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

The history of the Prague cake

Like any other famous dish, 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 author-culinary specialist. 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 confectioner who worked at the Prague restaurant, after whom he named his cake. It is worth noting that in addition to the Prague Guralnik dessert, he 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 delicious cake is the use quality products. Remember that you need to take only those ingredients that are indicated in the recipe: you can’t replace butter with margarine, it’s advisable to buy only whole condensed milk, eggs should also be only of the highest grade and fresh. You'll get perfect dessert following a few simple rules:

1. When preparing dough for Prague, beat egg whites separately from yolks. If you expect to receive fluffy biscuit, cool the proteins before whipping, and also make sure that not a drop of yolks gets to them, otherwise they will not beat well.
2. For light whipping, melt the butter a little.
3. 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.
4. If possible, leave the finished biscuit to stand for 6-15 hours - so its taste will be much better.
5. You can make biscuit dough 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 slaked with vinegar or lemon juice soda. You can also achieve airiness with boiling water or sifted flour, because oxygen-enriched flour can replace whipping with a mixer.

Cake cream

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

If you prefer air gentle cream, then you must first beat the butter with a mixer until white color, then, making 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 cognac.

Biscuit

To bake a biscuit for Prague, a round mold with a diameter of at least 20 cm is used. The mold is greased with oil or covered with parchment, since the dough may stick. It is recommended to fill out the form by two thirds, as the biscuit increases in size. The baking time in the oven at 180-200 degrees is 25-45 minutes, although there may be discrepancies in any direction - it all depends on the characteristics of your technique and recipe. You can bake a biscuit in a slow cooker for 45 minutes on the "Baking" mode. Most importantly, do not open the appliance while making the biscuit.

Decoration

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

Prague Cake Recipes

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

Classical

• Cooking time: 6 hours.
• Servings: 10 persons.
• Calorie content of the dish: 517 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

Prague is a cake consisting of soft, light, melt-in-your-mouth biscuit cakes with a pronounced chocolate flavor. Gathered to submit to festive table dessert, try to embody classic recipe Prague cake. Helpful advice: chocolate fudge, specified in the traditional recipe, can be replaced 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 smearing) - 50 g.

Cooking method:

1. Make a biscuit: until a fluffy foam is obtained, beat the whites separated from the yolks with a mixer. With the mixer running, gradually add half the sugar. Beat the mass until stable peaks.
2. AT separate dishes 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.
3. Whipped proteins add parts to the yolks, gently mixing them with movements from the bottom up.
4. Separately, mix flour with cocoa. Sift the mixture through a fine sieve, add in small portions to the egg mass, continuing gentle movements from the bottom up.
5. Melt the butter, cool, add it to the dough, pouring it along the wall of the dish. Again, mix the mixture with movements from the bottom up, then pour the resulting viscous composition into a mold with a diameter of 22 cm. It is advisable to cover the bottom of the container with parchment.
6. 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 by turning it upside down. Remove the cooled biscuit from the mold, cut into 3 cakes.
7. Make a cream for Prague: in a small ladle or saucepan with a thick bottom, mix the yolk thoroughly by combining it with a spoon drinking water. Add condensed milk, vanilla sugar. Put the mixture on the stove, cook until thickened over low heat, stirring constantly. You can verify readiness by running a spoon along the bottom of the dish: if the trace is clear and the mass swims slowly, then remove the pan from the heat.
8. Beat the butter left in advance at room temperature with a mixer until a fluffy creamy mass. Gradually add cooled cream to the oily liquid, without stopping whisking everything. Stir in the sifted cocoa bean powder. Beat until the mass becomes a uniform light brown color.
9. Assemble the cake: place one sponge cake on a large round plate. You can soak it if you wish. liquid syrup, a mixture of cognac and water or water and sugar.
10. Put half of the oil mass on the base, spread it over the entire surface of the cake. Lay the second cake on top, spread the remaining cream, then place the remaining cake.
11. Top and sides smear the workpiece with a thin layer of jam, put in the refrigerator for half an hour.
12. Prepare the icing for the cake: mix the chocolate slices with chopped butter, melt everything in a water bath. After obtaining a homogeneous mass, you can remove the dishes from the fire and cool the contents.
13. Cover the cake with icing, spreading it well on all sides, on top. If desired, decorate Prague with any confectionery powders, cream or decorations.

According to GOST

• Cooking time: 5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 519 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

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

Ingredients:

• flour - 120 g;
• salt - a pinch;
• powdered sugar- 1 tbsp. l.;
• sugar for biscuit / impregnation - 150 g / 1 cup;
• 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 cup;
• yolks - 3 pcs.;
• cream (maximum fat) - 200 ml;
• apricot jam - 1 tbsp. l.;
• chocolate (75%) - 300 g;
• cognac - 50 ml.

Cooking method:

1. cook biscuit dough for the cake: beat the eggs into a deep bowl, add salt, vanilla sugar to them, granulated sugar. Beat the ingredients with a mixer until fluffy.
2. Melt the butter by placing a piece in a thick-bottomed pan.
3. In a separate bowl, mix flour with cocoa, sift everything to a white fluffy sugar-egg mixture. With a wooden spatula, move the workpiece from top to bottom. Whilst mixing, pour in the melted butter.
4. Line the bottom with parchment round shape for baking, pour the dough into it. Send the workpiece to the oven preheated to 180 degrees, after 30 minutes remove the finished biscuit.
5. While the biscuit is baking, prepare the cream for Prague: beat the yolks in a saucepan with a whisk, add to the mixture boiled water. Continuing to work with a whisk, pour in the condensed milk in a thin stream. Place the saucepan over low heat, cook until thickened, stirring all the time. Ready sweet mass Pour vanilla sugar, let the mass cool.
6. Put the softened butter in a mixer bowl, beat until it turns white, add cocoa. Pour the mixture in a thin stream to the thickened chilled cream.
7. Prepare impregnation for cakes: pour sugar into a saucepan, pour in water. Bring everything to a boil over low heat. Cool the sugar syrup to room temperature, then pour brandy into it, mix.
8. 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 cognac impregnation, top with a sweet creamy mass. Put the second cake on the cream, pour it with impregnation and smear it too. Cover the cake with the remaining cake, press it lightly, pour over the sugar-cognac mixture.
9. Lubricate the surface of the cake with apricot jam, the sides with the remnants of sweet cream mass. Put the workpiece in the refrigerator.
10. Make icing for Prague: pour cream into a saucepan, bring to a boil. Break a bar of chocolate, throw the pieces into boiling cream. Stir everything until smooth.
11. Pour the icing over the real dessert. Decorate with shavings grated chocolate, cream roses or cocktail cherries.

With condensed milk

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 524 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Many housewives do not cook Prague just because they think that this process is difficult and long. Yes, cooking classic version cake is a troublesome business, but if you have a slow cooker, then making the Prague dessert will be much easier for you. Biscuit 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:

1. 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. Carefully pour the dough into the bowl of the multicooker, pre-lubricating it with oil. Bake a biscuit for an hour, setting the "Baking" mode.
2. Make a cream for Prague: beat 150 grams of softened butter, then add the remaining condensed milk to the resulting mass and beat everything again.
3. Cut the finished and cooled biscuit into two cakes, coat the bottom with the resulting oil-condensed mixture, cover the workpiece with the second half of the biscuit, put it in the refrigerator for now.
4. Prepare 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 slow fire. Bring the ingredients to a boil, wait until a thick mass forms. Add 50 grams of warm butter.
5. Drizzle glaze over Prague on top and on all sides. Decorate as desired.

On sour cream

• Cooking time: 2 hours.
• Servings: 10 persons.
• Calorie content of the dish: 503 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty 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. chocolate dessert it turns out 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 syrup from berries - 100 ml;
• jam to taste (preferably with sourness) - 50 g.

Cooking method:

1. Prepare the dough for Prague: beat the eggs with a mixer or a whisk, mixing them with sugar. Add sour cream, half a can of condensed milk. Separately mix cocoa, flour, baking powder. Add a mixture of dry ingredients to the sweet egg mass, without ceasing to beat everything. If you are using a mixer, the rotation speed should be set to a minimum.
2. Lubricate the multicooker bowl with oil, pour the dough inside. Cook a biscuit on "Baking" for 80 minutes. Readiness to check with a toothpick - it should come out of the dough dry.
3. Prepare the cream: mix slightly melted butter with cocoa and the remaining condensed milk, beat until smooth.
4. Make glaze: mix sugar with cocoa and sour cream in a thick-bottomed bowl. Cook glaze until sugar dissolves. Remove the pan from the heat, add softened butter to the ingredients, wait until it dissolves. Finished glaze cool down.
5. Remove the base for the cake from the multicooker, cool. Cut the biscuit lengthwise into 4 pieces.
6. Assemble dessert: put the first part of the biscuit on a flat plate, soak with berry syrup, spread with sweet chocolate mixture. By analogy, do with two more cakes, upper layer and smear the sides of the cake with icing.
7. Decorate the delicacy at your discretion: cream roses, grated chocolate.

With apricot jam

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 497 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Housewives who are interested in how to cook delicious dessert, appreciate this recipe Prague - the cake is original in taste thanks to the use of custard and apricot jam. Remember that the secret happy biscuit is the speed of work and accuracy, so prepare everything necessary ingredients in advance and only after that proceed to the creation of 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:

1. Make the dough: extinguish the soda, mix it in a bowl with flour, eggs, cocoa, condensed milk. Thoroughly mix the ingredients until smooth, pour the workpiece into a baking dish, pre-greasing it with oil.
2. Send the dough to the oven, warming it up to 180 degrees. After 30 minutes, remove the form, leave the biscuit to cool.
3. While the biscuit is baking, prepare the custard: pour most of the milk into a saucepan, heat it, but do not boil. In another bowl, grind the yolks, mixing them with sugar. Pour hot milk into the sweet egg mass.
4. In the remaining milk, dilute cocoa, add flour, knead, breaking lumps. Stirring constantly, pour the milk mixture into the dry ingredients. Reduce heat, bring everything to the desired density. Cool the mass, then add vanilla, softened butter and beat everything with a mixer until creamy.
5. Cut the cooled biscuit into three equal parts.
6. Prepare the glaze: melt the chopped chocolate in a water bath, add butter to it.
7. You can start assembling: bottom cake miss custard, then apricot jam. Lay on top of the second cake, fluff. Cover the cake with the rest of the biscuit, grease with glaze over the entire surface and sides. Refrigerate for 3 hours, decorating as desired.

Video

Cake Prague is a classic Soviet culinary recipe, which was prepared both in stores and at home. Biscuit chocolate cakes with sweet chocolate cream, what could be tastier? I decided to pamper my nephew with such a yummy for his birthday - and pampered! I suggest you evaluate my version of the dessert - Prague without embellishment.

Prague (or Prague) is distinguished from similar cakes by the obligatory presence of condensed milk in dough, cream or everywhere at once. Let's determine that traditionally there are two common options for preparing a dessert: according to GOST and with sour cream cakes. I chose the second option, as it is dry in itself.

Prague cake - recipe with photo step by step

Prepare and measure all components.

• Flour - 2 cups.
• Egg - 3 pcs.
• Sugar - 1 cup.
• Sour cream - 1 cup.
• Condensed milk - 150 gr.
• Cocoa - 2 tbsp. spoons.
• Baking powder - 1.5 tsp.

Impregnation:

• Sugar - 1 cup.
• Cognac - 1 glass.

• Butter - 250 gr.
• Condensed milk - 150 gr.
• Cocoa - 1.5 tbsp. spoons.
• Vanilla - 1 teaspoon.

• Milk - 300 ml.
• Cocoa - 2 tbsp. spoons.
• Sugar - 100 gr.
• Oil - 1 tbsp. the spoon.

Impressive number of components? Don't be afraid, it's really not that scary. Let's start baking and analyze in detail how to cook each moment of our recipe.

We bake cakes

Soften our chocolate biscuit with sour cream. This component gives the dough additional friability and airiness. Otherwise, it is baked in the usual way.

Leave the cake to cool completely. It is best if the cake lies for 8-12 hours. homemade biscuit often baked with a hat. To reduce its height, leave the biscuit to cool with the “cap” down on the wire rack, as in my photo.

We cook the impregnation

This component of the cake is optional, especially if prepared sour cream. When classic biscuit, impregnation is better to use. We prepare alcohol impregnation on cognac. Do not be alarmed, during the cooking process all the alcohol will come out, only the aroma will remain. But if the cake is intended only for children, then the impregnation can be done as usual - sugar.

1. Pour cognac into a saucepan and add sugar.
2. Boil the mass until thick. A syrup of the correct thickness should drip off the spoon, not drip, so it only takes a few minutes to boil.

Cooking cream

Cream is a special important part of Prague. Of course you can do it, but traditionally it is oil cream with condensed milk.

1. Cream oil is taken well warmed up, not heated over a fire, but thawed at room temperature for 3-5 hours. Beat it with a mixer.
2. Add vanilla flavor to the cream. I use vanilla syrup for this. Since it conveys the taste much better than regular vanilla sugar.
3. According to the classics of the genre, we will sweeten the cream with condensed milk. Gently mix everything at low or medium speeds of the mixer.
4. Add cocoa powder to cream. Rub it through a sieve so that there are no lumps.

Thoroughly mixed, the cream for the Prague cake turns out to have a smooth texture, pleasant color and magical aroma.

Making icing

The filling of the final product has always been chocolate. In GOST it was icing, but often at home it was replaced with melted chocolate. Let's do it delicate glaze on milk.

1. In a bowl, mix sugar with cocoa powder. Let the ingredients warm up a little on the fire. Don't forget to stir otherwise the sugar will burn.
2. Pour milk into the heated dry ingredients, stirring the mass thoroughly. Let glaze simmer for 2-3 minutes.
3. The final touch is a piece of butter. It is enough just to melt it in hot glaze with light stirring.

We form a cake

When the cakes lie down right time, and the cream and icing are ready, you can begin to form the cake.

Leave the cake until the icing stops dripping. Now it’s clear why we needed a tray under the bars? Yes, with such a decoration, a large consumption of glaze comes out, but it can always be collected from the tray with a spoon and eaten. Yummy!

• 6 eggs
• 150 g sugar
• 110 g flour
• 30 g cocoa
• 30 g butter

• 70 g sugar + 100 g water + 1-2 tbsp. l. cognac

• 200 g butter
• 120 g condensed milk
• 10 g cocoa
• 1 yolk
• 1 sachet vanilla sugar(10 g)

• 70 g chocolate (I have 56%)
• 50 g butter
• 50 g apricot jam or jam (for glaze)

At the numerous requests of my dear readers, I present the recipe legendary cake"Prague". It was one of the most popular cakes in Soviet time, there were always long queues for it, and it was a great success to get it for the holiday. Prague cake has a very rich chocolate taste cakes and the same chocolate flavor cream, the cake is sweet, but in moderation, and also very satisfying. A piece of Prague cake is a real happiness for a chocoholic! I present to you a classic recipe according to GOST. According to him, the impregnation of the cakes for the Prague cake was not supposed to, because if the cakes are fresh, then they are already quite wet. But I made an impregnation of sugar syrup with cognac, as I like pretty soaked cakes. And I advise you to also impregnate the cakes, especially if you, like me, love soaked cakes, or if you suspect that your biscuit did not come out very well (it turned out dry or dense). You can use peach jam instead of apricot jam. Of course, to make a cake, you need high-quality butter (better than 82%), good cocoa powder, as well as natural condensed milk for cream. I wish you good luck with your cooking!

Cooking:

Cooking biscuit.
Divide the eggs into whites and yolks.
Beat the whites well to strong peaks, gradually pouring half the sugar. Beat for at least 7-10 minutes, or longer, depending on the power of the mixer. I remind you that it is necessary to beat with clean, dry beaters in a perfectly clean and dry container.

In another container, beat the yolks, gradually adding the second half of the sugar. Beat also for a long time and thoroughly, the mass should lighten significantly and increase significantly in volume.

In parts, add whites to the yolks, gently mixing them with movements from the bottom up, as if wrapping them inward.

Sift flour and cocoa together.
Add the dry mixture to the whipped mass in parts, each time, gently mixing it from the bottom up. This must be done carefully so as not to precipitate air bubbles in the whipped mass.

Melt the butter beforehand and cool (I melt in the microwave).
Gently pour in the oil around the edge, and also gently fold in from the bottom up.

Prepare the form (my form is 22 cm in diameter), grease only the bottom with oil, do not grease the walls. When lifting, the biscuit will “hold” on the walls of the mold, this will allow it not to fall off ( butter biscuit pretty tricky).
Put in an oven preheated to 200 degrees, bake for about 30 minutes or until a “dry match”.

Once removed from the oven, turn the cake tin upside down and place on a wire rack to cool completely. This method will also help the biscuit hold its shape well.
Then unzip the mold, put the biscuit upside down, and leave for about 8 hours. An aged biscuit improves its characteristics, becomes more elastic and cuts better. If you plan to collect the cake later than 8 hours later, wrap it tightly in a couple of layers of cling film, so it will wait for its finest hour for a day or two without any problems.

Cooking cream.
In a small saucepan with a thick bottom (!) Put the yolk, add a tablespoon of water, mix well.

Add condensed milk, vanilla sugar, mix, put on fire.
Cook over medium heat, stirring well all the time, especially at the bottom. Bring the mixture to a light consistency. If you run your finger along the shoulder blade wrapped in syrup and a clear mark remains, then it's ready. Be careful not to curdle the yolk.
Cool the resulting syrup completely.

Beat soft butter with a mixer until it becomes white.

Gradually add syrup, beating each time.

Then add cocoa, beat again.
The cream is ready.

Let's prepare the impregnation.
Pour sugar hot water, mix, cool completely. Then add cognac, you can add other alcohol to taste or add nothing.

Apricot jam rub through a fine colander to remove bits of berries.

We collect the cake.
Cut the biscuit into three cakes.

Put the first cake on a plate (this is the one that was on top when baking).
Saturate it evenly with about a third of the impregnation.

Put half of the cream on top, smooth it thoroughly.

Then lay out the second cake, also soak and cover with the second half of the cream.

Lay out the last cake, soak with the last part of the impregnation.
Cover the cake with apricot jam on top and sides as well. Place in the refrigerator for about 20-30 minutes to set the jam.

Break the chocolate into small pieces, add butter cubes and melt into a homogeneous mixture in a water bath or in a microwave.
Let the icing cool slightly and cover the cake on all sides.

Further, when the icing has completely hardened, if desired, you can make an inscription or pattern on the cake. I melted the remaining 30 g of chocolate, put it in a small tight bag, cut off a small corner and painted the cake. If desired, you can initially make a little more cream, and with the help pastry bag decorate the cake with cream to make it look like a store-bought one.
Put the cake in the refrigerator for soaking for several hours or overnight.

And here's a delicious piece!
A started cake is best stored by wrapping cling film so it stays fresh, soft and fragrant longer.
Cake "Prague" has a very rich chocolate taste with a slight bitterness of cocoa, as well as a pleasant vanilla-chocolate aroma! Treat yourself, your loved ones or guests to the legendary classics!

The most chocolatey of all cakes is, of course, Prague. A dessert with a long history, which has undergone many changes in the recipe, which has survived to this day and is loved by everyone, is easy to prepare at home. Business card Czech Republic fell in love and Slavic people, in the days of the USSR, the Prague cake was mass-produced and was a frequent guest on the tables on holidays and weekdays. Today, the cake is also produced by confectioneries and factories, and in many modifications: new and sometimes unexpected ingredients have been added to the recipe. Find Classic Prague Cake by old recipe almost impossible. Let's try to cook it with our own hands in our kitchen - it's not as difficult as it seems.

This recipe is a real Prague cake, which was later simplified by the confectioner Vladimir Guralnik, who worked in the Prague restaurant of the same name in the capital. The rich component composition of the recipe makes the cake truly magnificent. Cooking "Prague" is simple, however, it takes enough time.

Ingredients

Prague cake dough classical performance you can bake from such products according to the recipe:

1. 2.5 cups flour;
2. 1.5 cups of sugar;
3. Half a glass of vodka;
4. 270 g sour cream;
5. 150 g of condensed milk;
6. 4.5 tablespoons of sifted cocoa powder;
7. 3 eggs;
8. 1.5 teaspoons of baking powder.

Cream:

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

Glaze:

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

Cooking process

Take care of the dough - the cakes cool for a long time:

1. Make the dry part of the dough - sift the flour, cocoa powder into it.
2. Separate the yolks, add half a serving of sugar to them, grind until whitening.
3. Beat the whites separately until fluffy foam, carefully add sour cream, condensed milk, the remaining sugar into it.
4. Combine both egg masses and mix with a whisk slowly and in one direction.
5. In parts, enter the dry part - flour and cocoa. Mix it up.
6. Cover the form (about 24 centimeters in diameter), oil it. Pour all the dough and put in the oven for 40-50 minutes. Cool the baked biscuit in the ajar oven, then transfer to a wire rack and leave overnight.

Cream:

1. Soften the butter at room temperature.
2. Separate the yolk, mix with water, add a little condensed milk.
3. Put in a water bath, boil for 3 minutes, stirring.
4. Remove from heat and keep stirring as you go.
5. Beat butter with vanilla and cocoa. Add to the cooled boiled cream and beat with a mixer for 6 minutes.

Assembling the Prague cake:

1. Divide the biscuit into 3 layers of equal thickness, soak with vodka (you can replace it with cognac or rum) and spread with cream. Trim from the sides, press lightly from above with your hands.
2. Top with a thin layer of jam.
3. Melt the chocolate bars, add a piece of butter to the mass, dissolve it.
4. Pour the glaze over the entire cake on top and sides.

On sour cream

Delicate biscuit 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

1. Medium-sized eggs - 2 pieces;
2. Sour cream (at least 15% fat) - 300 g;
3. Sugar - 1.2 cups;
4. Soda - half a teaspoon;
5. Table vinegar - about 20 milliliters;
6. Flour ( top grade) - 1.5 cups;
7. Condensed cocoa - half a can;
8. Almonds - 100 grams;
9. cardamom or black ground pepper- 0.5 teaspoon.

Syrup for soaking cakes:

1. 60 milliliters of water;
2. 30 grams of sugar;
3. One tablespoon of thick liqueur.

Cream:

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

Icing to cover the cake:

1. 4 tablespoons without a hill of sugar;
2. 50 grams of butter;
3. 60 milliliters of milk;
4. 4 tablespoons of cocoa powder.

Cooking process

Let's start with the traditional test:

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

The cream according to the recipe is prepared very simply:

1. Soften the butter, cut into small cubes and beat until it becomes fluffy.
2. Add condensed cocoa to it, spoon by spoon, without stopping whisking.

Syrup:

1. Mix sugar and water in a heavy saucepan.
2. Put on a small fire and let the syrup boil. Simmer for about 5 minutes until the mixture thickens slightly. Cool down in cold syrup pour in the liquor and stir.

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

Assembly:

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

According to GOST

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

Ingredients

Biscuit dough:

1. Eggs - 335 grams;
2. Flour - 116 grams;
3. Sugar - 150 grams;
4. Soft butter - 38 grams;
5. Cocoa powder - 23 grams.

Glaze:

1. Water - 30 milliliters;
2. Sugar - 92 grams;
3. Cocoa powder - 6 grams;
4. - 14 grams;
5. vanilla and fruit essence- 0.3 grams.

Cream:

1. 21 grams of pure yolk;
2. 199 grams of butter;
3. Condensed milk - 120 grams;
4. Cocoa powder - 9 grams;
5. Vanilla - 0.2 grams;
6. Water - 21 milliliters.

Cooking process

Biscuit:

1. Separate the yolks and proteins, divide the portion of sugar in half.
2. Sift flour and cocoa powder together.
3. Beat the yolks with half the sugar. Separately, beat the whites first on their own, then with sugar.
4. Mix whites and yolks, add soft butter, flour with cocoa. We mix all the time from the bottom up by hand to prepare a quality biscuit.
5. Bake with one cake for 65 minutes at 210 degrees.

Cream:

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

Glaze:

1. Boil sugar with water until thick syrup. Separately, heat the molasses to 60 degrees and add it to the syrup.
2. Boil for another 5 minutes and at the end pour in the fruit essence.

We collect the cake "Prague":

1. Cut the biscuit into 3 cakes, layer the cream evenly.
2. Spread a thin layer of jam over the top cake.
3. Pour over the cake with slightly warm glaze, level the surface with a knife.

If desired, grated chocolate can be added to the dough instead of cocoa, and bitter can be replaced with milk or even white, although this will no longer be a classic Prague cake recipe. Decoration can be chosen according to your taste: coconut flakes, grated nuts, fruits, marmalade.

Bon appetit!

Prague cake is one of my favorites because it is chocolate!

Dark biscuit with chic butter cream in chocolate glaze, decorated with chocolate patterns! Mmm... it's really something biscuit chocolate madness, as Pinkie Pie, the heroine of our favorite cartoon Friendship is Magic, says about the cake. 😀

And so I set out to learn how to bake a Prague cake at home. And to make it as similar as possible to the factory one, I began to look for a real, classic recipe.

There are many recipes for "Prague" on the Internet, there are delicious ones, but far from the original technology (with condensed milk in the dough, which is actually needed only for cream); there was one exactly according to GOST, and the most common version of a 6-egg biscuit. Which one to choose? And then I remembered that I have a book from the Soviet era, not even a book, but a small brochure from 1980 " Confectionery”, On it I baked a cupcake “Capital”. Well, let's see ... Exactly! Here it is, the Prague cake.

According to this recipe, I decided to make a homemade "Prague" cake. The ingredients are listed here in a very interesting way - even eggs in grams. Therefore, it is better to use electronic scales. And if there are no scales, then, to make it more convenient for you, the number bulk products In grams, I counted into glasses.

Making a Prague cake at home is a rather long process, but worth a try. Because it turns out real cake, like from a store - big, beautiful and tasty. The cream is especially good - it tastes exactly like the factory one!

Ingredients:

For a 23 cm form:

For the biscuit:

• 430 g eggs. A standard Soviet egg, as I was able to find out, weighs 43g. That is a biscuit of 10 eggs. But when weighing, it turned out that large eggs were caught, one piece weighed 62 g with a shell, and without - 56. Calculations showed that you need to take 7-8 pieces. I took 7 pcs. and the protein from the egg from which the yolk is used for the cream.
• 200 g flour \u003d 1 ¾ cups (glass \u003d 200 g);
• 250 g sugar = 1 ¼ cups;
• 40 g cocoa powder;
• 67 g butter.

For creamy chocolate cream:

• 36 g egg yolks(I took 1 large);
• 200 g of condensed milk (that is, a little more than half of a tin can, in which 380 g);
• 83 ml of water;
• 393 g butter (I think you can 400g :)
• 16 g cocoa powder.

For glazing:

• Dark chocolate bar;
• 50 g butter;
• 91 g jam.

There is a nuance here. Jam, jam, confiture - it doesn’t matter what you take, the main thing is that it be:

• homogeneous, without berries;
• thick enough not to spread, and at the same time smeared well;
• froze after a while.

It is not easy to find such jam. I took a store-bought jam - a thick one that can be cut - heated it a little in the microwave and mixed it with homemade apricot jam. Almost got what I needed.

How to make a Prague cake

Prague cake layers:

Separate the yolks from the whites.

Beat the yolks with sugar with a mixer until a light, fluffy mass is obtained - ideally, until the sugars dissolve. I beat for about 5 minutes, gradually increasing the speed.

After whipping the yolks, thoroughly wash and wipe the beaters of the mixer - if a drop of yolk gets into the whites, they will not whip properly.

Whip egg whites at low speed for 3-4 minutes, until it looks like this:

Proteins at room temperature whip better.

We spread the whipped proteins to the yolks and gently, from the bottom up, mix with a spoon.

I beat the yolks a little more before combining with the whites, because, after standing, the heavy sugar-egg mass settles a little.

Now sift the flour into the dough in 2-3 doses.

Mix gently as well.

Add cocoa powder, I also sifted it for more airiness.

From the edge, pour warm, melted butter into the bowl, and finally knead the dough.

chocolate dough lay out in a form, the bottom of which is covered with oiled parchment and the sides are slightly greased vegetable oil.

We bake for about 40-50 minutes, the book says to bake at 160C, I needed to set about 170-180C. Be guided by your oven, each of them has its own character and baking mode.

Let the biscuit cool in the form, then carefully trim the edge and open the form. We spread the biscuit on the wire rack, and now you can take a break for 8 hours. That is how much the baked biscuit should stand so that it does not crumble when cut into cakes.

Butter cream-glace for the Prague cake

In the meantime, we will cook the most delicious, chic cream!

Egg yolk dilute with water, add condensed milk and heat over a small fire, stirring all the time, until thickened.

So that the cream does not burn, it is better to heat it in a water bath, but I used a cast-iron cauldron with thick walls.

Let the cream cool down. Then add softened butter in portions and beat with a mixer.

At the end, add cocoa powder and beat again.

The cream turned out thick and amazingly delicious! Just like in factory cakes! It keeps its shape perfectly, does not spread, lays down on the cake in a thick layer - a fairy tale, not a cream.

It's time to assemble our cake! Cut the biscuit into three cakes with a wide sharp knife.

Here's how they are cut. The biscuit turned out dense, compared to the usual biscuit cake but not dry and quite porous.

We layer the cakes with cream.

And it is better to distribute the cream not with a spoon, but with a knife - like butter on a sandwich. I found this advice from Irina Chadeeva, and it’s really more convenient this way, the cream lays down more evenly!

We put the middle cake on the bottom cake, then again the cream and the top cake.

Having collected the cake, we coat it with jam on all sides. What for? And then, that on a smooth layer of confiture, which, as it were, envelops the cake, the chocolate icing will lie much more evenly than just on the cakes.
For glazing, it is convenient to use a silicone brush or spatula, and in some places you can help with your hands ... 😀 The main thing is not to lick your fingers. :)))

Having smeared the cake with jam, putting it in the refrigerator for 5-10 minutes, and in the meantime we will make chocolate icing.

Melt chocolate with butter in a water bath.

When the icing has melted, pour it over the cake, quickly distributing it with a brush in a thin layer over the top and sides of the cake.

Having “painted” the cake with icing, put it in the refrigerator again until the watering hardens.

Once the frosting has set, the cake can be decorated. And you can not decorate. He's gorgeous on his own.

Here is such a homemade Prague cake in my performance.

And here is a Prague cake in a section.

Home cake it turns out very similar to the factory one, and it weighs, if I remember exactly, 1.7 kg.

Light strips of cream on a chocolate background look especially impressive!

And what kind of “Prague” will you get at home? 🙂