Contacts
the main/ Desserts

Prague pie at home. Cake "Prague": master class and cooking secrets

Do you think how to surprise your guests? Try to make a Prague cake at home, and our selection of 10 classic recipes with photos will help you step by step.

Your guests will appreciate this magnificent masterpiece of Soviet cuisine. Delicate, moderately sweet, very chocolate cake with a delicious texture and familiar taste from childhood will not leave anyone indifferent.

Number of Servings: 10-12

Cooking time: 2 hours

2 hours 45 minutes Seal

How to bake a classic Prague chocolate cake at home?


Very tasty, very chocolate, very dear to a person who grew up in the era of the USSR, Prague cake. Now each of you can make this wonderful cake at home, because this requires very little: good recipe and inspiration.

Ingredients:

  • Chicken eggs - 7 pcs.
  • Granulated sugar - 250 g
  • Water - 1 glass
  • Vanilla sugar - 2 tsp
  • Flour - 120 g
  • Butter - 350 g
  • Condensed milk - 110 g
  • Cocoa powder - 35 g
  • Any jam - to taste
  • Chocolate - 1 bar

Cooking process:

  1. First, take a deep bowl and sift 35 grams of cocoa powder and 120 grams of flour into it. When sifting, dry ingredients are combined with oxygen, and baked goods with their use become tender and airy, no lumps form in the dough, it easily beats and acquires a homogeneous texture.
  2. Melt the butter in a water bath or microwave and leave to cool at room temperature.
  3. Break the eggs into a separate bowl, separating the yolks from the whites. Pour 80 grams of sugar to 6 yolks and beat the eggs with sugar very well using a mixer. The egg mass should turn white and increase significantly in size.
  4. Now you need to beat the whites thoroughly (note that they must be chilled). First, beat the whites only for about 2 minutes, and then gradually add another 80 grams of granulated sugar to them. Continue whisking until the whites and sugar form a firm foam. You can even try turning the bowl upside down, and if the whites don't run out, then they are whipped correctly.
  5. Now comes the crucial moment: to connect all three parts together. First you need to add a portion of the whipped protein to the yolks, mix gently with a silicone spatula. Then add a few tablespoons of chocolate flour and stir again. Continue mixing the ingredients in this manner until you run out and you have a smooth chocolate dough.
  6. Pour melted butter into the dough and stir. You will succeed tender dough with a pleasant consistency.
  7. Turn on the oven at 200 ° C, by the time you put the dough into it, it should be well preheated.
  8. The indicated amount of ingredients is based on a mold with a diameter of 20 centimeters. The baking dish should be covered with baking paper, which in turn should be greased with a small amount of vegetable oil. Send the dough in a mold to a well-preheated oven for 35-40 minutes (the cooking time of the cake may vary depending on your oven). If the toothpick that pierced the cake remains dry, then it is ready and you can remove the mold from the oven.
  9. Cool the crust, and when it is completely cool, wrap it in plastic wrap and leave for about 9 hours. During this time, it will infuse well, and will not crumble when slicing.
  10. Carefully cut the cake into 3 equal pieces lengthwise. You can try this with a sharp knife or dental floss.
  11. To make the cake damp, you need to prepare a sugar impregnation. It is prepared in an elementary way: 100 grams of granulated sugar is dissolved in 200 milliliters of water and brought to a boil. Set the syrup aside and start making the cream.
  12. Whisk egg yolk and 20 milliliters of water, add condensed milk. Stir well and bring to a boil. You need to stir constantly. When the cream starts to boil, reduce heat and cook until thick, remembering to stir constantly. Cool the cream and then whisk with softened butter (200 g) and 10 grams of cocoa.
  13. Pour the cooled syrup over the first cake and spread with cream. Repeat the same with the remaining cakes. Grease the last cake with jam.
  14. Melt the chocolate in a water bath, mix with 100 grams butter and fill the cake with icing.

Enjoy your meal!

Prague cake according to Grandma Emma's recipe


Grandma Emma became famous for her love of cooking. Grandmother Emma's son created a YouTube channel for her, which very quickly won the love and recognition of numerous subscribers. Grandmother Emma's secret is simple - you need to love your job with all your heart and put a piece of your soul into every dish. The difference between the Prague cake according to the recipe of grandmother Emma from classic recipe the fact that the cake is covered not with chocolate icing, but with cream.

Ingredients:

  • Wheat flour - 320 g
  • Condensed milk - 800 g
  • Chicken eggs - 4 pcs.
  • Cocoa powder - 200 g
  • Sour cream - 0.5 l
  • Butter - 300 g
  • Sugar - 0.5 kg
  • Vanilla sugar - 20 g
  • Baking powder for dough - 5 g

Cooking process:

  1. Pour 400 milliliters of condensed milk into a bowl, and then add 100 grams of cocoa powder sifted through a sieve. Whisk both ingredients thoroughly, then beat in 4 eggs. Add eggs one at a time, stirring the dough well.
  2. Add a pound of sugar and 10 grams to the dough vanilla sugar... Stir all ingredients again. In a separate bowl, sift 320 grams of flour (sifting must be done, otherwise the cake will turn out to be heavy and lumpy). Add flour and 5 grams of baking powder to the dough in small portions, stirring constantly. Send 500 milliliters of sour cream there and knead a homogeneous, moderately thick dough.
  3. Preheat the oven to 180-190 ° C. Grease a baking dish with a little softened butter (or vegetable oil odorless) and pour over the dough. Flatten it and send the mold to the oven. The crust will take about 45 minutes to bake, and it is best to check the doneness of the crust with a toothpick, because depending on your oven, it may take longer or less time to bake.
  4. Let the cake cool down properly. It is best if it takes about 5 hours before starting to assemble the cake. Then carefully cut it lengthwise into three pieces.
  5. While the cake is cooling, it's time to make the cream. To do this, combine 300 grams of softened butter in a large bowl (let it sit for 1.5 hours at room temperature beforehand), 100 grams of cocoa, 400 milliliters of condensed milk and 10 grams of vanilla sugar. Beat all the ingredients very well with a mixer. The cream will turn out to be quite thick and viscous. Spread it on all the cakes, and decorate the top and sides with cream. Put the finished cake in the refrigerator for several hours to freeze the cream.

Enjoy your meal!

How to cook a delicious Prague cake in a slow cooker?


Nowadays, a multicooker has replaced a cauldron, a saucepan, a frying pan and even an oven for many housewives. The owners of this miracle of technology assure that you can cook anything in a multicooker: from milk porridge to birthday cake... Today we invite you to try to cook the famous Prague cake in a multicooker.

Ingredients:

  • Chicken eggs - 3 pcs.
  • Flour top grade- 1.5 cups
  • Soda - 1 tsp
  • Sugar - 300 g
  • Sour cream - 200 g
  • Condensed milk - 1 can
  • Vanillin - to taste
  • Butter - 200 g
  • Cocoa powder - 6 tbsp. l.
  • Milk - 50 ml

Cooking process:

  1. Break 3 eggs into a deep bowl, add 200 grams of sugar and beat with a mixer for 2 minutes, then add a little vanilla sugar, 1 teaspoon of baking soda and 200 grams of sour cream (its fat content should not exceed 20%). Beat all ingredients again with a mixer for 2 minutes.
  2. Now you need to add 2 tablespoons of cocoa powder and half a can of condensed milk. Stir the entire contents of the bowl until smooth.
  3. Sift 1.5 cups flour through a sieve into a separate bowl. Sifting is a very important step in baking recipes. Thus, the flour is enriched with oxygen, which allows the baked goods to be light and airy.
  4. Little by little, while continuing to stir the dough, add flour in small portions. Ultimately consistency finished dough should resemble sour cream in its density. If the dough is thinner, add a little more flour.
  5. Grease the multicooker bowl with a small amount of softened butter. Transfer the dough to the bowl, close the lid and you can go about your business. The multicooker will bake the cake itself on the "Baking" mode for 1 hour.
  6. Carefully remove the resulting base from the mold. It is very easy to get the biscuit using the white steaming bowl that comes with the multicooker. Insert it into the bowl, and then turn the bowl over (using oven mitts!), The biscuit will be on the bowl with holes, you can leave it to cool right there, or you can transfer it to a plate or wire rack in the same way (cover with a plate on top and turn it over).
  7. Beat butter (150 grams) with 2 tablespoons of cocoa powder and half a can of condensed milk. In order for the butter to whisk well, it must be kept at room temperature for about 1 hour. Beat the butter with condensed milk with a mixer for about 2-3 minutes, now you need the cream to solidify a little. To do this, put it in the refrigerator for 1, or better - 1.5 hours.
  8. Now you have time to prepare the frosting. Take 2 tablespoons of cocoa powder, mix it with 50 milliliters of milk and 100 grams of sugar. Pour the mass into the multicooker bowl and cook for about 5 minutes, turning on the "Steam cooking" mode. When the frosting thickens, add 50 grams of butter to it.
  9. Carefully cut the cooled biscuit with a sharp knife into 3 cakes (you can also use dental floss or a special device for cakes for this purpose). Thickly coat each cake with cream. Use the rest of the cream to coat the sides of the cake. Pour chocolate icing on top of the cake and put it in the refrigerator for 5-6 hours to saturate the cakes and thicken the icing. Delicious, aromatic, chocolate Prague cake in a slow cooker is ready!

Enjoy your tea time with you and your guests!

A simple and delicious recipe for the Prague cake from Palych


Making this delicious chocolate cake at home is not difficult at all. You will spend a certain amount of time, but you will get a wonderful, natural, homemade dessert that will surely delight your guests.

Ingredients:

  • Wheat flour - 1.5 cups
  • Condensed milk - 1 can
  • Chicken eggs - 3 pcs.
  • Granulated sugar - 300-350 g
  • Bitter chocolate - 1 bar
  • Sour cream - 2 cups
  • Baking soda (slaked) - 1 tsp.
  • Kernels walnut- 100 g
  • Cocoa powder - 4 tbsp. l.
  • Cream - 4 tbsp. l.
  • Butter - 30 g

Cooking process:

  1. The first step is to prepare the base of the cake - the crust. To prepare it, combine 3 eggs and 150 grams of sugar in a deep bowl. Beat eggs with sugar with a mixer, preferably for at least 5 minutes. During this time, the egg mass will approximately double and acquire a denser consistency.
  2. To beaten eggs with sugar, add 1 cup of low-fat sour cream, a teaspoon of already quenched soda, and a can of condensed milk. Mix all ingredients thoroughly with a mixer.
  3. Sift flour and cocoa powder through a sieve into a separate bowl. Do not be lazy, it is imperative to sift the flour so that the baked goods are light and tender. The cocoa powder is sieved so that there are no lumps. Enter little by little chocolate flour into the dough.
  4. Turn on the oven before heating up to 180 ° C. Prepare a baking dish by greasing the bottom and sides with a little soft butter. Pour the chocolate dough into a mold and send it to the oven for 45 minutes. Check the cake's readiness with a toothpick - if it remains dry, without lumps of dough, then the baked goods are ready.
  5. Gently transfer the cake base to a wire rack to keep the cake cool evenly and not damp. Then carefully cut it lengthwise into three cakes.
  6. In a mixing bowl, combine 150 grams of sugar and a glass of sour cream, then beat with a mixer. While whisking, add 2 tablespoons of cocoa powder, sifted through a sieve. The cream is ready.
  7. In a water bath, melt a bar of dark chocolate (the content of cocoa beans is at least 70%), add 4 tablespoons of cream to it and stir. This is our icing.
  8. Put the first cake on a plate and grease it liberally sour cream, put the second cake on top and spread it too chocolate cream, and then cover the cake with the third layer. Coat the top and sides of the cake with the rest of the cream, and pour the chocolate icing over the cake on top.
  9. Grind the walnut kernels with a blender and sprinkle the top of the cake with nut crumbs. Now you need to let it soak by sending it to the refrigerator for several hours.

Bon Appetit to you and your guests.

Step-by-step recipe for Prague cake with condensed milk


Try to cook this simple but very tasty option the well-known Prague cake, famous since the times of the USSR. This cake is prepared very easily and quickly enough. This option is perfect for Sunday tea or gatherings with your family.

Ingredients:

  • Granulated sugar - 1 glass + 3 tbsp. l.
  • Sour cream - 1 glass
  • Eggs - 3 pcs.
  • Condensed milk - 400 ml
  • Flour - 2 cups
  • Water - 3 tbsp. l.
  • Slaked soda - 1.5 tsp.
  • Cocoa powder - 6 tbsp. l.
  • Nutmeg - ½ tsp.
  • Butter - 350 g

Cooking process:

  1. In a deep bowl, combine 3 eggs and a glass of granulated sugar. Use a spoon to crush the eggs and sugar until the egg mass is lighter.
  2. Pour 200 milliliters of condensed milk into the eggs with sugar in a thin stream. Mix well. Then add a glass of sour cream (with a low percentage of fat), soda slaked with vinegar, 2 tablespoons of cocoa powder (previously sifted through a sieve). Mix all ingredients thoroughly.
  3. Sift the flour into a separate bowl using a sieve. You need to sift flour every time you are going to bake something. When sifting, flour is enriched with oxygen and gets rid of lumps, which has an extremely positive effect on the quality of baked goods.
  4. Add flour to the rest of the dough. But remember that you should not pour out all the flour at once, add in small portions, each time, thoroughly mixing all the ingredients.
  5. Turn on the oven. She should have time to warm up to 190 degrees. In the meantime, prepare a baking dish, which you want to grease with a little softened butter so that the cake does not stick to the mold (if you are using silicone mold, then you do not need to lubricate it with oil). Transfer the dough to a mold and place in a preheated oven for about half an hour. The final cooking time will greatly depend on whether you have an old oven or not, gas or electric, etc. readiness is always checked with a toothpick: if there are no traces of dough left on it, the cake can be taken out of the oven.
  6. While the cake base is cooling, you have time to prepare the cream. To do this, whisk soft butter with 200 milliliters of condensed milk and 2 tablespoons of cocoa powder (remember to sift the cocoa). The oil usually softens within a few hours at room temperature. Therefore, remove the oil from the refrigerator about 1.5-2 hours before cooking.
  7. When the cake is completely cool, carefully cut it lengthwise into 3 pieces (with a sharp knife or thread). Spread generously with chocolate cream on each cake. Spread the remaining cream on the top and sides of the cake.
  8. While the cake is soaking, you need to prepare the final touch - a thick chocolate icing... It is prepared simply: pour 3 tablespoons of water into a small ladle, add 2 tablespoons of cocoa powder and 3 tablespoons of sugar. Heat the contents of the saucepan, mix well and simmer for a few minutes over low heat. Turn off the stove and add 50 grams of butter to the hot frosting.
  9. Pour the finished cake with chocolate icing, let it harden, and then put it in the refrigerator for several hours so that the cakes have time to soak.

Enjoy your meal!

Prague cake according to the recipe from Julia Vysotskaya


Julia Vysotskaya's recipes are easy to prepare and affordable. The Prague cake according to her recipe was no exception. Despite the fact that this is a rather laborious cake to prepare, Julia was able to simplify all stages of preparation as much as possible. Let's try to cook?

Ingredients:

  • Wheat flour - 2 cups
  • Butter - 250 g
  • Sour cream - 200 g
  • Cocoa powder - 8 tbsp. l.
  • Granulated sugar 1.5 cups
  • Condensed milk - 1 can
  • Baking soda - 1 tsp.
  • Milk - 3 tbsp. l.
  • Chicken eggs - 3 pcs.

Cooking process:

  1. Use a deep bowl that will be comfortable for you to whisk. Break 3 eggs into a bowl and add a glass of sugar. Beat eggs with sugar until frothy for 3-5 minutes, add 3 tablespoons of cocoa powder sifted through a sieve, stir, and then add a glass of sour cream. Mix all ingredients thoroughly.
  2. A teaspoon of salt must be extinguished in a tablespoon of vinegar, and then added to eggs, sugar and sour cream. Sift 2 cups of wheat flour into a separate deep bowl, and then gradually add into the dough (depending on the quality of the flour and other products, you may need both less or more flour).
  3. Heat the oven to 180 degrees. Take a baking dish with a diameter of 20-24 centimeters. Coat the sides and bottom of the mold with softened butter. Chocolate dough divide into 4 equal parts - these will be the future cakes. Pour the first part of the dough into a mold and place in an oven that is already well preheated by this time. Since the dough will be small in the form, it will take no more than 10 minutes to bake it, depending on the oven, the final cooking time may vary slightly, so check the readiness of the cakes with a toothpick or skewer. Bake 4 cakes in this way.
  4. While the cakes are baking, prepare the cream. Take 250 grams of softened butter (which has lain before that for about an hour at room temperature), add half a can of condensed milk and 3 tablespoons of sifted cocoa powder to it. Whisk all ingredients gently until a firm, homogeneous chocolate mass is obtained. Set the cream aside.
  5. Now it was the turn of the chocolate icing. It will need to be cooked on the stove, so prepare a small ladle in which pour half a glass of granulated sugar, 2 tablespoons of cocoa powder (sifted), 3 tablespoons of milk and mix well. Put the ladle on fire and bring its contents to a boil, boil for a few minutes, remove the ladle from the heat, and put 1 tablespoon of butter in the hot icing, mix thoroughly.
  6. The cakes need to be completely cooled and only then begin to collect the cake. Put the first crust on a wide plate and sprinkle it generously with cream. The cream should leave about 1/3 of the total volume. Cover the layer of cream with a second cake layer, which is also covered with a layer of cream, then the third cake layer and again a layer of cream. You do not need to cover the fourth cake with cream. Water ready cake glaze on top, which also needs to be evenly coated on all sides of the cake. Now you need to let the cake soak for 4-6 hours in the refrigerator and can be served.

Bon Appetit!

Prague according to the recipe from Olga Matvey


Olga Matvey is a popular culinary blogger due to the fact that all her recipes are clear, accessible, simple to perform, and most importantly, very tasty. We invite you to cook the famous Prague cake, a classic of Soviet cooking. If you love chocolate in all its forms, then this cake with chocolate in pastry, cream and glaze will surely please you.

Ingredients:

  • Milk - 0.5 l
  • Butter - 0.45 kg
  • Chicken eggs - 3 pcs.
  • Sugar - 410 g
  • Baking soda - 1 tsp
  • Vinegar - 2 tsp
  • Cocoa powder - 150 g + 5 tbsp. l.
  • Condensed milk - 300 ml
  • Sour cream - 0.2 kg
  • Wheat flour - 200 g
  • Cognac - 1 glass

Cooking process:

  1. Please note that all ingredients must be room temperature(especially butter and eggs). Therefore, remove them from the refrigerator before starting to cook.
  2. In a mixing bowl (deep, with high sides) break 3 chicken eggs and beat them with a mixer for 3 minutes, when you see good foam, add a glass of sugar in small portions. Continue whisking until the sugar is completely dissolved in the egg mass. Next, you need to gradually pour in 150 milliliters of condensed milk, and then add 200 grams of sour cream. Beat all ingredients thoroughly again with a mixer.
  3. Sift 180-200 grams of wheat flour and 3 tablespoons of cocoa powder into a separate bowl using a sieve. This will help prevent lumps from forming in the dough. Add the sifted flour in small portions to the bowl with the beaten eggs. Stir the resulting chocolate dough thoroughly.
  4. Use vinegar to extinguish the baking soda and add it to the dough before all the flour is completely added. The baking soda will help loosen the dough, making it airy.
  5. It's time to turn on the oven so that it warms up to 180 ° C. In the meantime, take out the pan in which the base of the cake will be baked. If you are using a non-silicone mold, be sure to coat the bottom and walls of the mold with sunflower or butter, otherwise the dough may burn. Pour the dough into a mold and bake in a very well heated oven for about half an hour. Please note that cooking times can vary significantly depending on the model and age of the oven. It is best to check the readiness of the base with a wooden toothpick. After the cake is ready, cool it for 12 hours (it should be properly infused).
  6. In a small bowl, combine a glass of cognac and 180 grams of granulated sugar. Bring the cognac mass to a boil, then reduce the heat and simmer the impregnation until the alcohol evaporates and the mass thickens (about half an hour).
  7. In 400 grams of softened butter, add 150 milliliters of condensed milk, 2 tablespoons of sifted cocoa powder and beat both ingredients very well with a mixer on high speed for 5 minutes. The cream should thicken well.
  8. The icing that will cover our cake is cooked in a water bath. It is necessary to combine together half a liter of milk, 150 grams of cocoa and 50 grams of granulated sugar. Cook the frosting with constant stirring. You need to cook until it acquires a pleasant, homogeneous consistency. At the very end, put 50 g of butter in the icing and stir.
  9. Cut the well-cooled base lengthwise into 3 parts. Pour cognac impregnation on each part heartily. All cakes, except for the top one, coat with cream. Also, you need to coat the sides of the cake with cream. Put the almost finished cake in the refrigerator for 1.5 hours so that the cakes are properly soaked.
  10. Pour the chocolate icing evenly over the chilled cake and chill again to harden the icing properly. The magnificent Prague chocolate cake is ready! Bon Appetit!

How to bake a delicious Prague cake with sour cream?


Gentle, moderately sweet version of the famous chocolate cake Prague. This cake is perfect for cozy family gatherings or Sunday lunch.

Ingredients:

For the basics:

  • Granulated sugar - 220 g
  • Cocoa powder - 20 g
  • Wheat flour - 0.5 kg
  • Eggs - 3 pcs.
  • Sour cream - 0.25 kg
  • Condensed milk - half a can
  • Baking powder for dough - 1.5-2 tsp.

For impregnation:

  • Berry syrup - to taste

For glaze:

  • Butter - 50 g
  • Cocoa powder - 4 tbsp. l.
  • Sour cream and granulated sugar - 50 g each

For the cream:

  • Cocoa powder - 2.5-3 tbsp. l.
  • Condensed milk - half a can
  • Oil - 0.25 kg

Cooking process:

  1. First you need to prepare the base for the cake. To do this, beat 3 eggs well with 220 grams of sugar. Beat for about 5 minutes, until the mixture is thickened.
  2. In the process of whipping, add ½ can of condensed milk and 250 grams of sour cream. Mix all ingredients well.
  3. Flour and cocoa must be sifted through a sieve, and then add 2 teaspoons of baking powder to them. Whisk all three ingredients and add them in small portions to the beaten eggs. Stir with a mixer until a homogeneous dough is obtained. You can add 100 grams of flour less, then the dough will turn out to be more tender.
  4. Our base will be baked in a multicooker on the "Baking" mode for 1 hour.
  5. During this time, you will have time to prepare both the cream and the glaze. For the cream, you will need to combine the soft butter with the remaining condensed milk. And to give the cream a chocolate shade, 3 tablespoons of cocoa sifted through a sieve will help.
  6. The glaze must be boiled in a water bath. Connect everything necessary ingredients(with the exception of butter), stir and simmer for a few minutes until the sugar is completely dissolved. Now you can add oil and stir.
  7. Cut the cooled cake into 3 parts. Soak each of the cakes berry syrup... Spread the first and second cakes thickly with cream. Spread the top and sides of the cake with chocolate icing, and then refrigerate the cake for a few hours to soak.

Bon appetit to you and your guests!

Prague cake impregnated with apricot jam


Unusual, one might say, summer variation of the famous dessert. The cake has a rich apricot flavor that goes well with chocolate cream.

Ingredients:

For the cake:

  • Butter - 40 g
  • Chicken eggs - 6 pcs.
  • Cocoa powder - 20 g
  • Granulated sugar - 140 g
  • Wheat flour - 120 g

For chocolate cream:

  • Condensed milk - 200 g
  • Cocoa - 10 g
  • Drinking water - 20 g
  • Chicken yolk - 2 pcs.
  • Oil - 1 pack
  • Vanillin - to taste

For dark glaze:

  • Dark chocolate - 1 bar
  • Oil - 100 g

For impregnating cakes:

  • Apricot jam - to taste

Cooking process:

  1. The first step is to carefully separate the whites from the yolks. Add 70 grams of granulated sugar to the yolks and beat with a mixer until the mixture turns white.
  2. Whisk the whites with 70 grams of granulated sugar until steep peaks. This usually takes about 5 minutes of continuous beating.
  3. In a separate bowl, combine the sifted wheat flour and sifted cocoa powder.
  4. Combine the protein foam with whipped yolks, mix and gradually add the chocolate flour. Knead the dough.
  5. In an oven preheated to 180 degrees, bake the chocolate base for the cake. This will take you from 30 to 45 minutes, depending on the model of your oven. When the cake is ready, cool it on the wire rack, and after it has completely cooled down and stood for several hours, cut it into 3 layers.
  6. Boil the cream in a water bath. Mix 2 yolks with condensed milk, 20 grams of water and boil for a couple of minutes. During this time, the mass should have time to thicken. Whisk the softened butter and a little vanillin until creamy, combine with the cream boiled in a water bath. Add cocoa and stir very well to distribute all ingredients evenly.
  7. First saturate the cakes with apricot jam, and then spread thickly with cream, leaving the top cake without coating. Now prepare the frosting. To do this, melt the chocolate in a water bath (or in microwave oven), add butter to it and mix well. Pour warm chocolate icing over the top and sides of the cake. If you wish, you can decorate the top of the cake with nuts, candied fruits, chocolate or powdered sugar.
  8. Refrigerate the cake for at least 4 hours. The cake is ready, you can invite guests to the table!

Back to the Land of the Soviets? The mega chocolate cake Prague, the recipe for which can be brought to life at home, will take lovers of nostalgia to Soviet Union... Dessert was very popular in the last century, when the trees were large and the lines to the shops were endless. An accessible composition, devoid of sophistication, and a harmonious taste made the invention of one Moscow culinary specialist the property of an entire people.

Three chocolate cakes are greased delicate cream from condensed milk, butter and yolks with cocoa. The whole cake (top and sides) is generously covered with apricot jam, then poured with a thick layer of chocolate glaze. In the original - fudge, but it's easy to cook at home. And replacing it with ganache does not spoil the taste. Therefore, in 80 percent of cases, such a change is still carried out.

The history of the classic Prague cake recipe at home

Before the hostesses could master the recipe delicious treats, time has passed. All in order. There are several theories about the origin of the treat.

The first version is wrong

The name of the cake came from the main city of Czechoslovakia. To exchange experience, Czech confectioners came to the capital's restaurant "Prague" and brought the recipe with them. delicious dessert... It consisted of chocolate biscuit cakes, impregnated with chromium. They were lubricated with four types of cream, to which cognac, Chartreuse and Benedictine liqueurs were added. Soviet chefs simplified the recipe and the Prague cake appeared.

In Czech cuisine, however, there is no such dessert.

Version two is correct

Most likely in this very restaurant V.M. Guralnik was the head of the confectionery department. Today he is known as a talented inventor who invented “ bird's milk, "Wenceslas" cake and about three dozen more non-trivial recipes.

It was Vladimir Mikhailovich who came up with the idea to combine three chocolate biscuits having missed them butter cream on yolks with cocoa, coat the masterpiece with apricot jam and pour over with chocolate ganache. On top, as a rule, patterns of cream or fondant were applied. The delicacy was to the taste of Soviet citizens. And over time it became business card countries. The recipe for the Prague cake was drawn up in accordance with GOST and began to be sold in cookery throughout the USSR.

The hostesses brought forth many variations on how to make sweet dreams at home.

Prague cake at home - a delicious recipe with a photo

We offer you to make a famous dessert in your kitchen. It will take a little time, and the result will surprise you with chocolate, tenderness and airiness. The cake is really tasty, beautiful and unusual. Its only minus or plus is that you can't eat a lot of such a treat: it's too satisfying and sweet. Maybe that's good. One cake can serve 12-16 people.

Appearance it differs from the classical one, as I wanted pomp and solemnity. In the original, the surface of the Prague cake is decorated with cream patterns or inscriptions. Simple recipes at home, the good thing is that you can deviate from the canons and give free rein to imagination. We were preparing our masterpiece for the birthday of one little sweet-tooth princess who wished to receive a lot of sweets as a gift. Therefore, the decor contains sweets and candies of all calibers and stripes. If you wish, you can do it.

(Visited 5,563 times, 1 visits today)

Prague cake... For several decades, in the USSR, it was a real confectionery legend, it was no less a cult cake. There were always long queues for it, and it was a great success to get it for the holiday. Now there are many cakes that are different in taste and color, but Prague has not given up its positions, has not lost its relevance and is still popular with the masses. It was created by the same confectioner as the Bird's milk, and it was sold in the hotel of the same name on the Arbat.

But… cake Prague in stores now is not the same. One has only to look at the composition and the head starts to hurt: margarine, vegetable fats, starch, various acids, preservatives. Even normal eggs cannot be laid, they use some kind of egg product. Do we need it? Shall we eat such a cake? But there is no need to despair, we will prepare this delicious cake ourselves. The cake is not difficult to prepare and also very budgetary (as of March 2018, the cost price is about 400 rubles / kg). This recipe turns out to be very the tasty cake Prague. The cream melts in the mouth. Biscuit cakes are incomparable. And the impregnation made them wet. Of course, the Soviet GOST for cake Prague tells us not to use impregnation, they say, the Soviet people will do just that. But I do not agree with this approach and I will do the impregnation, but not just sugar and water, our impregnation will be apricot.

And the beauty of this cake is that it can be stored for a really long time. I think that it will stand quietly in the refrigerator for up to 5 days! There is practically nothing to spoil, which is very convenient in certain situations! You can eat cake for a week!

The total time for preparing the cake is about 12-14 hours (the time of active participation in the preparation is about 1 hour). Such a long waiting time have a nice tea with a cake is due to the fact that a lot of time is spent on the aging of the biscuit, cake before icing and cake before serving. You can, of course, skip all this, but then the cake will not work with the correct delicate taste... Here you need to be patient and remember that almost any cake is much tastier on the second day after preparation. So that's the confectionery effect.

Ingredients

biscuit
  • eggs 6 pcs.
  • sugar 150 g
  • flour 115 g
  • cocoa powder 25 g
  • butter 40 g
cream
  • egg yolk 1 PC.
  • water 25 g
  • condensed milk 150 g
  • butter 230 g
  • cocoa powder 13 g
  • vanilla sugar 10 g
impregnation
  • jam apricot 50 g
  • water 30 ml
apricot layer
  • jam apricot 70 g
glaze
  • dark chocolate 50-60% 90 g
  • butter 50 g

What I would not recommend saving money on is butter. Nevertheless, it is the basis of the cream and must first of all be of high quality and tasty. The cream turns out to be greasy, but, as it seems to me, it is the cream that turns the cake into a "time machine" and helps those who need to plunge into memories and remember how "it" was in childhood.

Apricot jam should preferably not contain uncrushed apricot pieces.

For icing, it is better to use dark chocolate of 50% or more.

The amount of ingredients is calculated for a cake with a diameter of 19-20 cm.

At the exit, the weight of the cake is about 1 kg.

Preparation

At the beginning we make a biscuit. We prepare all the ingredients necessary for this. It is better to wash eggs with warm water.

Melt the butter. It still has time to cool down.

We divide the eggs into whites and yolks. We begin to whisk the whites, after a minute, without stopping whipping, gradually add half the sugar (75 g) to the whites. Beat the whites until dense, so that the container could be turned over, and the proteins do not fall out. For this, it is better to use a larger container, such as a special container for whipping. Beat with clean dry whisk in a clean and dry container.

Beat the yolks with the remaining half of the sugar (75 g) until fluffy, thick, light mass.

We transfer the beaten yolks into a wide bowl and add the whites to the yolks in parts, gently mixing them in from the bottom up. This is best done with a silicone spatula. It is important to mix correctly in order to minimize the loss of airiness of the proteins.

Sift flour and cocoa into a bowl. With the same movements, gently mix until smooth.

Pour the melted cooled butter along the edge of the bowl, and also gently stir in from the bottom up. Do not knead intensively so that the mass does not fall off.

We prepare a baking dish (I have 19 cm in diameter), grease with oil and sprinkle with flour only the bottom, do not grease the walls. When lifting, the biscuit will "hold" to the walls of the mold, this will allow it not to fall off. I also use a dampened and wrung-out towel to wrap around the sides of the mold. This is so that the usual hump on the biscuit is minimal. And also I set the mold closer to the bottom of the oven. We bake in an oven preheated to 200 ° C for 30 minutes.

The biscuit is ready! A small hump still turned out, but we will cut it off and eat it imperceptibly. As soon as we took out the form with the biscuit from the oven, turn it upside down and put it on the wire rack until it cools completely. This little trick will help the biscuit hold its shape well. The biscuit can be used immediately after cooling, but it will crumble when cut, so if you have the opportunity, prepare the biscuit in advance. In the evening they made a biscuit - the next day a cake. Biscuit in the morning - cake in the evening. Aged biscuit cuts better, crumbles less, and has a more elastic structure. If you plan to collect the cake even later, then wrap the biscuit tightly in a couple of layers of cling film, so it will lie for a couple of days.

Making a cream. We prepare all the necessary ingredients for this. The oil must be obtained in advance, an hour or two before the preparation of the cream, it should soften.

Separate the yolk from the protein. We remove the protein (tomorrow we will make an omelet), and put the yolk in a saucepan or a small saucepan (preferably with a thick bottom). Add 25 g of water to the yolk and mix. This is necessary so that when heated with condensed milk, the yolk does not curdle.

Add condensed milk and mix.

We put on the stove at a power slightly less than average. Stirring constantly (it is especially important not to burn at the bottom), boil the moisture from the syrup until it thickens. The consistency of the finished mass should be like low-fat sour cream. This procedure took me 7-8 minutes. Remove from the stove and let cool to room temperature.

Meanwhile, beat the butter with vanilla sugar until the butter is whitened and fluffy.

Add the cooled mixture of yolk and condensed milk and mix. Sift the cocoa powder through a sieve and mix until smooth. You can use a mixer, you can use a silicone spatula. The total weight of the cream is about 400 g. We need the cream for 2 layers and a little for the final alignment of the sides of the cake. It takes 180 g for layers and 40 g for alignment. Yes, I always work with weights.

The biscuit is ready, the cream is ready, what else? Impregnation syrup! Many do not impregnate in vain. With syrup, the cake is less dry and tastes better. We make the impregnation. To do this, dissolve 50 g of apricot jam in 30 ml of hot water. If jam with apricot pieces, then rub the jam through a coarse sieve or a colander with small holes. Or we just take them out and eat them. We also immediately prepare 70 g of jam for the apricot layer.

My biscuit came out with a slight hump, but I would like to get an even cake, so I just cut off the hump. Thus, you get even, identical cakes. If you do not care much, then you can not cut anything. So, we cut the biscuit into three even identical cakes. It is most convenient to do this with a special string or a long serrated knife. We put one cake on the board, it is more convenient to collect the cake on a flat board.

We coat the bottom cake with syrup (use a third of the impregnation). We spread part of the cream (180 g) and distribute it evenly over the surface of the cake. We put the second cake on, press down on top with a board, thereby leveling the position of the second cake.

We also saturate the second cake and spread the cream on it (180 g). We level it, put the third cake on top and press it down again with a board. The cake is smooth. The fact that the cream comes out a little from the sides is okay, it will be needed to align the sides of the cake.

We saturate the third cake with the remaining syrup, heat 70 g of apricot jam and rub it through a sieve, it should be of a uniform consistency, without pieces. Spread the prepared apricot jam on top of the cake and distribute it evenly over the entire surface. On top of the apricot layer, the glaze lays well and evenly, that is, its purpose, in addition to taste, is also to prepare the cake for icing: the jam closes the pores of the cake and the icing is not absorbed into the cake. Smooth the sides with the remaining cream. We put the cake in the refrigerator for 2 hours so that the jam and cream on the side are frozen.

Making chocolate icing. Usually, in a chocolate coating, the amount of chocolate is equal to the amount of butter. The glaze is soft and does not freeze in the refrigerator. I wanted the chocolate coating to be a little hard and brittle, so I increased the amount of chocolate. In a water bath or in the microwave, melt 90 g of chocolate and 50 g of butter in a bowl. We mix.

It is most convenient to cover the cake with icing on the wire rack, which is installed in the baking sheet. If the chocolate drips, the table will not get dirty. First, coat the sides.

Set aside some frosting to decorate, then pour all the remaining frosting over the top of the cake and flatten. To do this, you can use what you have in stock. I used the so-called pastry spatula (pictured), but you can also use a pastry spatula or silicone spatula. Put in the refrigerator for 30 minutes.

Pour the deferred icing into a pastry bag or a small tight bag, cut off a small corner and paint the cake beautiful patterns... Here a purely creative approach should be. After drawing, put the cake in the refrigerator for at least a couple of hours. It should be infused, thoroughly soaked in flavors and cooled.

Prague cake ready! It has a very rich chocolate flavor with a slight bitterness of cocoa and sourness of apricot, as well as a pleasant vanilla-chocolate aroma. It can be kept in the refrigerator for a long time, the pleasure can be stretched for several days. For better preservation of the cake, it is better to cover it with cling film or cover with a microwave lid, so it stays fresh, soft and fragrant longer. Bon Appetit!



×

Round form

Enter your form details

Round Square Rectangular

For TWO biscuits!
  • Eggs - 12 pcs.
  • Sugar - 300 g
  • Flour - 230 g
  • Cocoa powder - 50 g
  • Butter - 80 g
For cream
  • Yolk - 2 pcs.
  • Water - 40 g
  • Condensed milk - 240 g
  • Butter - 400 g
  • Vanilla sugar - 20 g
  • Cocoa powder - 20 g
For impregnation
  • Water - 150 g
  • Sugar - 100 g
  • Cognac - 1 tbsp. l.
Optional but required
  • Apricot jam / confiture - 300 g
For alignment
  • Dark chocolate - 300 g
  • Cream 33% - 300 g
  • Black food coloring(optional)
For decor
  • White chocolate - 200 g
  • Dark chocolate - 30 g
  • Food colorings
  • Vodka
  • Merengi
  • Confectionery sprinkles

Close Ingredient stamp

- legendary soviet cake! Detailed step by step recipe with photo! Modern version decor, secrets and useful tips chefs! Everything will work out!

Today I will tell and show you how to cook cake Prague- the legendary Soviet cake, still very much loved by many. I have a special relationship with him. For a long time I doubted how exactly to perform it. Wagon and small cart options - to invent your own or not to reinvent the wheel and cook according to the old GOST recipe? Having lost my mind and a lot of experimenting, I decided to add only a couple of my own, very small, strokes to the original. After all, I am a great conservative and do not support the opinion that any chocolate cakes with chocolate cream can be called Prague cake.

The Prague cake in my performance is almost classic, the difference is in the assembly: on each cake I put a thin layer of homemade apricot jam and only then - the cream. There are also a lot of cakes: I like tall cakes, but this, of course, is not for everybody. And most importantly - I soak the cakes sugar syrup with cognac, whereas in original recipe There is no impregnation, which makes this cake seem dry to many. Honestly, I like it even without impregnation: it has its own charm, it is no coincidence that one of the best Soviet pastry chefs made Prague just like that. However, our people, according to my observations, still love more wet cakes, therefore, deliberate dryness can simply be attributed to the ineptitude of the pastry chef or hostess. But who wants such a reaction to their work? In general, I impregnate Prague. And this seemingly insignificant detail greatly affects the perception of the cake. As if he is already different. But very, very tasty! All my tasters are delighted with this slightly wet, rainy Prague with thin, aromatic apricot layers.

In addition, I will share how to make amazing strokes on a cream cake. I, frankly, did not expect that they would arouse such interest among my instad friends, so I did not shoot the process, but, believe me, everything is so simple that there is nothing to illustrate, you will see for yourself. And be surprised :)

Let's prepare the form!

As I have said many times, I use a transforming ring. Whatever it may seem from the outside, it is very convenient! The cakes are high and even, better than other types of baking dishes. Miracles, and more! In addition, the diameter can be adjusted, which saves money and space. I will be making a tall cake weighing at least 2.5kg, so I will need two biscuits. But I have one form, and the oven is weak, which means I will bake in turn and knead the dough too. If you need a small cake, you can easily get by with one biscuit. We adjust the diameter (18 cm), line the bottom of an even baking sheet with foil, put a sheet of baking paper on it, and put a ring on it. Raise the edges of the paper and foil, as if "hugging" the ring, press firmly at the base. Ready. Don't be afraid - the dough won't run out! The main thing is that the surface of the baking sheet is flat.

Making biscuit dough!

For each biscuit we need 6 fresh eggs 1st category. Separate the yolks from the whites. We make sure that the yolk or water does not get into the whites. Place 6 yolks in a beating bowl.

Add 75 g of sugar to them.

Beat with a mixer at high speed ...

... until the mass is fluffy, light and creamy.

Now we take 6 proteins. We place them in another bowl - clean and dry. And beat with a mixer at high speed until fluffy. Don't overdo it: about a minute, maybe a little more, is usually enough.

Add 75 g of sugar to the proteins. And whisk again ...

... exactly until the proteins become glossy and dense. They should sit firmly in the bowl and, when turned over, should not fall out of it. But here it is important not to interrupt, otherwise the biscuit will not rise, it will be dense and simply spoiled. That is, whisking, periodically check readiness: tilt the bowl, and as soon as you see that the proteins have stopped flowing and are firmly seated in the bowl, turn it off!

Gently, with folding movements, from bottom to top, preferably with a silicone spatula, mix the whites to the yolks.

Melt 40 g of good butter in a separate container. In the microwave or on the stove, whichever is more convenient for you.

Gently, in parts, add the flour with cocoa to the egg-sugar mixture.

We do this in the same folding movements as when the whites were mixed with the yolks. From the bottom up, rather quickly, carefully, but at the same time carefully: it is important not to crush the proteins, then the dough rises better, and the biscuit will be fluffy, airy and very tasty!

With such a tape, an almost finished dough falls from a shoulder blade.

Now carefully, along the edge, pour in the butter. And again, with movements from bottom to top, mix. Without fanaticism!

Ready dough pour into our mold. As far as possible, level the surface. We put in an oven preheated to 180 degrees for 40 minutes. Times may vary, it depends on your particular oven! The first 10 minutes, or better longer, do not open the oven, otherwise the biscuit may fall off. If your biscuits burn from the bottom, I recommend placing a heat-resistant container of water on a lower level. If they burn on top, but inside are damp, place the tin with the foil biscuit with the shiny side up. If the built-in temperature regulator is lying, buy a thermometer for the oven, they are inexpensive, but very helpful!

We check the readiness of the biscuit with a dry torch or just lightly press in the middle: if it springs and returns to its place, it's done. It is better not to take it out of the oven right away. Turn it off, open the door, let it stand. So it will fall less. But if time is running out, get it right away.

We open the form ...

... and get the biscuit!

Turn it over on the lattice, if any. If not, just put on baking paper. Let it cool. Then we remove the paper on which it was baked….

... and wrap it in plastic wrap. In this form, we remove the biscuit in the refrigerator or leave it on the kitchen table for 8 hours: it needs to lie down, so it will crumble less, it will be easier to cut into cakes and in general, together with the cream and impregnation, it will not turn into porridge! I strongly recommend to stand the biscuit! Well, I also remind you that for my cake, by the example of which I describe this recipe, I baked two such biscuits. Now let's cook ...

... cream for the Prague cake!

To do this, put 2 yolks and 40 g of water in a saucepan. We mix everything.

Add 240 g of delicious condensed milk. The present should consist only of milk and sugar!

There - 20 g of vanilla sugar (not vanillin!). Usually it is 2 sachets.

Put the saucepan over low heat and cook with constant stirring until thickened.

If suddenly you overheat the mixture, which is why the yolks curl, or it goes in lumps, a sieve will save you! Rub the cream through it into a dry, clean bowl. Cover with cling film and cool to room temperature.

Then we need butter - also at room temperature. Again, I recommend using the most natural oil you can find. Now this is difficult, unfortunately. Especially in big cities. All the packs have “butter” written on them, the composition contains pure cream, but ordinary customers cannot find out what actually is. Choose the hardest butter, at least 82.5%, and the tastiest.

Beat 400 g butter on high speed until fluffy.

Add in parts custard while continuing to beat.

And at the end, add 20 g of sifted cocoa powder.

And beat thoroughly again.

This is how we get the cream for the Prague cake! Delicious in itself!

Cakes!

From each biscuit, carefully cut off the top with a long knife-saw for bread. You don't need to do this, at the right temperature in the oven, the biscuits turn out to be quite even, but I still prefer to align even more. The turntable will help us a lot here, it's good if you have one. If not, however, you can also get used to it.

Cut the biscuits into cakes. I got three cakes out of each.

And only six. Handsome men! I really like to work with biscuit dough, it's magical!

Putting the cake together!

Here again we need a baking ring, as well as acetate film (or any thick film, thin plastic cutting boards, and even stationery folders). I showed in detail about assembling a cake in a ring in the recipe. Here - briefly. An even baking sheet or tray, on it - a sheet of baking paper, on it - a ring, and insert our acetate film into it, increasing the height of the ring. I know that now masters make rings 25 cm high, but this is still a rarity.

We cover the cake with cling film so that it does not absorb extraneous odors, and put it in the refrigerator. It is possible for the night. Cakes and cream need to make friends. This is a good time to make a topcoat cream. I have this whipped ganache on dark chocolate in a 1: 1 ratio, that is, 300 g of chocolate and 300 g of 33% cream. I wrote about ganache in detail. I added a little black dye to the cream, so do not be surprised that I have it so dark, but this is completely optional. We take out the cake, remove the ring and the film. We place our cake on a plate or plate on which we are going to serve it, but first we put a little cream on the plate so that the cake does not go anywhere, especially during transportation.

I didn’t shoot how I did them, there was no opportunity, I’ll try to fill it up on occasion, but now I’ll describe it. It's very simple, really! Very! The main thing is to properly temper the chocolate! And then we apply chocolate not very thinly, about 3 mm thick, with a palette knife (you can use a small spatula and even, it seems to me, try with a spoon) on a guitar film (a film for wrapping flowers, for greenhouses, a stationery file, in the end, just paper for baking!) in the form of almost chaotic strokes. That is, in the form that we want to see later. And then let it harden. And carefully remove from the film. Everything! To insert them into the cake, you need to make slits in it with a knife. Barbaric! It's a little scary, but you need to keep everything tight. But before inserting the feathers, I colored the cake. Here, too, everything is brilliant, comrades, that is, simple. We dilute the dye (ANY!) In a few drops of vodka, dip a wide brush with synthetic bristles (easier to wash, which means it is more hygienic, and does not leave hairs!) Into this solution and grease! As your heart desires! White color- titanium dioxide in vodka. Others - Squires Kitchen (but there may be other firms) - also in C2H5OH. The casket just opened :) Recipe and MK for colored chocolate smudges you too. Here's our cake!

Well, now you know how to cook cake Prague, more precisely, how I prepare it. I would be very glad if my notes are useful to you.

Have fun in the kitchen and delicious results!

PS Thanks for the science Irina Chadeeva and her book "Baking in accordance with GOST". I advise you from the bottom of my heart!

Practical GOST version of the well-known chocolate cake. Prepare Prague cake for a birthday or other holiday.

Ingredients

Biscuit:

Eggs - 5 pcs.

Sugar - 130 g

Flour - 95 g

Cocoa powder - 20 g

Butter - 30 g

Cream:

Yolk - 1 pc.

Water - 1 tablespoon

Condensed milk - 140 g

Butter - 200 g

Cocoa powder - 10 g

Vanillin - 1 sachet

Chocolate glaze:

Chocolate - 75 g

Butter - 75 g

Jam or jam for covering the cake - 55 g

Great recipe cooking classic cake Prague according to GOST at home.

Ingredients

Biscuit:

Chicken eggs - 6 pcs.

Sugar - 150 g

Butter - 40 g

Cocoa powder - 25 g

Wheat flour - 115 g

Cream:

Chicken eggs - 1 pc.

Condensed milk - 120 g

Butter - 200 g

Cocoa powder - 10 g

Boiled water - 20 ml.

Vanillin - 1 g

Frosting:

Apricot jam - 60 ml.

Dark chocolate (70%) - 100 g

Butter - 30 g

About cake "Prague"

The original Prague cake is a rather complex composition of biscuit cakes soaked in Prague cream and chocolate fondant, which is often replaced at home with chocolate icing. The only thing known about the origin of the Prague cake is that it was invented by Vladimir Mikhailovich Guralnik (the creator of the Bird's Milk cake), who worked in the Moscow restaurant Prague in Soviet times. No one received a patent for this cake, but GOST was issued for the Prague cake. And thanks to this GOST, each of us today has the opportunity to cook the very same Prague cake at home ... Well, or its adapted version, if accuracy is not your strong point.

It's great to remember tastes from childhood! In Soviet times, the menu of the restaurant "Prague", which is located in Moscow, was dominated by dishes ...

Ingredients

Biscuit:

Chicken eggs - 4 pcs.

Sugar - 125 g

Potato starch - 15 g

Cocoa powder - 25 g

Wheat flour - 85 g

Cream:

Milk - 180 ml.

Sugar - 130 g

Butter - 250 g

Cognac - 1 tbsp. l.

Potato starch - 20 g

Additionally for decoration:

Canned cherries - 100 g