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Prague cake as an oven at home. Cake "Prague" at home: the best recipes

Today we offer to prepare a classic Prague cake, which has gained popularity since Soviet times. This legendary pastry consists of soft biscuit cakes with pronounced chocolate flavor, tender butter cream, a thin layer of marmalade and a simple chocolate-based glaze. The finished dessert turns out to be moderately sweet, very tasty and satisfying, and the cooking process is not as difficult as it might seem at first glance!

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

Ingredients:

For cakes:

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

For cream:

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

For glaze:

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

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

How to make a biscuit for the classic Prague cake

  1. Proteins, separating from the yolks, beat with a mixer until a white foam is obtained. We remind you that the whisking bowl must be completely clean and dry, and not a drop of yolk should be allowed to enter the protein mass! Otherwise, beat the whites to the correct consistency will not work!
  2. We continue to work with the mixer, gradually pouring half the norm of sugar. Be sure to beat the mass to a strong compaction or, in the culinary term, "to stable peaks." This means that when tilting and turning the bowl, the squirrels must remain absolutely still.
  3. In a separate bowl, beat the egg yolks with the remaining portion of sugar until a homogeneous, thickened and significantly increased mass of a light shade is obtained.
  4. We spread the whites to the beaten yolks in parts, each time very carefully mixing them with light movements from the bottom up.
  5. In a separate bowl, mix flour with cocoa powder. Sift through a fine sieve, and then introduce in small portions to the egg mixture, continuing to move from bottom to top. In this case, it is not worth stirring the dough in a circle - this can cause it to settle and lose its “airiness”, as a result of which the biscuit will turn out to be very thin and it will no longer be possible to divide it into 3 cakes.
  6. Melt the butter until smooth, cool, and then pour along the wall to biscuit dough. Again, gently mix with movements from the bottom up, and then fill the resulting viscous composition with a detachable form with a diameter of 22 cm (if your form is larger, the proportions of the products should be increased). It is advisable to cover the bottom of the container with oiled parchment (the sides can not be lubricated).
  7. We send the form to the oven heated to 200 degrees for about 20-30 minutes. We check readiness with a match / toothpick. To prevent possible settling of the biscuit, during the baking process we once again try not to open the oven and not to slam the door. We turn the form with a freshly baked biscuit upside down and put it on a wire rack until it cools completely - so the pastries do not settle and better retain their shape.
  8. Remove the detachable board from the already cooled biscuit (we first go through the walls of the mold with a knife blade moistened with water). We cut the biscuit blank into 3 cakes.

    How to make cream for a classic Prague cake

  9. In a small ladle or saucepan with a thick bottom, place the raw yolk, pour in a spoonful of ordinary drinking water and mix thoroughly. Next, add condensed milk, add vanilla sugar for flavor.
  10. Place over low heat and cook until the mixture thickens. Make sure the yolk doesn't curl! To do this, during the cooking process, we constantly maintain a low temperature and diligently mix the mass, especially at the bottom of the pan. To make sure it's ready, run a spoon or spatula along the bottom of the container. If the trace remains clear and the cream swims very slowly, remove the pan from the heat.
  11. Beat butter softened at room temperature with a mixer until fluffy and creamy.
  12. Gradually introduce the syrup removed from the stove and completely cooled, continuing to work with a mixer.
  13. Lastly, fold in the sifted cocoa powder. Beat until the oil mass is completely colored in a uniform light brown shade. If the cream is too light, you can add an additional portion of cocoa.

    How to make a classic Prague cake

  14. We place one biscuit cake on a large plate. Fans of "wet" baking can soak the biscuit with any liquid syrup or a mixture of water and cognac. In fact, according to the classic recipe (according to GOST), cakes for Prague are not saturated with anything at all, but this is only possible if the biscuit turned out to be perfect. If there is a suspicion that the cakes turned out to be too dense or dryish, it is better to soak them anyway. Alternatively, you can prepare the simplest syrup from water and granulated sugar(70 g sugar pour 100 ml hot water, cool completely and, if desired, pour 1-2 tbsp. spoons of cognac).
  15. We apply half of the buttercream to the base of the cake, spread it over the cake.
  16. Lay the second cake on top and apply the rest of the cream.
  17. We place the last cake. We coat the top and sides of the cake with a thin layer of apricot jam. We send the pastries to the refrigerator for 20-30 minutes so that the sweet berry layer is slightly frozen.
  18. In the meantime, prepare the glaze - mix the chocolate slices with butter, cut into arbitrary pieces. We put on " water bath”And, stirring, we achieve the melting of all chocolate fragments and obtain a homogeneous mass. Cool slightly chocolate icing and then cover the cake on all sides. If desired, we decorate the dessert by preparing an additional portion of cream or using any confectionery toppings and decorations.
  19. We send almost ready-made pastries overnight in the refrigerator for thorough soaking. We cut the classic Prague cake in portions and serve it with a cup of tea or coffee.

Enjoy your meal!

It seems that this delicacy, which once conquered the hearts of millions of sweet teeth in the USSR, has absorbed everything that should be in an ideal dessert. Airy cakes, cream melting in your mouth, unique aroma and bright aftertaste of chocolate, exquisite sourness of apricot confiture and dense glaze - all this is in famous cake"Prague". But be careful! They say that everyone who has tried at least a piece of the famous dessert will be subdued by it forever. Do you want to make sure of this?

Prague Prague

The history of the birth of the legendary cake is covered, if not with darkness, then with a veil of secrecy for sure. Officially, its creator is Vladimir Guralnik, head of the confectionery shop at the Prague restaurant, which now exists on the Arbat. During his long career, this master invented many successful desserts that won all-Union fame, but what inspired him when sculpting his chocolate masterpiece remained a secret.

Some say that the no less legendary Viennese Sacher was taken as the basis, although experts will confirm that there is little in common between these two delicacies. Just something chocolate and fruity notes of impregnation.

Viennese "Sacher" is also chocolatey and also delicious

Others claim that the prototype of "Prague" was some mysterious Czech dessert, which had several types of cream of different tastes, expensive alcohol and the most sophisticated technology cooking, which Vladimir Guralnik creatively redesigned and simplified.

And the third ones ... The third ones do not assume anything, but simply gobble up a magical delicacy on both cheeks. So let's thank the unknown Czech masters and Vladimir Mikhailovich for a wonderful recipe, and go to the kitchen - bake, beat and soak, in order to eventually put our fantastic treat on the table in front of the astonished family. Just like in a famous restaurant. Well, at least not worse.

Despite the name, in the Czech Republic, as well as in Europe, this cake is not very popular. His fans live, for the most part, in the expanses of the former USSR. But here "Prague" is still loved, bought and cooked on their own, while showing considerable ingenuity.

How to bake the right cake layers

Any cooking masterpiece has its own subtleties of cooking, without knowing which it is impossible to reproduce either the taste, texture or appearance familiar dish. Of course, Prague has such secrets. And first of all it concerns cakes.

Properly cooked biscuit is half the success

One of the main requirements for a biscuit for a famous dessert is that it must be tender, airy and juicy. So much so that, if desired, the cakes could be left without impregnation, and still the taste of the cake was not affected. How to achieve this?

  1. Always sift flour: this way you saturate it with oxygen and make ready-made cakes more magnificent.
  2. For the same purpose, you can add baking powder, vinegar-slaked soda to the dough, or replace part of the flour with starch, although the classic recipe does not provide for this.
  3. When whipping proteins, make sure that they are well chilled, and the container in which you do this does not contain traces of oil: fat will prevent you from achieving a quality result.
  4. Correctly kneading the dough for the Prague cake is a whole science. Handle it as carefully as possible, even reverently, otherwise the foam from whipped proteins will lose elasticity and the whole mass will settle. For the same reason, it is not recommended to shake the mold when placing it in the oven.
  5. A real, high-quality biscuit for a legendary cake cannot be baked without good butter. Attention! It is strictly forbidden to replace it with budget margarine, spoil both the taste and the consistency of the cakes. In extreme cases, you can use vegetable oil- for one of the varieties classic cake, bearing the name "Chiffon Prague".

Traditionally, cocoa is added to the biscuit dough to give it a pleasant chocolate shade, taste and smell. But over the years of personal culinary experiments, the housewives went much further than strict GOST dictated at one time, and began to knead the dough for cakes with ground almonds, zest, dried fruits, vanilla, condensed milk and even ... pepper, for lovers of unexpected solutions and interesting flavor notes . If you're also not the type to follow recipes scrupulously, you can experiment to your heart's content with different additives. Most importantly, do not forget the magic formula: good oil+ correct mixing.

And yet, the classic "Prague" is, first of all, chocolate

What else is important to know for baking the "Prague" biscuit?

  1. Remember to grease the sides of the mold thickly with oil and line them with baking paper, otherwise the cake will stick and you will not be able to remove it without damage.
  2. Do not fill the form to the top - the dough will rise and fall out onto the wire rack.
  3. Bake the biscuit on the middle shelf in the center of the oven and do not set the high temperature regime. 180–200 ° is just enough for the cakes to bake evenly and not burn at the edges, remaining raw inside.
  4. Do not open the oven door until you see that the top of the future cake is well browned. Cold air will “knock down” the dough in no time.
  5. Cool the finished biscuit exclusively on a wire rack, where its bottom will cool simultaneously with the top, and will not fog up and become damp, as it would happen if you left your creation on the table. In addition, experts advise preparing cakes on the eve of assembly: after standing for 8-12 hours, they will become tastier.

Secrets of gentle cream

Cooking the classic butter cream for the Prague cake took a lot of effort from the housewives. First, it was necessary to thoroughly beat the yolks with condensed milk. Then, holding the bowl over the steam, boil them properly. After that, add softened butter to the semi-finished cream, add grated and melted chocolate, sprinkle everything with expensive alcohol ...

And again in traditional recipe chocolate rules the show

Modern craftswomen do it easier. For example, they simply beat white butter with a few tablespoons of cocoa and condensed milk, without any steam or other culinary tricks. Or send sugar with sour cream to the mixer bowl and chocolate chips- it turns out very well. Or they cook on a small fire a mixture of condensed and regular milk, eggs and flour until thickened. You can add vanilla, and rum essence, and nuts ground into small crumbs into the cream - any option will be good and acceptable if it turns out to be to your taste and future eaters. After all, the main thing in the cake is taste, and not following GOST.

How to cook "Prague" yourself at home

It doesn't take much to reproduce Vladimir Guralnik's masterpiece in your own kitchen. Mixer or whisk, strainer, cake tin, several bowls, saucepan, thick thread (later we will tell you why), a couple of hours of free time and the best quality products. The last ingredient is the main one, without it your enterprise is not worth starting.

And you will also need a recipe, classic or modernized by modern housewives.

According to GOST - a classic recipe

If you want to get a delicacy that is as close as possible in taste and appearance to that very legendary “Prague”, you will need ...

For cakes:

  • flour - 120 g;
  • butter - 40 g;
  • eggs - 6 pcs.;
  • sugar - 150 g;
  • cocoa powder - 30 g.

For cream:

  • water - 75 ml;
  • yolks - 2 pcs.;
  • condensed milk - 150 ml;
  • butter - 150 g;
  • cocoa powder - 20 g;
  • vanilla sugar - 5 g.

For glaze:

  • butter 50 g;
  • chocolate - 100 g;
  • apricot jam - 20–50 g.

Cooking.

    1. Carefully separate the whites from the yolks, so that not a drop of yolk gets into the bowl with the whites - this is important.

      If even a little yolk gets into the whites, they will not whip

    2. Combine the egg whites with half the sugar and beat until stiff peaks form.

      Foam must be stable

    3. Add the remaining sugar to the bowl with the yolks and grind everything until a homogeneous mass is obtained.

      Remember sweet eggnog from childhood?

    4. Sift flour along with cocoa powder.

      Sift all loose products

    5. Combine both egg mixtures and add flour to them. It is important to do this carefully, mixing the mass with smooth movements from the bottom up, strictly in one direction, so that the proteins do not fall off.

      Be very careful

    6. It's oil time. It should be as soft as possible, so either take the briquette out of the refrigerator an hour or two before cooking, or melt it in a ladle, cool to room temperature and then pour into the dough and mix well again.

      The oil should be almost liquid, but not hot.

    7. Oil the sides of a cake tin and line the bottom with parchment paper.

      The dough for "Prague" tends to stick to the walls of the form

    8. Fill out the form with the resulting dough and remove the oven. Baking time - about 45 minutes, temperature - 200 °.

      Fill out the form for 2/3

    9. Divide the biscuit into three layers. True craftswomen do this with a harsh thread, but you can just as well use a sharp knife. At this stage, you can soak them with cognac or - if you are cooking for children - with sugar syrup boiled down with water, but this is not necessary. The biscuit will be tender even without that.

      With a thread, the biscuit crumbles less

    10. Combine the ingredients for the cream in a bowl, excluding oil: water, egg yolk, condensed milk, vanilla sugar. Stir with a whisk and steam until thickened.

      By tradition, cocoa should also be added to the cream, but if you want to get a contrast with chocolate cakes you can't do that

    11. And now, add the butter set aside into the thickened cream, having previously melted and cooled it or whipped it white.

      Once again, beat the sweet mass well.

    12. Spread half of the sweet butter mixture on the first cake, place the second cake on it, and spread the rest of the cream on top.

      Don't skimp on the cream

    13. It remains to cover almost finished cake third cake and jam its top and sides. And then put the cakes folded in a stack in the refrigerator so that the jam freezes.

      The same famous fruity sourness

    14. Break the chocolate into pieces, melt it with butter, and then beat well with a whisk. Pour frosting over cake over hardened jam.

      If the frosting is too thick, add some milk to it.

    15. Decorate the cake with grated chocolate and refrigerate again, this time overnight.

      The family will be delighted

Video: version of the famous dessert from Grandma Emma

In a slow cooker

Multicookers, microwave ovens and other useful units have long been a part of our lives. Of course, this could not but affect the recipe of traditional delicacies! Modern housewives boldly bake "Prague" with the help of the latest achievements of technical thought and their cakes turn out no worse than those who prefer to work the old fashioned way. You will need…

For the crust:

  • flour - 10 g;
  • sugar - 150 g;
  • eggs - 3 pcs.;
  • condensed milk - 200 g;
  • sour cream - 200 g;
  • cocoa powder - 50g;
  • baking powder - 1 tbsp.

For cream:

  • condensed milk - 200 g;
  • butter - 200 g;
  • bitter chocolate - 50 g;
  • cocoa powder - 20–30 g.

For glaze:

  • butter - 40 g;
  • fat cream - 60 g;
  • chocolate - 100 g;
  • apricot jam - 20–50 g.

Cooking.

  1. Sift flour, adding cocoa and baking powder to it. Please note that in this recipe the biscuit is prepared without butter, but thanks to condensed milk and baking powder, it turns out both juicy and fluffy - everything is as it should be.

    The color will be the same, but the content will be different.

  2. Whisk eggs with sugar.

    This time we will try not to separate the whites from the yolks.

  3. Continuing to work with a whisk or mixer, pour condensed milk and sour cream into the egg mixture.

    Sour cream will give the cakes the necessary juiciness

  4. Gradually, in portions, add flour mixed with cocoa and baking powder.

    You can help yourself with a mixer

  5. Line the bottom of the multicooker bowl with baking paper and fill it with batter.

    The level of the dough should not rise above 2/3 of the bowl

  6. Set the "Baking" mode. The biscuit will be ready, on average, in 1 hour, although the exact time depends on the power of your slow cooker.

    Use the baking program

  7. Let the base of the future cake stand for 15-20 minutes, carefully remove it from the bowl and leave it alone until it cools completely. Ideally - at night, but 2-3 hours is enough for the hurried.

    Let the biscuit sit

  8. Melt the chocolate in a water bath or, more conveniently, in microwave oven and cool slightly.

    The cream will rich taste natural chocolate

  9. Whisk the butter until white.

    It needs to melt in your mouth

  10. Add condensed milk, cocoa powder and melted chocolate to butter. Whisk again.

    Not without a whisk

  11. Cut the biscuit into three layers.

    Whether to soak the cakes with syrup, decide for yourself

  12. Spread the first two thickly with cream, stack on top of each other and cover with the third cake.

    The algorithm of actions when assembling a cake practically does not change

  13. Spread the jam generously on the cake and put it in the refrigerator.

    And again it's the turn of the jam

  14. Break the chocolate prepared for the icing into pieces, melt, add butter and cream to it and beat well. It is very important that the glaze is homogeneous, without lumps and crumbs.

Let's start by beating the eggs with a mixer. Gradually add 2 tablespoons of flour, without ceasing to beat. Slowly pour in a glass of milk without pulling out the mixer. Pour in 2 more tablespoons of flour, and then another glass of milk. We put the resulting mixture on a slow fire in another bowl with some water at the bottom to make a water bath. Stir constantly, the mass will thicken like semolina.

Remove the custard from the stove and cool. Put the block of butter in another bowl, beat with a mixer. Naturally, the butter must not be from the refrigerator so that it can be whipped. Pour a glass of sugar and beat again. We put the custard in whipped butter with sugar and beat with a mixer until a fluffy homogeneous consistency.

In a small bowl, dilute cocoa powder with a spoonful of cognac. Cocoa can be put more or less, depending on your preference. It can also be replaced with chocolate by melting it in hot custard. Cognac will well emphasize the taste of the cream. You can also add 2 tablespoons if you like.

We shift the diluted cocoa with brandy into our cream, beat with a mixer at maximum speed for five minutes. The cream should be thick enough and beat well. The combination of cocoa and cognac will simply amazingly emphasize the taste of the cream.

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

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

Ingredients

Dough for Prague cake in classical performance you can bake from such products according to the recipe:

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

Cream:

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

Glaze:

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

Cooking process

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

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

Cream:

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

Assembling the Prague cake:

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

On sour cream

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

Ingredients

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

Syrup for soaking cakes:

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

Cream:

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

Icing to cover the cake:

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

Cooking process

Let's start with the traditional test:

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

The cream according to the recipe is prepared very simply:

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

Syrup:

  1. Mix sugar and water in a heavy saucepan.
  2. Put on a small fire and let the syrup boil. Simmer for about 5 minutes until the mixture thickens slightly. Cool, pour liqueur into cold syrup and mix.
  1. Pour the sugar into the milk and stir until it is completely dissolved. Milk must be warm.
  2. Pour cocoa, stir, boil over low heat until thick, at the end add a piece of butter and combine it with the rest of the ingredients.

Assembly:

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

According to GOST

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

Ingredients

Biscuit dough:

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

Glaze:

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

Cream:

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

Cooking process

Biscuit:

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

Cream:

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

Glaze:

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

We collect the cake "Prague":

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

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

Enjoy your meal!

1. Separate the yolks and whites of 6 eggs. Beat the whites in a thick stable foam, the yolks - so that they brighten and increase in volume. Divide 150 grams of sugar equally into both bowls, add vanilla sugar. Beat the protein to stable peaks, mix the yolks well with sugar. Combine the whites and yolks and gently, from the bottom up, in one direction, mix until smooth.

2. Sift flour three times along with cocoa and a teaspoon of baking powder.

3. For several approaches, enter the flour into the eggs. Stir slowly in one direction until homogeneous mass. Then add the melted butter in several steps and mix gently.

4. Lubricate the bottom of the multicooker bowl sunflower oil. Select the "Baking" (or "Biscuit") mode, time - 1 hour. After turning off the multicooker, we do not get the biscuit for another 15 minutes. If you bake in the oven, then it must be preheated to 180 degrees. Pour the dough into a mold lined with parchment or sprinkled with flour. When the biscuit is removed, it must be completely cool. Wrap it up in cling film, let rest for 5-6 hours.

5. Cooking cream number 1. Beat well-melted butter with a mixer for 2-3 minutes until it brightens and is saturated with oxygen. Beat one beaten yolk with butter. Then sift the flour and powdered sugar into the oil and mix with a mixer until smooth. Then you need to pour in 15 grams of very cold milk and mix everything again with a mixer.

6. Cooking cream number 2. Beat well-melted butter with a mixer for 2-3 minutes until it brightens and is saturated with oxygen. Then pour in the condensed milk in parts and beat everything with a mixer. Add either vanilla essence, or vanillin, or rum essence. And a little cocoa so that the second cream is lighter than the first.

7. Cooking cream number 3. Beat well-melted butter with a mixer for 2-3 minutes until it brightens and is saturated with oxygen. Then add 1 tablespoon of boiled condensed milk and powdered sugar. Beat everything with a mixer.

8. We put the container in a water bath so that it does not touch the water. Mix sugar and cocoa in it, add milk in parts so that it is gradually absorbed into cocoa. Boil the fudge for 10 minutes until it becomes homogeneous and slightly viscous. Add a dollop of butter to make it glossy.

9. The proportions of rum and sugar for impregnation should be 1:1. Mix them in a saucepan, dissolve the sugar and boil over medium heat for 20 minutes to evaporate the alcohol. Then let the impregnation cool completely.

10. The biscuit must be cut into 4 parts. To do this, make horizontal cuts on the sides in a circle with a knife, and then insert the thread there and pull it towards you. Pour 2 of any cakes generously with impregnation, and 2 lightly blot with pure rum.