Prague cake classic recipe at home with photos step by step, recipe according to Soviet-era GOST

HomeQuick KitchenBakingCakesCake PragueStep-by-step recipe for cream for Prague cake

Category: Prague Cake

Author: Maria Kvashonkina

500 ml

25 min

355 kcal

4.8/5 (4)

Ingredients

Cold milk	200 ml
Eggs	1 PC.
Sugar	200 g
Flour	2 tbsp. l.
Butter	300 g
Cocoa	2-3 tbsp. l.
Cognac vanilla	Taste

[su_spacer size=»0"]My husband and children adore cakes, especially those prepared quickly, so that the baking process is not long and complicated and does not take away their mother for the whole day. For them, on weekends and holidays, I often bake the famous Prague cake, using different recipes. But often they pay very little attention to the most important component -
the airy and delicate cream for the Prague cake, which is actually quite easy and quick to prepare. Today I want to share with you my own experience in preparing this an integral part of our most beloved products. There are a large number of recipes for cake creams on the Internet, but the simplest, fastest and most understandable for beginners is real butter-chocolate cream for the good old Prague cake, a recipe found and improved by my grandmother, who knew how to cook any, even the most complex cakes in an hour.

I want to share ideas on how to perfectly make a delicious universal cream for the Prague cake, using a recipe that my grandmother happily prepared amazing creams for several decades, using recommendations and photos from a Soviet cookbook. There are many variations of cream, but here I will give only two: butter and with condensed milk , which I chose because of their simplicity and high speed of preparation. You can easily make it, even if you have no previous experience in making creams. Let's get started:

Classic Prague cake recipe according to GOST

Among culinary experts, there is a traditional Soviet recipe for Prague cake, which consists of three layers and two layers of cream. The top cake and sides of the dessert are treated with jam, marmalade or completely filled with glaze.

The dessert should be prepared 2-3 days before the holiday, so that the biscuit has time to sit for 12 hours before final cooking. The cakes should lie down so that they do not crumble and fall apart. It’s easy to check that the cake is prepared correctly – you need to press on it, the sponge cake should spring back a little.

Products are needed separately for dough, cream, glaze.

Dough:

Chicken eggs – 6 pcs.
Sugar – 150 g.
Flour – 115 g.
Cocoa – 25 g.
Butter – 40 g.

Cream:

Yolk – 1 pc.
Condensed milk – 150 g.
Butter – 200 g.
Cocoa – 10 g.

Chocolate glaze:

Apricot jam or jam - 5 tablespoons.
Butter – 70 g.
Dark chocolate – 100 g.

Cooking steps

First prepare the dough:

Set the oven temperature at 200 degrees.
Separate the yolks from the whites into two separate containers.
Beat the egg whites with a mixer until a white foam appears. Add half the sugar, beat again until thick.
Pour the second half of the sugar into the yolks, beat with a mixer until the mixture becomes viscous and fluffy.
Mix the yolks and whites, add flour and cocoa, mix the whole mixture with a spatula until smooth.
Melt the butter over low heat, then let cool to room temperature, pour into the chocolate and stir.
Take a baking dish, cut parchment paper and line the bottom, grease with oil.
Pour the dough into the mold, distributing it evenly in a circle. Do not pour only into the center; a cap may appear.
Place in the oven. The cake should rise, then the temperature should be reduced to 170 degrees. At the same time, it is forbidden to open the oven, otherwise the biscuit will fall off.
After half an hour, turn off the heat and try the cake with a toothpick. If it sticks, put it back in the oven for five minutes.

Preparation of cream:

Before cooking, the butter must be removed from the refrigerator and placed on a plate so that it melts at room temperature.
In a separate container you need to grind 1 yolk and 20 g of water, pour vanilla sugar into it, pour in condensed milk and mix everything well.
Take two metal pans with a volume of 1 and 3 liters, which must be wiped dry, otherwise the cream will burn.
Cook the cream over low heat until it thickens. Let cool.
Beat the butter with a mixer at low speed, pour in the cream mixture and cocoa, and then beat for 1 minute.

Preparing the glaze:

Make a double boiler to melt the chocolate and butter. A homogeneous mass should come out; it must be constantly stirred.
You can put the butter and chocolate on a plate, put it in the microwave for a couple of minutes, and stir.

Cake assembly:

Cut the cake into three parts using a sharp long knife.
Divide the cream into two parts, grease the cakes.
The top cake and sides should be well soaked with jam.
Pour the glaze, smoothing it over the surfaces.
Place the cake in the refrigerator until all parts are well set. Do not leave for 12 hours, during which all parts will be perfectly saturated with cream.

Decorate with chocolate chips or crushed cookies if desired, and then write the word “Prague” on top.

Recipe for “Prague” cake at home

I decided to share with you a recipe for “Prague” cake, prepared at home. I want to warn you right away that this is not a classic version, but a more simplified and lightweight one. But, despite this, the cake turns out amazing, very chocolatey and incredibly tasty, very similar to GOST. Cake layers do not require soaking; they are moist. The cream is quite simple to prepare and it is very tasty. The cake itself is tender and “melts” in your mouth, and has a rich chocolate taste. Be sure to try it!

Ingredients

chicken egg - 2 pcs.;
condensed milk - 300 g;
premium flour - 130 g
baking powder - 2 tsp. (with a slide);
cocoa powder - 30 g.

For cream:

milk - 300 ml;
flour - 30 g;
chicken egg - 2 pcs.;
sugar - 180 g;
butter - 150 g;
cocoa powder - 30 g.

Also:

dark chocolate - 40 g (for decoration).

Cooking steps

Add raw eggs to condensed milk.
Whisk the eggs and condensed milk thoroughly until smooth.
Mix flour with cocoa powder and baking powder.
Sift the flour mixture into the egg and condensed milk mixture.
Mix the resulting mass thoroughly; the dough will resemble thick sour cream.
Divide the dough into 2 parts. Line the bottom of a springform pan with a diameter of 18 cm with parchment and lay out one part of the dough, leveling it.
Bake the cake in an oven preheated to 180 degrees for 25 minutes. Check doneness with a wooden toothpick. Next, bake the second cake using the remaining dough in the same way. If you have two identical pans, you can bake two cakes at once. Remove the finished cakes from the pan and cool on a wire rack.
To prepare the cream, break 2 eggs into a ladle and add flour.
Pour 1/3 of the lukewarm milk into the eggs and flour and beat thoroughly with a whisk until smooth.
Pour the remaining milk into the mixture, stir and place the ladle on low heat. Bring the mixture to a boil and thicken, stirring constantly. You should get a custard mass similar to thick jelly.
Cover the mass with cling film end to end (as in the photo) and leave it to cool to room temperature.
Mix sugar and cocoa powder.
Beat the softened butter with a mixer, gradually add sugar and cocoa powder, continuing to beat.
Next, also continuing to whip the cream, add a tablespoon of cooled custard mixture to it.
The result is a fluffy, very tasty cream that needs to be placed in the refrigerator for 20 minutes.
The cakes come out with a “cap”, so it needs to be cut off.
Cut each cake into 2 parts.
Break the cut part and place it in a blender bowl, grind it into crumbs.
Next, generously coat all 4 cake layers with cream.
Cover the top and sides with cream and level the cake with it.
Place the Prague cake in the refrigerator for 1 hour, then sprinkle the sides with crumbs, including some on the top of the cake (as in the photo).
Melt the dark chocolate in a water bath, let it cool a little and place it in a disposable pastry bag, cut off the tip and apply a mesh on top of the cake. From the remaining chocolate, you can draw various decorations on parchment, place them in the refrigerator until they harden, and then decorate the cake with them. Place the cake itself in the refrigerator for 3-4 hours, preferably overnight. Homemade Prague cake turns out super chocolatey and incredibly tasty.
Before serving, cut the cake into pieces. This is a cutaway piece of cake.

Bon appetit!

Prague cake in a slow cooker

Products:

Dough:

1 can of condensed milk,
2 eggs,
1 cup flour,
1 teaspoon baking soda (quench with vinegar)
3 tablespoons cocoa.

Cream:

2 glasses of milk,
1.5 cups granulated sugar,
4 tablespoons flour,
4 tablespoons cocoa,
1 egg
200 grams of butter.

Cooking time: 1 hour “baking” mode.

Preparation:

Prepare the dough. To do this, mix 2 eggs, a can of condensed milk, 1 teaspoon of soda, slaked with vinegar, 3 tablespoons of cocoa and 1 cup of flour. Mix everything well. You can use a spoon, or you can use a mixer. Whichever you prefer.

Grease the multicooker bowl with oil, sprinkle with flour or semolina so that the cake can be easily removed. Now pour out the dough, set the “baking” mode for 1 hour.

While the sponge cake is baking, we prepare the cream. To do this, mix 1.5 cups of granulated sugar, 1 egg and 4 tablespoons of flour. Mix everything well and gradually pour in 2 cups of milk. Mix everything well so that there are no lumps and put the cream on the fire. Cook over low heat until bubbles appear. Set aside to cool.

Remove the biscuit and place on a plate to cool.

Now we will beat the cooled cream. Transfer it to a whipping container, add 4 tablespoons of cocoa and 200 grams of butter at room temperature. Beat with a mixer and place in the refrigerator.

Divide the biscuit into three equal layers. To do this, we make an incision with a knife, and then separate it with a thread.

Assembly: generously coat each sponge cake with cream and coat the entire cake. We leave our Prague for at least an hour to soak. After that, decorate the cake to your taste. For example, chocolate chips, and put the cake in the refrigerator for at least another hour.

All is ready!

Custard buttercream

This cream is also known as “Charlotte”. For it, a custard base is first prepared, which is then added to the oil. Ingredients:

Milk – 1 glass;
Flour – 1 tablespoon;
Sugar – 1 glass;
Butter – 250 g;
Egg – 1 pc.

Preparation:

Heat fresh unleavened milk until almost boiling. Pour sugar into a separate saucepan and add a raw egg to it. Mix the sugar and egg, add the flour and mix again. Then pour in (stirring constantly) hot milk and put the saucepan on the fire. Cook the custard, stirring it constantly. Cook over low heat, waiting until the cream thickens. As soon as the custard base boils, immediately remove the pan from the heat and cool the cream. Next, beat the cream in the same way as in the first case (with condensed milk). That is, add the custard base in small portions to the softened and slightly whipped butter.

At the very end of whipping, add cocoa powder to the cream. Note: Do not use enamelware for the custard base. You can quickly cool the custard by placing the saucepan with the cream in a bowl of cold water. You should use only cocoa powder as a chocolate additive and not ready-made mixtures for preparing a cocoa drink. The butter and custard base for whipping the cream should be at the same temperature. And most importantly, do not forget to add vanillin and any alcoholic drink to the cream: rum, cognac, liqueur or even vodka (1 teaspoon or tablespoon).

Prague cake with condensed milk and sour cream

The difference from the classic recipe lies in the ingredients and in the porous cakes, which are soaked in syrup. Condensed milk should be added directly to the dough and used for cream. The cake is filled with chocolate fondant.

Ingredients:

Dough:

Wheat flour – up to 0.5 kg.
Chicken egg – 3 pieces.
Sugar – 0.2 kg.
Condensed milk - half a can.
Medium fat sour cream, only fresh – 250 g.
Baking powder – 2 teaspoons.
Cocoa – 5 tablespoons.

Cream:

Butter – 250 g.
Condensed milk - half a jar.
Cocoa – 3 tablespoons.

Chocolate fudge:

Sour cream – 50 g.
Cocoa – 4 tablespoons.
Sugar – 50 g.
Butter – 50 g.

Impregnation of cakes:

Jam, apricot and cherry are suitable.
1 glass of cognac or sweet berry syrup.
Sugar – 1 glass.

Cooking:

Break the eggs into a bowl or other container, pour in the sugar, and beat with a mixer at medium speed until the sugar is completely dissolved.
Add sour cream and half a can of condensed milk and beat.
Sift flour into a separate bowl. For a dense cake you need 500 g of flour, and for an airy sponge cake - 400 g.
Pour cocoa and baking powder into the flour, add to the other ingredients, beat with a mixer at minimum speed.
Pour the dough into a baking dish, grease it with oil. You can also bake in a multicooker on the “baking” program. Time varies from 1 hour to 1.5 hours. Bake in the oven at +200 for up to 50 minutes.
Mix the melted butter with the second half of the condensed milk, mix, add cocoa, beat with a mixer until smooth. Place in the refrigerator while the crust is prepared.
Mix sugar, sour cream and cocoa in a bowl and place the container in a water bath. You need to stir all the time so that the sugar dissolves. Remove from heat, add butter, cool the fudge until it thickens. Do not put it in the refrigerator!
Remove the cake, cool, and then cut into three parts.
Mix jam, sugar, cognac or berry syrup, put on low heat, stirring all the time. When the mixture boils, the sugar will begin to melt and the alcohol vapor will leave. Reduce the heat and simmer for about 20 minutes. Cognac is replaced with rum or wine.
Soak each cake with the resulting syrup, and then grease the cakes with cream and assemble the cake. The top and sides are smeared with jam and filled with chocolate fudge.
Place in the refrigerator to steep.

Decorate with nuts, meringues or cherries. Before serving, you need to remove it from the refrigerator so that the cake can stand and thaw a little.

Cream with condensed milk

Ingredients:

Condensed milk – 1 can;
Butter – 250 g;
Cocoa powder – 3 tablespoons.

Preparation:

This cream is made from softened butter. Therefore, take it out of the refrigerator in advance and let it thaw. The butter should become soft (easy to spread on bread), but should not “float” at all. Cut the butter into pieces and place them in a saucepan. Then, using a mixer, beat (literally for one minute and at low speed) the butter into a fluffy, homogeneous mass.

And after that, continue whipping the cream, adding condensed milk to it. Add milk little by little: pour in a tablespoon of condensed milk and beat, another spoon and beat again. And so on until you have beaten all the condensed milk into the cream. Then add cocoa powder and beat the cream again. The finished cream should easily slide along the walls of the pan without leaving marks on it.

Chocolate cake Prague

Products

Biscuit:

Butter – 140 g.
Almond flour – 40 g.
Wheat flour – 140 g.
Sugar – 100 g.
Eggs – 3 pieces.
Cream – 80 g.
Cocoa – 30 g.
Baking powder – 8 g.
Dark chocolate – 100 g.
Salt – 4 ha.

Cream:

Egg yolk – 60 g.
Condensed milk – 120 g.
Cocoa – 20 g.
Butter – 200 g.
A pinch of salt.

Syrup:

Sugar – 75 g.
Water – 150 ml.
Rum – 20 ml.

Chocolate glaze:

Dark chocolate – 100 g.
Vegetable oil – 10 g.
Apricot jam – 70 g.

Preparation:

Soften the butter, mix with sugar, beat.
Add eggs, beating each time.
Pour in the cream, baking powder and both types of flour, mix.
Pour in the chocolate.
Transfer to a baking dish and place in the oven at 170 degrees. The process usually takes about an hour.
Remove from pan, turn upside down, smooth out top, flip back, wrap in cling film.
In a bowl, mix the ingredients for soaking the cakes. Cook until sugar is completely dissolved. Let cool.
Pass the jam through a sieve to remove the skins and fibers.
Combine the yolks with condensed milk and cocoa, which also needs to be sifted. Cook over medium heat for about seven minutes. Remove from heat, cool.
Beat the butter until smooth and white. Combine two masses.
Cut the cake into three parts.
Place a tablespoon of cream on the bottom of the dish, spread it, and place the cake on top.
Soak the cake with syrup and add 2 tablespoons of cream and spread. And so every cake.
Spread the cream on the sides.
Top with jam.
Place the cake in the refrigerator for 6-7 hours.
Melt the chocolate and mix with butter. Place two or three spoons into a pastry bag.
Squeeze thin strips from the bag onto the top layer of the cake, make a border around the edge, and sprinkle with biscuit crumbs.

Prague cake according to Grandmother Emma's recipe

The difference from the classic recipe is the coating of the cake with cream.

Ingredients:

Wheat flour – 320 g.
Condensed milk – 800 g.
Eggs – 4 pieces.
Cocoa – 200 g.
Sour cream – 0.5 liters.
Butter – 300 g.
Sugar – half a kilogram.
Vanilla sugar – 20 g.
Baking powder for dough – 5 g.

Preparation:

Pour 100 g of sifted cocoa powder and 400 g of condensed milk into a bowl, beat everything with a mixer or whisk.
Beat in 4 eggs, one at a time, mixing well each time.
Pour in all the sugar and 20 g of vanilla sugar.
Mix everything thoroughly.
Sift the flour so that the cake does not turn out heavy and with lumps when baking.
Pour flour and 5 g of baking powder into the dough. Pour sour cream there and knead into a homogeneous dough.
Preheat the oven to 190 degrees.
Pour the dough into a baking dish, grease it with oil, level it and place it in baking.
After 45 minutes you need to check the readiness of the cake.
Refrigerate the baked goods for 4-5 hours.
Cut into three parts.
In a bowl, combine 300 g of butter, 100 g of cocoa and the remaining half of condensed milk and vanilla sugar. Beat with a mixer, the cream should come out thick and viscous.
Spread cream on the top and sides of the cakes.
Place in the refrigerator overnight.

Prague cake from Palych

Ingredients:

Wheat flour - one and a half cups.
Condensed milk - 1 can.
Eggs – 3 pieces.
Sugar – 300-500 g.
Dark chocolate - bar.
Sour cream – 2 cups.
Baking soda - a teaspoon.
Walnuts – 100 g.
Cream - 4 tablespoons.
Cocoa – 4 tablespoons.
Butter – 30 g.

Preparation:

Mix eggs and 150 g of sugar in a deep bowl, beat with a mixer for about five minutes.
Pour in a glass of low-fat sour cream and 1 teaspoon of soda, a can of condensed milk. Mix everything with a mixer.
Sift flour and cocoa through a sieve into a separate container.
Fold the chocolate flour into the dough.
Preheat the oven to 180 degrees.
Grease the bottom and sides of the baking dish with soft butter.
Pour the dough into the mold and place in the oven for 45 minutes.
Transfer cake to a wire rack and cool.
Cut into three parts.
Beat 150 g of sugar and a glass of sour cream in a bowl, adding 2 tablespoons of cocoa.
Melt the chocolate in a water bath, pour in the cream (4 tablespoons), stir.
Place the first cake layer on a plate and spread with cream. Do the same action with other cakes. The top and sides are smeared with the remaining cream, fill with glaze.
Grind the nuts in a blender and sprinkle on the top of the cake.
Place in the refrigerator for soaking.

How to prepare “Cake “Prague” (three creams)”

1. Separate the yolks and whites of 6 eggs. Beat the whites into a thick, stable foam, and beat the yolks so that they lighten and increase in volume. Divide 150 grams of sugar equally into both bowls, add vanilla sugar. Beat the egg whites until stiff peaks form; mix the yolks and sugar well. Combine the whites and yolks and stir gently, from bottom to top, in one direction until smooth.

2. Sift the flour three times along with cocoa and a teaspoon of baking powder.

3. In several approaches, add flour to the eggs. Stir slowly in one direction until smooth. Then add the melted butter in several additions and mix gently.

4. Grease the bottom of the multicooker bowl with sunflower oil. Select the “Baking” (or “Biscuit”) mode, time - 1 hour. After turning off the multicooker, we do not take out the biscuit for another 15 minutes. If you bake in the oven, then it should be preheated to 180 degrees. Pour the dough into a pan lined with parchment or sprinkled with flour. When the cake is removed, it should cool completely. Wrap it in cling film and let it rest for 5-6 hours.

5. Prepare cream No. 1. Beat the well-melted butter with a mixer for 2-3 minutes until it lightens and is saturated with oxygen. Beat one beaten yolk with butter. Then sift the flour and powdered sugar into the butter and mix with a mixer until smooth. Then you need to pour in 15 grams of very cold milk and mix everything again with a mixer.

6. Prepare cream No. 2. Beat the well-melted butter with a mixer for 2-3 minutes until it lightens and is saturated with oxygen. Then pour condensed milk in parts and beat everything with a mixer. Add either vanilla essence, vanillin, or rum essence. And a little cocoa so that the second cream is lighter than the first.

7. Prepare cream No. 3. Beat the well-melted butter with a mixer for 2-3 minutes until it lightens and is saturated with oxygen. Then add 1 tablespoon of boiled condensed milk and powdered sugar. Beat everything with a mixer.

8. Place the container in the water bath so that it does not touch the water. Mix sugar and cocoa in it, add milk little by little so that it is gradually absorbed into the cocoa. Cook the fudge for about 10 minutes until it becomes smooth and slightly viscous. Add a knob of butter to make it glossy.

9. The proportions of rum and sugar for impregnation should be 1:1. Mix them in a saucepan, dissolve the sugar and boil over medium heat for 20 minutes to evaporate the alcohol. Then leave the impregnation to cool completely.

10. The biscuit must be cut into 4 parts. To do this, use a knife to make horizontal cuts in a circle on the sides, and then insert the thread there and pull it towards you. Pour the impregnation generously over any 2 cakes, and lightly blot 2 with pure rum.

11. Apply a thin layer of the first darkest cream onto the soaked cake layer with a spatula. Cover with a cake soaked in pure rum. Apply a thin layer of the second, lighter cream. Cover with the third cake layer (with boiled filling), apply the lightest cream. Fill the sides with voids with the remains of any cream. Brush the entire cake with the cooked mixture.

12. The coated cake should stand in the refrigerator for 1 hour. Then transfer it to a wire rack and drizzle generously with fudge. And sprinkle chocolate chips on top. To set everything, let the cake sit in the refrigerator again for 2 hours.

13. This is the kind of masterpiece you should get!

Prague cake from Yulia Vysotskaya

Ingredients:

Wheat flour - 2 cups.
Butter – 250 g.
Sour cream – 200 g.
Cocoa – 8 tablespoons.
Granulated sugar - one and a half glasses.
Condensed milk - can.
Baking soda - teaspoon.
Milk - three tablespoons.
Eggs – 3 pcs.

Preparation:

Pour sugar into a bowl and break the eggs, whisk until foam forms.
Add three tablespoons of cocoa, which must first be sifted through a sieve, mix, pour in a glass of sour cream, mix everything again.
Quench the soda with a tablespoon of vinegar, and then add it to the rest of the ingredients.
Sift the flour and add it to the dough.
Heat the oven to +180, put the mold in there with the dough, which must be divided into 4 parts. You need to bake the first cake first, then the rest.
Take butter, mix with condensed milk and three tablespoons of cocoa.
You will need a ladle into which pour three tablespoons of milk, half a glass of sugar and 2 tablespoons of cocoa, stir, put on fire, bring to a boil, boil for 2-3 minutes, remove from heat. Add a tablespoon of butter to the glaze.
Place the first cake layer on a plate and spread generously with cream. And so with each cake, except for the fourth cake. It is poured with icing, which must be spread on the sides of the cake.
Place in the refrigerator for 6 hours so that the “Prague” is soaked.

Cake Prague from Olga Matvey

Components:

Milk - half a liter.
Butter – 450 g.
Eggs – 3 pieces.
Sugar – 410 g.
Baking soda – 1 teaspoon.
Vinegar – 2 teaspoons.
Cocoa powder – 150 g + 5 tablespoons.
Condensed milk – 300 ml.
Sour cream – 200 g.
Wheat flour – 200 g.
Cognac - a glass.

First, all components must be removed from the refrigerator so that they lie down and come to room temperature.

Preparation:

You need a bowl with high sides. Drive three chicken eggs into it and beat with a mixer for 3 minutes. When foam appears, add a glass of sugar in small portions. You need to continue whisking until the sugar is completely dissolved.
Pour in 150 g of condensed milk and 200 g of sour cream, mix with a mixer.
Sift up to 200 g of flour and 3 tablespoons of cocoa into a separate bowl.
Add flour to eggs, mix.
Quench the baking soda with vinegar and pour it into the dough.
Turn on the oven at 180 degrees.
Grease the cake pan with butter to prevent the dough from burning. Pour the dough into it and put it in the oven for 30-40 minutes. The readiness of the cake is checked with a toothpick.
Cool the cake for 12 hours, which will allow it to set.
Mix a glass of cognac and 180 g of granulated sugar in a ladle. Bring the mixture to a boil, reduce the heat so that the alcohol evaporates and the mixture thickens. This will take about 30 minutes.
Mix 400 g of softened butter with 150 g of condensed milk and 2 tablespoons of cocoa, beat everything at high speed with a mixer.
Mix half a liter of milk, 150 g of cocoa and 50 g of sugar in a bowl and cook the mixture in a water bath. You need to stir all the time to get a homogeneous consistency. Add 50 g butter and stir.
Cut the cakes into three parts, pour in cognac impregnation, and grease two cakes with cream. Place the cake in the refrigerator for an hour and a half.
Decorate with glaze and refrigerate until the chocolate hardens.

Preparation

1First of all, dissolve 2 tsp in a cup of boiling water. coffee and 2 tsp. Sahara. Stir and set the impregnation aside. Meanwhile, prepare the custard base for the cream.
2To do this, beat an egg in a saucepan with a whisk. Add condensed milk to it. Stir until smooth. Then cook the mixture over medium heat, stirring with a spatula, until it begins to thicken.
3Then turn the heat to low and cook the mixture, stirring constantly with a whisk, until thickened. Remove the choux pastry-like mass from the heat.
4 Transfer the custard base to a bowl, cover with film and leave to cool. At this time, prepare the cake layers. 6 tbsp. l. flour and 3 tbsp. l. sift cocoa into a bowl.
5 Add 4.5 tbsp to them. l. sugar, a pinch of salt and soda. Mix with a whisk. Then pour vegetable oil and 150 ml of milk into this mixture, beat in the remaining eggs.
6 Stir with a whisk until smooth. Add a spoonful of table vinegar and stir again. Divide the finished chocolate dough into 3 equal parts.
7Heat a frying pan with a diameter of about 18 cm over the fire. Then grease it with vegetable oil. Cook the cakes covered over low heat.
8One cake will take 8–10 minutes. Check the readiness of the cake with a toothpick. Turn the finished cakes upside down and leave to cool on a wire rack.
9While the cakes are cooling, prepare the cream. Add 200 g of softened butter to a saucepan with vanilla sugar and beat with a mixer.
10After 3 minutes, add the custard base to the lightened oil in 2 stages. Beat the mixture until smooth. Then sift 2 tbsp into it. l. cocoa. Stir and beat until smooth.
112 art. l. Place the finished cream in a bowl, cover with film and put in the refrigerator. Add cognac to the coffee soak. Soak the mixture on both sides of the cakes.
12We begin to assemble the cake. Place the first cake layer into the split ring. Lubricate it with half the cream. The cream layer should fit tightly to the mold. Next, install the second cake layer and press down.
13 Also grease the second cake with cream, cover with the remaining cake (bottom up). Cover the product with film and refrigerate for 3-4 hours. Maybe overnight.
14 Remove the finished cake from the mold and line its sides with the reserved cream. Then brush the entire surface of the cake with apricot jam using a brush.
15While the cake is stabilizing in the refrigerator, prepare the frosting. Heat 50 g of butter and 50 g of milk in the microwave until the first dissolves. Add chocolate with 50% cocoa content to the mixture.
16 Cover the cooled cake with this glaze in 2 stages. Smooth out the layers with a spatula. Reserve some glaze for decoration. Place the cake in the refrigerator for an hour.
17 Decorate the cake with the remaining glaze. To do this, pour them into a pastry bag or bag with a hole. The decor of the cake depends solely on your imagination.

The “Prague” cake in a frying pan combines the preferences of both adults and children. Judge for yourself, the dessert is moderately sweet, with a pleasant apricot sourness and delicate airy cream. The tart glaze goes well with the chocolate sponge cake. I cut the cake right on the table to surprise my guests. Oh, how they praise me thanks to him!

Previous recipe Next recipe

Cake Prague from Seleznev Alexandra

Products

Chocolate sponge cake:

Eggs – 6 pieces.
Sugar – 150 g.
Salt.
Vanilla sugar - half a teaspoon.
Flour – 120 g.
Cocoa - a tablespoon.
Butter – 40 g.

Sugar syrup:

Sugar – 100 g.
Water – 100 ml.
Cognac – 50 ml.

Cream:

Yolk – 3 pieces.
Water – 100 ml.
Condensed milk – 200 g.
Vanilla sugar - half a teaspoon.
Butter – 340 g.
Cocoa – 30 g.

Glaze:

Cream 33% - 200 ml.
Dark chocolate – 300 g.

Decoration:

Apricot jam – 50 g.
Strawberries – 300 g.

Preparation:

Beat eggs, sugar, salt and vanillin.
Add flour, which was previously mixed with cocoa, and butter to the mixture.
Pour the dough into the baking dish.
Place in the oven for half an hour, bake in the oven at +180.
Mix water and sugar, bring to a boil. When the syrup has cooled, pour in the cognac.
Mix the yolks with water, vanilla sugar and condensed milk for the cream. Place on the fire until the mixture thickens. Cool.
Beat the butter with a mixer, add cocoa and the yolk mixture, beat again.
Cut the pastry into three equal layers.
Soak the sponge cake with syrup and cream, assemble the cake.
Coat the sides with cream and place a thin layer of jam on the top cake.
Cover with chocolate and cream glaze.
Write the name of the cake.
Decorate with berries.
Place in the refrigerator to keep the cake chilled.

Prague cake decoration

There cannot be any strict restrictions here. If you remember the “Prague” cake from Soviet times, it was usually decorated with chocolate cream on top: a relief side and several flowers. Therefore, continuing the culinary traditions of those times, decorate the cake exactly like this. True, you can hand over both the cream rim and the flower petals themselves as you wish. If you use icing for decoration, then first coat the cake with thick confiture, for example, apricot. If you are preparing a Prague cake with sour cream, then use it for decoration, making individual elements from white sour cream.

You can also decorate the “Prague” cake with today’s fashionable icing, adding cocoa to it, or making decorations from melted and re-frozen chocolate. The easiest way is to grate chocolate chips and sprinkle the cake on top of the cream or glaze. Go for it! And everything will work out for you.

Prague cake from Chef Andy

Sift 375 g flour, 90 g cocoa, 10 g baking powder, 7 g soda into a bowl.
Mix with a whisk until smooth.
Pour 150 g of vegetable oil and 450 g of sugar into a mixer bowl. Beat until smooth.
Reduce speed, add three eggs and 5 g vanilla extract. Beat again, no longer than 2 minutes.
Add half of the dry mixture and stir.
Pour in 150 ml of milk and stir.
Dissolve 340 g of coffee in water, pour into a mixer with other ingredients.
Pour in 75 g of whiskey, liqueur or cognac. Beat on low speed.
Divide the dough into six parts, bake each separately at a temperature of +180 degrees. Each cake will take up to 25 minutes.
The cakes should cool down. You can wrap it in film and put it in the refrigerator overnight.
Cut the cakes to the same thickness.
Grease the cakes with cream and place in the refrigerator to cool.
Prepare glaze from dark chocolate (80 g) and butter (about 60 g). The components need to be melted, brought to a homogeneous state, and cooled.
Scoop kandurin onto a spatula, apply to the surface of the cake, spread over the cake and sides. Place blackberries, strawberries or raspberries on top.
Fill with glaze, which should be poured from the center to the edges.
After the icing on the cake has cooled, the surface is covered with kandurin.

How to decorate a Prague cake

For decoration, fruit jam or confiture is usually used to complement the sourness of the chocolate. Place nuts, cream or chocolate chips on top. You can decorate the cake with chocolate figures and fresh berries.

For the New Year

The classic cake recipe involves covering it with fondant, which is a great alternative to chocolate. To prepare, you need to take 4 tablespoons of milk, 1 tablespoon of alkalized cocoa, 150 g of sugar, a bag of vanilla sugar and 50 g of butter. Place everything except the oil in a saucepan, bring to a boil, cook for 8 minutes. You have to stir all the time. Remove from heat, add oil, mix with a blender, holding it at an angle. Cool to 40 degrees, pour over the cake.

Cool and then decorate with white or milk chocolate or ganache. It is better to choose bitter varieties to highlight the taste of the cake.

You can put some of the cream into a pastry bag and use it to make the inscription “Happy New Year.”

For Birthday

They are usually decorated with sugar mastic, which helps create original designs and inscriptions.

On February 23

You can make a corresponding design or inscription on the surface of the cake. Original designs are created using a can of whipped cream.

Icing for Prague cake

The classic Prague cake is topped with chocolate glaze. It can be prepared according to different recipes. The easiest way is to pour melted chocolate over the cake. Ingredients:

Dark chocolate bar;
Milk or cream.

Preparation:

Break the chocolate bar into pieces and place it in a saucepan. Then add one or two tablespoons of milk to the chocolate and melt the chocolate in a water bath. You get a liquid glaze that becomes solid as it cools. But in addition to this cooking method, you can cook glaze from milk and sugar. If you want to make sugar chocolate icing, then take the following ingredients:

Cocoa powder – 2 tablespoons;
Milk – 4 tablespoons;
Sugar – 4 tablespoons;
Butter – 50 g.

Preparation:

Mix sugar with cocoa powder and pour in milk. Then heat until the sugar dissolves (the mixture should thicken during the process). Cool the glaze and beat it a little with butter.