Prague cake - a recipe for making at home. Prague cake: classic recipe according to GOST. Cream for Prague cake

“Prague” is the most chocolate cake of the Soviet period. Together with “Kievsky”, “Polyot” and many others, it was considered a confectionery masterpiece of that time and has not yet lost its popularity. They always tried to repeat the original recipe at home, each time adding something new to it.

Secrets of delicious baking
How to prepare the right cakes
Popular creams for “Prague”

Several recipes for Prague cake

An old recipe according to GOST with photo

From Olga Matvey with three types of cream and chocolate fudge

From Grandma Emma

Original recipe with “chiffon” sponge cake

Classic Prague cake according to Soviet GOST

See how easy it is to make a real, proper cake using this recipe. It turns out no worse, and even better, than the purchased version.

Ingredients:

Cakes:

6 raw eggs;
40 grams of butter;
30 grams of high quality cocoa powder (it determines the rich color and taste);
150 grams of granulated sugar;
120 grams of flour.

Glaze:

130 grams of dark chocolate;
50 milliliters of fruit jam;
130 grams of butter.

Cream:

200 grams of butter;
a pack of vanilla sugar or 3 drops of essence;
one yolk;
120 grams of white condensed milk;
20 milliliters of water;
10 grams of cocoa.

Preparation:

1. Let's start, first of all, with the cakes. First you need to sift the flour and cocoa and mix the mixture.

2. Break the yolks into one bowl and the whites into another.

3. Beat the whites with a mixer until thick and elastic foam. Then add 80 grams of granulated sugar here and work with the mixer for another minute or two.

4. Beat the yolks until white with the remaining granulated sugar.

It is important that the eggs are at room temperature!

5. Mix fluffy whites into the yolk mixture in small portions. Now, also in portions, add a mixture of flour and cocoa. Knead the dough and add melted butter.

6. Prepare a mold with a diameter of 21 centimeters. Line the bottom with parchment. When, after kneading for a long time, the dough becomes homogeneous, without lumps, pour it into the mold without any residue.

7. Heat the oven to 200 degrees and place the future cake there for half an hour.

8. After baking, cool the cake in the switched off oven for at least 5 hours.

If you don't like the appearance of the crust (maybe it's unevenly domed or cracked), don't worry. As it cools down it will return to its normal shape.

9. Using culinary string or a knife, cut it into 3 even layers.

10. Place all ingredients for the cream, except butter and cocoa, in a saucepan in a water bath. Boil the mixture after heating for about 10 minutes.

11. Separately, beat the butter for a couple of minutes until thick. Then add thickened cream and cocoa to it. Continue beating until smooth.

12. Grease the first and second cake layers with cream on top. Place them on top of each other and cover with a third. We will grease the sides and top with warmed jam.

13. The butter and chocolate that we prepared for the glaze need to be melted and mixed until smooth. It turns out to be a very appetizing and beautiful mass. You need to pour it over the top and sides of the cake.

14. On the slightly hardened glaze, you can make an inscription or patterns from its heated remains. Refrigerate the cake for at least 2 hours before serving.

Original dessert with three types of cream

According to one confectionery legend, this cake was prepared in the capital city of the Czech Republic, Prague, with three types of filling, to which cognac and liqueurs (Benedictine and Chartreuse) were added, and the cakes were necessarily soaked in rum. True, this is only a legend, since such a dessert cannot be found in pastry shops in the Czech Republic, but the taste of the dessert is simply divine and worth trying.

List of products for cakes:

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

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

For cream No. 1 you will need:

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

Cream No. 2 is prepared from:

150 g plums. oils;
100 g condensed milk.

The composition of cream No. 3 includes:

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

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

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

How to make Prague cake with several types of cream:

We prepare the biscuit dough exactly as in the Prague cake recipe according to GOST. Bake a tall chocolate cake in the oven or slow cooker, which, after cooling and standing for several hours, is dissolved into four thinner layers.
For the first chocolate cream, beat very soft butter at high speed for two to three minutes. Add to it the beaten yolk, sifted powdered sugar and cocoa powder. When the mixture becomes homogeneous, pour in very cold milk and beat everything together.
The second layer of the cake is easy to make. You need to 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.
For the third type of cream, beat well-melted butter with powdered sugar and boiled condensed milk. This cream should be the lightest.
For impregnation, boil the rum and sugar over medium heat for approximately 20 minutes until the alcohol has completely evaporated.
To make the fudge, melt the butter and sift in the powdered sugar and cocoa powder. Pour milk into it little by little until the cocoa is completely absorbed. Cook the glaze for 10 minutes.
Assemble the cake, soaking each layer with rum syrup and layering with cream from darker to lighter. After keeping the dessert in the refrigerator for an hour, generously cover it with fondant.

Recipe for making Prague cake at home

This is a very simple recipe for making such a dessert. It can be prepared for a holiday or just for dinner, as a dessert.

Ingredients:

Dough:

6 eggs at room temperature;
150 grams of granulated sugar;
115 grams of sifted flour;
30 grams of cocoa;
40 grams of butter.

Cream:

yolk at room temperature;
20 grams of clean water;
130 grams of condensed milk;
a stick of butter;
15 grams of cocoa;
vanilla to taste.

Glaze:

60 grams of butter;
60 grams of black or dark chocolate.

In addition, you will need 50 grams of fruit jam.

Preparation:

1. Beat the whites until fluffy. 2 minutes before the end of beating, add granulated sugar. Beat the yolks until white with a mixer. Combine the yolk and protein masses.

2. Add flour, constantly mixing it into the mass. Now it's cocoa's turn. It also needs to be added to the dough. Choose quality cocoa powder. After all, it, for the most part, determines the appetizing color and taste for which the famous “Prague” is so famous.

3. Melt the butter and cool to 35 degrees. Pour into the main mass. Stir everything thoroughly.

4. Line the bottom of the mold, approximately 21 centimeters in diameter, with parchment and lightly sprinkle with flour. Pour in the homogeneous batter and shake the pan slightly to settle the batter evenly and release any air bubbles.

5. Bake for about half an hour at 200 degrees. Then turn off the oven without removing the cake. It needs to cool and sit for about 8 hours. It is better to leave it there all night.

6. Mix the yolk and water in one bowl. Add condensed milk and place in a water bath or low heat. Boil until thickened, about 10 minutes. Then the cream needs to be cooled.

7. Beat soft butter with vanilla and cocoa. Mix with the boiled mixture. The cream is ready.

8. Layer the cakes with cream. Coat the sides and top with jam. If it is too thick, you can heat it in the microwave.

9. Melt and stir chocolate and butter for glaze. Pour this mixture over the cake and spread it over the top and sides with a spatula. The main thing is not to hesitate! After all, the glaze hardens quickly.

10. Place the cake in the refrigerator for several hours, or better yet, overnight. The cakes will be fully saturated with cream and you will get a very tasty dessert that everyone will appreciate.

Secrets of delicious baking

How successful the dessert will be depends on the quality of the ingredients included in it. Use only fresh eggs, do not try to replace butter with margarine, take natural chocolate, and do not use a drink with additives instead of cocoa. Choose condensed milk carefully; it should not contain vegetable fats.

Choose quality products, the taste of the finished product depends on it

The basis of any cake is the dough and layers made from it. A bad sponge cake can ruin your dessert and ruin all your efforts.

How to make the right cakes

The crusts for the authentic cake are made from sponge dough, but with the addition of butter. As a result, the base is both airy and rich at the same time.
Beat the yolks and whites separately and then combine them. This will make the baked goods lighter and airier.

To make the sponge cake fluffy, beat the whites and yolks separately.
Mix flour with cocoa and sift several times, and only then add to the dough. This will get rid of lumps and enrich the food with oxygen.
Some recipes call for adding baking powder or baking soda to the dough to make it more airy.
After baking, let the biscuit cool in the oven, then remove from the mold and leave for several hours to mature.

After removing from the mold, the biscuit should be allowed to mature for several hours.

Modern variations include adding sour cream, condensed milk to the dough or replacing butter with vegetable oil. This is a departure from the canon, but why not. The main thing is not to forget to add cocoa to the dough, because the essence of “Prague” is its chocolate content.

Advice! A regular thread will help you cut the biscuit evenly. Mark slits on the sides with a knife, insert a thread into them and pull them towards you.

No matter how good the base is, without the cream it's just a cupcake.

Popular creams for “Prague”

The correct filling must be chocolate. In the classic version, it is made with butter and custard based on condensed milk.
The modern interpretation of the traditional recipe has made its own adjustments to its composition. Custard is often prepared without condensed milk, using regular milk.
Butter cream with condensed milk significantly reduces the preparation time; just beat the butter with condensed milk and cocoa, and the cream is ready.
Opponents of buttercream even use sour cream, thus reducing calories in the dessert and making the cooking process easier.

Whichever option you prefer, don't forget to add cocoa to the filling. After all, the essence of “Prague” is its chocolate flavor.

How to cook Prague cake at home in a slow cooker

Cooking traditional Praga is simplified by using a slow cooker. The simple composition of available products and a very simple preparation method give this recipe an advantage over others. Try it - you won't regret it!

Ingredients:

a glass of granulated sugar;
a heaped tablespoon of high-quality cocoa powder;
a glass of sour cream;
2 eggs;
half a teaspoon of soda;
a little salt to taste;
one and a half cups of flour.

Glaze:

3 tablespoons granulated sugar;
50 grams of butter;
a tablespoon of milk;
2 tablespoons cocoa.

Preparation:

1. Beat eggs until white foam. Then add granulated sugar and salt (literally a pinch). Continue beating until the mixture becomes thick.

2. Mix sour cream with soda and add to the egg mixture. Stir until smooth.

3. Add flour in small portions. Once all of it is in the dough, add cocoa and stir again.

4. Grease a sheet of parchment with butter and place it on the bottom of the multicooker bowl. Pour the dough into it. Snap the lid on. Set the “Bake” or “Oven” mode. Baking time: 50 minutes.

5. Check the readiness of the cake with a wooden skewer. If after immersion in it it remains dry, then the biscuit is ready.

Delicious recipe for Prague cake with sour cream

As an option for the Prague cake, you can prepare cream based on sour cream. It will go perfectly with chocolate sponge cakes:

Take 2 chicken eggs, beat them and add 200 g of sugar to them.
When you get a fluffy mass, add ½ can of condensed milk, 240 g of wheat flour, ½ tsp. soda, 350 g sour cream and 3 tbsp. cocoa powder.
Mix the resulting dough well and then pour it into a baking tray. Send the cake to bake in an oven preheated to 190°C for 40 minutes.
While the cake is baking, prepare the cream. Mix the remaining ½ can of condensed milk with 125 g of sour cream and 2 tbsp. cocoa. It is better to beat the cream with a mixer to make it fluffy.
Divide the finished sponge cake into several cake layers. Spread each cake with cream. Drizzle chocolate icing over the top of the cake.

Classic cake "Prague" according to home recipe

An easy to prepare, very tasty and beautiful dessert you can prepare at home. You can serve it with tea at any special event or family dinner.

Ingredients:

Dough:

150 grams of sifted flour;
30 grams of quality cocoa;
2 raw eggs;
standard can of white condensed milk;
2 teaspoons baking powder.

Cream:

2 eggs;
30 grams of cocoa;
300 milliliters of warm milk;
30 grams of flour;
190 grams of granulated sugar (can be replaced with powdered sugar);
150 grams of butter;
a little dark chocolate for decoration.

Preparation:

1. Mix the eggs until smooth. Now they need to be mixed with condensed milk.

2. Combine bulk ingredients - cocoa, flour and baking powder - in one bowl.

3. Combine the dry mixture with the egg mass. Mix with a whisk until smooth. Divide the resulting mixture into exactly 2 parts.

4. Bake in two different forms, or in one in turn, both parts. Bake in a mold approximately 18 centimeters in diameter, lining the bottom with parchment paper. Temperature - 180 degrees. Determine the degree of readiness with a wooden skewer.

5. The cakes need to be cooled completely.

6. Warm the milk a little. In a bowl, mix the eggs with flour and pour one ladle of warm milk into them. Stir thoroughly and then add the remaining milk. Set over medium heat and, without interrupting stirring, bring the mixture to the consistency of a thick cream.

7. Pour the cream into a bowl, cover with a plastic bag or film, in contact with the surface. Leave until cool.

8. Mix sugar with cocoa. Combine this mixture with soft butter in a mixer bowl. Beat for 3-5 minutes until smooth and thick. Now, gradually add the custard into the bowl with the mixer running.

9. Beat the chocolate cream for a couple more minutes. Then put it in the refrigerator for half an hour.

10. Cut off the convex top from each cake. And divide the cakes themselves into 2 circles. Don’t throw away the hats, they will come in handy for decoration.

11. Coat the cakes with cream. Cover the sides and top with an even layer of chocolate cream.

12. Grind the biscuit caps in a blender until crumbly. Sprinkle it over the sides of the cake. Decorate the top with melted chocolate, for example, making a mesh out of it. Separately, on parchment, you can cast a petal or flower from chocolate. After hardening, you can also decorate our dessert with it.

13. Before serving, let the cake rest in the cold for 2 hours.

Cake "Prague" with light chocolate sponge cake

The chocolate sponge cake can be made light and airy so that it melts in your mouth. If you want to achieve exactly this effect, then you need to do the following:

Beat 2 eggs with 300 g sugar, ½ condensed milk, 250 g sour cream and ½ tsp. soda
Sift 400 g of flour, adding 1 tbsp. cocoa.
Mix the 2 ingredients together, mix everything thoroughly, and then pour everything into a baking dish. Place the biscuit in the oven, preheated at 180°, for 30 minutes.
While the crust is baking, you can prepare any cream you want. Some simply soak such a biscuit with liqueur, vodka or coffee.

You can use chocolate candies, coconut shavings and fresh berries with flowers as decoration for the Prague cake. You can create an amazing chocolate dessert with an incredible aroma and original edible decoration.

Video recipe for making Prague cake from Grandma Emma

A classic, but at the same time, original “Prague” cake will be prepared for you by grandmother Emma, famous on the Internet. The recipe is very simple and the ingredients are readily available. Try to repeat this dessert online. You will certainly succeed.

If you are reading these lines, then the article really interested you. Then take it to your wall on social networks so that the recipes for your favorite sweets are always at hand and you can prepare the treasured “Prague” at any time.

I wish you good luck in all your endeavors! See you again!

Author of the publication

offline for 2 weeks

Prague cake - a little history

Of the many desserts loved by those with a sweet tooth, this is one of those whose creator’s name is reliably known. 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 Viennese dessert “Sacher”, so to speak, “in a new interpretation” by V.M. Guralnik.

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

How to bake the right cake layers

Every culinary masterpiece has its own subtleties of preparation, without knowing which it is impossible to reproduce either the taste, texture, or appearance of a familiar dish. Of course, “Prague” also has such secrets. And first of all, this applies to cakes.

A properly prepared biscuit is half the success

One of the main requirements for a sponge cake for a famous dessert is that it must be tender, airy and juicy. So much so that, if desired, the cakes could be left without soaking, and still the taste of the cake would not be affected. How to achieve this?

Always sift the flour: this will saturate it with oxygen and make the finished cakes fluffier.
For the same purpose, you can add baking powder, soda slaked with vinegar to the dough, or replace part of the flour with starch, although the classic recipe does not provide for this.
When whipping the whites, make sure that they are well cooled and that the container in which you do this does not contain any traces of oil: fat will interfere with achieving a high-quality result.
Properly kneading the dough for the Prague cake is a whole science. Handle it as carefully as possible, even tenderly, otherwise the foam from the whipped egg whites will lose its elasticity and the whole mass will settle. For the same reason, it is not recommended to shake the pan when placing it in the oven.
You cannot bake a real, high-quality sponge cake for the legendary cake without good butter. Attention! Replacing it with budget margarine is strictly prohibited; it will spoil both the taste and consistency of the cakes. As a last resort, you can use vegetable oil - for one of the varieties of the classic cake, called “Chiffon Prague”.

Traditionally, cocoa is added to biscuit dough to give it a pleasant chocolate hue, taste and smell. But over the years of personal culinary experiments, housewives went much further than the strict GOST dictated at one time, and began to knead the dough into cakes with ground almonds, zest, dried fruits, vanilla, condensed milk and even... pepper, for lovers of unexpected solutions and interesting flavor notes . If you are also not one of those who scrupulously follows recipes, you can experiment to your heart’s content with various additives. Most importantly, don’t forget the magic formula: good oil + proper kneading.

And yet the classic “Prague” is, first of all, chocolate

What else is important to know for baking “Prague” sponge cake?

Do not forget to thickly grease the walls of the mold with oil and line them with baking paper, otherwise the cake will stick and you will not be able to remove it without damage.
Do not fill the pan to the top; the dough will rise and fall out onto the rack.
Bake the biscuit on the middle shelf in the center of the oven and do not set the temperature to high. 180–200° is just enough for the cakes to bake evenly and not burn at the edges, remaining raw inside.
Do not open the oven door until you see that the top of the future cake is well browned. Cold air will knock down the dough in no time.
Cool the finished biscuit exclusively on a wire rack, where its bottom will cool at the same time as the top, and will not become steamy or damp, as would happen if you left your creation on the table. In addition, experts advise preparing the cakes the day before assembling: after standing for 8–12 hours, they will become tastier.

Secrets of gentle cream

Preparing the classic buttercream for the Prague cake took a lot of effort from the housewives. First, you had to thoroughly beat the yolks with condensed milk. Then, holding the bowl over the steam, boil them thoroughly. Then add softened butter to the semi-finished cream, add finely grated and melted chocolate, sprinkle everything with expensive alcohol...

And again, in the traditional recipe, chocolate rules the roost.

Modern craftswomen do it simpler. For example, they simply beat butter until white with a few tablespoons of cocoa and condensed milk, without any steam or other culinary tricks. Or put sugar with sour cream and chocolate chips in a mixer bowl - it turns out very well. Or cook a mixture of condensed and regular milk, eggs and flour over low heat until thickened. You can add vanilla, rum essence, and nuts ground into fine crumbs into the cream - any option will be good and acceptable if you and future eaters like it. After all, the main thing in a cake is taste, not adherence to GOST.