Cake Prague - a classic recipe at home and 8 options

Tasty, delicate, satisfying, moist, melting in your mouth, chocolate, cream - all this can be said about a dessert called Prague. The classic Prague cake recipe originated in the USSR. Then, cakes with cocoa were baked as standard, condensed milk cream and chocolate fudge were used. Today, there are many options for making dessert, but it turns out to be no less tasty than in accordance with GOST.

Cake Prague - a bit of history

The appearance of this dessert is in no way connected with the capital of the Czech Republic. The recipe was invented by a Russian pastry chef who worked in the Prague restaurant. Vladimir Guralnik is the author of many popular cakes, including Bird's Milk.

Classic Prague cake recipe according to GOST

Baking a Prague cake is not difficult if you follow the technology and know the secrets of cooking:

• Use only quality ingredients. In no case do not replace butter with margarine and do not buy condensed milk with herbal additives in the composition. The taste of the dessert depends on the ingredients.
• Beat whites separately from yolks in a clean and dry bowl.
• To make the biscuit more airy, you can add soda, slaked with vinegar, or boiling water to the dough.
• Stir the dough slowly with a wooden spatula in one direction.
• After baking, it is advisable to allow the biscuit to cool for 6 to 12 hours.
• The chocolate flavor does not give the cream cocoa, but melted chocolate.

To make a dessert, you will need a split mold with a diameter of 20 - 21 cm.

The classic recipe according to GOST involves the use of such ingredients:

• 6 eggs (additional 1 egg yolk);
• 150 g of sugar for biscuit and 100 g of sugar for impregnation of cakes;
• 35 g of cocoa (the proportion of fat should be at least 15%);
• 1 pack of butter (extra 50 g of glaze butter)
• 120 g of condensed milk;
• 110 g of flour;
• 2 tsp vanilla sugar;
• 50 g apricot jam;
• 20 g of water for cream and 100 ml for impregnation of cakes;
• chocolate bar.

From such a quantity of ingredients, 3 cakes should be obtained. Only two are soaked in cream, and the top is covered with apricot jam.

Note. Instead of apricot jam, you can use apple jam.

The classic recipe according to GOST:

1. Separate squirrels and yolks. Pour half the sugar in a bowl with proteins, whisk until thick white foam. Similarly add the remaining sugar to the yolks. Beat until the mass acquires an airy consistency. Gently mix the protein and yolk mixture.
2. Add sifted flour and 25 g of cocoa powder, pour 50 g of melted butter. Knead the dough.
3. Preheat the oven to 200ºС, bake a biscuit for 30 minutes. After the end of the process, leave the cakes for 6 - 12 hours.
4. Next, start cooking the cream. Stir the egg yolk with water, add vanilla sugar and condensed milk. Stir the mass and cook over low heat until thickened, stirring constantly.
5. The remaining soft butter should be beaten until thick peaks. Continuing to beat, pour in the cooled egg and milk mass and add 10 g of cocoa.
6. For impregnation, you need to make sweet syrup. Mix sugar with water, bring to a boil and cool.
7. For chocolate icing, it is necessary to melt the chocolate with 50 g of butter.

When all the components are ready, you can proceed to the assembly of the cake. Cut the biscuit into 3 parts. Grease the top cake with apricot jam and put in the refrigerator for thickening. Assemble a cake using technology: cake, impregnation, cream. Top the dessert with icing. If the cream remains, you can make inscriptions or patterns.

How to cook dessert in a slow cooker?

As a basis, you can take the recipe of the Soviet era or use other cooking options. The main thing to remember is that the more chocolate, the tastier the dessert.

Cooking:

1. Knead the dough, as in the recipe according to GOST.
2. Lubricate the multicooker bowl with butter, pour in the prepared base.
3. Bake for 1 hour in the Baking mode. After readiness, do not immediately take out the biscuit, but let it stand for 20 to 30 minutes. After this time, get the pastries out of the bowl. After cooling, you can begin to assemble the cake.

Note. Cooking time depends on the power of the multicooker. Readiness must be checked with a toothpick. If the biscuit does not bake after 1 hour, increase the time.

Cake Prague from Emma's grandmother

According to this recipe, the dessert is cooked on sour cream.

To bake cakes you will need:

• 500 ml of sour cream;
• 500 g flour
• 4 eggs;
• 400 g of sugar;
• can of condensed milk;
• 60 g of cocoa powder;
• 2 tsp vanilla sugar.

For decoration you need a bar of dark chocolate or chopped nuts.

For cream:

• can of condensed milk;
• 300 g of soft butter;
• 4 tbsp. l cocoa;
• a packet of vanilla sugar.

It will take up to 1.5 hours to prepare the cake.

1. Condensed milk must be mixed with cocoa, add beaten eggs with sugar, vanilla sugar and sour cream. Mix everything thoroughly.
2. Sift the flour, add it to the condensed milk and knead the thick dough, like on pancakes. Bake in the oven at 180ºС 35 - 40 min.
3. Once ready, put the biscuit on a table to cool. At this time, prepare the cream. Beat soft butter with a mixer, add cocoa, vanilla sugar and condensed milk. Put the mass in the refrigerator for 20 minutes.
4. Cut the biscuit into 3 parts. Grease each cake with cream, and apply a thicker layer of cream mass to the top and sprinkle it with grated chocolate.

Put the dessert in the refrigerator for 2 to 3 hours.

Cooking option on sour cream

The cake is no worse than in the classic recipe.

Note.In order not to spoil the dessert, you must choose a non-sour cream with a fat content of at least 20%.

1. For sour cream dough, beat eggs with 250 g of sugar, add 250 ml of sour cream and 1/2 can of condensed milk.
2. Separately mix flour with 2 tsp. baking powder and 5 tbsp. l cocoa. Pour this mixture into the egg. Bake for 30 - 35 minutes. Sour cream sponge cake turns out magnificent, up to 8 cm in height.
3. For cream, beat 3 - 5 minutes. the remaining half of the can of condensed milk with a pack of butter and 3 tbsp. l cocoa.
4. Collect the cake after cooling the biscuit. Soak each cake, including the top, with fruit or berry syrup.
5. Top with dessert icing. For the glaze, you need to melt 50 g of oil, add 50 g of sour cream and sugar, pour 4 tbsp. l cocoa.

With apricot jam

 

As a basis, you can take a classic recipe or sour cream biscuit. To form a cake, you need 200 g of apricot jam. When assembling the dessert, each cake, including the top, must be lubricated with chocolate cream, and then jam. On top of all this delicious mass, the finished cake will remain to pour with chocolate icing.

Condensed milk impregnated

For Prague cake, you can use berry-fruit or cognac impregnation, as well as regular sugar syrup.

Milk flavor gives the dessert an impregnation based on condensed milk. It’s easy to cook. It is necessary to pour 300 g of condensed milk into 250 ml of water and boil the composition for 1 min. To increase the shelf life of the cake, 2 tbsp can be added to the impregnation. l cognac.

Original dessert with three types of cream

The dessert is tasty and satisfying, but it will take up to 4 hours to prepare.

Ingredients for Biscuit:

• 6 eggs;
• 150 g of sugar;
• 115 g of flour;
• 1 tsp baking powder;
• 25 g of cocoa;
• 15 g butter;
• a packet of vanilla sugar.

During the preparation of the biscuit, it is important to mix the dry components (flour, baking powder, cocoa) separately, and then add the resulting mixture to the liquid mass.

1. Mix the yolks with 75 g of sugar, beat the whites in a thick foam along with the second 75 g of sugar. Connect both masses. Add remaining dry ingredients.
2. Transfer melted butter to the dough. Bake a biscuit for 30 minutes. at 180ºС.
3. For impregnation, you need to dissolve 200 g of sugar in 200 ml of rum or brandy. Boil the composition for at least 20 minutes to evaporate the alcohol.

Preparation of creams:

• Butter and egg. Beat 20 g of soft butter, add the yolk, 150 g of powdered sugar and 15 ml of cold milk.
• With condensed milk. Beat 150 g of soft butter, add 100 ml of condensed milk and 1/2 tsp. cocoa.
• With boiled condensed milk. Beat 150 g of soft butter, add 1 tbsp. l boiled condensed milk and 130 g of powdered sugar.

Beat each cream for at least 3 minutes.

When assembling the cake, each cake should be moistened with rum impregnation and apply the cream. The top and sides of the dessert should be greased with fondant. To prepare it, you will need to mix 150 g of cocoa, 50 g of sugar, 30 g of butter and 0.5 ml of milk. Boil the composition in a water bath until the mass becomes viscous.

Prague from the "chiffon" biscuit

The composition of the "chiffon" biscuit necessarily includes vegetable oil and baking powder. Cakes are loose.

Cream and impregnation can be prepared according to the classic recipe. The biscuit is prepared like this:

1. Cocoa mix with 1 tbsp. l coffee, add 140 ml of warm water.
2. Beat the yolks from 5 eggs for 3 - 5 minutes. with 150 g of sugar. Add 100 ml of vegetable oil and cocoa-coffee mixture.
3. Combine a glass of flour, 1/3 tsp. soda and 1.5 tsp. baking powder. Pour the mixture into the yolk mass and knead the dough.
4. Beat squirrels from 5 eggs with 1/3 tsp. salt, add 30 g of sugar. Beat 3 to 5 minutes. to stable peaks and introduce the resulting mass into the dough.
5. Bake the base for the cake in a mold with a diameter of 20 - 21 cm 50 min.

Before collecting the cake, the biscuit should be allowed to stand for 5 - 6 hours.

With cherry

As a basis for cooking biscuit and cream, you can take a recipe from Emma's grandmother. You will also need 300 g of pitted cherries.

 

The finished biscuit must be cut into 3 parts. Each cake should be soaked in cherry syrup and greased with cream. Spread cherries evenly over the cream mass. Lubricate the top cake only with cream and pour with chocolate icing.It remains only to decorate the cake with cherry.

Cake Prague - an elite dessert, but not at all complicated. In the presence of high-quality products, such baking, even for a not too experienced hostess, will turn out magnificent and tasty. Be sure to try it!