Homemade Prague cake, also known as Prague cake: almost a classic recipe. Classic step-by-step Prague cake recipe with photo

10.09.2019 Fish dishes

Thoroughly shake the eggs with condensed milk with a whisk until smooth.

Sift the flour mixture into a mixture of eggs and condensed milk.

Mix the resulting mass thoroughly, the dough will resemble thick sour cream.

Bake the cake in an oven preheated to 180 degrees for about 25 minutes. Check readiness with a wooden toothpick. Then bake the second cake from the remaining dough in the same way. If you have two of the same molds, you can bake two cakes at once. Remove the finished cakes from the mold and cool on a wire rack.

To prepare the cream, break 2 eggs into a ladle, add flour.

Pour 1/3 of lukewarm milk to eggs and flour, beat well until smooth with a whisk.

Pour the remaining milk into the mass, stir and put the ladle on a low heat. With constant stirring, bring the mixture to a boil and thicken. You should get a custard mass that looks like a thick jelly.

Cover the mass with cling film end-to-end (as in the photo) and leave to cool to room temperature.

Further, while also continuing to whisk the cream, add a tablespoon of cooled custard to it.

The cakes are made with a "cap", so you need to cut it off.

Then generously coat all 4 cakes with cream.

Cover the top and sides with cream and line the cake with it.

Send the "Prague" cake to the refrigerator for 1 hour, then sprinkle the sides with crumbs, grabbing a little and the top of the cake (as in the photo).

Melt dark chocolate in a water bath, let it cool slightly and place in a disposable pastry bag, cut off the tip and apply a mesh on top of the cake. From the remaining chocolate, you can draw various decorations on parchment, place them in the refrigerator until they solidify, and then decorate the cake with them. Place the cake itself in the refrigerator for 3-4 hours, preferably at night. Homemade Prague cake turns out to be super chocolatey and unusually tasty.

Cut the cake into pieces before serving. This is a cutaway piece of cake.

Enjoy your meal!

Calorie content: Not specified
Time for preparing: 60 minutes

For a very long time I wanted to make a Prague cake, but somehow the queue did not reach. There were some holidays that I had to cook proven cakes. And she was afraid to make the cake "Prague" precisely because she had never cooked it.

Today I decided to cook this particular cake. There are no holidays, and the weekend is approaching. The cake tastes excellent. The cakes "melt in your mouth", so juicy and crumbly. The addition of cocoa, sour cream and condensed milk to the cake also played an important role. The family appreciated the Prague cake, and I - a step-by-step recipe with a photo - simple and affordable, and in a day it was eaten to the last crumb)))

Main ingredients for the dough:
- 3 chicken eggs,
- 3 tablespoons of cocoa powder,
- 0.5 cans of white condensed milk,
- 1 cup of sugar,
- 200 grams of sour cream with a fat content of at least 20%,
- 1 teaspoon of baking soda, slaked with vinegar,
- 1.5 cups flour.
For the cream:
- 200 grams of quality butter,
- 0.5 cans of white condensed milk,
- 1 tablespoon of cocoa.
For glaze:
- 3 tablespoons of cocoa,
- 75 grams of sugar
- 75 milliliters of milk,
- 50 grams of butter.

Recipe with photo step by step:

First, combine the eggs with sugar in a deep saucepan. Beat with a mixer into a lush mass.

Then add sour cream and condensed milk. Beat again with a mixer.

We extinguish the soda with vinegar. Let's add to the test.
Then add flour and cocoa. Beat again with a mixer.

Pour the resulting dough onto a baking sheet (covered with parchment paper). Bake the cake in the oven for 30-40 minutes.
Recipe for the lazy -.

Let's prepare a cream for the Prague cake. To do this, combine butter with condensed milk and cocoa. Beat with a mixer.

Cool the finished cake a little, cut it in half, and then in half lengthwise.

We will saturate each cake with ordinary sugar syrup, although, as an option, you can, for example, saturate it with cognac.

Then let's prepare the icing. Combine cocoa, sugar and milk in a bowl. Melt the mass in a water bath.

Here we have such a "Prague" cake!

Another delicious treat for the whole family -

Today we propose to cook the classic Prague cake, which has gained popularity since Soviet times. This legendary pastry consists of soft sponge cakes with a pronounced chocolate flavor, delicate buttercream, a thin layer of jam and a simple chocolate-based icing. The finished dessert turns out to be moderately sweet, very tasty and satisfying, and the cooking process is not as difficult as it might seem at first glance!

The recipe presented by us is almost identical to GOST. The only difference is the chocolate fondant, which is relied on according to the original recipe, we will replace it with a simpler chocolate glaze. In all other respects, we will follow the established rules! So, we stock up on food and prepare a classic Prague cake according to the recipe with step-by-step photos!

Ingredients:

For cakes:

eggs - 6 pcs.;
cocoa powder - 30 g;
butter - 30 g;
sugar - 150 g;
flour - 110 g.

For the cream:

condensed milk - 120 g;
drinking water - 1 tbsp. the spoon;
egg yolk - 1 pc .;
butter - 200 g;
cocoa powder - 10 g;
vanilla sugar - 10 g.

For glaze:

dark chocolate - 70 g;
butter - 50 g;
apricot jam (for coating the cake) - 50 g.

Cake "Prague" a classic recipe with a photo step by step (according to GOST)

How to make a biscuit for a classic Prague cake

Separating the whites from the yolks, beat with a mixer until a white foam is obtained. We remind you that the bowl for beating must be completely clean and dry, and not a drop of yolk should be allowed to enter the protein mass! Otherwise, you won't be able to beat the whites to the correct consistency!
We continue to work with a mixer, gradually adding half of the sugar norm. Be sure to beat the mass until firmly compacted or, in culinary terms, "until firm peaks." This means that when tilting and turning the bowl, the squirrels must remain absolutely still.
In a separate bowl, beat the egg yolks with the remaining portion of sugar until a homogeneous, thickened and light-colored mass that has significantly increased in volume.
We spread the whites to the beaten yolks in parts, each time very carefully mixing them in with light movements from the bottom up.
In a separate container, mix the flour with cocoa powder. Sift through a fine sieve, and then in small portions add to the egg mixture, continuing from the bottom up. In this case, stirring the dough in a circle is not worth it - from this it can settle and lose its "airiness", as a result of which the biscuit will turn out to be very thin and it will not work out to divide it into 3 cakes.
Melt the butter until smooth, cool, and then pour along the wall to the biscuit dough. Gently mix again with movements from bottom to top, and then fill the split mold with a diameter of 22 cm with the resulting viscous composition (if your mold is larger, the proportions of products should be increased) It is advisable to cover the bottom of the container with oiled parchment (the sides can not be oiled).
We send the form into an oven heated to 200 degrees for about 20-30 minutes. We check the readiness with a match / toothpick. To prevent the possible settling of the biscuit, during the baking process, we try once again not to open the oven and not slam the door. Turn the mold with the freshly baked biscuit upside down and put it on the wire rack until it cools completely - this way the baked goods will not settle and retain their shape better.
Remove the detachable board from the already cooled biscuit (we first walk along the walls of the mold with a knife blade moistened with water). We cut the biscuit blank into 3 cakes.
How to make a cream for the classic Prague cake
Put raw yolk in a small ladle or saucepan with a thick bottom, pour in a spoonful of ordinary drinking water and stir thoroughly. Next, add condensed milk, throw in vanilla sugar for flavor.
We put on low heat and cook the mixture until thickened. Make sure that the yolk does not curdle! To do this, during the cooking process, we constantly maintain a low temperature and carefully mix the mass, especially at the bottom of the pan. To make sure it is ready, we run it with a spoon or a culinary spatula along the bottom of the container. If the trail remains clear and floats with cream very slowly, remove the pan from the heat.
Beat butter softened at room temperature with a mixer until fluffy and creamy.
Gradually introduce the syrup removed from the stove and completely cooled, continuing to work with a mixer.
Finally, add the sifted cocoa powder. Beat until the oil mass is completely colored into a uniform light brown shade. If the cream is too light, you can add an extra dose of cocoa.
How to make a classic Prague cake
Place one biscuit cake on a large plate. Fans of "wet" baking can soak a biscuit with any liquid syrup or a mixture of water and cognac. In fact, according to the classic recipe (according to GOST), the cakes for "Prague" are not saturated with anything at all, but this is possible only if the biscuit is perfect. If there is a suspicion that the cakes turned out to be too dense or dryish, it is better to soak them all the same. Alternatively, you can prepare the simplest syrup from water and granulated sugar (pour 70 g of sugar in 100 ml of hot water, cool completely and, if desired, pour in 1-2 tablespoons of brandy).
Apply half of the butter cream to the base of the cake, distribute over the cake.
Put the second cake on top and apply the rest of the cream.
Place the last cake. Coat the top and sides of the cake with a thin layer of apricot jam. We send the baked goods to the refrigerator for 20-30 minutes so that the sweet berry layer hardens slightly.
In the meantime, prepare the icing - mix the chocolate slices with butter, cut into random pieces. We put on a "water bath" and, stirring, we achieve melting of all chocolate fragments and obtaining a homogeneous mass. Cool the chocolate icing slightly and then cover the cake on all sides. If you wish, we can arrange a dessert by preparing an additional portion of cream or using any pastry sprinkles and decorations.
We send almost finished pastries to the refrigerator overnight for thorough impregnation. We cut the classic Prague cake in portions and serve it accompanied by a cup of tea or coffee.

Enjoy your meal!

Every housewife living during the Soviet Union had a recipe that described step by step how to bake a classic Prague cake at home. To this day, the delicacy is popular with chocolate lovers, because this confectionery masterpiece has plenty of it: cakes with cocoa, chocolate cream and fudge. Learn how to properly and deliciously cook such a cake.

The history of the Prague cake

Like any other famous dish, the Prague cake has its own history. Often the name of the dessert is associated with the city where it was first made or with the name of the culinary author. Many may think that the history of the cake originates from the city of Prague, the capital of the Czech Republic, but this is not at all the case. The creator of one of the most popular delicacies is Vladimir Guralnik, a pastry chef who worked at the Prague restaurant, after whom he named his cake. It is worth noting that in addition to the Prague dessert, Guralnik created many more sweet dishes, the recipes of which have retained their popularity to this day.

How to make a Prague cake

The main secret of a delicious cake is the use of quality products. Remember that you need to take only those ingredients that are indicated in the recipe: you cannot replace butter with margarine, it is advisable to buy only whole condensed milk, eggs should also be of the highest grade and fresh. You will get the perfect dessert by following a few simple rules:

When preparing the dough for Prague, beat the whites separately from the yolks. If you expect to get an airy biscuit, refrigerate the whites before whipping, and also make sure that not a drop of yolks gets into them, otherwise they will not beat well.
Melt the butter a little for easy whipping.
Stir the dough for Prague very carefully so that the structure of the protein foam is not disturbed. You can knead it in a bread maker.
If possible, leave the finished biscuit to stand for 6-15 hours - this will make it taste much better.
You can prepare the dough for the biscuit in different ways, for example, with condensed milk or sour cream - in this case, the yolks do not need to be separated from the proteins. To make the biscuit light and porous, instead of whipped proteins, you can add soda slaked with vinegar or lemon juice to the dough. You can also achieve airiness with boiling water or sifted flour, because oxygen-enriched flour can replace whipping with a mixer.

Cake cream

To make Prague cake cream, you need to build a water bath, then boil a mixture of yolks with condensed milk on it. Add butter to the cooled mixture, beat everything. You can make the cooking process even easier: mix butter with condensed milk and cocoa without adding yolks. Another option for Prague cream is a whipped and simmered mixture of eggs, milk, flour, sugar and condensed milk: when the mass cools down, it must be mixed with cocoa and soft butter.

If you prefer an airy delicate cream, then you need to first beat the butter with a mixer until white, then, having made the minimum power of the device and continuing to beat, add cocoa and condensed milk to the resulting mass. Some people use melted chocolate instead of cocoa powder. If the delicacy is not intended for children, then you can pour in a little rum or brandy.

Biscuit

To bake a biscuit for Prague, use a round form with a diameter of at least 20 cm. The form is oiled or covered with parchment, since the dough can stick. It is recommended to fill the form by two-thirds, as the biscuit grows in size. The baking time in the oven at 180-200 degrees is 25-45 minutes, although there may be discrepancies in either direction - it all depends on the characteristics of your technique and recipe. You can bake a sponge cake in a multicooker in 45 minutes on the "Bake" mode. Most importantly, do not open the technique while making the biscuit.

Decoration

After assembling the cake, soaking and coating the cakes, the top of Prague is covered with apricot jam (or any other, but with sourness), then poured with chocolate icing made from cocoa, sour cream, butter, milk and sugar. Some do it even easier - they melt the chocolate and pour it over the top of the product, the sides. The top layer can be decorated with nuts, grated chocolate, fruits, coconut flakes, dusting powder or roses made from cream, in general, whatever you want.

Prague cake recipes

If you want to supplement your cookbook with a few more successful recipes, then check out the suggested methods of making a chocolate cake called Prague. If you are going to please your household with such a dessert, keep in mind that the original is very laborious to prepare, therefore, when baking a delicacy for the first time, you can bring to life the simplest Prague cake recipe at home.

Classical

Cooking time: 6 hours.
Servings Per Container: 10 Persons.
Calorie content: 517 kcal.
Purpose: for dessert.
Cuisine: Russian.

Prague is a cake consisting of soft, light biscuit cakes that melt in the mouth with a pronounced chocolate flavor. If you are going to serve dessert at the festive table, try to embody the classic recipe for Prague cake. Helpful Hint: You can replace the chocolate fudge specified in the traditional recipe with a simpler chocolate icing.

Ingredients:

cocoa bean powder for cakes / cream - 30/10 g;
sugar - 150 g;
eggs - 6 pcs.;
flour - 110 g;
butter for cakes / cream / glaze - 30/200/50 g;
condensed milk - 120 ml;
egg yolk - 1 pc .;
vanilla sugar - 10 g;
drinking water - 1 tbsp. l .;
dark chocolate - 70 g;
apricot jam (for coating) - 50 g.

Cooking method:

Make a biscuit: until fluffy foam is obtained, beat the whites separated from the yolks with a mixer. Without turning off the mixer, gradually add half the sugar norm. Whisk until firm peaks.
In a separate bowl, beat the yolks of 6 eggs with the second half of the sugar. You should get a homogeneous, slightly thickened mass of a light shade that has increased in volume.
Add the whipped whites in portions to the yolks, gently stirring them in from the bottom up.
Mix flour and cocoa separately. Sift the mixture through a fine sieve, add in small portions to the egg mass, continuing gentle movements from bottom to top.
Melt the butter, cool, add it to the dough, pouring along the side of the dish. Stir the mixture again with movements from bottom to top, then pour the resulting viscous composition into a mold, the diameter of which is 22 cm. It is advisable to cover the bottom of the container with parchment.
Put the form with the dough in the oven heated to 200 degrees. After 25 minutes, check the readiness of the biscuit by sticking a toothpick into it. If the stick remains dry, you can turn off the oven and leave the mold inside, turning it upside down. Remove the cooled biscuit from the mold, cut into 3 cakes.
To make a cream for Prague: in a small ladle or saucepan with a thick bottom, mix the yolk thoroughly by combining it with a spoonful of drinking water. Add condensed milk, vanilla sugar. Put the mixture on the stove, cook until thickened over low heat, stir constantly. You can make sure that it is ready by running a spoon along the bottom of the dish: if the trace is clear and the mass floats slowly, then remove the pan from the heat.
Beat the butter left in advance at room temperature with a mixer until a fluffy creamy mass. Gradually add the cooled cream to the oil liquid, without stopping to beat everything. Pour in the sifted cocoa powder. Beat until the mixture acquires a uniform light brown color.
To assemble the cake: place one sponge cake on a large round plate. If desired, you can soak it with liquid syrup, a mixture of cognac and water, or water and sugar.
Put half of the butter mass on the base, distribute it over the entire surface of the cake. Place the second cake on top, distribute the remaining cream, then place the remaining cake.
Smear the workpiece with a thin layer of jam on top and sides, put it in the refrigerator for half an hour.
Prepare the icing for the cake: mix the chocolate wedges with chopped butter, melt everything in a water bath. After obtaining a homogeneous mass, you can remove the dishes from the heat and cool the contents.
Cover the cake with icing, smearing it well on all sides, on top. If you wish, decorate Prague with any pastry powder, cream or decorations.

According to GOST

Cooking time: 5 hours.
Servings Per Container: 10 Persons.
Calorie content: 519 kcal.
Purpose: for dessert.
Cuisine: Russian.
Complexity of preparation: medium.

If you want to know how to make a Prague cake with condensed milk in accordance with GOST, so that it turns out the same as in the photo, do everything step by step, as indicated in the recipe. Advice from culinary experts: when choosing cocoa powder, pay special attention to what is the mass fraction of fat in its composition: it is better if it is more than 15% - the presence of cocoa oils in the composition will make the dish taste rich in chocolate.

Ingredients:

flour - 120 g;
salt - a pinch;
icing sugar - 1 tbsp. l .;
sugar for biscuit / impregnation - 150 g / 1 glass;
vanilla sugar for biscuit / cream - 1 sachet / 1 tsp;
chicken eggs - 6 pcs.;
butter - 40 g;
condensed milk - 1 can;
water for cream / impregnation - 100 ml / 1 glass;
yolks - 3 pcs.;
cream (maximum fat) - 200 ml;
apricot jam - 1 tbsp. l .;
chocolate (75%) - 300 g;
cognac - 50 ml.

Cooking method:

Prepare biscuit dough for the cake: drive eggs into a deep bowl, add salt, vanilla sugar, granulated sugar to them. Beat the ingredients with a mixer until fluffy.
Melt butter by placing a piece in a thick-bottomed saucepan.
In a separate bowl, mix flour with cocoa, sift everything to a white fluffy sugar-egg mixture. Stir the workpiece with a wooden spatula from top to bottom. While stirring, pour in the melted butter.
Cover the bottom of a round baking dish with parchment and pour the dough into it. Send the workpiece to the oven preheated to 180 degrees, after 30 minutes take out the finished biscuit.
While the biscuit is baking, prepare a cream for Prague: beat the yolks with a whisk in a saucepan, add boiled water to the mixture. Continuing to work with a whisk, pour in condensed milk in a thin stream. Put the saucepan on low heat, cook until thickened, stirring all the time. Pour vanilla sugar into the finished sweet mass, let the mass cool.
Put softened butter in the mixer bowl, beat until it turns white, add cocoa. Pour the mixture in a thin stream to the thickened chilled cream.
Prepare the impregnation for the cakes: pour sugar into a saucepan, pour in water. Bring everything to a boil over low heat. Cool sugar syrup to room temperature, then pour cognac to it, mix.
Cut the cooled biscuit lengthwise into 3 parts, after which you can begin to form the cake: put one cake on a flat round plate, pour over it with cognac impregnation, smear with sweet creamy mass on top. Put the second cake on the cream, pour over it with impregnation and smear it too. Cover the cake with the remaining crust, squeeze it lightly, pour over the sugar-cognac mixture.
Grease the surface of the cake with apricot jam, the sides with the remains of the sweet creamy mass. Put the workpiece in the refrigerator.
To make the frosting for Prague: pour the cream into a saucepan, bring to a boil. Break a bar of chocolate, pour the pieces into boiling cream. Stir everything until smooth.
Pour the icing over the present dessert. Decorate with grated chocolate shavings, cream roses or cherries for a cocktail.

With condensed milk

Cooking time: 2 hours.
Servings Per Container: 8 Persons.
Calorie content: 524 kcal.
Purpose: for dessert.
Cuisine: Russian.
Complexity of preparation: medium.

Many housewives do not cook Prague just because they think that this process is difficult and long. Yes, making the classic version of the cake is troublesome, but if you have a slow cooker, it will be much easier for you to make a Prague dessert. A sponge cake baked in a slow cooker turns out to be no less airy than baked in the oven. Do everything according to the described recipe, and you will get the same beautiful delicacy as in the photo.

Ingredients:

sugar - 1.5-1.8 cups;
eggs - 2 pcs.;
cocoa powder for cakes / glaze - 3 tbsp. l. / 40 g;
flour - 1.5 cups (with a capacity of 200 g);
soda - 1 tsp;
condensed milk - 300 g;
water - 2 tbsp. l .;
sour cream for cakes / glaze - 156/60 g;
butter for cream / glaze - 150/50 g.

Cooking method:

Prepare biscuit dough for Prague: beat eggs with sugar. Separately combine sour cream with slaked soda, beat the mixture with half the condensed milk. Combine both masses, beat with a mixer. After a few minutes add flour, cocoa powder. Gently pour the dough into the multicooker bowl, having previously greased it with oil. Bake a biscuit for an hour, setting the "Baking" mode.
Make a cream for Prague: beat 150 grams of softened butter, then add the remaining condensed milk to the resulting mass and beat again.
Cut the finished and cooled biscuit into two cakes, coat the bottom with the resulting oil-condensed mixture, cover the blank with the second half of the biscuit, put it in the refrigerator for now.
Prepare the glaze for Prague, taking into account the following proportions: mix 40 grams of cocoa with 85 grams of sugar, 60 ml of sour cream and 2 tbsp. l. water in a saucepan, put it on low heat. Bring the ingredients to a boil, wait until a thick mass forms. Add 50 grams of warm butter.
Pour glaze over Prague from above and from all sides. Decorate as desired.

On sour cream

Cooking time: 2 hours.
Servings Per Container: 10 Persons.
Calorie content: 503 kcal.
Purpose: for dessert.
Cuisine: Russian.
Complexity of preparation: medium.

Prague is easy to make at home, and if you cook it according to the recipe below, then sour cream cakes can be baked both in the oven and in a slow cooker, the main thing is that they turn out, as in the photo, with a dense nostril structure. The chocolate dessert turns out to be very tasty - no worse than those sold in pastry shops or restaurants.

Ingredients:

chicken eggs - 3 pcs.;
sugar for cakes / glaze - 250/50 g;
condensed milk for cakes / cream - 0.5 / 0.5 cans;
flour - 450 g;
non-acidic sour cream for cakes / glaze - 250/50 g;
cocoa for cakes / cream / glaze - 5/3/4 tbsp. l .;
baking powder - 2 tsp;
butter for cream / glaze - 250/50 g;
sweet berry syrup - 100 ml;
jam to taste (preferably with sourness) - 50 g.

Cooking method:

Prepare dough for Prague: beat eggs with a mixer or whisk, mixing them with sugar. Add sour cream, half a can of condensed milk. Mix cocoa, flour, baking powder separately. Add a mixture of dry ingredients to the sweet egg mass, without ceasing to beat everything. If using a mixer, the rotation speed should be minimized.
Grease the multicooker bowl with oil, pour the dough inside. Cook the biscuit on the "Pastry" for 80 minutes. Willingness to check with a toothpick - it should come out of the dough dry.
Prepare the cream: mix slightly melted butter with cocoa and the remaining condensed milk, beat until smooth.
To make the icing: mix sugar, cocoa and sour cream in a thick-bottomed bowl. Cook the frosting until the sugar dissolves. Remove the pan from heat, add softened butter to the ingredients, wait until it dissolves. Cool the finished glaze.
Remove the base for the cake from the multicooker, cool. Cut the sponge cake lengthwise into 4 pieces.
To collect the dessert: put the first part of the biscuit on a flat plate, soak in the syrup from the berries, brush with the sweet chocolate mixture. By analogy, proceed with two more cakes, coat the top layer and sides of the cake with icing.
Decorate the delicacy at your discretion: cream roses, grated chocolate.

With apricot jam

Cooking time: 2 hours.
Servings Per Container: 8 Persons.
Calorie content: 497 kcal.
Purpose: for dessert.
Cuisine: Russian.
Complexity of preparation: medium.

Housewives who are interested in how to prepare a delicious dessert will appreciate this Prague recipe - the cake is original in taste thanks to the use of custard and apricot jam. Remember that the secret of a successful biscuit is speed and accuracy, so prepare all the necessary ingredients in advance and only then start creating a chocolate culinary masterpiece.

Ingredients:

eggs - 2 pcs.;
soda - 1 tsp;
flour for cakes / cream - 150 g / 2.5 tbsp. l .;
cocoa for cakes / cream - 3/2 tbsp. l .;
condensed milk - 1 can;
dark chocolate - 100 g;
butter for cream / glaze - 200/100 g;
apricot jam - 200 g;
milk - 500 ml;
yolks - 4 pcs.;
vanillin - a pinch;
sugar - 150 g

Cooking method:

Make a dough: extinguish the soda, mix it in a bowl with flour, eggs, cocoa, condensed milk. Mix the components thoroughly until smooth, pour the workpiece into a baking dish, greasing it with oil beforehand.
Send the dough to the oven, heating it to 180 degrees. After 30 minutes, take out the form, leave the biscuit to cool.
While the biscuit is baking, prepare the custard: pour most of the milk into a saucepan, heat it, but do not boil it. In another bowl, grind the yolks, mixing them with sugar. Pour hot milk into the sweet egg mass.
Dissolve cocoa in the remaining milk, add flour, mix, breaking lumps. Continuously stirring, pour the milk mixture to the dry components. Reduce heat, bring everything to the desired density. Cool the mass, then add vanillin, softened butter and beat everything with a mixer until creamy.
Cut the cooled biscuit into three equal parts.
Prepare the icing: melt the chopped chocolate in a water bath, add butter to it.
You can start assembling: smear the bottom cake with custard, then with apricot jam. Lay on top of the second cake, grease. Cover the cake with the rest of the biscuit, brush with icing over the entire surface and sides. Put in the refrigerator for three hours, decorating as desired.

Video

The most chocolate of all cakes is, of course, Prague. A dessert with a long history, which has undergone many changes in the recipe, has come down to our days and is loved by everyone, it is easy to prepare at home. The visiting card of the Czech Republic fell in love with the Slavic people, during the Soviet era, the Prague cake was produced in large quantities and was a frequent guest on the tables on holidays and weekdays. Today, the cake is also produced by confectionery and factories, and in many modifications: new and sometimes unexpected ingredients have been added to the recipe. It is almost impossible to find a classic Prague cake according to an old recipe. Let's try to cook it with our own hands in our kitchen - it's not as difficult as it seems.

This recipe for a real Prague cake, which was later simplified by pastry chef Vladimir Guralnik, who worked in the restaurant of the same name in the capital "Prague". The rich component composition of the recipe makes the cake truly great. Cooking "Prague" is not difficult, however, it takes a lot of time.

Ingredients

The classic version of the Prague cake dough can be baked from the following products according to the recipe:

2.5 cups flour;
1.5 cups of sugar;
Half a glass of vodka;
270 g sour cream;
150 g of condensed milk;
4.5 tablespoons of sifted cocoa powder;
3 eggs;
1.5 teaspoon baking powder.

Cream:

Condensed milk - 100 grams;
Oil - 200 grams;
Water - 1 tablespoon;
One yolk;
Cocoa powder - 1 tablespoon;
Vanilla - 3 grams.

Glaze:

Dark (or bitter) chocolate - 2 bars;
Jam (ideally apricot) - 60 grams;
Butter - 60 grams.

Cooking process

Take a dough - the cakes take a long time to cool:

Make the dry part of the dough - sift flour, into it - cocoa powder.
Separate the yolks, add half of the sugar to them, rub until whitened.
Beat the whites separately until fluffy, gently add sour cream, condensed milk, the remaining sugar into it.
Combine both egg masses and whisk slowly and in one direction.
Add the dry part in parts - flour and cocoa. Stir.
Cover the form (about 24 centimeters in diameter), oil. Pour all the dough and place in the oven for 40-50 minutes. Cool the baked sponge cake in the slightly open oven, then transfer to the wire rack and leave overnight.

Cream:

Soften the butter at room temperature.
Separate the yolk, mix with water, add a little condensed milk.
Put in a water bath, boil for 3 minutes, stirring occasionally.
Remove from heat and, while stirring, cool.
Whisk butter with vanilla and cocoa. Add to the cooled boiled cream and beat with a mixer for 6 minutes.

Assembling the Prague cake:

Divide the biscuit into 3 cakes equal in thickness, soak with vodka (can be replaced with cognac or rum) and coat with cream. Align from the sides, press lightly from above with your hands.
Apply a thin layer of jam on top.
Melt the chocolate bars, add a piece of butter to the mass, dissolve it.
Pour the resulting icing over the top and sides of the cake.

On sour cream

Delicate sponge cake with the addition of sour cream makes the cake more nutritious and dense. This recipe is adapted for our products - all ingredients can be found in the store.

Ingredients

Medium-sized eggs - 2 pieces;
Sour cream (at least 15% fat) - 300 g;
Sugar - 1.2 cups;
Soda - half a teaspoon;
Table vinegar - about 20 milliliters;
Flour (premium grade) - 1.5 cups;
Condensed cocoa - half a can;
Almonds - 100 grams;
Cardamom or black pepper - 0.5 teaspoon.

Soaking syrup for cake layers:

60 milliliters of water;
30 grams of sugar;
One tablespoon of thick liquor.

Cream:

A pack (200 grams) of butter;
Condensed cocoa - ¾ cans.

Cake coating icing:

4 flat tablespoons of sugar;
50 grams of butter;
60 milliliters of milk;
4 tablespoons of cocoa powder.

Cooking process

Let's start by tradition with the test:

Grind sugar, sour cream, eggs and soda, slaked with vinegar, white and uniform in a bowl.
Mix the condensed cocoa with sifted flour, add crushed almonds and a little cardamom there.
Knead the dough and divide it into three parts.
Cover the form with paper, oil it and pour out the first part of the dough.
We bake for about 20 minutes over medium (180-190 degrees) heat.
In the same way we bake the remaining two cakes, cool them.

Prescription cream is very simple to prepare:

Soften the butter, cut into small cubes and beat until it becomes fluffy.
Add condensed cocoa to it on a spoon, without stopping whipping.

Syrup:

Combine the sugar and water in a thick saucepan.
Put on low heat and let the syrup come to a boil. Cook for about 5 minutes to slightly thicken the mixture. Cool, pour the liquor into the cold syrup and stir.

Pour sugar into milk and stir until it is completely dissolved. The milk should be warm.
Pour in cocoa, stir, boil over low heat until thick, add a piece of butter at the end and combine it with the rest of the ingredients.

Assembly:

Pour the cakes with syrup.
Then layer each of them with cream, stacking on top of each other. Trim the sides of the cake and press down lightly with your hands.
Fill the entire surface with glaze, including the sides. Use a wide knife to smooth out the icing.
Top of the cake can be decorated with almond flakes or other crushed nuts, grated chocolate.
Remove the product in the cold for 4 hours, then serve your masterpiece to the table.

According to GOST

During the Soviet era, each confectionery product was made according to an approved recipe - GOST, where the proportions of ingredients and the preparation technique were clearly spelled out. Today the recipe for "Soviet Prague" is no longer a secret, and therefore you can make such a cake from childhood at home. You cannot do without a kitchen scale.

Ingredients

Biscuit dough:

Eggs - 335 grams;
Flour - 116 grams;
Sugar - 150 grams;
Butter soft - 38 grams;
Cocoa powder - 23 grams.

Glaze:

Water - 30 milliliters;
Sugar - 92 grams;
Cocoa powder - 6 grams;
- 14 grams;
Vanilla and fruit essence - 0.3 grams each.

Cream:

21 grams of pure yolk;
199 grams of butter;
Condensed milk - 120 grams;
Cocoa powder - 9 grams;
Vanilla - 0.2 grams;
Water - 21 milliliters.

Cooking process

Biscuit:

Separate the yolks and whites, divide the sugar portion in half.
Sift flour and cocoa powder together.
Beat the yolks with half the sugar. Beat the whites separately, first on your own, then with sugar.
Mix the whites and yolks, add soft butter, flour with cocoa. Stir all the time from bottom to top by hand to make a high-quality biscuit.
We bake one cake for 65 minutes at 210 degrees.

Cream:

Pour water into the yolk and stir. Add a serving of condensed milk.
Boil over low heat, do not forget to stir. Cool and add chopped butter to the mixture.
Add cocoa and beat for another 2 minutes.

Glaze:

Boil the sugar with water to a thick syrup. Separately heat the molasses to 60 degrees and add it to the syrup.
Boil for another 5 minutes and add the fruit essence at the end.

Putting together the Prague cake:

Cut the biscuit into 3 cakes, layer the cream evenly.
Spread the top cake with a thin layer of jam.
Cover the cake with lukewarm icing and smooth the surface with a knife.

If desired, grated chocolate can be added to the dough instead of cocoa, and the bitter one can be replaced with milk or even white, although this will no longer be the classic recipe for the Prague cake. You can choose the decoration to your liking: coconut, grated nuts, fruits, marmalade.

Enjoy your meal!