Prague cake cream at home with condensed milk

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for making Prague cake cream at home. Butter is desirable to take at least 82% fat content. It should be soft, at room temperature.

2. Step 2:

   

   In a saucepan, beat the egg yolk with water.

3. Step 3:

   

   Add condensed milk, mix well.

4. Step 4:

   

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

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.

6. Step 6:

   

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

8. Step 7:

   

   If when holding a wooden spatula on the bottom of the 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. Allow the cream to cool to room temperature.

9. Step 8:

   

   With a mixer, beat the soft butter with vanilla for 3-4 minutes until fluffy.

10. Step 9:

    

    Gradually add the cooled cream in small portions (1-2 tablespoons each), beating well each time until it is completely distributed over the entire volume of oil.

11. Step 10:

    

    Add cocoa to the cream. It is advisable to sift it through a sieve. To prevent the cocoa from flying apart during whipping, you can first mix it lightly with the cream by hand.

12. Step 11:

    

    Beat the cream until completely smooth. The cream is ready. You can layer cakes and assemble the cake. Successful sweet desserts!