Store-bought Prague cake. Homemade Prague cake, also known as Prague cake: an almost classic recipe. Prague with a recipe from Olga Matvey

I offer a recipe for a legendary, deliciously tender, beautiful and very tasty chocolate dessert called “Prague” cake or “Prague” cake. During a period of acute food shortages, there were huge queues just for this chocolate cake. And even today, this wonderful chocolate dessert does not lose its fame and worldwide love due to its excellent taste, incomparable aroma and impeccable texture.

The "Prague" cake consists of three sponge cakes soaked in sugar syrup, with delicate chocolate-butter cream and sweet and sour apricot jam, covered with chocolate fondant. This recipe for the “Prague” cake is almost according to GOST, the only changes are that I added impregnation for the cake layers, doubled the portion of cream and instead of classic fondant I used ganache made from dark chocolate, cream and butter.

For the butter sponge cake

• Eggs category C0 - 6 pcs (room temperature)
• Butter 82.5% - 40 g (melted and cooled to 28-30°C)
• Flour - 115 g
• Baking powder for dough - 1 teaspoon (5 g)
• Salt - 1 pinch
• Sugar - 150 g
• Cocoa powder (dark) - 25 g
• Vanilla sugar - 10 g
• Lemon juice or vinegar - for greasing the bowl

For syrup (optional)

• Drinking water - 100 ml
• Sugar - 100 g
• Cognac (or rum, liqueur), optional - 2 teaspoons

For the buttercream

• Egg yolks (eggs category C0) - 40 g (2 pcs.)
• Water - 40 ml (room temperature)
• Condensed milk - 225 g
• Vanilla sugar - 10 g
• Butter 82.5% - 350 g (room temperature)
• Cocoa powder (dark) - 25 g

For filling

• Apricot jam (jam) - 125 g

For ganache (glaze)

• Dark chocolate (at least 70% cocoa) - 150 g
• Cream 33-35% - 150 ml (hot)
• Butter 82.5% - 50 g (soft)

1. The day before assembling the cake, prepare the butter (chiffon) sponge cake. All products should be at room temperature. Melt the butter and cool. Turn on the oven (preheat to 200 degrees).
2. In a bowl, combine flour, baking powder and dark cocoa. Sift the dry ingredients through a sieve, then mix well with a whisk and set aside.
3. Beat the egg yolks (room temperature) in a large bowl for literally half a minute.
4. Add sugar and vanilla sugar to the yolks and beat until fluffy and light, about 3-4 minutes. A well-beaten yolk mixture will leave a mark from the mixer beaters, which will immediately disappear.
5. Degrease another clean bowl with lemon juice or vinegar. In it, beat the egg whites (room temperature) with a pinch of salt and the rest of the sugar at medium mixer speed.
6. We introduce sugar into the proteins gradually. The first time is when the whites beat to a light foam. We add it a second time when the foam becomes more stable. The third time is when the mass turns white.
7. In order for the whites to beat well, it is very important not to allow a drop of yolk to get into them. Otherwise, you won’t be able to beat the whites to the desired consistency, and as a result, your sponge cake will collapse!
8. Beat the whites until soft peaks form, when the “tail” hangs from the mixer whisk, but does not fall off.
9. Add 2/3 of the whipped whites to the yolk mass in several additions and mix very carefully with a spatula, folding movements from bottom to top, until the products combine. Do not stir for too long, otherwise the egg mass will settle and will not be as airy!
10. Sift the mixture of dry ingredients into the egg mixture in parts.
11. Mix well with a spatula, also folding from bottom to top, until the products combine.
12. Add the remaining whipped whites to the dough and quickly, but very carefully, mix until smooth.
13. At the very end, very carefully pour melted butter into the dough along the edge of the bowl (the butter should be slightly warm - about 28-30 degrees.)
14. And carefully mix with a spatula with folding movements from bottom to top until the products combine.
15. Cover the bottom of a detachable round mold (diameter 20 cm or 22 cm) with foil.
16. Place the biscuit dough in the mold and spread it evenly over the entire surface.
17. The butter sponge cake is a little capricious and often likes to fall off. Therefore, we bake it in an oven preheated to 200°C, first for 10 minutes, then gradually lower the temperature to 180°C - thereby preparing the sponge cake for a sharp temperature change.
18. The total baking time for the biscuit is 30-40 minutes. During baking, do not open the oven door under any circumstances, otherwise the biscuit will quickly settle!
19. After baking, leave the biscuit in the oven with the door ajar for 10-15 minutes, thereby continuing to lower the temperature. We check the readiness of the biscuit with a wooden skewer inserted into the center - it should come out completely dry.
20. Remove the biscuit from the oven and leave in the pan for 10 minutes.
21. Then carefully run a thin knife along the walls of the mold and remove the biscuit.
22. Leave the still warm sponge cake on a wire rack until it cools completely. (If for some reason you can’t make a butter sponge cake, then an alternative option could be a simple chocolate sponge cake. There is such a sponge cake recipe on my blog. It is prepared without separating the eggs and you always get a link to the recipe:).
23. Fresh biscuit is very loose, difficult to cut and crumbles a lot. Therefore, when the biscuit has cooled completely, wrap it in cling film and put it in the refrigerator for at least 6-8 hours. During this time, the biscuit will ripen and reach the texture we need.
24. Prepare the syrup for soaking the biscuit. Combine water and sugar in a saucepan.
25. Place the saucepan over medium heat, bring to a boil and the sugar crystals are completely dissolved.
26. Remove the syrup from the stove, pour into a clean container and cool completely.
27. If desired, the chilled impregnation can be flavored with cognac (rum or liqueur).
28. Preparing buttercream for Prague cake. Take the butter out of the refrigerator in advance (2-3 hours beforehand) - it should be very soft.
29. In a saucepan, combine the egg yolks, regular drinking water and stir thoroughly. (There should be as much water as the yolks weigh, so weigh the egg yolks before making the cream.)
30. Add condensed milk, vanilla sugar and mix well again.
31. Place the saucepan on low heat. Stir continuously with a whisk and cook until the mixture thickens.
32. Remove the saucepan from the stove. Pour the custard mixture into a clean container and cool completely to room temperature.
33. Place butter at room temperature in a large bowl and beat until smooth, fluffy and homogeneous. This will take approximately 5-7 minutes, depending on the power of your mixer.
34. Without stopping whipping the butter, we begin to gradually introduce the cooled custard mixture - about one tablespoon at an interval of 10-15 seconds.
35. Continue vigorously whisking until the custard mixture and butter are completely combined and the cream is homogeneous.
36. At the very end, sift dark cocoa powder into the butter custard and beat the chocolate cream until smooth. If the cream is too light, you can add another 1-2 teaspoons of cocoa if you wish and also beat the cream until smooth.
37. The cream for the "Prague" cake turns out to be unusually tender, light, airy, moderately sweet, and in general - very tasty!
38. Assembling the Prague cake. Take the ripened biscuit out of the refrigerator and remove the cling film.
39. We cut the sponge cake into three identical layers using a kitchen string.
40. As a result, we get three smooth and beautiful cake layers.
41. Place the first chocolate cake cut side up on a cake plate or base and soak it in sugar-cognac syrup - over the entire surface and along the edges of the cake.
42. Divide the cream into two equal parts and leave a little more for decorating the cake. Cover the impregnated sponge cake with a layer of cream, spreading the cream well with a spatula over the entire surface.
43. Place the second chocolate cake cut side up and press down slightly.
44. Soak the second cake layer with sugar syrup over the entire surface and along the edges.
45. Cover the second cake layer with chocolate cream, spreading it evenly with a spatula over the entire surface, trying to make the layer even.
46. Soak the cut of the top, third sponge cake well with syrup.
47. Place the third layer on the cake, soaked side down, and press down slightly.
48. Heat the apricot jam and spread it on the top crust. Spread the jam evenly over the entire surface and sides of the cake, leveling and covering all pores and irregularities.
49. Place the chocolate cake in the refrigerator for about 1-2 hours to allow the buttercream and apricot jam to set well before adding the chocolate ganache.
50. Prepare chocolate ganache to cover the cake. Break the dark chocolate into pieces and pour in hot cream. Leave without stirring for 1-2 minutes.
51. Then mix thoroughly until smooth.
52. Add soft butter and mix thoroughly until smooth.
53. Let it cool a little. The working temperature of chocolate ganache is approximately 27-30 degrees.
54. When the apricot layer on the cake hardens, we can cover the cake with chocolate glaze. Remove the cake from the refrigerator and place it on a wire rack. Pour the ganache into the middle of the cake (reserve some of the ganache for decorating the cake).
55. Then spread the ganache evenly using a spatula on top and sides of the cake.
56. Transfer the cake back to the plate or tray and put it in the refrigerator for 30 minutes.
57. After the time has passed, remove the cake from the refrigerator. Fill a pastry bag with the remaining chocolate ganache and write the name of the chocolate cake on top - “Prague”.
58. Place the reserved chocolate cream into a pastry bag with a shaped tip. Decorate the Prague cake with cream on top along the entire circumference.
59. We also make cream decoration around the base of the cake or as your creativity and imagination dictate.
60. Place the cake in the refrigerator for 5-6 hours to soak.
61. We cut the finished Prague cake into portions and enjoy the very bright chocolate taste with a slight bitterness of cocoa and the deliciously pleasant apricot sourness of the dessert! Cake "Prague" or "Prague" cake is ready. Bon appetit and happy baking!

You can watch the detailed recipe below in my video or follow the link.

For the first time, “Prague Cake” appeared in the Czech Republic in its capital Prague. It was here that confectioners came up with the world-famous chocolate dessert, but surprisingly it is not in demand at all in Prague. It is almost impossible to see it in pastry shops or cafes. Many believe that this is due to the fact that the sweetness takes a very long time to prepare, and in order to make it as tasty and rich as possible, a large amount of ingredients is needed.

A more modern version of the dessert appeared in a Moscow restaurant, where the skillful hands of chef Vladimir Guralnik created the Prague cake according to the best recipe. The dessert was based on the popular Austrian dessert “Sacher” with the addition of its own interpretation to suit local realities. Today I want to offer you several delicious recipes for Prague cake, each of them unique in its own way, thanks to its rich taste and variety of creamy layers.

Classic recipe for Prague cake at home

INGREDIENTS:

• Flour – 150 gr.;
• Sugar – 1 faceted glass (200 gr.);
• Cocoa powder – 3 tbsp. l. (30 gr.);
• Butter – 50 gr.;
• Testicles – 8 pcs.;
• A jar of any jam;

• Butter – 225 gr.;
• Milk – 125 gr.;
• Sugar – 1 tbsp. (200 gr.);
• Testicles – 1 pc.;
• Vanillin – 1.5 g;
• Cognac – 10 ml;

• 3 bars of any chocolate;
• Butter – 140 gr.;

PREPARATION:

1. Before you bake the Prague cake according to a simple recipe, you need to take the eggs and separate the yolks from the whites. Prepare a large bowl, pour the whites into it, add half of the prepared sugar and beat at medium speed with a mixer until a white thick foam;

   

2. Place the yolks, sugar and vanillin (vanilla sugar) in one bowl and mix with a mixer. They should increase several times in size and be pale yellow in color;

   

3. Mix sifted flour with cocoa powder;

   

4. In the bowl with the yolks, add a little flour and whites one by one. Add a little at a time, in about 3 additions. Mix slowly so that the mass does not settle too much;

   

5. Set the oven to 220 degrees. You should put the biscuit in a warm oven;
6. Melt the butter to a liquid mixture and cool. When the butter is cold, add it to the dough and mix;

   

7. Prepare the form. Cover the bottom with baking paper, do not grease the sides. Pour our dough into the mold;

   

   When you have poured the mixture into the mold, it is advisable to disperse it a little on the sides of the mold so that there is less of it in the middle. This is all so that the top is not very high, and our cake is uniform. The step-by-step recipe will allow you to get delicious baked goods.

8. Set to bake for about 30-40 minutes;
9. We take out the prepared sponge cake, remove it from the mold and place it on the wire rack with the cone down. Leave for 6-8 hours for it to infuse;

   

10. Now, according to my recipe, we prepare the cream for the Prague cake. In this recipe I prepare Charlotte cream. Insanely delicious impregnation;
11. Cook the syrup. Place the pan on the fire, pour the milk into it and add ¼ of the sugar. We wait until the syrup boils, stirring gradually. When it boils, simmer over low heat for about 5 minutes;

    

12. Beat eggs with granulated sugar. And pour into the syrup in a thin stream. Mix everything well and put on fire;
13. The syrup should thicken. Turn it off. Let cool and strain;

    

14. In a separate bowl, beat the butter and add the syrup in small portions. Mixer at medium speed;

    

15. At the very end, add cognac and vanillin. The cream will be fluffy and thick;

    

    You can add cocoa to the cream, then it will have a chocolate taste.

16. Let's create dessert. Cut the biscuit lengthwise into 3 equal parts;

    

17. We take one part, coat it with jam and apply a layer of cream on it of at least one centimeter. We take the second cake, with the side that you will put on the soaking side, grease it again with jam. We also grease the top of the last cake with jam. Make sure we get an even cake. Place it in the refrigerator for 2 hours;

    

18. Ready glaze. Mix the butter with chocolate and melt in a water bath. You should get a homogeneous chocolate mass;

    

19. Pour glaze over the baked goods and distribute evenly;

    

20. Place the sweetness in the refrigerator for 20 minutes, after which you can try it;

I prepared this “Prague” cake recipe with step-by-step photos. I made a tall pastry with an unusual taste. I advise you to try to cook it, because words cannot convey that impeccable taste.

Recipe for Prague cake from Olga Matvey

INGREDIENTS:

• 3 pcs. middle testicles;
• 1 tbsp. granulated sugar (200 gr.);
• 150 gr. condensed milk;
• 1 tbsp. 20% fat sour cream (200 gr.);
• 1.5 tbsp. flour (300 gr.);
• 3 tbsp. l. cocoa powder (30 gr.);
• 1 tsp. baking soda;
• 1 tsp. 9% vinegar;

• 400 gr. butter;
• 2 tbsp. l. cocoa powder (20 gr.);
• 150 gr. condensed milk;

IMPREGNATION:

• 1 tbsp. sugar and 1 tbsp. cognac;

• Cocoa powder – 150 gr.;
• Sugar – 50 gr.;
• Butter – 30 gr.;
• Milk – 400 ml;

PREPARATION:

1. Take a bowl and add 3 medium eggs into it. Beat, then add half the sugar and continue beating;

   

2. This Prague cake recipe is made with sour cream, so our next point will be to add it to our egg mixture;

   

3. Take half the condensed milk and add it to the mixture, mix at the lowest speed for a minute;

   

4. Send flour and cocoa powder into the dough through a sieve. Knead it with your hands or with a mixer at minimum speed;

   

5. Until the flour is completely mixed with our egg mixture, it is worth adding soda quenched with vinegar;

   

   You can add baking soda instead of baking soda, the effect will be the same.

6. When the dough is well mixed, you can prepare the mold. Take parchment paper and line the bottom. I have a 23 cm mold, you can take the one you have;

   

7. Turn on the oven in advance so that it warms up to 180 degrees;
8. Place the biscuit in the oven. Preparing the impregnation;
9. Place a saucepan on the fire and add sugar and cognac in equal proportions. The sugar should melt in the cognac. Next, the fire should be set to the very minimum;

   

   If you think that the portion of cognac is large, then you don’t have to worry about this, since the alcohol will evaporate and you will only taste the cognac, but not the alcohol. Sweets can be given even to children.

10. Olga Matvey’s impregnation should be homogeneous and thicken a little;

    

11. Now we prepare the cream for the Prague cake. Take soft butter and place it in a mixing bowl. We don’t add anything, just beat the butter for 3-4 minutes until it’s white and fluffy;

    

12. Add vanillin, cocoa and 2 half condensed milk. Beat until you get a mass of homogeneous consistency;

    

13. We will prepare the fudge in a water bath. Prepare all the necessary utensils. Pour sugar mixed with cocoa into a saucepan. Gradually add milk and stir;
    

    The top pan should not touch the water with its bottom.

    

14. When the water in the bottom pan boils, the cocoa and sugar will dissolve and the fudge will be runny. Stir constantly. Then turn off the stove, add a piece of butter and stir until it dissolves;

    

15. When our cake is ready, remove it with the cap down so that it is leveled. It is advisable to leave it for 12 hours;

    

16. Divide the biscuit into three equal parts. Place one of them on a dish and pour the impregnation over it;

    

17. Next, lubricate with cream and so on in order (cake + impregnation + cream);

    

18. When the dessert is fully formed, place it in the refrigerator for 30 minutes;
19. Place the dessert on the grill and pour glaze over it. Leave it for a while to harden.

    

Therefore, the step-by-step recipe for the Prague cake turns out to be very tasty. Soaked, tender, with slight notes of cognac, a simply unforgettable taste. You simply must try baking it in your kitchen.

Recipe for Prague cake from Alexander Seleznev

INGREDIENTS:

• 6 small testicles;
• 150 g granulated sugar;
• A pinch of salt;
• ½ tsp. vanilla sugar or essence;
• 120 g wheat flour;
• 1 tbsp. l. cocoa powder;
• 40 g butter;

SYRUP FOR IMPREGNATION:

• 100 gr. (half a glass) sugar;
• 100 ml warm water;
• 50 ml of good cognac;

• 3 warm egg yolks;
• 100 ml plain water;
• 200 gr. condensed milk;
• ½ tsp. vanilla sugar;
• 340 gr. butter;
• 3 tbsp. l. cocoa (30 gr.);

• 200 ml heavy cream;
• 300 gr. dark chocolate;

• 50 gr. jam (any);
• 300 gr. strawberries;

PREPARATION:

The Prague cake recipe is very complex, so follow my step-by-step work.

1. We are preparing a biscuit. Beat three yolks, sugar, salt and vanillin;
2. Pour in the sifted flour along with cocoa;
3. Add melted and cooled butter;
4. Prepare the form. Place baking paper on the bottom. I take a 22 cm mold and pour the dough into the mold;
5. Bake for half an hour. The temperature must be at least 180 degrees;
6. Let's move on to preparing the syrup. According to Seleznev's recipe, you need to mix water with sugar and wait until it boils. Then add cognac and cook for 3-4 minutes;
7. Delicious dessert cream is easy to prepare. Mix the yolks with water. Beat a little;
8. Add condensed milk and vanilla. Place the mixture on the fire and wait until it boils. Stir. The cream should thicken a little;
9. We take out the cake, check the readiness with a skewer, if it is dry, then the sponge cake is ready;
10. The “Prague” cake from an honored pastry chef should turn out tall and incredibly tasty. Take the biscuit and cut it into 3 parts;
11. Soak the cakes with syrup and start spreading them with cream, also grease the sides of the cake;
12. The last top cake should be soaked with a thin layer of jam and the entire dessert should be filled with glaze made from melted chocolate in boiling cream. You need to cook it until it thickens a little;
13. As a decoration, you can put fruit on the cake, or write the name of the sweet with chocolate icing.

I will attach a video recipe for Prague cake at home to this article so that you can better navigate during preparation.

I don’t know about the current generation, but at one time we really loved the Prague cake, because at that time there was not such a variety of pastries and newfangled cakes. If you managed to buy this cake, then any tea evening always turned into a celebration. Now you can also find this cake on sale, but the taste is completely different.

I tried many ways to make Prague cake at home, but it was this recipe that won me over. The taste of the confectionery product is the same as at that very time. Almost a GOST recipe, only the number of ingredients is reduced.

For the biscuit we will need these products.

Divide the eggs into whites and yolks. Beat the whites with half the total amount of sugar until stiff peaks form. The mass should not spill out of the bowl.

Beat the yolks in another container with the remaining sugar. The result should be a whitened cream, and the whisk should leave obvious marks on the surface when whipping.

According to the classic recipe or for those who are not very friendly with baking, it is best to carefully combine the whites and yolks, mixing them with a spatula from bottom to middle. And then add the sifted flour and mix in just as carefully with a spatula. But I'm used to mixing things in my own way. I first add sifted cocoa to the yolks. Then, in portions, add flour and whites.

You can’t beat anything, otherwise the dough will settle. You can use a hand whisk. When the flour and cocoa are already mixed into the dough, carefully add the melted and cooled butter along the edge of the bowl.

The dough should be light and fluffy, like cream. Pour the dough into the baking pan. The recipe is designed for a mold of 18-20 cm. Bake at 180 degrees. approximately 35-40 minutes. Everyone's oven is different, and you need to adapt it to yours.

Check readiness by pressing or using a splinter. Usually the finished biscuit springs well, and the splinter comes out dry.

While the biscuit is cooling, prepare the cream. For the cream we will need the following products. Instead of confiture or liquid marmalade, I took jam. Jam is also suitable, as long as it can harden and does not spread over the surface. Jam won't work.

Add 1 yolk, a spoonful of water to the ladle, mix. This is done to prevent the yolk from curdling with condensed milk. And only then add condensed milk. Place everything on low heat and, stirring continuously, bring until thickened. You can use a water bath to prevent anything from burning.

Cool the cream to room temperature.

Beat butter at room temperature with vanilla until white. Add the cooked cream in small portions and beat.

Then add cocoa and beat again. It turns out a lush cream.

Cut the biscuit into 3 layers. It's so moist, porous and doesn't need soaking at all.

Grease the first and second cakes with cream, and leave the top one without grease.

Cover the entire cake with jam. Cool.

Usually the Prague cake is topped with fondant, but I made icing. For the glaze, take butter and chocolate.

Combine everything in a saucepan and heat over low heat. Once the butter is melted, remove from heat and stir until the chocolate is completely melted. Cool the glaze. I further strained it.

Drizzle glaze over cake. To do this, take a wide dish and place a bowl or low cup in the center. Place the cake on a bowl and pour glaze over it. The glaze that drips onto the dish can also be useful and can be used. Place the cake in a cool room.

When the glaze hardens, the Prague cake is ready. Serve it with tea or coffee.

Enjoy your tea. This is the same taste!

The Prague cake has become one of the culinary symbols of the USSR, but its name has nothing to do with the capital of Czechoslovakia. This beautiful and tasty dessert is the original invention of the pastry chef of the Prague restaurant, Vladimir Guralnik.

In pre-perestroika times, this confectionery masterpiece was expensive, but the cake never stayed on the shelves, especially before the holidays, when you wanted to put something especially tasty and unusual on the table. Housewives tried to unravel the secrets of the recipe and experimented in the kitchen, trying to bake the Prague cake at home. This is how many different dessert recipes appeared, although the classic Prague cake is still considered the most popular and beloved.

Cake “Prague”: why we love it so much

This cake is distinguished by an abundance of chocolate, because it consists of sponge cakes with cocoa, chocolate cream and fondant. The sponge cake is baked according to a traditional recipe from eggs, sugar, butter and flour sifted with cocoa powder. The finished sponge cake is cut into three layers, soaked in sugar syrup or alcohol, and then layered with classic “Prague” cream made from soft butter, condensed milk, cocoa and egg yolks. Usually only two cake layers are soaked in cream, and the third is covered with 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 is used to replace the traditional soaking of cakes, although in the original recipe the cakes are not soaked in anything - they already turn out light, soft and melting in the mouth.

The culmination is filling the cake with chocolate glaze and decorating it with chocolate chips, nuts and cream. A cake decorated with chocolate figures that you can sculpt with your own hands looks very beautiful.

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

The main secret to a successful cake is to use quality ingredients. Do not replace butter with margarine, buy only whole condensed milk and the freshest premium eggs.

To prepare the dough, beat the whites and yolks separately, and then mix them with other products. If you want a light and airy sponge cake, cool the whites well before beating, make sure that the dishes are not greasy, and do not allow even a drop of yolk to get into 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, thoroughly and carefully so that the whites do not settle. Another secret of a delicious Prague cake is that after baking, the sponge cake should stand for 6 to 15 hours, and even more if possible.

There are different options for preparing biscuit dough, for example with sour cream, condensed milk and almonds - in this case, the whites are not separated from the yolks. To make the sponge cake light, airy and porous without whipped whites, you need to mix soda, slaked with vinegar or lemon juice, into the dough. Boiling water or pre-sifting flour also gives the dough airiness and lightness. 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 aroma.

Secrets of making cream

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. Add soft butter to the cooled cream and beat well. You can simplify the process of preparing the cream by mixing the butter with condensed milk and cocoa, without adding egg yolks to it. With classic buttercream, the cake is no less delicious. Another version of the cream is to mix eggs, sugar, milk, condensed milk and flour with a mixer and then cook over very low heat. As soon as the cream boils, remove it from the stove, and after cooling, mix it with soft butter and cocoa.

If you want to make a very delicate and airy cream, beat the butter in a mixer until snow-white, then add cocoa and condensed milk at low speed, without stopping whipping.

Instead of cocoa, you can add melted chocolate 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 top of the cake is completely coated with cream and sprinkled with nuts - without jam or glaze. And even if this is not a “Prague” cake recipe according to GOST, it will still turn out extraordinarily tasty and beautiful!

Baking "Prague"

Sponge cake for “Prague” is usually baked in a round mold with a diameter of about 20-21 cm. The mold must be greased with oil or covered with oiled baking paper, since the dough for “Prague” tends to stick to the baking pan. Fill the form no more than two-thirds full, 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, reduce the temperature to 170°C. You can bake the Prague cake in a slow cooker in baking mode for 45 minutes. The most important thing is not to open the oven during baking, otherwise the sponge cake will settle and lose its airiness. Check the biscuit with a wooden stick - it should remain dry, and the finished biscuit should spring slightly when pressed.

How to assemble and decorate a cake

The cooled sponge cake is cut into three cake layers, after which the bottom and middle cake layers are soaked in sugar syrup made from water, sugar and fruit essence. Sometimes confectioners add liqueur to the syrup for a pleasant taste and aroma, but if the dessert is being prepared for children, it is better not to add liqueur or replace it with thick cocoa. The sugar syrup is boiled until it forms a soft ball, after which some housewives cool it and beat it until it becomes thick and white.

After soaking, the cakes are coated with cream, the top of the cake is covered with apricot or peach jam, and then filled with chocolate icing, which is made from milk or sour cream, sugar, butter and cocoa. Some housewives do it even simpler - 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 shavings, decorated with chocolate cream, nuts, fruits, dried fruits, sprinkles and whatever you want.

Experienced confectioners recommend keeping “Prague” in the cold for about 15 hours. This is necessary to obtain the desired biscuit texture and perfect impregnation. A cake that has not settled may fall when cut, so do not skip this important step in preparing the dessert.

Classic Prague cake: step-by-step recipe

Try to prepare the legendary dessert at home, and you will see that there is nothing difficult about it. But how much fun your loved ones will have while drinking tea!

Ingredients: for the sponge cake: 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 stiff peaks form, adding 75 g of sugar at the end of whipping.

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

3. Add the whites to the yolks in small portions, mixing them carefully 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 sponge cake turns out fluffy and light.

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

7. Grease a springform pan with a diameter of about 22 cm and place oiled baking paper on the bottom of the pan.

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

9. Cut the sponge cake into three layers. If it sits long enough, the cakes will not crumble.

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

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. Coat the first and second cake layers with cream. If you did everything correctly, you won’t need to soak in syrup or liqueur - the sponge cake will turn out tender and airy.

15. Place the third cake layer on top, cover it with apricot jam and spread the jam onto the sides of the Prague.

16. Place the cake in the refrigerator for half an hour to allow the jam to harden.

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

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

A master class on making Prague cake will help you master this recipe and, perhaps, add your own creative ideas to it.

Cake “Chiffon Prague”: recipe with photo

The main difference between this cake is that it is prepared on the basis of the so-called chiffon sponge cake, in which vegetable oil is used instead of butter. The sponge cake 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 water, 60 g cocoa and 0.5 tbsp. l. instant coffee. Grind 5 egg yolks and 180 g of sugar, gradually pour in 130 ml of vegetable oil and at the very end add coffee and cocoa. Beat the mixture well again and add 200 g of flour mixed with a bag of baking powder and a pinch of soda.

Prague cake is a classic Soviet culinary recipe, which was prepared both in stores and at home. Chocolate sponge cakes with sweet chocolate cream, what could be tastier? I decided to spoil my nephew with such a delicious treat for his birthday - and I did! I invite you to evaluate my version of dessert - Prague without embellishment.

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

Prague cake - recipe with photos step by step

Let's prepare and measure all the components.

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

Impregnation:

• Sugar - 1 glass.
• Cognac - 1 glass.

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

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

Is the number of components impressive? Don't be afraid, in reality everything is not so scary. Let's start baking and look in detail at how to prepare each step of our recipe.

Baking cakes

We soften our chocolate sponge cake with sour cream. This component gives the dough additional looseness and airiness. Otherwise, it is baked using the usual method.

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

Cooking the impregnation

This component of the cake is optional, especially if you are preparing a sour cream version. In the case of a classic sponge cake, it is better to use impregnation. We prepare alcohol impregnation with cognac. Don’t be alarmed, during the cooking process all the alcohol will come out, only the aroma will remain. But if the cake is intended only for children, then the impregnation can be made as usual - sugar.

1. Pour cognac into a saucepan and add sugar.
2. Boil the mixture until thickened. The correct thickness of syrup should flow from the spoon rather than drip, so cooking will only take a few minutes.

Preparing the cream

Cream is a particularly important part of Prague. Of course, you can make it, but traditionally it’s butter cream with condensed milk.

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

Mixed thoroughly, the Prague cake cream has a smooth structure, pleasant color and magical aroma.

Making the glaze

The final product was always filled with chocolate. In GOST it was icing, but at home it was often replaced with melted chocolate. Let's make a delicate glaze with milk.

1. In a bowl, mix sugar with cocoa powder. Allow the ingredients to warm up slightly over the heat. Don't forget to stir, otherwise the sugar will burn.
2. Pour milk into the heated dry ingredients, stirring the mixture thoroughly. Let the glaze simmer gently for 2-3 minutes.
3. The finishing touch is a piece of butter. Simply melt it into the hot glaze with gentle stirring.

Forming a cake

When the cakes have rested for the required time, and the cream and glaze are ready, you can begin to form the cake.

Let the cake sit until the frosting stops dripping. Now it’s clear why we needed a tray under the grate? Yes, this type of decoration requires a lot of icing, but you can always scoop it off the tray with a spoon and eat it. Yummy!