Prague cake recipe with chocolate cream. The recipe for the Prague cake from Olga Matvey

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 makes a delicious Prague cake. 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 for a pleasant tea party with a cake is due to the fact that a lot of time is spent on aging the biscuit, cake before icing and cake before serving. You can, of course, skip all this, but then the cake will not work out with the right 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 whites 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 whipped 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 the form with the biscuit out of 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 tightly wrap the biscuit 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 (we will make an omelette tomorrow), 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 will get even, identical cakes. If you don't care too 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.

Saturate the third cake with the remaining syrup, spread the apricot jam on top and distribute it evenly over the entire surface. On top of the apricot layer, the glaze lies 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 also 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 with 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!

The recipe for Prague cake itself is quite simple - we prepare dough cakes with a small composition of available ingredients and decorate the cake itself with cream and decoration already to our taste. However, such an important creamy component also needs to be prepared, but first, choose which one.

In this article I will describe in detail a couple of recipes with photos of creams for the Prague cake at home. I think the most difficult task for you will be the choice of what kind of spreading of cakes to make the cake today!

Choosing components

• To prepare meals using eggs, you need to be sure that they are fresh. It is very easy to verify this: it is enough to dip the eggs in a deep bowl of water and see what happens next.
• The eggs that will lie on the bottom are fresh. Those eggs in which the blunt end begins to rise are subject to mandatory hot processing (frying or boiling), and discard those that float to the surface without regret - they are spoiled.
• If want to make the cream chocolate, it will be enough to add about three tablespoons of cocoa.
• Use regular condensed milk, not caramel or "toffee", as it is also called.

Prague cake butter cream recipe

Kitchen appliances and utensils: kitchen stove; saucepan, whisk, spoon.

Ingredients

Step by step cooking

Video recipe

Very quick and easy preparation of a cream filling for a Prague cake, isn't it? And in the video below you can see what kind it looks like at certain stages of preparation:

Recipe for cream from condensed milk for cake "Prague"

Cooking time: 20-30 minutes.
Total Servings: 1.
Kitchen appliances and utensils: kitchen stove, mixer; saucepan, whisk or fork, spoon.

Ingredients

Step by step cooking

Video recipe

Since the cake is chocolate according to the general recipe, the cream is very often made chocolate - add cocoa to taste. You can find a video recipe for a condensed cream here:

Possible other cooking and filling options

Adding vanillin or some tasty alcohol like rum, cognac or liqueur will add to the whole dessert very interesting aftertaste and aroma. You can also add flour to the cream.

Conclusion

What kind of dessert to cook - according to the recipe for a Prague cake with condensed milk or custard, it's up to you. Perhaps your curiosity will jump up, and next time you will cook this cake with a different cream, as I did, and I almost did not regret it! Also, I think you should certainly be interested. Well, and, of course, where can we go without our excellent assistant? Once again, I was amazed at the skills of my miracle technique, having cooked the Prague cake in a slow cooker - when I was considering the options for preparing this delicacy and looking for the most convenient one for myself, I accidentally found out that such a task was within her power.

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

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

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

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

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

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

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

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

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

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

Then generously coat all 4 cakes with cream.

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

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

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

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

Bon Appetit!

Cake "Prague" is a sweet memory from childhood. During the Soviet era, it was the most popular of all chocolate desserts. The cake recipe is not originally from the Czech Republic, as any uninformed person would think, drawing a parallel between the name of the flour product and the capital of the same name. The progenitor of the chocolate delicacy is the Russian confectioner Vladimir Guralnik. For the first time, a cake according to a classic recipe was baked in the Moscow restaurant "Praga" on Arbat.

A classic of the genre, the Prague chocolate cake is a favorite delicacy of every Soviet citizen. The cost of the dessert was high, and more often it was possible to buy it only by acquaintance, however, on a festive day, the Prague cake was the decoration of the table. The recipes were kept secret. Each hostess prepared it to her taste, wondering over the riddle of the classic recipe, which is why now the Prague cakes are so diverse. But the classics will always be in fashion, and we will reveal to you the secret of its preparation.

Classic cake "Prague" at home

The Prague cake recipe is unique, like any author's work of art. The fact that it was invented by a Moscow confectioner does not mean that it cannot be reproduced at home. Having the basic knowledge of baking biscuits and understanding the composition, you can effortlessly bake the Prague cake according to an old recipe.

The unique taste of chocolate dessert is familiar to almost everyone since childhood. But in every Soviet kitchen, the most delicious Prague cake was prepared in a different way. Due to the lack of some products or the desire of the culinary specialist himself. This is how the recipe for the Prague cake with sour cream, in which vanilla or almonds were added, appeared. The composition of the cream also underwent significant changes - it could be whipped from condensed milk, cocoa powder and butter instead of natural chocolate and sugar.

But no matter what happens, no matter how the ingredients of homemade chocolate desserts and pastries change, classic Prague will always remain a unique and exquisite dessert. It's great that now the secrecy of the recipe and the inaccessibility of the cake itself are far behind, and every housewife can please herself and her family with this delicious delicacy.

The classic version of the Prague cake consists of three chocolate biscuit cakes, which are soaked with cognac impregnation and coated with butter cream. Apricot jam is placed on top of the pastry. The finished product is decorated with natural chocolate glaze.

We need

Although the name of the cake is similar to the European capital of the same name, the classic Prague cake has Russian roots. The preparation of the Prague dessert differs from the Soviet recipe. They say that only in Europe you can enjoy the taste of the original recipe for the Prague cake. He is not as simple as his GOST comrade. Its highlight is creams and impregnations for cakes of various compositions. You don't need a lot of knowledge to make a homemade Prague cake, the main thing is to observe four unspoken rules:

1. Chocolate cakes are not baked separately. The bulk of the biscuit is divided horizontally into 3 equal parts.
2. The impregnation in the recipe for a real Prague cake is cognac.
3. The cream is whipped creamy, the main ingredients of which are: condensed milk, butter and cocoa.
4. Apricot jam is a must. It acts as an additional impregnation for the top crust of the Prague biscuit cake.

To bake a delicious Prague cake with condensed milk, you will need:

Ingredients for the Prague cake

For biscuit:

• egg - 6 pcs;
• sugar - 150 g;
• butter - 30 g;
• flour - 120 g;
• cocoa powder - 30 g.

For the cream:

• water - 1 tbsp;
• egg yolk - 1 pc;
• condensed milk - 120 g;
• butter - 200 g;
• cocoa powder - 20 g;
• vanillin - 1 pinch.

For glaze:

• chocolate - 70 g;
• butter - 50 g;
• apricot jam or jam - 50 g.

How to make a biscuit for a Prague cake

The greatness and popularity of this delicacy is high, in comparison with the simplicity of making a biscuit for the Prague cake and its rigor. Previously, such an interesting dessert was just snapped up. The recipe for classic Prague is the pinnacle of taste among chocolate pastries. Chocolate, as the main ingredient, is present everywhere - in cakes, cream or glaze, which is the highlight of the dessert and a weakness for those with a sweet tooth.

If now it is difficult to find pastries in the store that match the quality of Soviet desserts, then you can bake the Prague cake at home. The main thing in the right confectionery product is not its economic availability, but its taste. Therefore, we will consider the recipe for an amazing Prague cake step by step:

1. Separate the whites and yolks carefully. Save one yolk for the cream. Beat the whites and yolks separately, until a thick foam forms, add 75 g granulated sugar each.
2. Stir gently and combine the two masses.
3. Sift the flour mixed with cocoa powder through a sieve.
4. Stir from top to bottom to combine flour and egg mass.
5. The Prague cake is often baked in split molds of different diameters, but for our cake a width of 22 cm will be more acceptable. The mold is oiled with butter (butter or vegetable), and oiled parchment paper is placed on the bottom.
6. A sponge cake for the Prague cake with condensed milk is baked for 30 minutes, the oven is heated to 200 degrees. After cooking, cool the product and open the mold. Let the biscuit stand for 12-15 hours.
7. Divide the finished biscuit mass into 3 equal parts. If the time was kept correctly, the cakes will not crumble and break.

There is a less high-calorie recipe for the classic Prague cake with condensed milk. For its preparation, butter is replaced with vegetable oil. The base for the cakes is light and porous. And the structure of the biscuit is like a cake - crumbly and moist. So it's never too late to indulge yourself with a chocolate piece of the weightless Prague cake made with your own hands.

Combine 60 g cocoa and 0.5 tbsp to create such an easy culinary masterpiece. instant coffee. Pour in all 170 ml of boiled water. Next, you should grind 5 yolks with 180 g of sugar, pour 130 ml of vegetable oil into the resulting mass. Add coffee and cocoa water. With a whisk or mixer, beat the resulting mixture with 200 g of flour, a bag of baking powder and baking soda on the tip of a knife until smooth, without a single lump.

Make a cool meringue with 8 proteins and 50 g of sugar. Then carefully combine with the yolks. Preheat oven to 190 degrees. Pour the batter into a greased baking dish and bake until cooked for 40 minutes. While the base for the cakes is settling, start preparing the cream.

For a creamy soak, beat well 3 yolks, 1 tsp. boiled water and 5-6 tbsp. condensed milk (to diversify the taste, you can also boiled). Boil the resulting mass in a water bath to a certain density. Melt 60 g of natural chocolate in hot cream and remove the container from the stove. Top up the warm creamy mass with 200 g softened butter and 1 tsp. fragrant cognac, and refrigerate it.

Divide the settled biscuit with a thread or knife into 3 or more parts. Brush the first two cakes and sides with Prague cake cream. Saturate the top with apricot jam or jam. Decorating with chocolate fondant will be useful. Take the Prague cake with boiled condensed milk to a cool place, let it wait in the wings.

Preparation of cake cream and impregnation

The cream for the Prague cake is made mainly of creamy chocolate, with a subtle cognac note. In this case, the need for additional impregnation of the cakes disappears. To make the dessert less nutritious, it is smeared with cream based on sour cream, but invariably with melted dark chocolate. After all, all the confectioners of the world advise to stick to the classic recipe for the Prague cake.

Preparing the impregnation is a must in the step-by-step Prague cake recipe. This can fundamentally correct the dryness of overexposed baked goods. We will present to your attention two impregnations, different in composition and properties, based on cognac and wine. The main function of such an ingredient is to moisturize the cakes and make them soft. A description of the process itself, how to make a fragrant impregnation for the Prague cake, can be found below.

The recipe for the classic brandy impregnation for the Prague cake contains sugar, hot water, Armenian brandy. In order not to get drunk at breakfast, the resulting mixture should be boiled for two minutes over low heat. Then cool.

Already made cake "Prague" can be smeared with wine impregnation. This will be especially true when preparing a cake with cherries or fruits. To do this, combine half a glass of sugar and half a glass of red sweet wine. In the best case, it will be Kahors. Place the container of wine over low heat and simmer until thick for about 30 minutes.

Necessary products

To create the original Prague cake, only cognac impregnation was always used, and for the cream - butter and condensed milk. This is the original filling of the cake, and any pastry chef will tell you about it. Any other recipes in Prague are possible variations of a popular dessert to your taste and color.

The ingredients that make up the egg cream and impregnation of the classic Prague cake are well known. Among them are aromatic cognac, egg whites and yolks, butter and Soviet condensed milk. Decorating and impregnating the top crust has always been done with apricot jam and chocolate icing.

For the cream you need:

• egg yolk - 1 pc .;
• boiled water - 20 g;
• condensed milk - 120 g;
• butter - 200 g;
• cocoa or chocolate - 10 g;
• vanillin - 8 g.

Cognac impregnation:

• sugar - 1 tbsp;
• hot water - 3 tbsp;
• cognac - 1 tbsp;
• apricot jam or jam (for the top crust).

Wine impregnation:

• red sweet wine - 0.5 cups;
• sugar - 0.5 cups.

Preparation of cognac impregnation

A Prague cake recipe cannot be perfect without aromatic cognac impregnation. It is cooked over low heat for a short period of time - about 3 minutes. The original version of the “Prague” cake impregnation is made from sugar, hot water or boiling water and cognac. All ingredients are mixed in the above proportions.

But more suitable for a Prague cherry cake would be a wine impregnation based on sugar and, for example, Cahors. However, wine or cognac is also not the limit. Some confectioners are happy to use alcoholic beverages such as rum or liquor. So if you are interested in how you can saturate the cakes of the Prague cake, everything will depend on the culinary tastes preferences or the strictness of the original recipe.

The Prague cake cream is similar in its preparation principle to custard yolk cream. To prevent the yolks from curdling, they are mixed with water, after which they are combined with condensed milk and whipped until smooth. Then comes the turn of the water bath. Heat the mixture in this way for about 15 minutes, stirring occasionally. The finished mass should gradually thicken, and eventually become like fat sour cream.

To continue to reproduce the recipe for the Prague cake at home, remove the container with the future cream from the water bath. Add chocolate to the hot mass and melt it. Chill the mixture and beat in the softened butter.

To add flavor to the finished product, you can pour a couple of tablespoons of brandy into the cream. Many housewives add alcohol only to the impregnation for the cakes. The effect of any of the two actions is the same. But with the classic description of the Prague cake, cognac is used for soaking the biscuit.

To the delight of family and loved ones, we prepare a cake "Prague" at home with sour cream. In a duet with cocoa, such an impregnation for biscuit cakes will be no less relevant. And what is important - sour cream will significantly reduce the calorie content of the finished dessert. It's up to you to decide which cream is good and which is best for the Prague cake you can bake at home.

By changing the ingredients of the Prague cake and experimenting with a cream or a biscuit, each hostess brings something of her own into the step-by-step recipe for a Prague cake. This is how new baked culinary masterpieces with peanuts or almonds appear, which are added directly to the finished cream or to the dough at the kneading stage.

After cooking, cool the cream to room temperature. Saturate all chilled cakes with it, except for the very first. After completing the assembly of the cake, apply any fruit or berry jam on it or, following the classic recipe for the Prague cake, apricot jam.

The Prague chocolate cake offers only one perfect decoration - chocolate icing. This is the classic recipe. If desired, you can replace it with chocolate fondant. Let's take a closer look at how to decorate a Prague cake.

To prepare icing or fondant, you will need no more than a glass of sugar and cocoa powder. To add a creamy taste to the finished product, you can replace the water with milk with a high percentage of fat. In this case, the icing will turn out like milk chocolate.

After mixing all the ingredients for the glaze, the total mass is boiled over low heat, stirring constantly so that it does not burn. After 5-7 minutes, it should thicken. Then the cup with the glaze is removed from the heat and mixed with a piece of butter. In the event that the mixture is too thick, dilute it a little with boiling water until the desired state.

Assembling the cake

Making a classic Prague cake is as easy as shelling pears. Be patient and follow all the recommendations from the pie recipe. First of all, free the finished biscuit from the mold. It will not work to divide a hot whole cake into parts: it can crumple and fall off. Wait until the sponge cake has cooled completely, and cut it with a thick thread.

For convenience, make a shallow incision around the entire circumference of the large cake so that you can visually see how to divide the total mass of the biscuit. Then thread a thread into it and stretch it inside the cake. This way, you can never go wrong and divide the total cake into three equal parts.

The scheme for making a cake "Prague" involves four main steps:

• division into equal parts of the finished chocolate biscuit;
• impregnation of cakes;
• lubrication with cream;
• glaze decoration.

You already know how to neatly divide the biscuit into parts. Let's consider how to assemble a Prague cake step by step. Even if the sponge cake itself turned out to be loose and moist, the recipe for a chocolate cake requires additional impregnation. Most often it is prepared on the basis of aromatic alcohol - cognac, red sweet wine, rum or liqueur. Laying the first two cakes on top of each other, saturate them with the resulting composition and spread with cream. Sprinkle the last top part of a simple Prague cake with alcohol soaked, and coat with apricot jam or jam.

To complete the decoration of the Prague cake, coat the surface and sides of the cake with icing or fondant. But do not forget that chocolate fudge does not freeze immediately, but remains soft for a very long time. Therefore, when transporting a finished product, stock up on capacious packaging.

It is easy to make a Prague cake at home, the main thing is, after assembling and decorating it, let it settle in a cool place for 5-6 hours. During this time, the biscuit cakes will be completely saturated, and the top coating will harden.

It is not difficult to prepare the Prague cake in the oven according to the GOST recipe, since, according to many modern confectioners, its composition and production methods in the union have been simplified. The first cake came out of the hands of the Russian chef Vladimir Guralnik, who was working at that time in a Moscow restaurant on the Arbat. After that, a simple cake recipe with condensed milk sold throughout the country and became the property of the state. The possibility of its preparation has been expanded to a production scale.

Many Soviet ladies thought about how to make a Prague cake at home, therefore, due to the shortage of products and the low availability of ready-made dessert, they deviated from the classic recipe for Prague cake. Condensed milk, butter, cocoa, eggs, and any other dairy products were also used.

But do not forget that the Prague cake is prepared both according to GOST and according to the original recipe from cocoa or natural chocolate. Its aroma and nutritional value will depend on this. After all, the taste of childhood is remembered and loved only by one, and everything else is just its analog substitutes.

Grocery list

The ingredients for the dough in the Prague cake recipe are mostly the same. These are eggs, flour, sugar, cocoa, vanilla sugar and butter. But there is a chocolate Prague and vegetable oil. There are also minor differences in the recipe for the Prague cake with sour cream. We present to your attention a recipe for the Prague cake with chocolate, prepared in accordance with the Soviet GOST.

For biscuit:

• eggs - 6 pcs.;
• granulated sugar - 150 g;
• flour - 115 g;
• cocoa - 25 g;
• butter - 40 g.

For the cream:

• egg yolk - 1;
• water - 20 ml;
• condensed milk - 120 g;
• butter - 200 g;
• cocoa powder - 10 g;
• vanilla sugar - 1 sachet.

For impregnation:

• sugar - 70 g;
• water - 100 ml.

For glaze:

• chocolate - 70 g;
• butter - 50 g.

Preparation

Stages of making a cake "Prague"

Ideally, the Soviet GOST rules meant a Prague cake with condensed milk. It was a strict recipe for making the treat on a production scale. The main idea was the availability of dessert and products for making it to every person. Therefore, to date, making a cake at home is not difficult, even a novice cook can handle it.

1. You need to carefully separate the whites from the yolks. Whisking the delicious Prague cake cream, add 75 g granulated sugar or powdered sugar to the yolks. With it, the process will go faster, and the mass will be more magnificent. Next, whisking the whites, measure out the same amount of sugar for them. The meringue should be firm and thick. As a result, connect both masses together.
2. Stir in flour and cocoa. Pass through a sieve. Start gradually mixing the dry ingredients into the egg mixture. At the same time, kneading should not be done in a circle, but from top to bottom, breaking all the lumps.
3. Pour melted butter, cooled to room temperature, along the side of the dish. Bring the dough to a smooth state.
4. Prepare a biscuit for the Prague cake according to a simple and tasty recipe in the oven, the temperature inside of which is no more than 200 degrees. Cooking time is about 30-40 minutes. Place the dough in a mold and bake. Check how it is baked with a wooden match or skewer. If the stick is dry, then the biscuit is ready. Let it cool for a couple of minutes, then release it from the mold. For the subsequent successful separation, the total mass of the finished product must not only cool down, but also settle well. This will take about 8 hours.
5. The recipe for the "Prague" cake with condensed milk is prepared in a container with a thick bottom. This prevents it from burning. Stir 1 egg yolk with the required amount of water. Then add condensed milk. Over low heat, stirring constantly, wait until the mass is thick. If you are not a fan of sweets, then put in half of the condensed milk.
6. The softened butter is mixed with vanilla. In small portions, continuing to beat with a whisk or mixer, add the boiled condensed milk and cocoa. The cream should be homogeneous, without grains.
7. The impregnation in the recipe for the GOST Prague cake is unique. Its ingredients: 100 g of brewed black tea with 70 g of sugar.
8. The cake preparation scheme ends with its assembly. To do this, divide the settled biscuit with a thread into 3 equal parts, each of which soak with impregnation. Lubricate the first cake with half of the cream. Then the next one. Cover the top of the homemade Prague cake with condensed milk with apricot jam or jam.
9. The frosting made from chocolate and butter should completely cover the entire product. Therefore, it is applied while still hot, until it hardens. After that, the finished baked goods are sent to the refrigerator.

Video of making a cake "Prague"

The fastest and easiest recipe in Prague

Cake "Prague" at home is notable for its simplicity. This applies not only to the preparation method, but also to the set of the main components. An easy cake recipe suggests that its ingredients can be changed to your taste. Only the generally accepted dogmas and rules inherent in any baked product remain unchanged. It is quick and easy to reproduce the best Prague cake recipe with your own hands.

What is needed

What the sponge cake of the Prague cake consists of, you can see below. There are also ingredients for cream, syrup and glaze.

Biscuit dough:

• two eggs;
• 300 g sour cream;
• a glass of sugar;
• half a teaspoon of baking soda;
• vinegar;
• one and a half glasses of flour;
• half a can of condensed milk (you can taste cocoa);
• almond;
• a pinch of pepper.

• half a can of condensed milk with cocoa;
• 200 g soft butter

Syrup and frosting:

• 5 tablespoons of sugar;
• 2 tablespoons of water;
• 1-2 tablespoons of any aromatic alcohol;
• 50 g butter;
• 2 tablespoons of milk;
• 4 tablespoons of cocoa powder.

How to make a Prague cake

To make a Prague cake without the hassle, follow the guidelines below. Believe me, it will turn out amazingly. A simple cake recipe involves the following steps:

1. In a separate bowl, beat the eggs with sour cream and sugar. Add vinegar quenched soda, 0.5 cans of condensed milk, flour, almonds and a pinch of pepper. Knead the biscuit dough and place in the mold. It is necessary to bake a Prague cake in the oven at 200 degrees.
2. Whisk the rest of the condensed milk together with butter. Impregnate boiling water with sugar and, for example, brandy. Saturate the cakes, lay them on top of each other, lubricating with cream.
3. For the icing, stir together the sugar, milk, butter and cocoa powder. After simmering, simmer the mixture for another couple of minutes. Cover the cake with warm icing on all sides.

How to bake a biscuit for Prague in a slow cooker

Cooking the Prague cake in a slow cooker

Making Prague according to any recipe makes it easy to have a multicooker in the kitchen. The cake is delicious. Take a dish, mix eggs with sugar in it. Add baking soda, sour cream, cocoa, condensed milk and vanillin. Beat the resulting mixture with a mixer until smooth. Stir in flour.

The Prague cake baked in a multicooker is no different from its counterpart from the oven. The consistency of the dough should resemble thick sour cream. Put it out of the dish in a multicooker greased with butter, and bake on the "Bake" mode for 1 hour. When the device informs about readiness, remove the bowl and leave to cool. While the sponge cake for the Prague cake is being made, prepare everything you need to make the cream and icing.

Cake decorating options

The classic Prague cake was decorated only with chocolate icing, in rare cases - with nuts on top. Modern pastry chefs use a variety of techniques and methods for decorating pastries and desserts. To make the cake look presentable, mastic, sugar icing, ready-made waffle pictures are used.

You can decorate the Prague cake with chocolate icing or chocolate chips. In addition, various chocolate figurines are often used. The glaze can be prepared in different colors, milk or caramel.

To create finished products, meringues, fruits and jellies, sweets, marmalade and various sprinkles are used. Any decorations are fixed on the sticky surface of the top cake. Then the dessert is sent to freeze in the refrigerator. It doesn't matter how you design the cake, its taste will remain unforgettable for a lifetime.

Cake "Prague" must settle

The confectionery secrets of making the Prague cake are based on the recommendations inherent in any baked confectionery.

1. Chocolate Prague, which is cooked in the Czech Republic, is a pastry soaked in four butter creams - cognac-based and liqueur-based, the raw materials for which are Chartreuse and Benedictine.
2. Baking tins are used round, with an average width of 21 cm.
3. The recipe for the Prague cake on sour cream assumes that the finished biscuit must be left to stand for about 6 hours.
4. To moisten the Prague cake with boiled condensed milk, in addition to the standard cognac impregnation, boiled cocoa is also used.
5. Delicious cake will be simply amazing if left to stand for 12 to 15 hours in a cold place.
6. When decorating Prague and preparing the cream, it is better to beat the protein foam with powdered sugar.

Each housewife may have her own recipe and methods of making the Prague cake. But his amazing chocolate taste will always remain the same - the taste of our Soviet childhood.

There are desserts that are invariably popular, regardless of the changing eras outside the window. These desserts include the Prague cake. Its lovers have traveled a long way to acquire the coveted delicacy in the pastry shop. The hostesses spent more than one hour conjuring in the kitchen by the oven to repeat the original recipe. Now all the secrets from the history of creation to the methods of decoration have been revealed, and every housewife will be able to delight the home with mega-chocolate Prague.

Of the many desserts loved by those with a sweet tooth, this belongs to those whose creator's name is known reliably. Its recipe belongs to Vladimir Mikhailovich Guralnik, who worked in the confectionery department of the Moscow restaurant "Praga". Since the pastry chef studied confectionery from the masters of the Czechoslovak Republic, this cake became a kind of modification of the Viennese dessert "Sacher", so to speak, "in a new reading" by V.M. Guralnik.

It is noteworthy that during the Soviet era, there was no practice of patenting culinary recipes, so the preparation of the cake was formalized in accordance with GOST, which made it possible to cook Prague in every pastry shop. Although, according to admirers of this pastry in different pastry shops, its taste was different.

Classic recipe for Prague cake according to GOST

To bake a dessert as close as possible to GOST standards in your home kitchen, you should take for a biscuit:

• 6 eggs;
• 150 g sugar;
• 115 g flour;
• 25 g cocoa powder;
• 40 g plums. oils.

The filling is prepared from:

• 1 yolk;
• 20 ml of cold water;
• 120 g of condensed milk;
• 200 g plums. oils;
• 10 g cocoa powder;
• vanillin to taste.

The presence of butter in the dough makes the cakes moist enough, but lovers of more juicy pastries can make an impregnation, for which they will need:

• 100 ml of regular tea;
• 70 g sugar.

Since the original fondant for the cake is difficult to repeat without the appropriate equipment and skills, you can make it according to a simplified version of:

• 70 g of dark chocolate;
• 50 g butter.

Additionally, you will need a jam or jam of a very thick consistency for coating.

Recipe according to GOST step by step:

1. Pour ½ part of sugar to six yolks and froth with a mixer until light cream. In a separate bowl, beat the whites, slightly pouring the other part of the sugar into strong peaks. Gently inject the whites into the yolk cream.
2. Sift the flour crushed with cocoa two or three times, then add three to four portions to the frothy egg-sugar mass. Pour butter melted and cooled to 30 degrees along the edge of the container and mix.
3. Lay a parchment circle of the appropriate size on the bottom of the mold, transfer the dough into it, bake a chocolate cake. In the oven, where the temperature is 200 degrees, it will take about half an hour. After the oven, hold the biscuit in the form for 5 minutes, then transfer to the wire rack, covered with a towel and stand until it cools completely. Ideally, he should lie down for 8 hours before assembling the cake.
4. In a saucepan with a thick bottom and walls, shake the yolk with water, add condensed milk and boil this syrup until slightly thickened. Beat creamy butter with vanilla sugar until light and fluffy, then add the custard base and cocoa powder in three to four portions.
5. Dissolve the biscuit cake into three layers, soak all of them with sweet tea. Lay half of the cream on the first in an even layer, cover with the second cake, on top - the remaining cream and the last cake. Coat the pastries with thick jam and chill for half an hour in the refrigerator. Covering the cake with jam or jam helps the frosting to lay down more evenly. For the Prague cake, apricot jam is traditionally used.
6. Cover with melted chocolate and butter icing. Decorate to your liking.

How to cook dessert in a multicooker?

The classic biscuit is difficult for many. It often falls off in the oven or while it cools, but delicious biscuits can be made in a slow cooker. For a novice hostess, this will be the key to a successful high biscuit.

To bake a Prague cake on sour cream for a biscuit are used:

• 3 chicken eggs;
• 160 g sugar;
• 200 g sour cream;
• 200 g of condensed milk;
• 5 g baking powder;
• 2 g of soda;
• 40 g cocoa powder;
• 190 g flour.

List of ingredients for the chocolate filling:

• 200 g plums. oils;
• 200 g of condensed milk;
• 50 g of dark chocolate;
• 5 g cocoa powder;
• 40 g thick jam.

The classic décor of this chocolate dessert consists of:

• 100 g of dark chocolate;
• 40 g plums. oils;
• 60 g heavy cream.

How to bake a cake in a slow cooker:

1. Pour flour, cocoa powder, soda and baking powder into one container. Sift this mixture a couple of times through a fine mesh sieve.
2. In another bowl, transform the eggs into a light, fluffy mass, which is then mixed with sour cream and condensed milk. Then add the flour mixture in several steps.
3. Put a circle of parchment paper at the bottom of the multican, then carefully transfer the dough and cook using the “Bake” function. Depending on the power of the gadget, baking can take from 60 minutes.
4. Carefully remove the finished cake from the bowl, cool completely. If time permits, give him a night's rest. Then dissolve into three cakes.
5. To prepare chocolate cream, melt the chocolate in a steam bath or in short pulses in a microwave oven. We put it aside for a while in order to cool it a little, but it should still remain liquid.
6. Beat the soft butter into a whitened, fluffy mass, adding condensed milk mixed with cocoa powder in small portions. Add liquid chocolate to this mass and beat until smooth.
7. Collect the dessert by placing an equal amount of filling between the cakes. After that, send it to the refrigerator for half an hour. Melt the products necessary for the glaze in one bowl in the microwave and stir until smooth.
8. Put the chilled cake on a wire rack over a baking sheet and pour over the icing so that it covers both the top and sides in an equal layer. Then transfer to a serving platter and decorate to taste.

Prague cake from Emma's grandmother

The cake recipe is different in that she does not cover it with icing, but smoothes it with cream, but this does not make the result worse.

The proportions of products for the cakes will be as follows:

• 4 eggs;
• 500 g sugar;
• 500 ml sour cream of any fat content;
• 400 g of condensed milk;
• 10 g vanilla sugar;
• 100 g cocoa powder;
• 320 g baking flour;
• 5 g baking powder.

For the cream you should take:

• 300 g plums. oils;
• 400 g of condensed milk;
• 100 g cocoa powder;
• 10 g vanilla sugar.

Baking sequence;

1. Pour condensed milk into a bowl of proper volume, sift the cocoa powder and stir until smooth with a hand whisk. Then stir in 4 eggs in turn.
2. Add the rest of the test components. Stir carefully so that there are no grains or lumps.
3. From this amount of dough, prepare two cakes with a diameter of 28 cm. Each should spend 35-40 minutes in the oven at 180 degrees, and then lie down for five hours on a clean wooden cutting board under a napkin.
4. With a mixer operating at maximum speed, beat the butter with cocoa powder, vanilla sugar and condensed milk. The cream is ready when it is thick enough and does not slip along its walls when tilted.
5. In the ring for assembling desserts or in the sides of the split form, assemble the cake. Then transfer it to a large flat plate and coat the sides and top with cream. Grandma Emma suggests decorating the cake with nut or chocolate chips, small meringues and more.

Original dessert with three types of cream

According to one of the confectionery legends, this cake was prepared in the patronal city of the Czech Republic, Prague, with three types of fillings, to which cognac and liqueurs (Benedictine and Chartreuse) were added, and the cakes were necessarily soaked in rum. True, this is only a legend, since you cannot find such a dessert in Czech confectionery shops, but the taste of the dessert turns out to be simply divine and is worth trying.

List of products for cake layers:

• 6 eggs;
• 150 g granulated sugar;
• 2 g vanillin;
• 25 g cocoa powder;
• 115 g premium flour;
• 40 g melted plums. oils.

For impregnation, you should take an equal volume (one glass each) of rum and sugar, or use just sugar syrup, in the case when children will eat.

For cream # 1 you will need:

• 120 g plums. oils;
• 150 g icing sugar;
• 1 yolk;
• 10 g cocoa powder;
• 15 ml of cold milk.

Cream No. 2 is prepared from:

• 150 g plums. oils;
• 100 g of condensed milk.

The cream number 3 contains:

• 150 g plums. oils;
• 130 g icing sugar;
• 30 g of boiled condensed milk.

To make a chocolate fondant for decorating a cake, you need to prepare:

• 150 g cocoa powder;
• 50 g icing sugar;
• 30 g plums. oils;
• 400-500 ml of milk.

How to make a Prague cake with several types of cream:

1. We prepare biscuit dough exactly as in the recipe for the Prague cake in accordance with GOST. Bake a tall chocolate crust in the oven or slow cooker, which, after cooling and holding for several hours, dissolve into four thinner layers.
2. On the first day of the chocolate cream, beat the very soft butter on high speed for two to three minutes. Add whipped yolk, sifted icing sugar and cocoa powder to it. When the mass becomes homogeneous, pour in very cold milk, whisk everything together.
3. The second layer of the cake is as easy as shelling pears. You need to beat soft butter and condensed milk. If desired, you can add vanilla or a little cocoa to it to make it lighter than the first.
4. For the third type of cream, beat well melted butter with powdered sugar and boiled condensed milk. This cream should be the lightest.
5. To soak, boil the rum and sugar over medium heat for about 20 minutes until the alcohol has completely evaporated.
6. For the fondant, melt the butter, sift the icing sugar and cocoa powder into it. Pour milk into it little by little so that it is completely absorbed by the cocoa. Cook the glaze for 10 minutes.
7. Assemble the cake by soaking each crust with rum syrup and sandwiching with cream from darker to lighter. After keeping the dessert in the refrigerator for an hour, cover it generously with fondant.

Prague from chiffon biscuit

Baking powder and vegetable oil are indispensable ingredients for chiffon cakes. This makes the cakes quite fluffy and moist. In this case, the impregnation for the cake is not needed at all. A large amount of cocoa makes the biscuit taste richer and more chocolatey.

List of ingredients for chocolate chiffon biscuit on a 26 cm diameter mold:

• 225 g sugar;
• 6 yolks;
• 8 proteins;
• 125 ml grows. oils;
• 175 ml of water;
• 24 g of instant coffee;
• 60 g cocoa powder;
• 10 g baking powder;
• 4 g of soda;
• 4 g salt;
• 200 g flour.

For a layer based on condensed milk, take:

• 200-250 g plums. oils;
• 75 g of condensed milk;
• 3 yolks;
• 50 ml of water;
• 50 g of chocolate;
• 15 ml of cognac.

Chocolate glaze is made from:

• 50 g cocoa powder;
• 100 g sugar;
• 90 ml of water;
• 10 g plums. oils.

Working process:

1. Pour hot water over a mixture of instant coffee and cocoa. Stir until smooth and cool.
2. Beat the yolks with 180 g of granulated sugar, pour in vegetable oil and liquid coffee with cocoa in small portions. Add flour, baking powder and baking soda mixture.
3. Turn the proteins with a pinch of salt and the remaining sugar into a strong foam, which gently mix into the dough. Next, the biscuit is baked at 160 degrees for about 50 minutes. For the first half hour, it is very important not to open the oven door.
4. The finished biscuit should cool in the form in an inverted state, then remove it and let it rest for 5-6 hours so that it does not sag after assembling the cake; If there is no grate at hand, then the biscuit mold can be set on four cups of equal height, which will be a support.
5. Shake the yolks with water until smooth. Pour the resulting mixture into condensed milk and boil on a steam bath until homemade sour cream is thick. Remove from the stove, add the chocolate, broken into small pieces, and stir until completely dissolved.
6. When the custard base is at room temperature, beat with soft butter and add a little cognac for flavor.
7. Dissolve the chiffon chocolate crust into three layers, grease them generously with cream and stack them on top of each other.
8. Combine sugar, cocoa and water. Keep the mixture on fire for 1-2 minutes after boiling, then melt the butter in it and pour over the collected cake with the resulting fondant.

With the addition of cherries

Many housewives are very fond of the recipe for the Prague cake with condensed milk. Its popularity is not inferior to the classic version, but there is a way to make this dessert in a new way, giving it cherry sourness and juiciness.

For a product with the addition of cherries, you should take:

• 2 eggs;
• 90 g of cocoa powder (of which 30 g for cream, the rest - in the dough);
• 150 g sugar;
• 400 g of condensed milk;
• 250 ml sour cream;
• salt;
• 300 g flour;
• 150 g pitted cherries (fresh or canned);
• 200 g of dark chocolate;
• 150 g plums. oils.

The sequence of confectionery processes:

1. Prepare the dough by first beating eggs with sugar and adding to them half of the prescription amount of condensed milk, sour cream, cocoa powder, salt and flour.
2. Then he should spend 40-60 minutes in the oven at 200 degrees. Dissolve the baked and completely cooled biscuit into 3 cakes.
3. Beat the remaining condensed milk with 100 grams of butter and cocoa powder. Layer the cakes with this filling and cherries. Top with a frosting of melted chocolate and the remaining butter.

Cake decoration

The Prague cake has an extremely rich taste so that it does not require any complicated decor.

The glossy surface of the chocolate glaze is already self-sufficient, but if you still want to add your own flavor to the dessert, you can make one of the following simple decorations:

1. Fruits. Fresh strawberries laid out in a circle will look beautiful on the cake. Large berries can be dipped in melted white or dark chocolate. For this decor, you can also use other berries and fruits, and for a cake with the addition of cherries, you can use cocktail cherries.
2. Chocolate decor. Melted chocolate can be used to make simple and beautiful decorations, such as chocolate leaves. To do this, apply melted chocolate in an even layer on a washed dense sheet (you can take a laurel one), and when it hardens, carefully remove and transfer the decor to the cake.
3. Drawings with chocolate. The easiest, but also effective way to decorate the glaze surface is to apply a pattern with melted chocolate. It can also be dark or contrasting white. You can melt the chocolate in a tight plastic bag in the microwave, then cut off a corner and apply a pattern or random stripes.