Prague cake without sour cream. Classic step-by-step Prague cake recipe with photo

This recipe was made by our grandmother, and it is remembered as a miracle, because it was amazingly delicious! Much tastier than the store-bought counterpart. Meanwhile, the recipe is not complicated at all, cooking takes a little time, and the simplest available products are used. The main thing is that they are of high quality.

You will need

• For cream:
• - butter - 200 g;
• - condensed cocoa - ½ cans.
• For cakes:
• - flour - 1 cup;
• - granulated sugar - 1 cup;
• - sour cream - 300 gr;
• - condensed cocoa - ½ cans;
• - eggs - 2 pcs.;
• - soda - ½ teaspoon;
• - vinegar - 1-2 drops;
• - Cahors, liquor or cognac for impregnation.

Instruction

Break 2 eggs into a bowl. Add a glass of granulated sugar and rub thoroughly.

Pour half a can of condensed cocoa and 300 g of sour cream into another bowl. Mix thoroughly until the mass is homogeneous in color and consistency. Pour this mass into a bowl with eggs and sugar and again mix everything very thoroughly.

We take a glass of flour. We extinguish half a teaspoon of soda with 1-2 drops of vinegar. Pour into flour, mix. Now pour the flour into the previously prepared mass, constantly mixing very carefully. The dough should be thin, homogeneous, without lumps. Some housewives interfere with the mixer, but because of this, the cakes may settle after baking. It's better to mix with your hands.

Preheat the oven to 180-190 degrees. We line the baking dish with confectionery oiled paper or grease with butter and sprinkle with breadcrumbs.

Pour the dough into a mold and place in a preheated oven. Bake for 30 to 50 minutes, depending on your oven. It is easy to check the readiness of the cake - you need to pierce it with a toothpick (or a pointed splinter), pull it out and see if there is a viscous dough left on it, then the cake is not ready yet.

We take out the finished cake from the oven and put it on a damp towel to make it easier to separate it from the paper. After 5 minutes, cut off the baked-on edges and carefully remove from the paper. Then we put it on the grill for several hours.

When the cake is no longer hot, but still a little warm, cut it lengthwise into three cakes of equal height. We take a brush and coat each of them with Cahors, liquor or cognac. Cover with a cloth and leave for a while so that the impregnation is absorbed.

Cooking cream. To do this, remove the butter from the refrigerator in advance so that it becomes soft. Mix 200 g of butter with half a can of condensed cocoa. Thoroughly knead and rub until a homogeneous soft mass is obtained.

Lubricate the cakes with cream and form a cake. We also apply cream on top and sides. Then leave it in the refrigerator for 8-12 hours.

note

When choosing condensed cocoa, pay attention to its quality. Now the quality of condensed milk sometimes fails. Condensed cocoa should be thick in texture and color.

Helpful advice

If desired, the cake can be decorated with an inscription or a cream pattern, as well as chocolate chips.

Beloved by many since childhood cake Prague has an unusual history. Despite popular belief that its name cake received in honor of the capital of the Czech Republic, in which he allegedly was invented, in fact, nothing in common, except for the name, with this city cake does not have. Recipe cake but was invented by a confectioner at the Prague restaurant in Moscow, and it was there that this wonderful dessert got its name. cook cake"Prague" at home is not difficult at all.

You will need

• • For the dough: 2 eggs
  • 1 cup of sugar
  • 200 g sour cream
  • ½ can of condensed milk
  • 4 tsp cocoa
  • 1.5 cups flour
  • 1 tsp baking powder
  • a pinch of salt.
  • For the cream: ½ can of condensed milk
  • 1 egg
  • 2 tbsp flour
  • 150 g butter
  • 3 tbsp powdered sugar.
  • For glaze: 100 g chocolate
  • 25 g butter
  • 50 ml cream
  • jam.
  • For impregnation: 1 tbsp. water
  • 1 tbsp cognac
  • 3 tbsp Sahara.

Instruction

Mix eggs and sugar thoroughly. Add half of the condensed milk and sour cream to this mixture, mix until a homogeneous mass is obtained. In a separate bowl, mix flour, baking powder, salt and cocoa. Stir and add to the mixture you prepared earlier. Mix thoroughly again.

Grease a round shape with butter. Pour the resulting dough into it. To spread the dough evenly over the mold, shake it a little.

3 Place the mold with the dough in the oven, preheated to 200 degrees. Bake for about an hour. Check the readiness of the dough with a wooden stick - pierce the dough with it. If the stick remains dry, then the cake is baked. For this purpose, you can use a match or a toothpick. Remove the form from the oven, leave the cake to cool. After that, cut it into two or three more cakes.

Prepare sugar syrup. To do this, mix 1 tbsp. sugar, 1 tbsp. cognac and 3 tbsp. hot water. Soak the cakes with this syrup. Be careful with impregnation - it should not be too much, otherwise your cake it might just get wet.

Now start preparing the custard. Pour the remaining half of the condensed milk into a glass, fill the remaining empty space in the glass with milk. Beat one egg, add a mixture of condensed and regular milk to it, mix. Continuing to stir, add flour to the mixture. After that, beat the resulting mixture with a mixer. Place the saucepan with the mixture on the stove over low heat. Stirring constantly, bring the mixture to a boil.

Beat softened butter with powdered sugar. While continuing to beat, pour in the thickened mixture. Bring everything to a homogeneous consistency. Lubricate the cakes with the resulting cream, collect cake.

Upper cake cake and spread with jam. take away cake in the refrigerator for half an hour.

Prepare chocolate frosting. To do this, melt the chocolate in a water bath, add cream and butter. Mix thoroughly and cover with the resulting glaze. cake. take away again cake in the refrigerator for an hour. After that, it can be served on the table.

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The easiest Prague cake recipe

If you love chocolate, you will love this easy Prague Cake recipe. There is nothing superfluous in the ingredients. Cream is also the simplest and most delicious: condensed milk and cocoa.

You will need

• Pie Ingredients:
• - eggs (2 pcs.);
• - sugar (1 glass);
• - sour cream (1 glass);
• - condensed milk (½ cans);
• - cocoa (3-4 tablespoons);
• - flour (1.5 cups);
• - soda (1 teaspoon).
• Cream Ingredients:
• - condensed milk (½ cans);
• - cocoa (2-4 tablespoons).

Instruction

Cooking dough. Grind 2 eggs with sugar (1 cup). Add sour cream (1 cup). Pre-mix condensed milk (½ cans) and cocoa (3-4 tablespoons) - condensed cocoa is obtained; add it to the dough, mix thoroughly. We fall asleep flour (1.5 cups) and soda (1 teaspoon). Knead the dough, which by consistency turns out like sour cream.

We bake cakes. We divide the prepared dough into two parts. Pour each part into a mold (silicone mold can not be lubricated, or greased with melted butter; grease a tin mold with vegetable oil) and bake at medium temperature in the oven until cooked. Approximate cooking time for one pie: 20-30 minutes. The result is two small pies. Next, let each pie cool slightly, after which we cut each pie into two parts along, as a result, four cakes are obtained.

Cooking cream. While the cakes are cooling, there is just time to prepare the cream. You can either buy the cream in the store (chocolate custard), or make it yourself according to the simplest recipe: mix condensed milk (½ jar) and a few tablespoons of cocoa (to taste).

We make a pie. When the cakes have cooled down a bit, grease them with cream on both sides and leave to soak for 5-10 minutes. The cakes are soaked - put them one on top of the other and grease the cake on top and sides with the remaining cream. Cake "Prague" is ready.

note

There is not much cream according to the recipe, therefore, in order to have enough, either take more condensed milk, or spend less cream on soaking the cakes.

Helpful advice

As an addition, you can sprinkle grated chocolate on top of the cake.

How to make a simple chocolate cake

Everyone with a sweet tooth loves chocolate cake. It turns out that you can make a simple chocolate cake with cocoa at home! This is a delicious sweet that will not leave indifferent neither children nor adults. In addition, the homemade version of this dessert is of high quality and rich taste!

You will need

• - condensed milk 1 can;
• - cocoa powder "Golden label";
• - granulated sugar 1 cup;
• - butter 1 pack;
• - premium wheat flour 1 cup;
• - soda and vinegar;
• - vegetable oil;
• - sour cream 25% 1 bank;
• - eggs 2 pcs.

Instruction

Stir and thoroughly grind two raw eggs with sugar. You should get a homogeneous mass of light color.

In a separate bowl, mix condensed milk, sour cream and add cocoa there. Add cocoa gradually so that no lumps form.

Combine the mass with the product obtained in step one. Mix very thoroughly again.

Half a teaspoon of soda is extinguished with a few drops of vinegar. Mix with a glass of flour, trying to distribute the baking soda and vinegar as evenly as possible.

Add flour with soda to the mass obtained by mixing grated eggs and sour cream with cocoa. Prepare the dough.

The resulting mass is divided into two equal parts. Pour one of the parts into a mold lined with paper. Oil the paper first. Put the resulting workpiece to bake in the oven for 20-30 minutes at 170 degrees.

Now prepare the cream. Mix a pack of butter with half a can of condensed milk and add cocoa. Stir the mixture thoroughly until a uniform color of milk chocolate is obtained. Place in the refrigerator for several hours.

Then put the second cake in the oven, similarly to the first, and bake under the same conditions.

After cooling, soak the first cake in sugar syrup and leave to soak, covering with a clean towel. Repeat the same action with the second cake.

Chocolate Drunk Cherry Cake

To make this cake recipe you will need:
- 16 eggs;
- 500 g of sugar;
- 500 g flour.

For cream:
- 80 g of cocoa;
- 600 g of butter;
- 6 tbsp. l. milk;
- 600 g of sugar;
- 4 eggs;
- 600 g of cherries;
- 100 ml of cognac.

2-3 days before making the cake, pour canned cherries (pitted) with cognac or vodka and place in the refrigerator to infuse.

Separate the whites from the yolks. Cool the egg whites and beat in a strong foam, add sugar and continue to beat until it is completely dissolved. After that, carefully, stirring with a spoon from top to bottom, pour in the flour sifted through a sieve. Mix everything well until smooth and bake the cake from the prepared biscuit dough in a preheated oven with medium heat (180 ° C). Cool the finished biscuit in the form.

To prepare the cream, mix cocoa powder with sugar, pour in milk and bring to a boil over low heat. Whisk the eggs and, without stopping, pour in the hot coffee syrup in a thin stream. Cool down. Whip the butter with the cooled syrup.

Cut the baked biscuit in half and remove the crumb from each half with a fork, leaving only the “boxes”. Lubricate them with a small amount of cream. Mix the crumb with squeezed cherries and cream. Fill the resulting mass of "boxes". Fold them one on top of the other, cut to each other. Decorate the cake as you wish. You can just pour it with melted chocolate. Put the finished cake in the refrigerator for a couple of hours.

Cake "Prague"

To make a Prague cake, you need to take:
- 2 eggs;
- 1 cup of sugar;
- 1 glass of sour cream;
- ½ cans of condensed cocoa;
- ½ tsp soda;
- 2 cups of flour.

For cream:
- ½ cans of condensed cocoa;
- 150 g of butter.

Rub the granulated sugar with eggs well. Then add sour cream, condensed cocoa, soda and mix everything very thoroughly until a homogeneous mass is obtained. Then add wheat flour and prepare the dough.

Lubricate the refractory form with margarine, put the dough into it (it should be like thick sour cream in consistency) and put in the oven on a fire a little more than average, about 200 ° C, bake. Cool the finished cake, then cut into 2-3 thinner.

To prepare the cream, beat the softened butter, adding a tablespoon of condensed cocoa to it. Cake "Prague" will turn out much tastier when there is a lot of cocoa in the cream. In this case, it acquires a pronounced chocolate flavor. To get this effect, put in half a can of condensed milk intended for cream, 1-2 tablespoons (with top) of cocoa powder.
Layer the cakes with the finished cream, lay them on top of each other, coat the surface and sides of the cake. You can decorate "Prague" with grated chocolate and crushed nuts.

Cake Prague. For several decades, in the USSR, it was a real confectionery legend, it was nothing less than a cult cake. There were always long queues for it, and it was a great success to get it for the holiday. Now there are many cakes that are different in taste and color, but Prague has not lost its position, has not lost its relevance and is still popular with the masses. It was created by the same confectioner as Ptichye Moloko, and it was sold in the hotel of the same name on the Arbat.

But… Prague cake in stores now is not the one. One has only to look at the composition and the head starts to hurt: margarine, vegetable fats, starch, various acids, preservatives. Even normal eggs cannot be laid, they use some kind of egg product. Do we need it? Shall we eat this cake? But there is no need to despair, we will prepare this delicious cake on our own. The cake is not difficult to prepare and is also very budgetary (as of March 2018, the cost is about 400 rubles / kg). According to this recipe, a very tasty Prague cake is obtained. The cream melts in your mouth. Biscuit cakes are incomparable. And the impregnation made them wet. Of course, the Soviet GOST on Prague cake tells us not to use impregnation, saying that the Soviet people will do just fine. But I do not agree with this approach and I will do the impregnation, but not just sugar and water, our impregnation will be apricot.

And the beauty of this cake is that it can be stored for a really long time. I think that up to 5 days in the refrigerator will stand quietly! There is practically nothing to spoil, which in certain situations is very convenient! You can eat cake for a week!

The total cooking time of the cake is about 12-14 hours (the time of active participation in the preparation is about 1 hour). Such a long waiting time for a pleasant tea party with a cake is due to the fact that a lot of time is spent on aging the biscuit, the cake before icing and the cake before serving. You can, of course, skip all this, but then the cake will not turn out with the right delicate taste. Here you need to be patient and remember that almost any cake is much tastier on the second day after cooking. So here's the confectionery effect.

Ingredients

biscuit

• eggs 6 pcs.
• sugar 150 g
• flour 115 g
• cocoa powder 25 g
• butter 40 g

cream

• egg yolk 1 PC.
• water 25 g
• condensed milk 150 g
• butter 230 g
• cocoa powder 13 g
• vanilla sugar 10 g

impregnation

• apricot jam 50 g
• water 30 ml

apricot layer

• apricot jam 70 g

glaze

• dark chocolate 50-60% 90 g
• butter 50 g

What I would not advise saving on is butter. Nevertheless, it is the basis of the cream and should first of all be of high quality and tasty. The cream turns out to be greasy, but it seems to me that it is the cream that turns the cake into a “time machine” and helps those who need it to plunge into memories and remember how “it” was in childhood.

Apricot jam should preferably not contain uncrushed pieces of apricot.

For icing, it is better to use dark chocolate from 50% or more.

The amount of ingredients is calculated for a cake with a diameter of 19-20 cm.

At the exit, the weight of the cake is approximately 1 kg.

Cooking

First, we make a biscuit. We prepare all the ingredients necessary for this. Eggs are best washed with warm water.

We melt the butter. It still has to cool down.

The eggs are divided into whites and yolks. We begin to beat the whites, after a minute, without stopping whipping, gradually add half the sugar (75 g) to the proteins. Beat the whites until stiff, so that the container can be turned over and the whites do not fall out. To do this, it is better to use a larger container, such as a special container for whipping. It is necessary to beat with clean, dry beaters in a clean and dry container.

Beat the yolks with the remaining half of the sugar (75 g) until fluffy, thick, light mass.

We shift the beaten yolks into a wide bowl and add the whites to the yolks in parts, gently mixing them with movements from the bottom up. This is best done with a silicone spatula. It is important to mix properly in order to minimize the loss of airiness of the proteins.

Sift flour and cocoa into a bowl. Gently mix with the same movements until smooth.

Pour the melted, cooled butter around the edge of the bowl, and also gently mix in from the bottom up. Do not knead vigorously so that the mass does not fall off.

We prepare a baking dish (I have 19 cm in diameter), grease with butter and sprinkle with flour only the bottom, do not grease the walls. When lifting, the biscuit will “hold” on the walls of the form, this will allow it not to fall off. I also use a moistened and wrung out towel, which I wrap the walls of the mold with. This is so that the usual hump on the biscuit is minimal. And also I set the form closer to the bottom of the oven. Bake in an oven preheated to 200°C for 30 minutes.

Biscuit is ready! A small hump still turned out, but we will cut it off and quietly eat it. Once the cake pan is out of the oven, turn it upside down and place it on a wire rack to cool completely. This little trick will help the biscuit hold its shape well. The biscuit can be used immediately after cooling, but it will crumble when cut, so if you have the opportunity, prepare the biscuit in advance. In the evening they prepared a biscuit - the next day a cake. Biscuit in the morning, cake in the evening. An aged biscuit cuts better, crumbles less, and has a more elastic structure. If you plan to collect the cake even later, then tightly wrap the biscuit in a couple of layers of cling film, so it will lie for a couple of days.

We make cream. We prepare all the necessary ingredients for this. The oil must be taken out in advance, an hour or two before the preparation of the cream, it should soften.

Separate the yolk from the protein. We remove the protein (tomorrow we will make an omelette), and put the yolk in a saucepan or a small saucepan (preferably with a thick bottom). Add 25 g of water to the yolk and mix. This is necessary so that when heated with condensed milk, the yolk does not curdle.

Add condensed milk and stir.

We put on the stove at a power slightly less than average. Stirring constantly (it is especially important that it does not burn at the bottom), we boil the moisture out of the syrup until it thickens. The finished mass in consistency should turn out like low-fat sour cream. This procedure took me 7-8 minutes. Remove from stove and let cool to room temperature.

In the meantime, beat the butter with vanilla sugar until the butter turns white and fluffy.

Add the cooled mixture of yolk and condensed milk and mix. Sift the cocoa powder through a sieve and stir until smooth. You can use a mixer, you can use a silicone spatula. The total weight of the cream is about 400 g. We will need the cream for 2 layers and a little for the final alignment of the sides of the cake. I use 180 g for layers and 40 g for leveling. Yes, I always work with weights.

The biscuit is ready, the cream is ready, what else? Syrup for impregnation! Many do not impregnate and in vain. With syrup, the cake is not so dry and has better taste properties. We do impregnation. To do this, dissolve 50 g of apricot jam in 30 ml of hot water. If the jam is with pieces of apricot, then wipe the jam through a large sieve or colander with small holes. Or just take them out and eat them. We also immediately prepare 70 g of jam for the apricot layer.

My biscuit turned out with a small hump, but I would like to get an even cake, so I just cut off the hump. This way you will get even, identical cakes. If you don't care much, then you can cut nothing. So, cut the biscuit into three even identical cakes. It is most convenient to do this with a special string or a long serrated knife. We put one cake on the board, it is more convenient to collect the cake on a flat board.

We coat the bottom cake with syrup (we use a third of the impregnation). We spread part of the cream (180 g) and evenly distribute it over the surface of the cake. We put the second cake, press down on top with a board, thereby aligning the position of the second cake.

We also soak the second cake and spread the cream (180 g) on ​​it. We level, put the third cake on top and again press down on top with a board. The cake is smooth. The fact that the cream comes out a little from the sides is okay, it will be needed to align the sides of the cake.

We impregnate the third cake with the remaining syrup, spread the apricot jam on top and evenly distribute it over the entire surface. The icing lays well and evenly on top of the apricot layer, that is, its purpose, in addition to taste, is also to prepare the cake for icing: the jam closes the pores of the cake and the icing is not absorbed into the cake. Smooth the sides with the remaining cream. We remove the cake in the refrigerator for 2 hours so that the jam and cream on the side are frozen.

We make chocolate frosting. Usually in chocolate icing, the amount of chocolate is equal to the amount of butter. The icing is soft and does not harden in the refrigerator. I wanted the chocolate icing to be a little hard and brittle, so I increased the amount of chocolate. In a water bath or in a microwave, melt 90 g of chocolate and 50 g of butter in a bowl. We mix.

It is most convenient to cover the cake with icing on a wire rack that is installed in a baking sheet. If the chocolate will drain, then the table will not get dirty. First coat the sides.

Set aside some icing for decoration, then pour the rest of the icing on top of the cake and smooth it out. To do this, you can use what you have available. I smoothed with the so-called confectionery spatula (pictured), but you can also use a confectionery spatula or a silicone spatula. Put in the refrigerator for 30 minutes.

Pour the reserved glaze into a pastry bag or a small tight bag, cut off a small corner and paint the cake with beautiful patterns. Here the approach must be purely creative. After drawing, we remove the cake in the refrigerator for at least a couple of hours. It should be infused, well soaked in flavors and cooled.

Cake Prague ready! It has a very rich chocolate taste with a slight cocoa bitterness and apricot sourness, as well as a pleasant vanilla-chocolate aroma. It can be stored in the refrigerator for quite a long time, the pleasure can be stretched for several days. For better preservation of the cake, it is better to cover it with cling film or cover it with a microwave oven lid, so it will stay fresh, soft and fragrant longer. Bon appetit!

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

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

Classic Prague cake at home

The Prague cake recipe is unique, like any author's work of art. The fact that it was invented by a Moscow confectioner does not mean that it cannot be reproduced at home. Having basic knowledge of baking biscuits and understanding the composition, you will bake the Prague cake according to an old recipe without any extra effort.

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

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

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

We'll need

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

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

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

Prague Cake Ingredients

For the biscuit:

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

For cream:

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

For glaze:

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

How to make a biscuit for the Prague cake

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

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

1. Carefully separate the whites and yolks. Leave one yolk for cream. Beat the whites and yolks separately until a thick foam forms, eventually pour in 75 g of granulated sugar.
2. Gently stirring, combine the two resulting masses.
3. Sift flour mixed with cocoa powder through a sieve.
4. Stirring from top to bottom, mix the flour and egg mass.
5. Cake "Prague" is often baked in detachable forms of different diameters, but for our cake a width of 22 cm will be more acceptable. The form is lubricated with oil (butter or vegetable), and oiled parchment paper is placed on the bottom.
6. The biscuit for the Prague cake with condensed milk is baked for 30 minutes, the oven is heated to 200 degrees. After cooking, cool the product and open the form. Let the biscuit stand for 12-15 hours.
7. Divide the finished biscuit mass into 3 equal parts. If the time was kept correctly, the cakes will not crumble and break.

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

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

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

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

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

Preparation of cream and impregnation for the cake

Cream for the Prague cake is made mainly of creamy chocolate, with a subtle cognac note. In this case, the need for additional impregnation of the cakes is eliminated. To make the dessert less high-calorie, it is smeared with sour cream-based cream, but invariably with melted dark chocolate. After all, all the confectioners of the world are advised to adhere to the classic Prague cake recipe.

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

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

An already made Prague cake can also be smeared with wine impregnation. This will be especially true when preparing a cake with cherries or fruits. To do this, combine half a glass of sugar and half a glass of sweet red wine. In the best case, it will be Cahors. Put the container of wine on a slow fire, and cook until thick, about 30 minutes.

Required Products

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

The ingredients that make up the egg cream and the impregnation of the classic Prague cake are known. Among them are fragrant cognac, egg whites and yolks, butter and Soviet condensed milk. Decoration and impregnation of the upper cake was always done with apricot jam and chocolate icing.

For the cream you need:

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

Cognac impregnation:

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

Wine impregnation:

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

Preparation of cognac impregnation

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

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

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

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

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

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

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

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

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

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

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

Cake assembly

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

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

The Prague cake preparation scheme involves four main steps:

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

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

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

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

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

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

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

Grocery list

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

For the biscuit:

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

For cream:

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

For impregnation:

• sugar - 70 g;
• water - 100 ml.

For glaze:

• chocolate - 70 g;
• butter - 50 g.

Cooking

Stages of making the cake "Prague"

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

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

Video of making the Prague cake

The fastest and easiest Prague recipe

Cake "Prague" at home is distinguished by its simplicity. This applies not only to the method of preparation, but also to the set of basic components. The easy cake recipe suggests that its ingredients can be changed to suit your taste. Only generally accepted dogmas and rules inherent in any baked product remain unchanged. Reproducing the best DIY Prague cake recipe is quick and easy.

What you need

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

Biscuit dough:

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

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

Syrup and frosting:

• 5 tablespoons of sugar;
• 2 tablespoons of water;
• 1-2 tablespoons of any flavored alcohol;
• 50 g of oil;
• 2 tablespoons of milk;
• 4 spoons of cocoa powder.

How to make a Prague cake

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

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

How to bake a biscuit for Prague in a slow cooker

Cooking cake "Prague" in a slow cooker

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

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

Cake decorating options

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

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

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

Cake "Prague" should settle

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

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

Each housewife can have her own recipes and methods for making the Prague cake. But its amazing chocolate taste will always remain the same - the taste of our Soviet childhood with you.

Cake Prague is a classic Soviet culinary recipe, which was prepared both in stores and at home. Biscuit chocolate cakes with sweet chocolate cream, what could be tastier? I decided to pamper my nephew with such a yummy for his birthday - and pampered! I suggest you evaluate my version of the dessert - Prague without embellishment.

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

Prague cake - recipe with photo step by step

Prepare and measure all components.

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

Impregnation:

• Sugar - 1 cup.
• Cognac - 1 glass.

• Butter - 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.

Impressive number of components? Don't be afraid, it's really not that scary. Let's start baking and analyze in detail how to cook each moment of our recipe.

We bake cakes

Soften our chocolate biscuit with sour cream. This component gives the dough additional friability and airiness. Otherwise, it is baked in the usual way.

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

We cook the impregnation

This component of the cake is optional, especially if the sour cream version is being prepared. In the case of a classic biscuit, it is better to use impregnation. We prepare alcohol impregnation on cognac. Do not 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 done as usual - sugar.

1. Pour cognac into a saucepan and add sugar.
2. Boil the mass until thick. A syrup of the correct thickness should drip off the spoon, not drip, so it only takes a few minutes to boil.

Cooking cream

Cream is a special important part of Prague. Of course, you can do it, but traditionally it is butter cream with condensed milk.

1. Cream oil is taken well warmed up, not heated over a fire, but thawed at room temperature for 3-5 hours. Beat it with a mixer.
2. Add vanilla flavor 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 will sweeten the cream with condensed milk. Gently mix everything at low or medium speeds of the mixer.
4. Add cocoa powder to cream. Rub it through a sieve so that there are no lumps.

Thoroughly mixed, Prague cake cream has a smooth texture, pleasant color and magical aroma.

Making icing

The filling of the final product has always been chocolate. In GOST it was icing, but often at home it was replaced with melted chocolate. Let's make a delicate icing in milk.

1. In a bowl, mix sugar with cocoa powder. Let the ingredients warm up a little on the fire. Don't forget to stir otherwise the sugar will burn.
2. Pour milk into the heated dry ingredients, stirring the mass thoroughly. Let glaze simmer for 2-3 minutes.
3. The final touch is a piece of butter. It is enough just to melt it in hot glaze with light stirring.

We form a cake

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

Leave the cake until the icing stops dripping. Now it’s clear why we needed a tray under the bars? Yes, with such a decoration, a large consumption of glaze comes out, but it can always be collected from the tray with a spoon and eaten. Yummy!

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

In pre-perestroika times, this confectionery masterpiece was expensive, but the cake never lingered on the shelves, especially before the holidays, when you wanted to put something especially tasty and unusual on the table. The hostesses tried to unravel the secrets of the recipe and experimented in the kitchen, trying to bake the Prague cake at home. 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 characterized by an abundance of chocolate, because it consists of biscuit cakes with cocoa, chocolate cream and fudge. Biscuit is baked according to the traditional recipe of eggs, sugar, butter and flour, sifted with cocoa powder. The finished biscuit is cut into three cakes, soaked in sugar syrup or alcohol, and then layered with a classic “Prague” cream made from soft butter, condensed milk, cocoa and egg yolks. Cream is usually impregnated with only two cakes, and the third is covered 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 replaces the traditional impregnation of cakes, although in the original recipe the cakes are not soaked in anything - they already turn out to be light, soft and melt in your mouth.

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

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

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

To prepare the dough, beat the whites and yolks separately, only then mixing them with other products. If you want a light and airy biscuit, cool the whites well before whipping, make sure that the dishes are not greasy, and do not let even a drop of yolks 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, carefully and carefully so that the proteins do not settle. Another secret of a delicious Prague cake is that after baking, the biscuit should stand from 6 to 15 hours and even more, if possible.

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

Cream secrets

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

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

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

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

We bake "Prague"

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

How to assemble and decorate a cake

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

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

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

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

Classic Prague cake: a step by step recipe

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

Ingredients: for a biscuit: eggs - 6 pcs., sugar - 150 g, butter - 30 g, cocoa powder - 30 g, flour - 120 g; for cream: water - 1 tbsp. l., egg yolk - 1 pc., condensed milk - 120 g, butter - 200 g, cocoa powder - 20 g, vanillin - 1 pinch; for glaze: chocolate - 70 g, butter - 50 g, apricot jam - 50 g.

Cooking method:

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

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

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

4. Mix flour with cocoa powder and sift it.

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

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

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

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

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

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

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

12. Beat soft butter with a mixer until fluffy.

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

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

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

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

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

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

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

Cake "Chiffon Prague": recipe with photo

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

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