Recipe for making Prague cake at home. Cake “Prague”: master class and cooking secrets

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 lies 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 using 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!

Cake Prague

I will tell you how to prepare a confectionery masterpiece - the classic Prague cake according to the original recipe at home. And how to make delicious cream

24 hours

350 kcal

5/5 (7)

Kitchen appliances and utensils: mixer, two bowls, sieve, saucepan, whisk, strainer, spatula (silicone or wooden).

The Prague cake is named after a restaurant in Moscow, similarly named "Prague". It was invented by the legendary Soviet pastry chef V. M. Guralnik, who worked in this restaurant. He has many confectionery masterpieces to his credit. One of them is the well-known Bird's Milk cake. The prototype of the Prague cake was the famous Austrian Sacher cake. Vladimir Mikhailovich tried it in Europe, where he repeatedly went to exchange experiences. Hence the speculation about the Czechoslovak origin of the Prague cake.

Having borrowed a chocolate-flavored sponge cake from Sacher, he himself developed the fondant that covers the cake and the Prague cream of the same name. Thanks to its ideal appearance and excellent taste, Prague cake quickly became a favorite of the Soviet elite. After the classic recipe for the Prague cake was formalized according to GOST of the USSR and the production of the cake was put on a wider stream, it became popular not only in the Union, but also far beyond its borders.

For Soviet-era housewives, it was considered the height of perfection to bake a classic Prague cake according to the original recipe at home. And, as it turned out, it’s quite simple to prepare the famous Prague cake according to the recipe according to GOST.

I suggest you prepare this one too. confectionery masterpiece. According to the recipe, the classic Prague cake uses butter cream on yolk and condensed milk. I will try to describe its preparation in detail. I’ll also tell you how to prepare other creams that will also go great with this cake. I hope that my description will allow you to easily prepare this delicious chocolate cake.

General composition of ingredients

Classic Prague cake according to GOST, as indicated in the recipe, is prepared from the following products:

Step-by-step recipe for Prague cake according to GOST

Chocolate sponge cake

Compound:

• 150 grams of sugar;
• 40 g sl. oils;
• 115 g flour;

• 25 g cocoa;
• 6 pcs. eggs

1. First you need flour and cocoa powder sift by mixing them.
2. Separate the whites from the yolk, trying to do it very carefully so that not a drop of yolk gets into the whites.
   
3. Mixer at high speed for 10 minutes beat the whites, turning them into a dense, shiny mass.

   The dishes for whipping egg whites must be perfectly clean and dry!

4. In a separate bowl, beat the yolks and sugar until they turn white.
5. Using a spatula, gently mix the yolk mass and whipped whites with smooth movements.
6. Add flour and cocoa in two steps, each time carefully combining it with the egg mass.
   
7. Melt the butter. Cool until warm condition. And pour in a circle between the wall of the dish and the dough.
8. Using a spatula, fold the butter into the dough.
9. Take a round mold with a diameter 25 cm. Cover the bottom with parchment paper. Pour out the dough. Form for preparing biscuit do not lubricate, otherwise it will not rise, but will simply slide down the greasy walls.
   
10. Place in preheated up to 180-190° oven for 30 minutes.
11. At the end of this period, turn off the stove and leave without removing the mold and without opening doors, let the biscuit cool. After this, we take the mold out of the oven and take out the sponge cake, walking between it and the mold in a circle with a knife.
    
12. Place the biscuit on a wire rack and forget about it at least for 4-6 hours.

Cream recipe according to GOST for Prague cake

Compound:

• water – 20 g;
• cocoa powder – 10 g;
• condensed milk – 120 g;

• yolk – 1 pc.;
• butter – 200 g;
• vanilla sugar – 2 tsp.

This is a classic version of the cream. And now I’ll tell you how to prepare sour cream and custard.

Sour cream

• sugar – 150-200 g;
• cocoa powder – 2 tbsp. l.;

• sour cream 25% – 400 gr;
• vanilla sugar – 1 tsp.

Custard

• butter – 200 g;
• flour – 2-3 tbsp. l;
• milk – 400+100 ml;
• yolks – 4 pcs.;

• vanilla sugar – 1 tsp.
• cocoa powder – 2 tbsp. l.;
• sugar – 150 gr.

Preparing the glaze

In the original, the cake is covered with fondant. And we will fill it with chocolate icing. The taste of the finished cake will not be affected by this, and it is much easier to make.

Whisk the eggs and condensed milk thoroughly until smooth.

Sift the flour mixture into the egg and condensed milk mixture.

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

Bake the cake in an oven preheated to 180 degrees for 25 minutes. Check doneness with a wooden toothpick. Next, bake the second cake using the remaining dough in the same way. If you have two identical pans, you can bake two cakes at once. Remove the finished cakes from the pan and cool on a wire rack.

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

Pour 1/3 of the lukewarm milk into the eggs and flour and beat thoroughly with a whisk until smooth.

Pour the remaining milk into the mixture, stir and place the ladle on low heat. Bring the mixture to a boil and thicken, stirring constantly. You should get a custard mass similar to thick jelly.

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

Next, also continuing to whip the cream, add a tablespoon of cooled custard mixture to it.

The cakes come out with a “cap”, so it needs to be cut off.

Next, generously coat all 4 cake layers with cream.

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

Place the Prague cake in the refrigerator for 1 hour, then sprinkle the sides with crumbs, including some on the top of the cake (as in the photo).

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

Before serving, cut the cake into pieces. This is a cutaway piece of cake.

Bon appetit!

The classic Prague cake recipe calls for delicate sponge cakes with an intense chocolate flavor, buttercream and chocolate glaze. Today I will tell you how to bake a new version of “Prague” with coffee flavor and soaked cake layers, in addition to which tangerine curd is used instead of the usual buttercream.

If you do not want to change GOST traditions, stick to the classic recipe (I will give all the proportions and cooking techniques according to GOST in this article). But I advise you not to reject the idea of ​​a new version of “Prague”, because at home you can prepare a cake with a completely new sound, the taste of which you may like much more than the classic version.
So let's get started.

Recipe for Prague cake according to GOST at home

Ingredients for sponge cake (diameter 18 cm):

• Chicken eggs - 6 pcs.
• Wheat flour - 115 g.
• Sugar - 150 g.
• Cocoa powder - 25 g.
• Butter - 40 g.

Ingredients for the cream according to GOST (for those who will prepare the classic version of the cake):

• Butter - 200 g.
• Condensed milk - 120 g.
• Yolk of one egg
• Water -20 g.
• Vanilla sugar - 1 sachet (1 heaped tablespoon)
• Cocoa - 10 g.

Confiture (jam, thick jam) for coating the cake - 50 g.

Ingredients for chocolate icing:

• Chocolate 80 gr.
• Butter - 40 g.

If you prepare the Prague cake not according to GOST of the USSR, but with the new layer that I propose, instead of ingredients for cream, you will need ingredients for tangerine curd.

Ingredients for tangerine curd:

• Tangerine juice -110 g.
• Sugar - 150 g.
• Butter -60 gr.
• Egg yolks - 4-5 pcs.

For soaking sponge cakes:

Strongly brewed coffee - 150 ml. For impregnation, you can use vanilla syrup with cognac.

How to make Prague cake at home:

We will prepare chocolate biscuits according to GOST.
Pour cocoa powder with hot water (about 40 -50 C), stir until smooth. I noticed that if you do this step, the cakes turn out to be more chocolatey in taste and color. We set the chocolate mass aside so that it cools a little and when subsequently added to the yolks, they do not curdle from the hot cocoa.

You don't have to brew cocoa, but add dry cocoa powder directly to the dough (at the moment when you add flour).

Carefully separate the yolks from the whites (use 6 eggs). Pour half the sugar into the yolks and beat with a mixer until a light fluffy mass in which grains of granulated sugar are almost not felt.

When beating yolks with sugar, first mix everything with the mixer turned off or with a regular spoon (so that grains of sugar do not fly around the kitchen), and only then turn on a low speed, gradually increasing it.

Beat the whites until lightly foamy (remember that after beating the yolks with sugar, you will need to wash the whisk blades and wipe them dry, only then beat the whites with the same blades).

When the whites are whipped into foam, add sugar little by little. Added about 2 tbsp. spoons, mix with a mixer for 1 minute, then add the same amount of sugar, mix again.

When all the sugar has been added to the protein mass, beat for another 6-10 minutes until stable peaks form. I check the readiness of the protein mass this way: using a spatula, I create “drifts”; if they stand steadily and do not spread, then they can be combined with the main mass.

Add the chocolate mixture to the yolk-sugar mixture and stir with a spatula until smooth. Then pour in the melted butter, but cooled to room temperature.

If the butter is hot when you add it, the yolks will curdle. Therefore, it is important to melt it in advance and let it cool.

Add the whipped whites and mix gently. Before adding the protein mass to the yolk mixture, I beat the yolks a little again, since undissolved sugar could have settled.

Prepare the baking dish: grease with butter and dust with flour.

Add flour to the biscuit dough after sifting.

Gently mix from bottom to top, lifting the dough from the bottom. If you mix vigorously, you can destroy the air accumulated in the dough, and the sponge cake will not rise in the oven.

Pour the dough into the mold and place it in an oven preheated to 200 C. The biscuit is baked for half an hour. We check readiness with a dry match, as well as with a test for “springiness”: when pressing on the middle of the sponge cake, an indentation from the fingertips should not remain, the sponge cake should return to its original state.

Cool the biscuit on a wire rack (so that the bottom does not get soggy). For a more even shape of the top of the biscuit, you can turn it upside down (the top of the biscuit always has a bump, and when it cools in this position, it smooths out and becomes even).

It is believed that before soaking, sponge cakes should sit well (8-10 hours). This will help them remain elastic, the structure of the sponge cake will be what we need, and the cakes will not become soggy when soaked, turning into porridge.

Cut the cooled sponge cake into three layers using a saw knife. Look how porous the surface is! We beat the eggs very well, saturated the dough with air, so we could do without soda and baking powder.

To soak the biscuit, we use strong brewed coffee (you can brew instant coffee). Carefully pour each cake using a spoon over the entire surface of the cake.

To prepare Kurd we need 110 ml. tangerine juice, which can be squeezed in a juicer or using a blender and gauze. I didn't want to dirty the juicer with such a small amount of juice, so I chose the second option.

Peel the tangerines and divide them into slices.

Puree using a blender.

Place the puree in cheesecloth. Squeeze the juice into a saucepan.

Add sugar (150 g), add the yolks one at a time (in total we will need 4-5 pieces), stir until smooth. Place in a water bath (make sure the steam is not too strong), and cook for 8-9 minutes, stirring constantly, until the mixture thickens a little. Then remove from heat and cool.

Unused whites can be used when preparing meringues for tea. They are also used in meringue layers and many other cake recipes.

For greater smoothness, you can pass the curd through a metal sieve. There may be small particles of protein left in the yolks, which become lumps during cooking; these lumps are removed when filtered.

Mix the butter in parts into the resulting thick cream. It will take from 60 to 110 g. oil, depending on how thick you want the curd to be. If you want the cream to be thick, add at least 100 grams of butter. With a more liquid curd, the cake will be soaked faster. The remaining cream can be used as a sauce for pancakes, croutons, and pancakes.

When all the butter is mixed into the cream, leave it to cool to room temperature.

Preparing chocolate glaze

To coat the cake with a delicious chocolate glaze, place the chocolate pieces in a water bath.

I talked about it in a separate article (you can follow the link and see step-by-step photos).

For those who don’t want to read, I’ll briefly describe the process: heat a saucepan with water, then remove it from the heat, place a bowl of chocolate on it and cover with a lid for 5 minutes. That is, the chocolate will turn into glaze not on the fire, but on the table, heated from below by water vapor in a saucepan. After five minutes, add butter (40 g) to the chocolate, so the glaze will be shiny and more liquid).

Assembling the cake

Place a small amount of cream on a serving plate so that the very first layer is fixed and does not move while assembling the cake. We spread the well-soaked cake, then cover the entire surface with curd. We do the same with the second and third cakes.

When the cake is assembled, you need to cover it with thick confiture/jam. This will create a film over the entire surface of the cake, which will prevent the chocolate glaze from being absorbed into the cake layers.

It is good if the jam with which you will cover the cake is completely homogeneous, without pieces of pulp. Because frozen pieces of pulp can damage the smooth glaze coating, creating mounds in places where they are not needed. Unfortunately, this is what happened in my case, but the taste of the cake only became more interesting!

When the confiture has dried, you need to pour chocolate glaze over the cake. Pour the cake over the top and coat the edges (it’s convenient to do this with a silicone spatula).

The cake turns out delicious, with a bright chocolate-tangerine aftertaste. Compared to the classic recipe, coffee Prague is, of course, lower in calories.

If coffee impregnation is not to your liking and you want to prepare classic “Prague” according to USSR GOST, feel free to skip the steps with impregnation and tangerine curd. Bake the chocolate biscuits as directed in the recipe, and then make this cream:

Cream for “Prague” according to GOST

So, if you don’t want to experiment with “Prague” and prepare this cake according to the classic recipe, there is no need to soak the cakes. Prepare the cream according to GOST, coat the layers, cover with confiture on top and pour over the glaze.
Cream.
Mix the yolk of one egg with water (20 g), add condensed milk (120 g) and vanilla sugar, stir.

Place the resulting mixture on the fire and cook until thickened over very low heat. When the cream thickens, turn off the heat and cool completely.

Separately, beat the butter until white and add the cooled cream into it in small parts, stirring vigorously each time. Finally add cocoa and stir again. The cream for “Prague” is ready! It turns out thick, spreads well (in a thick layer), and most importantly - delicious.

The glaze for Gostovskaya “Prague” is prepared according to the recipe described above.

Bon appetit! I look forward to your feedback on the recipe and photographs of Prague cakes. If you have any questions while cooking, I will be glad to answer!

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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.