Cake Prague

Prague Cake , also known as Prague Cake , is a tender sponge cake with chocolate flavor that has already become traditional. Read more about the Prague cake .

This chocolate cake differs little from the traditional Prague cake, but is also made from chocolate cake layers, chocolate cream with condensed milk and covered with chocolate glaze. Homemade Prague cake shortcakes are baked from dough with condensed milk and sour cream. The cake comes out very tasty and tender.

Recipe for “Prague” cake according to GOST. An excellent chocolate cake that we have loved since the old days.

I offer a recipe for the famous, deliciously tender, beautiful and very tasty chocolate cake “Prague”. It consists of three sponge cakes soaked in sweet syrup, with delicate chocolate-butter cream and sweet and sour apricot jam, covered with chocolate fudge. This recipe for the “Prague” cake is practically according to GOST, the only configurations are that I added impregnation for the cakes, doubled the portion of cream and instead of traditional fondant I used ganache made from dark chocolate, cream and butter.

Now we were drinking tea with Prague and feeling nostalgic for Russian pastries. Once again I am convinced that GOST recipes are simply impeccable! For example, this cake - well, nothing can be added or subtracted! Everything is as it should be. And what a biscuit! Mmm. I really liked it. It is soft and not dry, even after being refrigerated. In general, I recommend making this cake at least once.

This is a good ancient classic, but with a slightly modern twist. The shortbreads turn out moist, with a pronounced chocolate taste. Cream - based on butter and condensed milk. And the light sourness of apricot jam perfectly sets off the sweetness of the dessert. And all this satisfaction is called the “Prague” cake.

A very tasty cake!

Yesterday I made this Prague cake for the first time, and everyone really liked it. I decided to share with you!) A very tasty cake. Easy to cook.

This “Prague” cake recipe differs from the Russian GOST recipe by replacing cocoa powder with dark chocolate, which makes the taste of the cake more intense. The ingredients list both options. The choice is yours.

One of the very tasty cakes that constantly enjoy great success is, of course, the Prague chocolate cake. The recipe for this delicious cake consists of making cake layers and a very ordinary cream.

A typical Prague cake recipe. I made a cake for my husband for 2 months of marriage! He was pleased!

A holiday for all those with a sweet tooth - a “Prague” cake made from condensed milk, cocoa and sour cream.

Now I’ll make a quick Prague cake. It differs from the ordinary “Prague” cake in that it is prepared more quickly and does not require soaking.

The “Prague” cake is quite simple to make, if you associate it with the recipes for other cakes. There are different versions of Prague cake. This is a recipe for a Prague cake without eggs - the shortcakes are prepared with sour cream and vegetable oil. Jam is not used for the cake. But the constants remain chocolate shortcakes, chocolate buttercream and chocolate frosting.

I made the cake for Mommy! Everyone really liked this “Prague” cake. The recipe is easy, try it!

This cake is held in high esteem by us. I often make the “Prague” cake for any reason or no reason. And considering that my boys are huge fans of chocolate, the cake ends quite quickly)

Making Prague cake with variations of the traditional recipe.

Sweet lovers, just for you! Cake with cherries is an excellent recipe, with the help of which praises have been sung to our baked goods for a couple of years now (well, to me, as the creator :))! And what to remember about calories. The most delicious chocolate cake with cherries will bring a lot of pleasure and positive feelings - and this is only good for the body!

Cake “Prague” is a very popular chocolate cake, beloved by both adults and children. Delicate chocolate dough combined with chocolate cream creates a feast of taste and mood. We offer a recipe for homemade Prague cake.

Prague cake remains a popular treat for several generations of sweet tooths. The recipe for the “Prague” cake is, naturally, simpler than the unusual recipe for the “Prague” cake, but at the same time it is just as tasty and it is not at all difficult to prepare the “Prague” cake at home.

Almost everyone thinks that the Prague cake recipe belongs to Czech cuisine. In fact, the Prague cake has little to do with Prague. It is clear that the recipe for the Prague cake was invented by the pastry chef of the capital's Prague restaurant, hence its name. With all this, although in the Czech Republic not enough people understand the Prague cake, a recipe for a similar cake exists there, this is the Viennese Sacher cake. Nowadays, almost all confectionery shops and factories prepare the Prague cake, this recipe has GOST. But homemade Prague cake naturally tastes better. We will tell you how to prepare Prague cake, this recipe is not easy, but you will be rewarded handsomely. Chocolate cake Prague will make you famous as a real confectioner.

Prague cake is a traditional sponge cake recipe. If you want to make a real Prague cake, the traditional recipe advises preparing three shortcakes, soaking them in cream and pouring chocolate fudge on top. Sponge dough for Prague cake is prepared with the addition of butter and cocoa. Usually the cream for Prague cake is made with condensed milk, butter and yolks. But this is not the only option for making Prague cake. Fondant, which is difficult to make, can be replaced with chocolate icing. Prepared Prague cake at home is soaked for 24 hours in a cold place or even in the refrigerator. In the end, the Prague cake can be decorated in an original way with chocolate chips, jam or cream. To understand how to create this, we advise you to look at the pages Prague cake recipe with photos, Prague cake recipe with photos, Prague cake photo.

Cake Prague

The cake, which was christened in honor of the majestic city - “Prague”, does not belong to the confectionery products of Czech cuisine. The traditional version was completely invented by a Russian confectioner, at that time the head of the confectionery department of a capital restaurant - Vladimir Guralnik. A man who, already that day, was the creator of 30 confectionery products and cakes, among which is considered the universally recognizable cake - “Bird's Milk”.

Maybe a famous pastry chef created a cake in the likeness of the Viennese Sacher cake. But, the pastry chef had to completely think over the cream for the Prague cake, therefore, like the Viennese cake, he did not include any cream in its composition.

After the first production and tasting of the Prague cake in a restaurant in the capital, the cake has become popular throughout Russia since the time of Russian rule. Chocolatey and expensive—oh, that’s how you can describe this culinary masterpiece. If you have any doubts, then let’s see how the process of preparing this cake took place!

The initial version of the most delicious Prague cake included 4 types of cream, the production of which certainly included cognac and Benedictine liqueur. The shortcakes for the Prague cake, which were baked using a special technology, were soaked in rum for a certain time. Isn’t this enough to say that the Prague cake is expensive? After all, good cognac, liqueur and rum, both in Russian times and today, products for a Prague cake cost a lot of money.

What a cake made according to a unique recipe looked like.
“Verny” consisted of 3 sponge cake layers (butter and cocoa were used), “Prazhsky” cream (ingredients: butter, yolk, cocoa, condensed milk), and on top of the cake, after soaking, was covered with chocolate fondant. The cake was constantly left to soak for a certain time, and then apricot jam was spread on the sides. At the end, a decoration of cream and chocolate chips was added to the chocolate fondant. Making the Prague cake requires patience, which will reward you with real pleasure.

These days there are a huge number of recipes. We chose the traditional option.

How to cook

For the biscuit:

Eggs - 6 pieces
Sugar - 150 g
Flour - 115 g
Cocoa powder – 25 g
Butter - 40 g

For cream:

Yolk - 1 pc.
Water - 20 g
Condensed milk - 120 g
Butter 200 g
Vanilla sugar - 1 sachet

For the glaze:

Apricot jam – 55 g
Chocolate – 60 g
Butter - 60 g

BISCUIT

1. Divide all the eggs into yolks and whites, then beat all the yolks with half the sugar into a fluffy mass.

2. Beat the whites until stiff, add sugar and beat until thick foam.

3. Mix the yolks and whites.

4. Pour the sifted flour into the eggs, mix carefully and painstakingly.

5. Pour in the melted butter, cooled slightly above room temperature, and mix.

6. Grease a mold with a diameter of 23 cm, sprinkle with flour and pour out the dough.

Bake in the oven at 200 C for 20 minutes. Remove from the oven, wait 5 minutes and place on a wire rack, let sit for 8 hours.

CAKE "PRAGUE" software (that is, software - a set of programs for computers and computing devices) GOST

Now there will be a rare topic for my website about baking in accordance with GOST. It so happened that my childhood did not occur during the Russian Alliance, and I do not feel any nostalgia for the baked goods given to us. But, around me there are a lot of people close and dear to me who remember “that taste of youth” - “Prague”, “Bird's Milk” and a large number of other cakes and pastries. And for this reason, I believe that baking according to GOST needs to be prepared from time to time. If not for our loved ones, then who are we baking for, right?

The Prague cake was truly famous, I think. It was made by the same confectioner who made Bird's Milk, and it was sold in the hotel of the same name on Arbat. The cake is very easy to make and also very economical. The only thing I would absolutely not recommend saving on is oil. After all, it is the base of the cream and must first be tasty. The cream comes out greasy, but it seems to me that this particular cream helps you immerse yourself in your memoirs and remember what “it” was like in childhood.

The chocolate sponge cake in Prague is not soaked! He really comes out very affectionate and soft! Although from time to time - depending on the mood - I coat the sponge cake with a spoon of apricot jam. The same one that is used to cover the top of the cake before icing.

And the beauty of this cake is that it can really be stored for a long time. I think it will stay relaxed in the refrigerator for up to 5 days! There is virtually nothing to spoil there, which is quite comfortable in certain situations!

Ingredients

For a cake with a diameter of 18-20 cm

Chocolate sponge cake:

6 proteins
6 yolks
150 g sugar
115 g flour
25 g cocoa
40 g butter
60 grams of apricot jam (jam)

Prague cream:

1 yolk
20 g water
120 g condensed milk
10 g cocoa
200 g butter

Chocolate glaze:

60 g chocolate
60 g butter

Recipe

Biscuit:

Beat the yolks with 75 grams of sugar into a fluffy light mass.
Beat the egg whites with the remaining 75 grams of sugar until stiff peaks form. Mix a third of the whites into the yolks.
Then add all the flour and cocoa and mix again. Add the outer whites, mix them carefully so that the size of the whites does not decrease too much.
Then pour melted butter, cooled to 30C, along the edge of the bowl and mix carefully again.
Bake in an oven preheated to 180C for 30-35 minutes. Allow to cool completely (it is recommended to leave the biscuit for 8 hours) and cut into shortcakes.

Mix the yolk with water. This is necessary so that when heated with condensed milk the yolk does not curdle.
Add condensed milk to the yolk and place over medium heat. Stirring constantly, cook until the sour cream mixture is formed. Remove from heat and let cool.
Beat the butter in a mixer until fluffy. Add the yolk with condensed milk in parts.
At the end, add cocoa, beat again, and the cream is ready.

Chocolate glaze:

Break the chocolate into small pieces. Cut the butter into cubes.
Melt in a water bath until the mixture is homogeneous and let cool slightly.

Assembling the cake:

Prepare the cream. Cut the shortbreads into three parts.
Divide the cream so that there is enough to coat two cakes and there is not enough left to even out the sides.
Coat the top crust with a thin layer of apricot jam.
Cover the cake with glaze on a grid so that the glaze can flow neatly and perfectly.

Main ingredients: cocoa, chocolate

Cake "Prague"

Preparation time: 30 min.

Production time: 1 hour 30 minutes.

Number of servings: 12 pcs.

Ingredients

Video for the recipe “Prague Cake”

How to make a traditional Prague cake

“Prague” is a chocolate cake that has been incredibly popular in Russia since the times of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) and is so affectionately beloved by every family.

There is a worldview that the name of this cake comes from the capital of the Czech Republic of the same name. But this is not entirely correct. This dessert is not included in Czech cuisine recipes. The recipe was invented by the head of the confectionery shop of the capital's Prague restaurant, Vladimir Mikhailovich Guralnik. Vladimir Guralnik is also known as the creator of more than 30 recipes for unique pastries and cakes: for example, “Bird's Milk”.

Guralnik learned the intricacies of confectionery art from master confectioners from Czechoslovakia, who often came to the capital of the Russian Federation to exchange experiences. In principle, “Prague” can be called a variation of another famous, already world-famous, Austrian Sacher cake, although the recipe never included cream.

This cake is known in different forms: Prague, Traditional Prague, Ancient Prague, Chiffon Prague - they all differ in the types of cream and the composition of the sponge cake. Only their 3 components remain unchanged - chocolate sponge cakes, butter cream and chocolate fudge.

Now we would like to offer you to prepare one of the options - on sour cream cocoa biscuit. Feel the taste of youth!

How to prepare “Prague Cake” step by step with photos at home

To make it we will need: eggs, sugar, sour cream, condensed milk, cocoa, wheat flour, soda and lemon juice, butter, jam (to your taste) and water (boiling water).

Let's start preparing the dough: break 3 eggs into a deep bowl, add a pinch of salt and lightly beat with a mixer.

Add 1 cup of sugar to the eggs and beat until fluffy and snow-white.

Add 200 grams of sour cream, 1/2 can of condensed milk, soda (quench with lemon juice) - whisk everything simply and quickly.

Add 3 tablespoons of cocoa powder and stir.

Add 2 cups of sifted flour evenly into the dough. Mix carefully with a whisk so that no flour lumps remain.

You won't get a very thick dough. He needs to rest for about 10 minutes. At this time, preheat the oven to 180 °C.

Prepare butter cream. To do this, take 200 grams of soft creamy butter and beat for a couple of minutes until fluffy.

Add the remaining 1/2 half can of condensed milk and 1 tbsp. spoon of cocoa powder. Beat for a couple more minutes.

The resulting cream must be refrigerated.

It's time to bake the shortcakes: grease the springform pan with butter or line it with baking paper. Pour 1/2 of the dough into the mold and bake at 180°C for approximately 30 minutes.

Bake 2 shortcakes this way. Let them cool in the mold.

Then remove from the mold using a knife and leave to cool on the table.

Cut 2 shortcakes in half. To do this, take a shortbread and use the tip of a knife to make a cut on the side in a circle. We take a thick thread, insert it into the slot, pull it with our hands, and, moving towards ourselves, cut the cake in half.

Prepare the impregnation for the cakes: mix any jam with water. I used cranberry.

Assemble the cake: place an assembly ring on a plate, place 1 cake on the bottom, soak well with water and jam.

Spread 1/3 of the cream on top and smooth it out.

Repeat steps 16-17 (cake-impregnation-cream) until the cream and cakes are complete.

The outermost crust does not need to be greased with cream, you just need to soak it in water and jam.

Let's prepare chocolate fudge. Melt 150 grams of chocolate in a water bath, add 60 grams of butter to it - stir until the mixture dissolves. Pour in 4 tbsp. l. hot water, stir quickly. Let the fudge cool slightly.

Carefully remove the ring from the cake and smooth out the sides.