This cake can easily be called one of the most beloved and popular desserts of the former USSR. Since it was precisely this chocolate cake that, in those times of shortage, attracted large queues. And in our time, this amazing delicacy never loses its popularity and universal love, thanks to its unforgettable taste, delicate aroma and pleasant texture.
Preparing Prague cake is a rather labor-intensive process, which cannot be said about zebra cake. And it refers mainly to the classic recipe. Of course, in our time, this task has been simplified a little, thanks to the use of a multicooker.
Today's article will talk about Prague cake with step-by-step photographs. If you are a fan of this chocolate-flavored treat, then it’s time to study my recipes and choose the most suitable one for yourself. Then immediately go to the kitchen and start creating this culinary masterpiece.
Prague cake according to the classic recipe according to GOST of the USSR
Ingredients:
For the biscuit:
- Eggs - 6 pcs
- granulated sugar - 150 gr
- flour - 115 gr
- cocoa - 25 gr
- butter - 40 gr.
For cream:
- Egg yolk - 1 yolk
- water – 20 ml
- condensed milk – 120 gr
- butter - 200 gr
- cocoa powder – 10 g
- vanillin.
For impregnation:
- Sugar - 70 gr
- water - 100 ml.
For the glaze:
- Chocolate – 70 gr
- butter - 50 gr.
Cooking method:
To prepare this delicacy, we first need to separate the egg yolks from the whites.
Beat the yolks with 75 grams of sugar into a light, fluffy cream. And gradually pour the same amount of sugar into the whites and beat until white peaks form, so that the tops stand. Then combine these two ingredients and mix with a spoon until smooth.
Now combine 115 grams of flour with 25 grams of cocoa, sift and add to the egg mixture, gradually stirring from bottom to top.
Next, melt the butter until liquid, let it cool slightly, pour it over the edge of the bowl and mix gently.
Place parchment paper on the bottom of the pan, place the biscuit on it and bake in the oven at 200 degrees for 30 minutes.
Check for doneness with a match or wooden skewer. If the dough doesn't stick, it's ready.
Let it cool for five minutes, then remove from the mold. And if possible, it is best to leave the cake for 8 hours, just covering it with a towel.
For the cream, we need to take a saucepan with a thick bottom and mix one egg yolk with 20 grams of cold water and add 120 grams of condensed milk. Place on low heat and cook until slightly thickened.
Cut the soft butter into small pieces, add a bag of vanilla sugar and beat with a mixer until fluffy.
Then add the syrup there in parts, whisking each time. Add 10 grams of cocoa and once again bring to homogeneity. At this point the cream is ready.
For impregnation, we need to brew 100 ml of regular tea, pour 70 grams of granulated sugar into it, mix and let cool.
Next, cut the sponge cake into three layers and begin to assemble the cake.
Take the first cake layer, soak it with tea impregnation, put half of the prepared cream on it and carefully place the second cake layer on top. We do the same as with the first one, soak it and spread the second half of the cream.
Place the third cake on top, soak it in sweet tea and pour apricot jam over it. And put it in the refrigerator for twenty minutes.
For the glaze, melt 70 grams of chocolate with butter and immediately, before it hardens, pour it over the entire cake.
We decorate as desired. Enjoy your tea!
The fastest and easiest recipe in Prague
I bake this cake for children's parties. The ease of preparation will surprise you. Juicy, chocolate cakes do not require any impregnation. And the delicate, airy cream will appeal to both children and adults.
This recipe is much simpler than the original, so to speak, a quick treat.
What you will need:
Preparation:
- I knead the dough. I just whisked the eggs and poured them into the condensed milk. I mix everything well.
- I mix flour, soda and cocoa and sift the whole mixture. Stirring constantly, I add this mixture to the milk and eggs and knead the dough into a biscuit.
- I divide the dough into two equal parts. For this cake we need four layers. If there are two molds, then bake both parts at the same time. If there is only one mold, you will have to bake one at a time. I bake for 25 minutes. in preheated to 180 degrees. oven.
- I leave the cakes to cool. In the meantime, I'll prepare the cream. I beat the eggs into a small saucepan and add a little milk. I beat well, add flour and pour in the rest of the milk. I put the saucepan on the fire. Without stopping stirring, I bring it to a low boil and thicken.
- I remove the cream from the heat and pour it into a bowl. I cover the bowl with film. Let it cool down.
- I combine butter with cocoa and powdered sugar. Beat the mixture for several minutes until smooth. Then I start adding the cooled cream to the butter, one spoon at a time. I continue to beat vigorously.
- I put the cream in the refrigerator for a few minutes to cool and thicken. In the meantime, I'm preparing the cakes. I cut off the top “cap” (bulge) of the biscuits. I cut each biscuit into two flat cakes. It turned out to be four cakes and two “tops”.
- I place the cakes on the dish one by one and coat each with a thick layer of cream.
- I also coat the top and sides of the cake with cream and level it. I let it harden a little in the refrigerator. At this time, I grind the tops of the cakes into small crumbs.
- I take out the cake and sprinkle the edges and sides with crumbs. And on the top I paint cells with dark, melted chocolate.
As you can see, our Prague cake at home turned out much better than any store-bought one. It is tall due to the fact that it has four thin cake layers and a thick layer of cream between them. The cakes will quickly be soaked in cream and the cake will be very tender and juicy.
After making it, keep it in the refrigerator for a couple of hours.
And before serving, you just need to let the cake sit in a warm place so that all the cream thaws and becomes soft.
How to bake a simple Prague cake with condensed milk - cook at home
Ingredients:
- Eggs -2 pcs
- condensed milk - 1 can
- sugar - 1 glass
- flour - 1.5 cups
- cocoa - 5 tbsp. l
- sour cream - 1 glass
- butter - 1 pack
- soda - 1 tsp
Cooking method:
Using a blender or mixer, beat the eggs with sugar until white foam appears. Then add soda and 1/2 can of condensed milk, flour and mix everything again.
Now take a deep bowl, put a glass of sour cream, 2 tablespoons of cocoa in it and mix well.
Combine this sour cream mixture with the dough and bring until smooth.
Carefully place parchment paper in the baking dish and place half of the resulting dough on it.
Next, place in an oven preheated to 180 degrees for 20 minutes.
From the second half of the dough we make another cake layer.
Then mix the butter, the second half of the condensed milk, and 3 tablespoons of cocoa in a bowl.
After the cakes have cooled completely, we begin to form the cake. Gently grease the top of the first cake with cream, place the second cake on it and cover it completely with cream so that the cake is completely covered with it.
The cake is ready, put it in the refrigerator for 1-2 hours, after which we treat our household and guests.
Cake “Prague” made from shortcakes with condensed milk and sour cream
This dessert recipe differs significantly from the original in the list of ingredients and preparation method. Despite this, the cake turns out very tasty and resembles “Prague”.
Ingredients for the crust:
- condensed milk - 160 g;
- sour cream 25% - 265 g;
- chicken eggs - 2 pcs.;
- sugar - 185 g;
- cocoa - 1 tbsp. l.;
- flour - 255 g;
- baking powder - 1 tsp.
For cream:
- butter - 320 g;
- condensed milk - 165 g;
- cocoa - 1 tbsp. l.
For the glaze:
- chocolate - 160 g;
- cream 33% - 160 ml;
- butter - 25 g.
Preparation:
- Beat eggs with sugar until white bubbles appear.
- Gradually add condensed milk and sour cream to the egg mixture and mix.
- Sift the flour through a sieve, mix with baking powder and cocoa powder.
- Combine the egg mixture with the flour mixture, knead until smooth, a thin dough with a consistency similar to sour cream.
- Divide the dough into 3 equal parts and bake in an oven preheated to 190 degrees for about 15 minutes. First grease the mold with butter.
- Remove the cakes from the pan and cool on a wire rack.
- Beat soft butter until light and airy. Add cocoa and condensed milk, beat with a mixer until smooth. The cream is ready.
- Grease the cakes with cream and place them on top of each other. Carefully coat the sides and top cake. Refrigerate for an hour.
- Break the chocolate for glaze into small pieces, place in a bowl and melt in the microwave. Heat the cream over moderate heat, pour into the melted chocolate and stir vigorously until the chocolate is completely dissolved in the cream. Add butter, mix.
- Pour chocolate glaze over the cooled cake, leave on a wire rack to allow excess glaze to drip off, and place in the refrigerator for 3 hours.
- Homemade Prague cake is ready.
Prague chocolate cake recipe in a slow cooker
Ingredients:
- Flour - 1.5 cups
- eggs - 2 pcs
- cocoa - 1 tbsp. l
- soda - 1 tsp
- condensed milk - 1/2 can
- sour cream - 1 glass
- sugar - 1 glass.
For the glaze:
- Milk – 50 ml
- butter - 50 g
- sugar - 4 tbsp. l
- cocoa - 2 tbsp. l.
Cooking method:
In this recipe, as in the previous ones, you first need to separate the egg yolks from the whites.
Beat the egg whites in a blender along with the sugar until they reach peaks, then add all the other ingredients and beat everything again.
Pour the resulting dough into the oiled multicooker bowl, then close the lid and turn on the “Baking” mode for 60 minutes.
After the beep, open the lid and let the cake cool.
For the cream, you need to beat the melted butter using a blender, then add condensed milk and cocoa powder to it, continue to mix.
Now from one large cake, we make two. Grease the top of the first cake layer with cream and cover it with the second one.
Cut the melted butter, put it in a deep bowl, add cocoa, sugar, milk and mix everything thoroughly until smooth.
Coat the entire cake with the resulting glaze and put it in the refrigerator to harden.
The cake is ready!
Prague cake: recipe with condensed milk and sour cream
Cakes:
- 1 cup of sugar;
- 1.5 cups flour;
- 1 glass of sour cream;
- half a can of condensed milk;
- 1.5 tsp. soda slaked with vinegar;
- a pinch of ground cinnamon;
- 2 tbsp cocoa.
Cream:
- 1 egg.
- 1 tbsp. Sahara,
- half a can of condensed milk,
- half a glass of warmed milk,
- 2 tablespoons flour;
- 150 grams of butter.
Glaze:
- 4 tbsp sugar;
- 3 tbsp warm milk;
- 4 tbsp cocoa;
- 50 grams of butter.
The dough is prepared traditionally: beat eggs with sugar, then add condensed milk. Then, without ceasing to stir thoroughly, add sour cream, cocoa and cinnamon. At the end, gradually add flour and baking soda to the vinegar.
Pour the dough into the mold and place in an oven preheated to 170 degrees. After half an hour, check for doneness with a toothpick.
Leave the finished biscuit to cool slightly, and then cut into 2-3 cakes.
For the cream: beat all ingredients except milk at the same time in a mixer. Then pour in the milk and place on low heat. Stir until it thickens enough and immediately remove from heat.
For the glaze: dissolve cocoa powder and sugar in warm milk and heat everything in a water bath. Stirring, add oil and keep on fire until it thickens.
Brush the layers with cream and fill the top and sides with glaze.
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Prague cake from Grandma Emma
Ingredients:
- Condensed milk - 1 can
- cocoa - 4 tablespoons
- sugar - 2 cups
- soda - 1 tsp
- vinegar - 1 tbsp. l
- vanilla sugar - 1 sachet
- eggs - 4 pcs.
For cream:
- Butter - 300 gr
- cocoa - 4 tbsp. l
- vanilla sugar - 1 sachet
- condensed milk - 1 can.
Cooking method:
In a deep bowl, combine a can of condensed milk with cocoa and eggs and mix until smooth.
Add two cups of sugar and one packet of vanilla sugar. And mix again.
Next, add two glasses of sifted flour and one teaspoon of soda, previously mixed with one tablespoon of 5% vinegar, and bring until smooth so that there are no lumps.
Bake in a springform pan with a diameter of 28 cm. Line the pan with parchment paper and pour the dough into it.
Place the future cake in a preheated oven at 180 degrees for 35-40 minutes.
Before removing the cake from the oven, you need to check it for doneness using a wooden stick. We pierce it and immediately remove the stick; if it is dry, then the baking is ready.
We remove the future cake from the mold and let it rest for 5-6 hours, then divide it into two equal layers.
Now for the cream, using a mixer, beat the melted butter, add four tablespoons of cocoa powder, a can of condensed milk and a bag of vanilla sugar. The finished cream should be fluffy and should not slide off the cup when tilted.
Let's start assembling the cake and for this we need to take one cake layer, put it in the form in which it was baked and grease the top part with about half the cream. Place the second part on top and do the same, only lightly grease it, since this will be the bottom of the cake. Turn over and apply the remaining cream on all sides.
All that remains is to decorate the finished cake with finely chopped nuts or chocolate chips.
Place in the refrigerator for 2-3 hours and then serve.
Required Products
biscuit ingredients:
| Eggs | 6 pcs. |
| Sugar | 150 g |
| Flour | 120 g |
| Sugar powder | 1 tbsp. l. |
| Butter | 40 g |
| Vanilla sugar | 1 sachet |
| Salt | 1 pinch |
Ingredients for Prague cream:
- Chicken egg – 3 pcs. (we only need yolks).
- Water – 100 ml.
- Condensed milk – 1 can.
- Vanilla sugar – 1 tsp.
Ingredients for impregnation:
- Sugar – 1 glass.
- Water – 1 glass.
- Cognac – 50 grams.
Ingredients for glaze:
- Heavy cream – 200 grams.
- Chocolate (75%) – 300 grams.
- Apricot jam – 1 tbsp.
When purchasing cocoa powder, pay attention to the mass fraction of fat in its composition. It should exceed 15% (preferably 20%). This means that the composition includes cocoa butter. The chocolate flavor of the cocoa powder will be more intense.
INGREDIENTS
- Egg 2 pieces
- Flour 1.5 cups
- Sugar 2 cups
- Sour cream 2 cups in half into the cake and cream
- Condensed milk 200 grams
- Cocoa 2 tbsp. spoons into cream and dough
- Soda 1 teaspoon
- Vanillin 1 teaspoon
- Butter 200 grams
1. Beat eggs into a deep bowl, add sugar and beat with a whisk or mixer until smooth. Turn on the oven in advance so that it warms up to 200 degrees.
2. Add a glass of sour cream, condensed milk, soda slaked with vinegar or lemon juice. Continue whisking.
3. Add cocoa and vanilla.
4. Cover a heat-resistant form with parchment, grease with a little oil and sprinkle with flour. Lay out the dough and place in the oven. Bake the crust for about an hour.
5. To prepare the cream, combine sour cream with sugar and softened butter. Add cocoa and beat until smooth.
6. Carefully cut the finished and well-cooled cake into two. If the shape is small and tall, you can cut it into 3.
7. Carefully coat the cake with cream and cover with the second cake.
8. Spread the remaining cream over the top and sides. You can make chocolate glaze if desired. Leave the cake to soak (at least 3-4 hours). And decorate before serving.
