There are desserts that are invariably popular, regardless of eras changing for the window. These desserts include the Prague cake. His lovers have come a long way to get the treasured delicacy in the candy store. Mistresses conjured more than one hour in the kitchen by the oven to repeat the original recipe. Now all the secrets from the history of creation to the ways of decorating are revealed, and every housewife will be able to please homemade mega-chocolate Prague.

Cake Prague - a bit of history

Of the many desserts loved by sweet tooth, this applies to those whose name is known reliably. Its recipe belongs to Vladimir Mikhailovich Guralnik, who worked in the confectionery shop of the Moscow restaurant "Prague". Since the pastry chef studied confectionery from the masters of the Czechoslovak Republic, this cake became a kind of modification of the Vienna dessert “Sacher”, so to speak, “in a new reading” by V.M. Goral.

It is noteworthy that during the Soviet era there was no practice of patenting recipes, so the preparation of the cake was made in accordance with GOST, which made it possible to prepare Prague in every confectionery. Although according to the admirers of this baking in different pastry shops, its taste was different.

Classic Prague cake recipe according to GOST

To bake a dessert as close as possible to GOST standards in the home kitchen, for a biscuit, you should take:

  • 6 eggs;
  • 150 g of sugar;
  • 115 g of flour;
  • 25 g of cocoa powder;
  • 40 g plums. oils.

The filling is prepared from:

  • 1 yolk;
  • 20 ml of cold water;
  • 120 g of condensed milk;
  • 200 g of plums. oils;
  • 10 g of cocoa powder;
  • vanillin to taste.

The presence of oil in the dough makes the cakes moist enough, but lovers of more juicy pastries can make an impregnation, for which they will need:

  • 100 ml of ordinary tea;
  • 70 g of sugar.

Since the original fondant for the cake is difficult to repeat without the appropriate equipment and skills, you can make it in a simplified version of:

  • 70 g of dark chocolate;
  • 50 g of butter.

In addition, you need jam or jam with a very thick consistency for coating.

GOST recipe step by step:

  1. Pour ½ part of sugar to six yolks and froth with a mixer until light cream. In a separate bowl, beat the squirrels, slightly falling asleep the other part of sugar, into strong peaks. Gently inject the foam from the proteins into the cream of the yolks.
  2. Sift the flour crushed with cocoa two or three times, then introduce it into the foamy egg-sugar mass in three to four servings. Pour and mix melted butter and cooled to 30 degrees along the edge of the container.
  3. At the bottom of the form, lay a circle of parchment of the appropriate size, transfer the dough into it, bake chocolate cake. In the oven, where the temperature is 200 degrees, it will take about half an hour. After the oven, hold the biscuit for 5 minutes in the form, then shift it onto the wire rack, cover with a towel and soak until completely cooled. Ideally, he should lie down for 8 hours before assembling the cake.
  4. In a stewpan with a thick bottom and walls, whisk the yolk with water, add condensed milk and boil this syrup until lightly thickened. Beat creamy butter with vanilla sugar until light and lush, then add custard base and cocoa powder in three or four portions.
  5. Dissolve sponge cake in three layers, soak all of them with sweet tea. On the first even layer, lay half the cream, cover with a second cake, on top - the remaining cream and the last cake. Coat the pastries with thick jam and refrigerate for half an hour in the refrigerator. Coating the cake with jam or jam helps the icing to lie in a more even layer. Apricot jam is traditionally used for Prague cake.
  6. Pour in melted chocolate and butter icing. Decorate to your liking.

How to cook dessert in a slow cooker?

The classic biscuit seems a lot complicated. It often falls in the oven or during cooling, but delicious biscuit pastries can be cooked in a slow cooker. For a novice housewife, this will be the key to a successful high biscuit.

To bake a cake Prague on sour cream for biscuit are used:

  • 3 chicken eggs;
  • 160 g of sugar;
  • 200 g sour cream;
  • 200 g of condensed milk;
  • 5 g of baking powder;
  • 2 g of soda;
  • 40 g of cocoa powder;
  • 190 g flour.

The list of ingredients for chocolate filling:

  • 200 g of plums. oils;
  • 200 g of condensed milk;
  • 50 g of dark chocolate;
  • 5 g of cocoa powder;
  • 40 g of thick jam.

The classic decor of this chocolate dessert consists of:

  • 100 g of dark chocolate;
  • 40 g plums. oils;
  • 60 g of heavy cream.

How to bake a cake in a slow cooker:

  1. Pour flour, cocoa powder, soda and baking powder into one container. Sift this mixture a couple of times through a fine mesh sieve.
  2. In another bowl, convert the eggs into a light lush mass, which then mix with sour cream and condensed milk. Then, in several stages, introduce the flour mixture.
  3. At the bottom of the multi-pan put a circle of parchment paper, then carefully shift the dough and cook using the “Baking” function. Depending on the power of the gadget, baking can take from 60 minutes.
  4. Carefully remove the finished cake from the bowl, completely cool. If time permits, let it lie down overnight. Then dissolve into three cakes.
  5. To make chocolate cream, we heat chocolate in a microwave or in short pulses in a microwave. We set it aside for a while in order to cool a little, but it should still remain liquid.
  6. Beat soft butter into a whitened, lush mass, adding condensed milk mixed with cocoa powder in small portions. Introduce liquid chocolate into this mass and beat until smooth.
  7. Collect dessert by putting an equal amount of filling between the cakes. After that, send it to the refrigerator for half an hour. Melt the products necessary for glaze in one dish in the microwave and mix until smooth.
  8. Put the chilled cake on the wire rack over the baking sheet and pour the icing so that it covers both the top and the sides with an equal layer. Next, transfer to a serving dish and decorate to taste.

Cake Prague from Emma's grandmother

The cake recipe is different in that it does not cover it with glaze, but evens it with cream, but this does not make the result worse.

The proportions of products for cakes will be as follows:

  • 4 eggs;
  • 500 g of sugar;
  • 500 ml of sour cream of any fat content;
  • 400 g of condensed milk;
  • 10 g vanilla sugar;
  • 100 g of cocoa powder;
  • 320 g flour for baking;
  • 5 g of baking powder.

For cream, you should take:

  • 300 g plums. oils;
  • 400 g of condensed milk;
  • 100 g of cocoa powder;
  • 10 g vanilla sugar.

Baking sequence;

  1. Pour condensed milk into a vessel of the proper volume, sift the cocoa in the powder and stir until smooth with a hand whisk. Then, in turn, stir 4 eggs.
  2. Add the remaining components of the test. Mix thoroughly so that there are no grains or lumps.
  3. From this amount of dough, prepare two cakes with a diameter of 28 cm. Each should spend 35-40 minutes in the oven at 180 degrees, and then lie down for five hours on a clean cutting wooden board under a napkin.
  4. At maximum speed, beat the butter with cocoa powder, vanilla sugar and condensed milk. The cream is ready when it is thick enough and does not slip along its walls when tilted.
  5. Assemble a cake in the dessert ring or on the sides of the detachable shape. Then shift it to a large flat plate and coat the sides and top with cream. Grandma Emma proposes to make a cake with nut or chocolate chips, small meringues and other things.

Original dessert with three types of cream

According to one of the confectionery legends, this cake was prepared in the Czech royal city of Prague with three types of filling, in which cognac and liquors (Benedictine and Chartreuse) were added, and cakes were necessarily soaked with rum. True, this is only a legend, since such a dessert can not be found in the confectionery shops of the Czech Republic, but the relish of the dessert turns out to be simply divine and should be tasted.

Product list for cake layers:

  • 6 eggs;
  • 150 g of granulated sugar;
  • 2 g of vanillin;
  • 25 g of cocoa powder;
  • 115 g premium flour;
  • 40 g of melted plums. oils.

For impregnation, you should take in equal volume (one glass each) rum and sugar, or use just sugar syrup, in the case when children will eat.

For cream number 1 you will need:

  • 120 g plums. oils;
  • 150 g of powdered sugar;
  • 1 yolk;
  • 10 g of cocoa powder;
  • 15 ml of cold milk.

Cream No. 2 is prepared from:

  • 150 g of plums. oils;
  • 100 g of condensed milk.

The composition of cream No. 3 includes:

  • 150 g plums. oils;
  • 130 g of powdered sugar;
  • 30 g of boiled condensed milk.

To make chocolate fondant for decorating the cake you need to prepare:

  • 150 g of cocoa powder;
  • 50 g of powdered sugar;
  • 30 g plums. oils;
  • 400-500 ml of milk.

How to make a Prague cake with several types of cream:

  1. We prepare the biscuit dough exactly as in the Prague cake recipe according to GOST. Bake in the oven or multicooker high chocolate cake, which after cooling and several hours exposure dissolve into four thinner layers.
  2. On the day of the first chocolate cream, beat very soft butter at high speed for two to three minutes. Add to it beaten yolk, sifted icing sugar and cocoa powder. When the mass becomes homogeneous pour in very cold milk, whip all together.
  3. The second layer of cake is made simple. Beat soft butter and condensed milk. If desired, you can add vanilla or a little cocoa to it, so that it is lighter than the first.
  4. For the third type of cream, beat well-melted butter with powdered sugar and boiled condensed milk. This cream should be the lightest.
  5. For impregnation, boil the rum and sugar over medium heat for about 20 minutes until the alcohol has completely evaporated.
  6. For fudge, melt the butter, sift the icing sugar and cocoa powder into it. Pour milk into it a little so that it is completely absorbed in cocoa. Cook the icing for 10 minutes.
  7. To make a cake, soak each cake with rum syrup and layered with cream from darker to lighter. After holding the dessert for an hour in the refrigerator, cover it abundantly with fondant.

Prague from chiffon biscuit

Mandatory ingredients of chiffon cakes are baking powder and vegetable oil. This makes the cakes quite lush and moist. Impregnation for the cake in this case is not needed at all. A large amount of cocoa makes the sponge cake taste more rich and chocolate.

The list of ingredients for chocolate chiffon biscuit on a shape with a diameter of 26 cm:

  • 225 g of sugar;
  • 6 yolks;
  • 8 proteins
  • 125 ml grows. oils;
  • 175 ml of water;
  • 24 g of instant coffee;
  • 60 g of cocoa powder;
  • 10 g of baking powder;
  • 4 g of soda;
  • 4 g of salt;
  • 200 g of flour.

For a layer based on condensed milk, you should take:

  • 200-250 g of plums. oils;
  • 75 g of condensed milk;
  • 3 yolks;
  • 50 ml of water;
  • 50 g of chocolate;
  • 15 ml of brandy.

Chocolate icing is made from:

  • 50 g of cocoa powder;
  • 100 g of sugar;
  • 90 ml of water;
  • 10 g plums. oils.

Working process:

  1. A mixture of instant coffee and cocoa pour hot water. Stir until smooth and smooth.
  2. Beat the yolks with 180 g of granulated sugar, pour vegetable oil and liquid coffee with cocoa in small portions. Add a mixture of flour, baking powder and soda.
  3. Proteins with a pinch of salt and the remaining sugar turn into a strong foam, which carefully mix in the dough. Next, the biscuit is baked at 160 degrees for about 50 minutes. The first half hour is very important not to open the oven door.
  4. The ready-made biscuit should cool down in the form in an inverted state, then remove it and let it rest for 5-6 hours, so that it does not slip after the assembly of the cake; If there is no lattice at hand, then the biscuit mold can be installed on four cups of equal height that will be a support.
  5. Squash the yolks with water until smooth. Pour the mixture into condensed milk and boil in a steam bath until the density of homemade sour cream. Remove from the stove, add the chocolate broken into small pieces and mix until completely dissolved.
  6. When the custard base of the cream is at room temperature, beat it with soft butter and add a little cognac for flavor.
  7. Dissolve the chiffon chocolate cake into three layers, generously coat them with cream and stack them on top of each other.
  8. Combine sugar, cocoa and water together. Keep the mixture on fire for 1-2 minutes after boiling, then melt the butter in it and pour the resulting cake on the collected cake.

With cherry

Many housewives were very fond of the Prague cake recipe with condensed milk. Its popularity is not inferior to the classic version, but there is a way to make this dessert in a new way, giving it cherry sourness and juiciness.

For a product with the addition of cherries should take:

  • 2 eggs;
  • 90 g of cocoa powder (of which 30 g for cream, the rest - in the dough);
  • 150 g of sugar;
  • 400 g of condensed milk;
  • 250 ml sour cream;
  • salt;
  • 300 g flour;
  • 150 g pitted cherries (fresh or canned);
  • 200 g of dark chocolate;
  • 150 g plums. oils.

The sequence of confectionery processes:

  1. Prepare the dough by first beating the eggs with sugar and adding to them half the prescription amount of condensed milk, sour cream, cocoa powder, salt and flour.
  2. Then he should spend 40-60 minutes in the oven at 200 degrees. Dissolve the baked and completely cooled biscuit into 3 cakes.
  3. Beat the remaining condensed milk with 100 grams of butter and cocoa powder. Layered cakes with this filling and cherry. Top with icing from melted chocolate and the remaining butter.

Cake decoration

Cake Prague has an extremely rich taste so that it does not require any complicated decor.

The glossy surface of chocolate glaze is itself self-sufficient, but if you still want to add your own flavor to dessert, you can make one of the following simple decorations:

  1. Fruits. Fresh strawberries arranged in a circle will look beautiful on the cake. Large berries can be pre-dipped in melted white or dark chocolate.For this decor, you can also use other berries and fruits, and for a cake with the addition of cherries, you can use cocktail cherries.
  2. Chocolate decor. From melted chocolate, you can make a simple and beautiful decor, for example, chocolate leaves. To do this, put melted chocolate on a washed dense sheet (you can take a laurel) in an even layer, and when it hardens, carefully remove and transfer the decor to the cake.
  3. Chocolate drawings. The easiest, but also effective way to decorate the surface of the glaze is to apply the drawing with melted chocolate. It can also be dark or contrasting white. Chocolate can be melted in a dense plastic bag in the microwave, then cut off a little corner and apply a pattern or arbitrary stripes.

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