Prague cake is a very tasty recipe. How to prepare Prague cake at home - step-by-step recipes for cakes and cream with photos

Every housewife living during the Soviet Union had a recipe that described step by step how to bake the classic Prague cake at home. To this day, the delicacy is popular among chocolate lovers, because this confectionery masterpiece has plenty of it: cocoa cakes, chocolate cream and fudge. Find out how to properly and tasty prepare such a cake.

History of the Prague cake

Like any other famous dish, Prague cake has its own history. Often the name of the dessert is associated with the city where it was first made or with the name of the culinary author. Many may think that the history of the cake originates from the city of Prague, the capital of the Czech Republic, but this is not at all the case. The creator of one of the most popular delicacies is Vladimir Guralnik, a pastry chef who worked at the Prague restaurant, after whom he named his cake. It is worth noting that in addition to the Prague Guralnik dessert, he created many more sweet dishes, the recipes of which have remained popular to this day.

How to make Prague cake

The main secret of a delicious cake is the use of quality products. Remember that you need to take only those ingredients that are indicated in the recipe: you cannot replace butter with margarine, it is advisable to buy only whole condensed milk, eggs should also be only the highest grade and fresh. You will get the perfect dessert by following a few simple rules:

1. When preparing the dough for Prague, beat the whites separately from the yolks. If you expect to get an airy sponge cake, cool the whites before whipping, and also make sure that not a drop of yolk gets into them, otherwise they will not beat well.
2. For light whipping, melt the butter a little.
3. Stir the dough for Prague very carefully so that the structure of the protein foam is not disturbed. You can knead it in a bread machine.
4. If possible, leave the finished biscuit to stand for 6-15 hours - this way its taste will be much better.
5. You can prepare the biscuit dough different ways, for example, with condensed milk or sour cream - in this case, the yolks do not need to be separated from the whites. To make the sponge cake light and porous, instead of whipped egg whites, you can add soda slaked with vinegar or lemon juice to the dough. More airiness can be achieved with the help of boiling water or sifted flour, because oxygen-enriched flour can replace beating with a mixer.

Cake cream

To prepare the cream for the Prague cake, you need to build a water bath, then cook a mixture of yolks and condensed milk in it. Add to the cooled mixture butter, beat everything. You can make the cooking process even simpler: mix the butter with condensed milk and cocoa without adding the yolks. Another option for Prague cream is a mixture of eggs, milk, flour, sugar and condensed milk, whipped and simmered over low heat: when the mass has cooled, it must be mixed with cocoa and soft butter.

If you prefer an airy, delicate cream, then you need to first beat the butter with a mixer until white, then, turning the device to minimum power and continuing whipping, add cocoa and condensed milk to the resulting mass. Some people use melted chocolate instead of cocoa powder. If the treat is not intended for children, then you can add a little rum or cognac.

Biscuit

To bake sponge cake for Prague, use a round mold with a diameter of at least 20 cm. The mold is greased with butter or covered with parchment, since the dough may stick. It is recommended to fill the form two-thirds full, since the sponge cake increases in size. The baking time in the oven at 180-200 degrees is 25-45 minutes, although there may be differences in any direction - it all depends on the characteristics of your technique and recipe. You can bake a sponge cake in a multicooker in 45 minutes on the “Baking” mode. The most important thing is not to open the appliance while preparing the biscuit.

Decoration

After assembling the cake, soaking and frosting the cake layers, the top of the Prague is covered with apricot jam (or any other jam with sourness), then filled with chocolate glaze made from cocoa, sour cream, butter, milk and sugar. Some do it even simpler - melt the chocolate and pour it over the top and sides of the product. The top layer can be decorated with nuts, grated chocolate, fruits, coconut flakes, powder or roses made from cream, in general, with anything you want.

Prague Cake Recipes

If you want to add a few more successful recipes to your cookbook, then check out the suggested methods for making chocolate cake called Prague. If you are planning to please your household with such a dessert, keep in mind that the original is very labor-intensive to prepare, therefore, when baking the delicacy for the first time, you can bring to life the simplest Prague cake recipe at home.

Classical

• Cooking time: 6 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 517 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

Prague is a cake consisting of soft, light, melt-in-your-mouth sponge cakes with a pronounced chocolate flavor. When you are about to serve dessert at the holiday table, try to implement classic recipe Prague cake. Helpful tip: the chocolate fudge specified in the traditional recipe can be replaced with an easier-to-make chocolate glaze.

Ingredients:

• cocoa bean powder for cakes/cream – 30/10 g;
• sugar – 150 g;
• eggs – 6 pcs.;
• flour – 110 g;
• butter for cakes/cream/glaze – 30/200/50 g;
• condensed milk – 120 ml;
• egg yolk – 1 pc.;
• vanilla sugar – 10 g;
• drinking water – 1 tbsp. l.;
• dark chocolate – 70 g;
• apricot jam (for coating) – 50 g.

Cooking method:

1. Make a sponge cake: beat the whites separated from the yolks with a mixer until a fluffy foam is obtained. Without turning off the mixer, gradually add half the amount of sugar. Beat the mixture until stable peaks form.
2. In a separate bowl, beat the yolks of 6 eggs with the second half of the sugar. You should get a homogeneous, slightly thickened, light-colored mass that has increased in volume.
3. Add the whipped whites in parts to the yolks, gently folding them in from bottom to top.
4. Separately mix flour with cocoa. Sift the mixture through a fine sieve and add it to the egg mixture in small portions, continuing gentle movements from bottom to top.
5. Melt the butter, cool, add it to the dough, pouring it down the side of the bowl. Mix the mixture again with upward movements, then pour the resulting viscous composition into a mold with a diameter of 22 cm. It is advisable to cover the bottom of the container with parchment.
6. Place the pan with the dough in the oven, heated to 200 degrees. After 25 minutes, check the readiness of the sponge cake by inserting a toothpick into it. If the stick remains dry, you can turn off the oven and leave the mold inside, turning it upside down. Remove the cooled sponge cake from the mold and cut into 3 layers.
7. Make the cream for Prague: in a small ladle or pan with a thick bottom, mix the yolk thoroughly, combining it with a spoon of drinking water. Add condensed milk, vanilla sugar. Place the mixture on the stove, cook until thickened over low heat, stirring constantly. You can make sure it is ready by running a spoon along the bottom of the dish: if the mark is clear and the mass floats slowly, then remove the pan from the heat.
8. Beat the butter left at room temperature in advance with a mixer until fluffy and creamy. Gradually add the cooled cream to the oil liquid, without stopping whisking. Add sifted cocoa bean powder. Beat until the mixture acquires a uniform light brown color.
9. Assemble the cake: Place one sponge cake on a large round plate. If desired, you can soak it in liquid syrup, a mixture of cognac and water or water and sugar.
10. Place half of the butter mixture on the base and spread it over the entire surface of the cake. Place the second cake layer on top, spread the remaining cream, then place the remaining cake layer.
11. Coat the top and sides of the workpiece with a thin layer of jam, put it in the refrigerator for half an hour.
12. Prepare the icing for the cake: mix chocolate slices with chopped butter, melt everything in a water bath. After obtaining a homogeneous mass, you can remove the dishes from the heat and cool the contents.
13. Cover the cake with icing, coating it well on all sides and on top. If desired, decorate Prague with any confectionery powders, cream or decorations.

According to GOST

• Cooking time: 5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 519 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you want to learn how to prepare Prague cake with condensed milk according to GOST so that it turns out like in the photo, do everything step by step as indicated in the recipe. Advice from culinary experts: when choosing cocoa powder, pay special attention to the mass fraction of fat in its composition: it is better if it is more than 15% - the presence of cocoa butter in the composition will make the dish taste richly chocolatey.

Ingredients:

• flour – 120 g;
• salt - a pinch;
• powdered sugar – 1 tbsp. l.;
• sugar for biscuit/impregnation – 150 g/1 glass;
• vanilla sugar for biscuit/cream – 1 sachet/1 tsp;
• chicken eggs – 6 pcs.;
• butter – 40 g;
• condensed milk – 1 can;
• water for cream/impregnation – 100 ml/1 glass;
• yolks – 3 pcs.;
• cream (maximum fat) – 200 ml;
• apricot jam – 1 tbsp. l.;
• chocolate (75%) – 300 g;
• cognac – 50 ml.

Cooking method:

1. Prepare sponge dough for the cake: beat eggs into a deep bowl, add salt, vanilla sugar, granulated sugar. Using a mixer, beat the ingredients until fluffy.
2. Melt the butter by placing the piece in a heavy-bottomed saucepan.
3. In a separate bowl, mix flour and cocoa, sift everything into the white fluffy sugar-egg mixture. Using a wooden spatula, stir the mixture from top to bottom. While stirring, pour in the melted butter.
4. Line the bottom of a round baking dish with parchment and pour the dough into it. Send the workpiece to the oven preheated to 180 degrees, after 30 minutes remove the finished biscuit.
5. While the sponge cake is baking, prepare the cream for Prague: whisk the yolks in a saucepan and add to the mixture boiled water. Continuing to work with the whisk, pour in the condensed milk in a thin stream. Place the pan over low heat and cook until thickened, stirring all the time. Pour vanilla sugar into the prepared sweet mass and let the mass cool.
6. Place softened butter in a mixer bowl, beat until it turns white, add cocoa. Pour the mixture in a thin stream into the thickened cooled cream.
7. Prepare the impregnation for the cakes: pour sugar into a pan, pour in water. Bring everything to a boil over low heat. Cool the sugar syrup to room temperature, then pour cognac into it and stir.
8. Cut the cooled sponge cake lengthwise into 3 parts, after which you can begin to form the cake: place one cake layer on a flat round plate, pour cognac impregnation over it, and spread the sweet creamy mixture on top. Place the second cake layer on top of the cream, pour the impregnation over it and coat it too. Cover the cake with the remaining cake layer, press it lightly, pour the sugar-cognac mixture over it.
9. Grease the surface of the cake with apricot jam, and the sides with the remaining sweet cream mixture. Place the preparation in the refrigerator.
10. Make the glaze for Prague: pour cream into a saucepan and bring to a boil. Break the chocolate bar and add the pieces into boiling cream. Stir everything until smooth.
11. Pour the glaze over the present dessert. Garnish with shavings of grated chocolate, cream roses or cocktail cherries.

With condensed milk

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 524 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Many housewives do not prepare Prague only because they think that the process is complicated and long. Yes, preparing the classic version of the cake is a troublesome task, but if you have a slow cooker, then making Prague dessert will be much easier for you. A sponge cake baked in a slow cooker turns out no less airy than baked in the oven. Do everything according to the recipe described, and you will get the same beautiful delicacy as in the photo.

Ingredients:

• sugar – 1.5-1.8 cups;
• eggs – 2 pcs.;
• cocoa powder for cakes/glaze – 3 tbsp. l./40 g;
• flour – 1.5 cups (200 g capacity);
• soda – 1 tsp;
• condensed milk – 300 g;
• water – 2 tbsp. l.;
• sour cream for cakes/glaze – 156/60 g;
• butter for cream/glaze – 150/50 g.

Cooking method:

1. Prepare biscuit dough for Prague: beat eggs with sugar. Separately, combine sour cream with slaked soda, beat the mixture with half the condensed milk. Combine both masses and beat with a mixer. After a few minutes, add flour and cocoa powder. Carefully pour the dough into the multicooker bowl, after greasing it with oil. Bake the biscuit for an hour, setting the “Baking” mode.
2. Make cream for Prague: beat 150 grams of softened butter, then add the remaining condensed milk to the resulting mass and beat everything again.
3. Cut the finished and cooled sponge cake into two layers, coat the bottom one with the resulting butter-condensed mixture, cover the workpiece with the second half of the sponge cake, and put it in the refrigerator for now.
4. Prepare glaze for Prague taking into account the following proportions: mix 40 grams of cocoa with 85 grams of sugar, 60 ml of sour cream and 2 tbsp. l. water in a saucepan, put it on low heat. Bring the ingredients to a boil, wait until a thick mass forms. Add 50 grams of warm butter.
5. Drizzle glaze over Prague on top and all sides. Decorate as desired.

With sour cream

• Cooking time: 2 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 503 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Prague is easy to make at home, and if you prepare it according to the recipe provided below, then the sour cream cakes can be baked both in the oven and in a slow cooker, the main thing is that they turn out as in the photo - with a dense, spongy structure. The chocolate dessert turns out very tasty - no worse than those sold in confectionery shops or restaurants.

Ingredients:

• chicken eggs – 3 pcs.;
• sugar for cakes/glaze – 250/50 g;
• condensed milk for cakes/cream – 0.5/0.5 cans;
• flour – 450 g;
• non-acidic sour cream for cakes/glaze – 250/50 g;
• cocoa for cakes/cream/glaze – 5/3/4 tbsp. l.;
• baking powder – 2 tsp;
• butter for cream/glaze – 250/50 g;
• sweet berry syrup – 100 ml;
• jam to taste (preferably sour) – 50 g.

Cooking method:

1. Prepare the dough for Prague: beat the eggs with a mixer or whisk, mixing them with sugar. Add sour cream, half a can of condensed milk. Separately mix cocoa, flour, baking powder. Add the mixture of dry ingredients to the sweet egg mass, constantly whisking. If you use a mixer, the rotation speed should be kept to a minimum.
2. Grease the multicooker bowl with oil and pour the dough inside. Cook the sponge cake on the “Baking” for 80 minutes. Check readiness with a toothpick - it should come out dry from the dough.
3. Prepare the cream: mix the slightly melted butter with cocoa and the remaining condensed milk, beat until smooth.
4. Make the glaze: mix sugar with cocoa and sour cream in a thick-bottomed bowl. Cook the glaze until the sugar dissolves. Remove the pan from the heat, add softened butter to the ingredients, wait until it dissolves. Cool the finished glaze.
5. Remove the cake base from the multicooker and cool. Cut the biscuit lengthwise into 4 pieces.
6. Assemble the dessert: place the first part of the sponge cake on a flat plate, soak in berry syrup, and coat with the sweet chocolate mixture. By analogy, proceed with two more cake layers, coat the top layer and sides of the cake with glaze.
7. Decorate the delicacy at your discretion: cream roses, grated chocolate.

With apricot jam

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 497 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Housewives who are interested in how to prepare a delicious dessert will appreciate this recipe from Prague - the cake has an original taste thanks to the use of custard and apricot jam. Remember that the secret to a successful sponge cake is speed and accuracy, so prepare all the necessary ingredients in advance and only then start creating a chocolate culinary masterpiece.

Ingredients:

• eggs – 2 pcs.;
• soda – 1 tsp;
• flour for cakes/cream – 150 g/2.5 tbsp. l.;
• cocoa for cakes/cream – 3/2 tbsp. l.;
• condensed milk – 1 can;
• dark chocolate – 100 g;
• butter for cream/glaze – 200/100 g;
• apricot jam – 200 g;
• milk – 500 ml;
• yolks – 4 pcs.;
• vanillin - a pinch;
• sugar – 150 g.

Cooking method:

1. Make the dough: extinguish the soda, mix it in a bowl with flour, eggs, cocoa, condensed milk. Mix the ingredients thoroughly until smooth, pour the mixture into a baking dish, having previously greased it with oil.
2. Place the dough in the oven, heating it to 180 degrees. After 30 minutes, remove the mold and leave the biscuit to cool.
3. While the sponge cake is baking, prepare the custard: pour most of the milk into a saucepan, heat it, but do not boil. In another bowl, grind the yolks, mixing them with sugar. Pour hot milk into the sweet egg mixture.
4. Dilute cocoa in the remaining milk, add flour, stir, breaking up lumps. Stirring continuously, pour the milk mixture into the dry ingredients. Reduce heat and bring everything to the desired thickness. Cool the mass, then add vanillin, softened butter and beat everything with a mixer until creamy.
5. Cut the cooled biscuit into three equal parts.
6. Prepare the glaze: melt the chopped chocolate in a water bath, add butter to it.
7. You can start assembling: coat the bottom cake with custard, then with apricot jam. Place the second cake layer on top and coat. Cover the cake with the rest of the sponge cake and spread glaze all over the surface and sides. Place in the refrigerator for three hours, decorating as desired.

Video

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

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

For the biscuit we will need these products.

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

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

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

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

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

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

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

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

Cool the cream to room temperature.

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

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

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

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

Cover the entire cake with jam. Cool.

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

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

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

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

Enjoy your tea. This is the same taste!

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For TWO biscuits!

• Eggs - 12 pcs.
• Sugar - 300 g
• Flour - 230 g
• Cocoa powder - 50 g
• Butter - 80 g

For cream

• Yolk - 2 pcs.
• Water - 40 g
• Condensed milk - 240 g
• Butter - 400 g
• Vanilla sugar - 20 g
• Cocoa powder - 20 g

For impregnation

• Water - 150 g
• Sugar - 100 g
• Cognac - 1 tbsp. l.

Optional, but required

• Apricot jam/confiture - 300 g

For alignment

• Dark chocolate - 300 g
• Cream 33% - 300 g
• Black food coloring (optional)

For decoration

• White chocolate - 200 g
• Dark chocolate - 30 g
• Food colorings
• Vodka
• Meringues
• Confectionery sprinkles

Close Printing ingredients

- the legendary Soviet cake! Detailed step-by-step recipe with photos! Modern decor option, secrets and useful tips cooks! Everything will work out!

Today I will tell and show you how to cook Prague cake- a legendary Soviet cake, still very much loved by many. I have a special relationship with him. I doubted for a long time how exactly to perform it. There are options for a carriage and a small cart - invent your own or not reinvent the wheel and cook according to the old GOST recipe? After struggling and experimenting a lot, I decided to add just a couple of my own, very small, touches to the original. Still, I am a great conservative and do not support the opinion that any chocolate cakes with chocolate cream can be called Prague cake.

The Prague cake in my version is almost classic, the difference is in the assembly: on each cake I apply a thin layer of homemade apricot jam and only then cream. There are also a lot of cakes: I like tall cakes, but this, of course, is not for everyone. And most importantly, I soak the cakes sugar syrup om with cognac, whereas in the original recipe there is no impregnation, which is why this cake seems dry to many. Honestly, I like it even without impregnation: it has its own charm, it’s no coincidence that one of the best Soviet confectioners made Prague exactly like this. However, according to my observations, our people still prefer wet cakes, so deliberate dryness can simply be attributed to the ineptitude of the pastry chef or housewife. But who wants such a reaction to their work? In general, I am soaking up Prague. And this seemingly insignificant detail greatly influences the perception of the cake. As if he is already different. But very, very tasty! All my tasters are delighted with this slightly wet, rainy Prague with thin, fragrant layers of apricot.

In addition, I will share how to make amazing strokes on a cream cake. Frankly, I didn’t expect that they would arouse such interest among my Instagram friends, so I didn’t film the process, but believe me, everything is so simple that there’s nothing to illustrate, you’ll see for yourself. And you will be surprised :)

Let's prepare the form!

As I have said many times, I use a transforming ring. Whatever it may seem from the outside, it is very convenient! The cakes turn out high and even, better than in other types of baking dishes. Miracles, and that’s all! In addition, the diameter can be adjusted, which saves money and space. I will be making a tall cake that weighs at least 2.5kg, so I will need two sponges. But I have only one pan, and the oven is weak, which means I’ll take turns baking and kneading the dough too. If you need a small cake, you can get by with just one sponge cake. We adjust the diameter (18 cm), line the bottom of a flat baking sheet with foil, place a sheet of baking paper on it, and then place the ring on it. We lift the edges of the paper and foil, as if “hugging” the ring, pressing it tightly at the base. Ready. Don't be afraid - the dough won't leak! The main thing is that the surface of the baking sheet is flat.

Let's make biscuit dough!

For each biscuit we will need 6 fresh eggs of the 1st category. Separate the yolks from the whites. Make sure that the yolk or water does not get into the whites. Place 6 yolks in a mixing bowl.

Add 75 g of sugar to them.

Beat with a mixer at high speed...

...until the mixture becomes fluffy, light and creamy.

Now take 6 proteins. Place them in another bowl - clean and dry. And beat with a mixer at high speed into a fluffy foam. Don't overdo it: about a minute, maybe a little more, is usually enough.

Add 75 g of sugar to the whites. And beat again...

...exactly until the whites become glossy and dense. They should sit firmly in the bowl and not fall out of it when turned over. But here it is important not to overcook, otherwise the biscuit will not rise, will be dense and simply spoiled. That is, while whipping, periodically check the readiness: tilt the bowl, and as soon as you see that the whites have stopped flowing and are firmly seated in the bowl, turn it off!

Gently, using folding movements, from bottom to top, preferably with a silicone spatula, mix the whites into the yolks.

In a separate container, melt 40 g of good butter. In the microwave or on the stove, whichever is more convenient for you.

Gently add the flour and cocoa to the egg-sugar mixture, piece by piece.

We do this with the same folding movements as when we mixed the whites into the yolks. From bottom to top, quite quickly, carefully, but at the same time carefully: it is important not to crush the whites, then the dough will rise better, and the sponge cake will be fluffy, airy and very tasty!

This is how the almost finished dough falls from the spatula like a ribbon.

Now carefully pour in the butter along the edge. And again mix from bottom to top. Without fanaticism!

Pour the finished dough into our mold. Level the surface as much as possible. Place in an oven preheated to 180 degrees for 40 minutes. The time may vary depending on the features of your oven! For the first 10 minutes, or better yet longer, do not open the oven, otherwise the biscuit may fall off. If your biscuits are burning on the bottom, I recommend placing a heat-resistant container with water on a lower level. If they are burning on top but raw inside, place the biscuit pan with the foil shiny side up. If the built-in temperature controller is lying, buy an oven thermometer, they are inexpensive, but very helpful!

We check the readiness of the biscuit with a dry splinter or simply lightly press on the middle: if it springs back and returns to its place, it’s ready. It is better not to remove it from the oven immediately. Turn it off, open the door slightly, and let it sit. So it will fall less. But if time is running out, get it right away.

Opening the form...

...and take out the biscuit!

Turn it over onto a wire rack, if available. If not, just use baking paper. Let it cool. Then we remove the paper on which it was baked....

...and wrap it in cling film. In this form, we put the biscuit in the refrigerator or leave it on the kitchen table for 8 hours: it needs to rest, so it will crumble less, will be easier to cut into cakes and, together with the cream and soaking, will not turn into porridge! I highly recommend standing the biscuit! Well, let me remind you that for my cake, using the example of which I describe this recipe, I baked two of these biscuits. Now let's prepare...

...cream for the Prague cake!

To do this, place 2 yolks and 40 g of water in a saucepan. Mix everything.

Add 240 g of delicious condensed milk. The real thing should consist only of milk and sugar!

Also include 20 g of vanilla sugar (not vanillin!). Usually this is 2 sachets.

Place the saucepan on low heat and cook with constant stirring until thickened.

If you suddenly overheat the mixture, causing the yolks to curdle or it to come out in lumps, a sieve will save you! Rub the cream through it into a dry, clean bowl. Cover with cling film and cool to room temperature.

Then we need butter - also at room temperature. Again, I recommend using the most natural oil you can find. This is difficult now, unfortunately. Especially in large cities. All the packs say “butter”, the contents are pure cream, but ordinary customers have no way of knowing what it really is. Choose the hardest oil, at least 82.5%, and tasty.

Beat 400 g of butter at high speed until fluffy.

Add custard in parts, continuing to beat.

And at the end add 20 g of sifted cocoa powder.

And beat thoroughly again.

This is how we will get the cream for the Prague cake! Delicious on its own!

Cakes!

Using a long bread knife, carefully cut off the top of each biscuit. You don’t have to do this; at the right temperature in the oven, the biscuits turn out quite even, but I still prefer to even out even more. A turntable will help us a lot here; it’s good if we have one. If not, however, you can also adapt.

Cut the biscuits into cake layers. I got three cakes from each.

And there are six in total. Handsome guys! I really love working with biscuit dough, it’s magical!

Let's collect the cake!

Here we again need a baking ring, as well as acetate film (or any thick film, thin plastic cutting boards and even stationery folders). I showed details about assembling the ring cake in the recipe. Here it is briefly. A flat baking sheet or tray, a sheet of baking paper on it, a ring on it, and we insert our acetate film into it, increasing the height of the ring. I know that now craftsmen make rings even 25 cm high, but this is still rare.

We cover the cake with cling film so that it does not absorb foreign odors, and put it in the refrigerator. Maybe overnight. Cakes and cream need to become friends. This is a good time to make a top coat cream. I use whipped ganache with dark chocolate in a 1:1 ratio, that is, 300 g of chocolate and 300 g of 33% cream. I wrote in detail about ganache. I added a little black dye to the cream, so don’t be surprised that it’s so dark, but this is completely optional. We take out the cake, remove the ring and film. We place our cake on the base or plate on which we are going to serve it, but first apply a little cream to the base so that the cake does not go anywhere, especially during transportation.

I didn’t take pictures of how I made them, it wasn’t possible, I’ll try to make up for it when the opportunity arises, but now I’ll describe it. It's very simple, actually! Very! The main thing is to temper the chocolate correctly! And then we apply the chocolate not very thinly, about 3 mm thick, with a palette knife (you can try it with a small spatula and even, it seems to me, with a spoon) onto a guitar film (film for packaging flowers, for greenhouses, a stationery file, in the end, just paper for baking!) in the form of almost chaotic strokes. That is, in the form that we later want to see. And then let it harden. And carefully remove it from the film. All! To insert them into the cake, you need to make slits in it with a knife. Barbaric! It's a little scary, but you want everything to hold tight. But before adding the “feathers”, I painted the cake. Everything here is also brilliant, comrades, that is, simple. We dilute the dye (ANY kind!) in a few drops of vodka, dip a wide brush with synthetic bristles (easier to clean, which means it’s more hygienic, and doesn’t leave hairs!) in this solution and smear it on! Whatever your heart desires! The white color is titanium dioxide in vodka. Others - Squires Kitchen (but there may be other companies) - also in C2H5OH. The casket just opened :) Recipe and MK for colored chocolate drips too. Here is our cake!

Well, now you know how to cook Prague cake, or rather, how I cook it. I will be very glad if you find my notes useful.

Happy adventures in the kitchen and delicious results!

P.S. Thanks for the science to Irina Chadeeva and her book “Baking according to GOST.” I recommend it from the bottom of my heart!

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

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

Cake “Prague”: why we love it so much

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

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

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

The main secret to a successful cake is to use quality 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, and then mix them with other products. If you want a light and airy sponge cake, cool the whites well before beating, make sure that the dishes are not greasy, and do not allow even a drop of yolk to get into the whites, otherwise they will not beat.

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

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

Secrets of making cream

The cream is prepared in a water bath - for this, the yolks are mixed with condensed milk, and the mixture is boiled until it thickens. Add soft butter to the cooled cream and beat well. You can simplify the process of preparing the cream by mixing the butter with condensed milk and cocoa, without adding egg yolks to it. With classic buttercream, the cake is no less delicious. Another version of the cream - eggs, sugar, milk, condensed milk and flour are mixed using a mixer and then cooked over very low heat. As soon as the cream boils, remove it from the stove, and after cooling, mix it with soft butter and cocoa.

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

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

By the way, in some versions, the top of the cake is completely coated with cream and sprinkled with nuts - without jam or glaze. And even if this is not a “Prague” cake recipe according to GOST, it will still turn out extraordinarily tasty and beautiful!

Baking "Prague"

Sponge cake for “Prague” is usually baked in a round mold with a diameter of about 20–21 cm. The mold must be greased or covered with oiled baking paper, since the dough for “Prague” tends to stick to the baking pan. Fill the form no more than two-thirds full, because the biscuit will rise. Baking time at a temperature of about 180–210°C is 25–45 minutes, although there may be deviations in one direction or another, because it all depends on the characteristics of the oven and the dough recipe. When the biscuit has risen well, reduce the temperature to 170°C. You can bake the Prague cake in a slow cooker in baking mode for 45 minutes. The most important thing is not to open the oven during baking, otherwise the sponge cake will settle and lose its airiness. Check the biscuit with a wooden stick - it should remain dry, and the finished biscuit should spring slightly when pressed.

How to assemble and decorate a cake

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

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

The top cake of “Prague” is sprinkled with chocolate or coconut shavings, decorated with chocolate cream, nuts, fruits, dried fruits, sprinkles and whatever you want.

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

Classic Prague cake: step-by-step recipe

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

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

Cooking method:

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

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

3. Add the whites to the yolks in small portions, mixing them carefully with gentle movements.

4. Mix flour with cocoa powder and sift it.

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

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

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

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

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

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

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

12. Beat soft butter with a mixer until fluffy.

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

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

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

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

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

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

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

Cake “Chiffon Prague”: recipe with photo

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

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

Calories: Not specified
Cooking time: 60 min

I’ve been wanting to make a Prague cake for a very long time, but somehow I never got around to it. There were some holidays that I had to prepare proven cakes. And I was afraid to make the Prague cake precisely because I had never cooked it.

Today I decided to make this particular cake. There are no holidays, and the weekend is approaching. The taste of the cake is excellent. The cakes “melt in your mouth”, so juicy and crumbly. Adding cocoa, sour cream and condensed milk to the cake also played an important role. The family appreciated the Prague cake, and I appreciated the step-by-step recipe with photos - simple and accessible, and within a day it was eaten to the last crumb)))

Main ingredients for the dough:
- 3 chicken eggs,
- 3 tablespoons cocoa powder,
- 0.5 cans of white condensed milk,
- 1 cup of sugar,
- 200 grams of sour cream with a fat content of at least 20%,
- 1 teaspoon of baking soda, slaked with vinegar,
- 1.5 cups of flour.
For cream:
- 200 grams of quality butter,
- 0.5 cans of white condensed milk,
- 1 tablespoon cocoa.
For the glaze:
- 3 tablespoons cocoa,
- 75 grams of sugar,
- 75 milliliters of milk,
- 50 grams of butter.

Recipe with photos step by step:

First, combine the eggs with sugar in a deep saucepan. Beat with a mixer into a fluffy mass.




Then add sour cream and condensed milk. Beat again with a mixer.




Quench the soda with vinegar. Let's add to the test.
Then add flour and cocoa. Beat again with a mixer.




Pour the resulting dough onto a baking sheet (lined with parchment paper). Bake the crust in the oven for 30-40 minutes.
Recipe for the lazy - .






Let's prepare the cream for the Prague cake. To do this, combine butter with condensed milk and cocoa. Beat with a mixer.








Let the finished cake cool slightly, cut it in half, and then in half lengthwise.




We soak each cake with ordinary sugar syrup, although as an option, you can, for example, soak it in cognac.














Then let's prepare the glaze. Combine cocoa, sugar and milk in a bowl. Melt the mixture in a water bath.




This is the “Prague” cake we got!

Another delicious treat for the whole family -