through a sieve to break up any lumps. To prevent the cocoa from scattering while whipping, first lightly mix it with the cream by hand using a silicone spatula or spoon.

Step 11

Step 11
Beat the cream with a mixer until completely smooth. The cream is ready. You can layer the layers and assemble the cake. Happy sweet desserts!

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