Prague delicious recipe. Homemade Prague cake, aka Prague cake: almost a classic recipe

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

Classics of the genre - chocolate cake "Prague" - a favorite delicacy of every Soviet person. The cost of the dessert was high, and it was more often possible to buy it only through an acquaintance, however, on a festive day, the Prague cake was the decoration of the table. The recipes were kept secret. Each housewife cooked it to her taste, guessing at the riddle of the classic recipe, which is why now Prague cakes are so diverse. But the classic will always be in fashion, and we will reveal to you the secret of its preparation.

Classic Prague cake 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 basic knowledge of baking biscuits and understanding the composition, you will bake the Prague cake according to an old recipe without any extra effort.

The unique taste of chocolate dessert is familiar to almost everyone since childhood. But on each Soviet cuisine the most delicious cake "Prague" was prepared in different ways. Due to the shortage of certain products or the desire of the chef himself. This is how the recipe for the “Prague” cake on sour cream appeared, to which vanilla or almond. The composition of the cream has also undergone 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 smeared with oil cream. Apricot jam is laid out on top of the baking. The finished product is decorated with natural chocolate glaze.

We'll 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 Prague cake recipe. He is not as simple as his GOST "comrade". Its highlight are creams and impregnations for cakes of various composition. To prepare a homemade Prague cake, you don’t need a lot of knowledge, the main thing is to follow four unspoken rules:

1. Chocolate cakes are not baked separately. The bulk of the biscuit is divided horizontally into 3 equal parts.
2. 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. Must have apricot jam. It acts as an additional impregnation of the upper cake sponge cake"Prague".

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

Prague Cake Ingredients

For the biscuit:

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

For 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 the Prague cake

The grandeur and popularity of this delicacy is high, compared to the simplicity and austerity of making a biscuit for the Prague cake. Previously, such an interesting dessert was just like hot cakes. Recipe classical Prague- pinnacle of taste chocolate baking. Chocolate, as the main ingredient, is present everywhere - in cakes, cream or icing, which is the highlight of the dessert and a weakness for the sweet tooth.

If now it is difficult to find pastries in the store that correspond in quality to 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 taste qualities. Therefore, consider the recipe for an amazing Prague cake step by step:

1. Carefully separate the whites and yolks. Leave one yolk for cream. Beat the whites and yolks separately until a thick foam forms, eventually add 75 g each granulated sugar.
2. Gently stirring, combine the two resulting masses.
3. Sift flour mixed with cocoa powder through a sieve.
4. Stirring from top to bottom, mix the flour and egg mass.
5. Cake "Prague" is often baked in detachable forms of different diameters, but for our cake a width of 22 cm will be more acceptable. The form is lubricated with oil (butter or vegetable), and oiled parchment paper is placed on the bottom.
6. The biscuit 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 form. 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 less calorie recipe classic Prague cake with condensed milk. For its preparation, butter is replaced by vegetable oil. The base for the cakes is light and porous. And the structure of the biscuit is similar to a cupcake - crumbly and wet. So it's never too late to indulge yourself with a chocolate piece of a weightless Prague cake made by yourself.

To create such an easy culinary masterpiece, combine 60 g of cocoa and 0.5 tbsp. instant coffee. Pour all 170 ml of boiled water. Next, you should grind 5 yolks with 180 g of sugar, pour 130 ml into the resulting mass vegetable oil. Add water with coffee and cocoa. Using a whisk or a 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.

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

For cream impregnation, 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. Supplement the warm creamy mass with 200 g of softened butter and 1 tsp. fragrant cognac, and cool it.

Divide the settled biscuit with a thread or knife into 3 or more parts. Brush the first two layers and sides with the Prague cake cream. Soak the top with apricot marmalade or jam. It would be useful to decorate with chocolate fudge. Remove the Prague cake with boiled condensed milk in a cool place, let it wait in the wings.

Preparation of cream and impregnation for the cake

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 is eliminated. To make the dessert less high-calorie, it is smeared with sour cream-based cream, but invariably with melted dark chocolate. After all, all the confectioners of the world are advised to adhere to the classic Prague cake recipe.

Preparation of the impregnation is a mandatory step in the step-by-step recipe for the Prague cake. This can fundamentally fix the dryness of overcooked baked goods. We will present to your attention two impregnations based on cognac and wine, different in composition and properties. The main function of this ingredient is to moisturize the cakes and make them soft. You can find a description of the process itself, how to make a fragrant impregnation for the Prague cake, below.

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

An already made Prague cake can also 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 sweet red wine. AT the best option it will be Cahors. Put the container of wine on a slow fire, and cook until thick, about 30 minutes.

Required products

For creating original cake"Prague" has always used only cognac impregnation, and for cream - butter and condensed milk. Takova original filling cake, and any confectioner will tell you about it. Any other Prague recipes are possible variations of the popular dessert to your taste and color.

The ingredients that make up the egg cream and the impregnation of the classic Prague cake are known. Among them - fragrant cognac, egg whites and yolks, butter and Soviet condensed milk. Decorating and impregnating the top cake was always done 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 cake).

Wine impregnation:

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

Preparation of cognac impregnation

The Prague cake recipe cannot be perfect without fragrant cognac impregnation. It is boiled over low heat for a short period of time - about 3 minutes. Impregnation of the Prague cake original performance made from sugar hot water or boiling water and cognac. All ingredients are mixed in the proportions indicated above.

But more suitable for a cherry Prague cake would be sugar-based wine impregnation and, for example, Cahors. However, wine or cognac is also not the limit. Some confectioners are happy to use such alcoholic drinks like rum or liquor. So if you are interested in how you can soak the Prague cake layers, everything will depend on the taste preferences of the cook or the severity of the original recipe.

Cream for the Prague cake is similar in 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 beat until smooth. Then comes the turn of the water bath. Heat the mixture in this way for 15 minutes, stirring occasionally. The finished mass should gradually thicken, and eventually become like fat sour cream.

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

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

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

Changing the ingredients of the Prague cake and experimenting with cream or biscuit, each housewife brings something of her own to step by step recipe Prague pie. This is how new baked goods are born. culinary masterpieces with peanuts or almonds, which are added directly to the finished cream or to the dough at the kneading stage.

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

Chocolate cake "Prague" involves only one perfect decoration - chocolate icing. It's in the classic recipe. If desired, it can be replaced with chocolate fudge. Let's take a closer look at how to decorate the Prague cake.

To prepare a glaze or fudge, you need no more than a glass of sugar and cocoa powder. To give creamy taste finished product, water can be replaced with milk with a high percentage of fat content. 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 as not to burn. After 5-7 minutes, it should thicken. After that, the cup with the icing 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.

Cake assembly

Preparing a classic Prague cake is as easy as shelling pears. Be patient and follow all the recommendations from the pie recipe. First of all, release the finished biscuit from the mold. A hot whole cake cannot be divided into parts: it can wrinkle and fall off. Wait for the biscuit to cool completely, and use a thick thread to cut it.

For convenience, make a shallow cut 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 the thread into it and stretch it inside the cake. Thus, you will never make a mistake and divide the total cake into three equal parts.

The Prague cake preparation scheme involves four main steps:

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

How to carefully divide the biscuit into parts, you already know. Consider how to assemble the Prague cake step by step. Even if the biscuit itself turned out to be loose and wet, the chocolate cake recipe requires additional impregnation. Most often, it is prepared on the basis of aromatic alcohol - cognac, sweet red wine, rum or liquor. Laying the first two cakes on top of each other, soak them with the resulting composition and coat with cream. Top the last part of a simple Prague cake with alcohol and spread with apricot marmalade or jam.

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

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

It is not difficult to prepare a Prague cake in the oven according to the GOST recipe, since, according to many modern confectioners, its composition and manufacturing methods have been simplified in the union. The first cake came from the hands of Russian culinary specialist Vladimir Guralnik, who at that time worked in a Moscow restaurant on the Arbat. After that, a simple recipe for a cake with condensed milk spread 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 desserts, they deviated from the classic Prague cake recipe. Condensed milk, butter, cocoa, eggs, and any other dairy products were also used.

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

Grocery list

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

For the biscuit:

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

For 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.

Cooking

Stages of making the cake "Prague"

Soviet GOST rules ideally implied a Prague cake with condensed milk. It was a strict recipe for making a delicacy on an industrial scale. The main idea was the availability of dessert and products for its production to every person. Therefore, today cooking a cake at home is not difficult, even a novice cook can handle it.

1. Carefully separate the whites from the yolks. whipping delicious cream for the Prague cake, add 75 g of granulated sugar or powdered sugar to the yolks. With it, the process will go faster, and the mass will be more magnificent. Next, while whipping the proteins, measure out the same amount of sugar for them. The meringue should be firm and thick. As a result, connect both masses together.
2. Mix flour and cocoa. Pass through a sieve. Start gradually mixing the dry ingredients into the egg mixture. At the same time, kneading is not in a circle, but from top to bottom, breaking all the lumps.
3. Pour melted butter, cooled to room temperature, along the wall of the dish. Bring the dough to a homogeneous state.
4. Cook a sponge cake 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. Put the dough into 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 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. Cream according to the Prague cake recipe with condensed milk is prepared in a container with a thick bottom. This prevents it from burning. Mix 1 egg yolk with the required amount of water. Then add condensed milk. On low heat, stirring constantly, we wait for the mass to turn out to be thick. If you are not a fan of sweets, then put half of the condensed milk.
6. Softened butter is mixed with vanilla. In small portions, continuing to beat with a whisk or mixer, we introduce 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, soak each of them with impregnation. Grease the first cake with half of the cream. Then the next one. Spread the top of the homemade Prague cake with condensed milk with apricot marmalade or jam.
9. Glaze made from chocolate and butter should cover the entire product completely. Therefore, it is applied still hot, until it is frozen. Then ready-made pastries goes to the fridge.

Video of making the Prague cake

The fastest and easiest Prague recipe

Cake "Prague" at home is distinguished by its simplicity. This applies not only to the method of preparation, but also to the set of basic components. easy recipe cake says that its ingredients can be replaced to your taste. Only generally accepted dogmas and rules inherent in any baked product remain unchanged. Play the most the best recipe cake "Prague" with your own hands quickly and easily.

What you need

What the Prague cake biscuit consists of, you can see below. Also here are the ingredients for cream, syrup and glaze.

Biscuit dough:

• two eggs;
• 300 g sour cream;
• a glass of sugar;
• half a teaspoon of soda;
• vinegar;
• one and a half glasses of flour;
• half a can of condensed milk (optional with cocoa flavor);
• 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 flavored alcohol;
• 50 g of oil;
• 2 tablespoons of milk;
• 4 spoons of cocoa powder.

How to make a Prague cake

To make a Prague cake without extra hassle, follow the guidelines below. Trust me, it will be amazing. A simple recipe for making a cake involves the following steps:

1. In a separate bowl, beat eggs with sour cream and sugar. Add soda quenched with vinegar, 0.5 cans of condensed milk, flour, almonds and a pinch of pepper. Knead the biscuit dough and place in the mold. Bake the Prague cake in the oven at 200 degrees.
2. Beat the rest of the condensed milk together with butter. Make an impregnation of boiling water with sugar and, for example, cognac. Soak the cakes, lay them on top of each other, smearing with cream.
3. For glaze, mix sugar, milk, butter and cocoa powder. Boil the mixture over low heat after boiling for a couple more minutes. Brush the cake all over with warm frosting.

How to bake a biscuit for Prague in a slow cooker

Cooking cake "Prague" in a slow cooker

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

Cake "Prague", baked in a slow cooker, is no different from a fellow from the oven. The consistency of the dough should resemble thick sour cream. Put it out of the dish into a multicooker bowl greased with butter, and bake on the “Baking” mode for 1 hour. When the appliance indicates readiness, remove the bowl and set to cool. While the biscuit for the Prague cake is being made, prepare everything you need to make the cream and icing.

Cake decorating options

The decoration of the classic Prague cake was made only with chocolate icing, in rare cases with nuts on top. Modern confectioners use various techniques and methods for decorating pastries and desserts. To make the cake look presentable, mastic is used, icing, ready waffle pictures.

You can decorate the Prague cake with chocolate icing or chocolate chips. In addition, various chocolate figurines are often used. Glaze can be prepared multi-colored, milky or caramel.

For creating finished products meringues, fruits and jelly, sweets, marmalade and various sprinkles are used. Any decorations are fixed on the sticky surface of the top cake. After that, the dessert is sent to freeze in the refrigerator. No matter how you decorate the cake, its taste will remain unforgettable for a lifetime.

Cake "Prague" should settle

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

1. Chocolate Prague, which is prepared 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 molds are used round, with an average width of 21 cm.
3. The recipe for the Prague cake on sour cream requires the obligatory settling of the finished biscuit 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. A delicious cake it will be simply amazing if it rests from 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 can have her own recipes and methods for making the Prague cake. But its amazing chocolate taste will always remain the same - the taste of our Soviet childhood with you.

Prague cake- one of my favorites because it's chocolate!

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

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

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

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

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

Ingredients:

For a 23 cm form:

For the biscuit:

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

For creamy chocolate cream:

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

For glazing:

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

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

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

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

How to make a Prague cake

Prague cake layers:

Separate the yolks from the whites.

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

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

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

Proteins at room temperature whip better.

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

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

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

Mix gently as well.

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

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

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

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

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

Butter cream-glace for the cake "Prague"

In the meantime, we will prepare a delicious, chic cream!

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

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

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

At the end, add cocoa powder and beat again.

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

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

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

We layer the cakes with cream.

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

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

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

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

Melt chocolate with butter in a water bath.

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

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

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

Here is such a homemade Prague cake in my performance.

And here is a Prague cake in a section.

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

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

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

Cake "Prague" has become one of the culinary symbols of the USSR, but its name has nothing to do with the capital of Czechoslovakia. Handsome and delicious dessert is the author's invention of the confectioner of the restaurant "Prague" Vladimir Guralnik.

In pre-perestroika times, this confectionery masterpiece was expensive, but the cake never lingered on the shelves, especially before the holidays, when you wanted to put something especially tasty and unusual on the table. The hostesses tried to unravel the secrets of the recipe and experimented in the kitchen, trying to bake the Prague cake at home. Thus, there were many a variety of recipes dessert, although the classic Prague cake is still considered the most popular and beloved.

Cake "Prague": why we love it so much

This cake is characterized by an abundance of chocolate, because it consists of biscuit cakes with cocoa, chocolate cream and fudge. The biscuit is baked traditional recipe from eggs, sugar, butter and flour, sifted with cocoa powder. The finished biscuit is cut into three cakes, soaked in sugar syrup or alcohol, and then layered with a classic “Prague” cream made from soft butter, condensed milk, cocoa and egg yolks. Cream is usually impregnated with only two cakes, and the third is covered fruit and berry jam. Most often, apricot confiture is used for Prague, since the sourness of these fruits effectively sets off the rich sweetness of chocolate. Often, jam or marmalade replaces the traditional impregnation of cakes, although in original recipe cakes are not soaked in anything - they are already light, soft and melt in your mouth.

The culmination is the filling of the cake with chocolate icing and decoration with chocolate chips, nuts and cream. A cake decorated with chocolate figures that you can mold with your own hands looks very beautiful.

How to make a Prague cake: the secrets and subtleties of the dough

The main secret of a successful cake is to use quality products. Do not replace butter with margarine, buy only whole condensed milk and the most fresh eggs top grade.

To prepare the dough, beat the whites and yolks separately, only then mixing them with other products. If you want to get easy and fluffy biscuit, cool the whites well before whipping, make sure that the dishes are not greasy, and do not allow even a drop of yolks to get on the whites, otherwise they will not beat.

The butter can be melted a little for easier whipping, and the dough must be stirred very carefully, carefully and carefully so that the proteins do not settle. Another secret of a delicious Prague cake is that after baking, the biscuit should stand from 6 to 15 hours and even more, if possible.

Exist different variants making biscuit dough, for example with sour cream, condensed milk and almonds - in this case, the proteins do not separate from the yolks. To make the biscuit light, airy and porous without whipped proteins, you need to mix soda slaked with vinegar or lemon juice. Boiling water or preliminary sifting of flour also gives airiness and lightness to the dough. Flour enriched with oxygen completely replaces the mixer! In some recipes, you will find recommendations to add a pinch of pepper to the dough - for piquancy and subtle flavor.

Cream secrets

The cream is prepared in a water bath - for this, the yolks are mixed with condensed milk, and the mixture is boiled until it thickens. Soft butter is introduced into the cooled cream and whipped well. You can simplify the process of making cream by mixing butter with condensed milk and cocoa without adding egg yolks to it. With classic butter cream, the cake turns out to be no less tasty. Another version of the cream - eggs, sugar, milk, condensed milk and flour are mixed with a mixer, and then boiled over very low heat. As soon as the cream boils, it is removed from the stove, and after cooling, mixed with soft butter and cocoa.

If you want to cook very tender and air cream, beat the butter in a mixer until white, then add cocoa and condensed milk at a slow speed, without stopping beating.

Instead of cocoa, melted chocolate can be added to the cream; if the dessert is intended for adults, the cream is sometimes flavored with cognac or rum.

By the way, in some versions, the cake is completely covered with cream on top and sprinkled with nuts - without jam and icing. And even if this is not a recipe for the Prague cake according to GOST, it will still turn out to be unusually tasty and beautiful!

We bake "Prague"

The biscuit for "Prague" is usually baked in a round form with a diameter of about 20-21 cm. The form should be filled no more than two-thirds, because the biscuit will rise. Baking time at a temperature of about 180–210 ° C is 25–45 minutes, although there may be deviations in one direction or another, because it all depends on the characteristics of the oven and the dough recipe. When the biscuit has risen well, the temperature is reduced to 170°C. You can bake the Prague cake in a slow cooker in the baking mode for 45 minutes. Most importantly - do not open the oven during baking, otherwise the biscuit will settle and lose airiness. Check the biscuit with a wooden stick - it should remain dry, and the finished biscuit should slightly spring when pressed.

How to assemble and decorate a cake

The cooled biscuit is cut into three cakes, after which the lower and middle cakes are soaked in sugar syrup from water, sugar and fruit essence. Sometimes confectioners add liquor to the syrup to good taste and aroma, but if the dessert is prepared for children, it is better not to add liquor or replace it with thick cocoa. sugar syrup boiled to a test for a soft ball, after which some housewives cool it and beat it until it becomes thick and white.

After soaking, the cakes are smeared with cream, the top of the cake is covered with apricot or peach jam, and then poured with chocolate icing, which is made from milk or sour cream, sugar, butter and cocoa. Some housewives do it even easier - they melt the chocolate and pour it over the cake. As they say, you can't spoil Prague with chocolate!

The top cake of "Prague" is sprinkled with chocolate or coconut flakes, decorated with chocolate cream, nuts, fruits, dried fruits, powder and whatever you want.

Experienced confectioners recommend keeping "Prague" in the cold for about 15 hours. This is necessary to obtain the desired texture of the biscuit and perfect impregnation. An unsettled cake can fall off when cut, so don't skip this one! milestone cooking dessert.

Classic Prague cake: a step by step recipe

Try to cook legendary dessert at home, and you will see that there is nothing complicated in this. But how much pleasure your loved ones will get during tea drinking!

Ingredients: for a biscuit: eggs - 6 pcs., sugar - 150 g, butter - 30 g, cocoa powder - 30 g, flour - 120 g; for cream: water - 1 tbsp. l., 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 - 50 g.

Cooking method:

1. Separate the whites from the yolks, beat the whites with a mixer until stable peaks, adding 75 g of sugar at the end of the beating.

2. Beat the yolks with 75 g of sugar until light and homogeneous.

3. Put the squirrels to the yolks in small portions, gently mixing them with gentle movements.

4. Mix flour with cocoa powder and sift it.

5. Gently fold the flour into the egg mixture, mixing not in a circle, but from top to bottom, so that the biscuit is fluffy and light.

6. Pour in the cooled melted butter in a thin stream and mix again from top to bottom.

7. Grease a 22 cm springform pan with oil, place oiled baking paper on the bottom of the mold.

8. Bake the biscuit for 30 minutes at a temperature of 200 ° C, cool, remove from the mold and let it stand for at least 12-15 hours.

9. Cut the biscuit into three cakes. If he has stood enough, the cakes will not crumble.

10. For cream, mix water and yolk, add condensed milk and vanilla.

11. Boil the cream in a water bath until it thickens.

12. Beat soft butter with a mixer until fluffy.

13. Pour the yolk with condensed milk into the butter and add cocoa powder, continuing to beat.

14. Spread the first and second cakes with cream. If you did everything right, you won’t need to soak with syrup or liquor - the biscuit will turn out tender and airy.

15. Put the third cake on top, cover it with apricot jam and apply jam on the sides of the Prague.

16. Put the cake in the refrigerator for half an hour to freeze the jam.

17. Prepare the glaze by melting the pieces of chocolate and butter in a water bath.

18. Pour the icing over the cake, decorate with the remaining chocolate cream and refrigerate overnight.

The Prague cake master class will help you master this recipe and, perhaps, supplement it with your own creative finds.

Cake "Chiffon Prague": recipe with photo

The main difference of this cake is that it is prepared on the basis of the so-called chiffon biscuit in which vegetable oil is used instead of butter. The biscuit turns out to be very porous, light and airy, like chiffon, and at the same time quite viscous and crumbly, like a cupcake.

Mix 170 ml of water, 60 g of cocoa and 0.5 tbsp. l. instant coffee. Pound 5 egg yolks and 180 g of sugar, gradually pour in 130 ml of vegetable oil and at the very end add coffee with cocoa. Beat the mixture well again and add 200 g of flour mixed with a bag of baking powder and a pinch of soda into it.

This cake can easily be called one of the most beloved and popular desserts of the former USSR. Since it is behind this chocolate cake, in those times of scarcity, there were long queues. And in our time, this awesome delicacy does not lose its popularity and universal love, thanks to unforgettable taste, subtle aroma and pleasant texture.

Cooking a Prague cake is a rather laborious process, which can not be said. And it refers mainly to the classic recipe. Of course, in our time, this task has been simplified a little, thanks to the use of a multicooker.

In today's article we will talk about the Prague cake with step by step photos. If you are a fan of this delicacy with chocolate flavor, then it's time to study my recipes and choose the most suitable one for yourself. Then immediately go to the kitchen and start creating this culinary masterpiece.

Ingredients:

For the biscuit:

• Eggs - 6 pcs
• granulated sugar - 150 gr
• flour - 115 gr
• cocoa - 25 gr
• butter - 40 gr.

For cream:

• Egg yolk - 1 yolk
• water - 20 ml
• condensed milk - 120 gr
• butter - 200 gr
• cocoa powder - 10 gr
• vanillin.

For impregnation:

• Sugar - 70 gr
• water - 100 ml.

For glaze:

• Chocolate - 70 gr
• oil - 50 gr.

Cooking method:

To prepare this delicacy, we first need to separate the egg yolks from the whites.

Beat the yolks with 75 grams of sugar, into a light, fluffy cream. And we also gradually pour the same amount of sugar into the proteins and beat until white peaks so that they have tops. Then we combine these two ingredients and mix with a spoon until smooth.

Now we combine 115 grams of flour with 25 grams of cocoa, sift and add to the egg mixture, gradually mixing from the bottom up.

We spread parchment paper on the bottom of the form, put a biscuit on it and bake in the oven at a temperature of 200 degrees for 30 minutes.

We check for readiness with a match or a wooden skewer. If the dough doesn't stick, it's ready.

Let it cool for five minutes, then take it out of the mold. And if possible, it is best to leave the cake for 8 hours, just covering it with a towel.

For the cream, we need to take a pan with a thick bottom and mix one egg yolk with 20 grams of cold water in it and add 120 grams of condensed milk. We put on a slow fire and bring to a light thickening.

Cut the soft butter into small pieces, add a bag of vanilla sugar there and beat with a mixer until fluffy.

Then we put the syrup there in parts, whisking each time. Add 10 g of cocoa and again bring to uniformity. On this cream is ready.

For impregnation, we need to brew 100 ml of ordinary tea, pour 70 g of granulated sugar into it, mix and let cool.

We take the first cake, impregnate it with tea impregnation, spread half of the prepared cream on it and carefully place the second cake on top of it. We do the same as with the first one, impregnation and spread the second half of the cream.

We put the third cake on top, soak with sweet tea and pour over with apricot jam. And send it to the refrigerator for twenty minutes.

For the icing, melt 70 grams of chocolate with butter and immediately, until it is frozen, pour the whole cake with it.

Decorate as desired. Happy tea drinking!

How to bake a simple Prague cake with condensed milk - cook at home

Ingredients:

• Eggs -2 pcs
• condensed milk - 1 can
• sugar - 1 cup
• flour - 1.5 cups
• cocoa - 5 tbsp. l
• sour cream - 1 cup
• butter - 1 pack
• soda - 1 tsp

Cooking method:

Using a blender or mixer, beat the eggs with sugar until a white foam appears. Then add soda and 1/2 can of condensed milk, flour and mix everything again.

Now we take a deep bowl, put a glass of sour cream, 2 tablespoons of cocoa in it and mix well.

We combine this mixture of sour cream with dough and bring to a homogeneous state.

Carefully place parchment paper in a baking dish and lay out half of the resulting dough on it.

From the second half of the dough we make another cake.

Then mix the butter, the second half of the condensed milk, 3 tablespoons of cocoa in a bowl.

After the cakes have completely cooled, we begin to form the cake. Lubricate the first cake well with cream on top, put the second cake on it and process it completely with cream so that the cake is completely covered with it.

The cake is ready, put it in the refrigerator for 1-2 hours, after which we treat our household and guests.

Prague cake recipe in a slow cooker

Ingredients:

• Flour - 1.5 cups
• eggs - 2 pcs
• cocoa - 1 tbsp. l
• soda - 1 tsp
• condensed milk - 1/2 can
• sour cream - 1 cup
• sugar - 1 cup.

For glaze:

• Milk - 50 ml
• butter - 50 gr
• sugar - 4 tbsp. l
• cocoa - 2 tbsp. l.

Cooking method:

In this recipe, as in the previous ones, you first need to separate the egg yolks from the whites.

Beat the whites in a blender together with sugar until the very peaks, then add all the other ingredients and beat everything again.

Pour the resulting dough into an oiled multicooker bowl, then close the lid and turn on the “Baking” mode for 60 minutes.

After the beep, open the lid and let the cake cool.

For the cream, you need to beat the melted butter with the help of a blender, then add condensed milk and cocoa powder to it, continue to stir.

Now from one large cake, we make two. We grease the top of the first cake with cream and cover it with the second.

We cut the melted butter, put it in a deep bowl, add cocoa, sugar, milk and mix everything thoroughly until smooth.

Coat the entire cake with the resulting icing and put it in the refrigerator to solidify.

The cake is ready!

Prague cake from grandma Emma

Ingredients:

• Condensed milk - 1 can
• cocoa - 4 tablespoons
• sugar - 2 cups
• soda - 1 tsp
• vinegar - 1 tbsp. l
• vanilla sugar - 1 sachet
• eggs - 4 pcs.

For cream:

• Butter - 300 gr
• cocoa - 4 tbsp. l
• vanilla sugar - 1 sachet
• condensed milk - 1 can.

Cooking method:

In a deep bowl, combine a can of condensed milk with cocoa, with eggs and mix until smooth.

Pour two cups of sugar and one bag of vanilla sugar. And mix again.

We bake in a detachable form with a diameter of 28 cm. We cover the form parchment paper and pour the dough into it.

We send the future cake to a preheated oven to 180 degrees for 35-40 minutes.

Before removing the cake from the oven, you need to check it for readiness with a wooden stick. We pierce it and immediately take out the stick, if it is dry, then the pastry is ready.

We remove the future cake from the mold and let it rest for 5-6 hours, then divide it into two equal cakes.

Now for the cream, using a mixer, beat the melted butter, add four tablespoons of cocoa powder, a jar of condensed milk and a bag of vanilla sugar. The finished cream should be fluffy and should not slide off the cup when it is tilted.

We start collecting the cake and for this we need to take one cake, put it in the form in which it was baked and grease the upper part with about half of the cream. We put the second part on top and in the same way, only lightly lubricate, as this will be the bottom of the cake. Turn over and apply the remaining cream on all sides.

It remains only to decorate the finished cake with finely chopped nuts, or chocolate chips.

We put it in the refrigerator for 2-3 hours, and then serve it to the table.

Delicious Prague cake with sour cream (video)

Enjoy your meal!!!

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

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

Choosing components

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

Butter cream recipe for Prague cake

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

Ingredients

Step by step cooking

video recipe

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

Recipe for condensed milk cream for Prague cake

Time for preparing: 20-30 minutes.
Total Servings: 1.
Kitchen appliances and utensils: cooker, mixer; saucepan, whisk or fork, spoon.

Ingredients

Step by step cooking

video recipe

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

Possible other cooking and filling options

Adding vanilla or some tasty alcohol like rum, cognac or liqueur will give the whole dessert very interesting flavor 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 with custard, you decide. Perhaps your curiosity will jump up, and next time you will cook this cake with a different cream, as I did, and I didn’t regret it at all! Also, I think you should certainly be interested. Well, and, of course, where without our magnificent assistant? Once again, she was amazed at the skills of her miracle technique, having prepared the Prague cake in a slow cooker - when she was considering the options for preparing this delicacy and looking for the most convenient one for herself, she accidentally found out that she could do such a task.