The classic Prague cake recipe involves delicate biscuits with intense chocolate flavor, oil cream and chocolate icing. Today I will tell you how to bake a new version of "Prague" with coffee flavor and soaked cakes, in addition to which tangerine curd acts instead of the usual buttercream.

If you do not want to change the GOST traditions, stick to the classic recipe (I will give all the proportions and cooking techniques according to GOST in this article). But I advise you not to reject the idea of ​​a new version of Prague, because at home you can make a cake with a completely new sound, the taste of which you may like much more than the classic version.
So let's get started.

Cake recipe "Prague" according to GOST at home

Ingredients for sponge cake (diameter 18 cm):

• Chicken eggs - 6 pcs.
• Wheat flour - 115 g.
• Sugar - 150 g.
• Cocoa powder - 25 g.
• Butter - 40 g.

Ingredients for cream according to GOST (for those who will cook classic version cake):

• Butter - 200 g.
• Condensed milk - 120 g.
• Yolk of one egg
• Water -20 g.
• Vanilla sugar - 1 sachet (1 tablespoon with a slide)
• Cocoa - 10 g.

Confiture (jam, thick jam) for coating the cake - 50 gr.

Ingredients for chocolate icing:

• Chocolate 80 gr.
• Butter - 40 g.

If you cook the Prague cake not according to GOST of the USSR, but with a new layer that I propose, instead of cream ingredients, you will need ingredients for tangerine curd.

Ingredients for Mandarin Curd:

• Mandarin juice -110 g.
• Sugar - 150 g.
• Butter -60 gr.
• Egg yolks - 4-5 pcs.

For impregnation biscuit cakes:

Strongly brewed coffee - 150 ml. For impregnation, you can use vanilla syrup with cognac.

How to cook "Prague" cake at home:

We will prepare chocolate biscuits in accordance with GOST.
Pour cocoa powder with hot water (about 40 -50 C), stir until smooth. I noticed that if you take this step, the cakes turn out to be more chocolatey in taste and color. We set the chocolate mass aside so that it cools down a little and when it is subsequently added to the yolks, they do not curdle from hot cocoa.

You can not brew cocoa, but add dry cocoa powder immediately to the dough (at the moment when you add flour).

Carefully separate the yolks from the proteins (we use 6 eggs). Pour half the sugar into the yolks and beat with a mixer until a light, fluffy mass, in which grains are almost not felt. granulated sugar.

When whipping the yolks with sugar, first mix everything with the mixer turned off or with a regular spoon (so that grains of sugar do not scatter around the kitchen), and only then turn on a low speed, gradually increasing it.

Beat the whites into a light foam (remember that after whipping the yolks with sugar, you will need to wash the whisk blades and wipe them dry, only then beat the whites with the same blades).

When the whites are whipped into foam, gradually add sugar. We poured about 2 tbsp. spoons, mixed with a mixer for 1 minute, then the same amount of sugar, mixed again.

When all the sugar has been added to the protein mass, beat for another 6-10 minutes until stable peaks. I check the readiness of the protein mass as follows: with the help of a spatula I create “drifts”, if they stand stably and do not spread, then it can be combined with the main mass.

Add the chocolate mass to the yolk-sugar mixture, stir with a spatula until smooth. Then pour in the melted butter, which has cooled to room temperature.

If the butter is hot when added, the yolks will curdle. Therefore, it is important to melt it in advance and let it cool.

Add beaten egg whites and mix gently. Before adding the protein mass to the yolk mass, I beat the yolks again a little, as undissolved sugar could settle.

Preparing a baking dish: grease with butter and dust with flour.

Add flour to the biscuit dough, after sifting.

Gently mix with movements from the bottom up, lifting the dough from the bottom. If you stir vigorously, you can destroy the air accumulated in the dough, and the biscuit will not rise in the oven.

Pour the dough into a mold and send it to a preheated oven to 200 C. The biscuit is baked for half an hour. We check the readiness with a dry match, as well as with a “springiness” test: when pressing on the middle of the biscuit cake, the dent from the fingertips should not remain, the biscuit should return to its original state.

Cool the biscuit on a wire rack (so that the bottom does not get wet). For a more even shape of the top of the biscuit, you can turn it upside down (the top of the biscuit is always with a tubercle, and when it cools in this position, it smoothes out and becomes even).

It is believed that before impregnation, biscuit cakes should be well infused (8-10 hours). This will help them to remain elastic, the structure of the biscuit will be as we need, and the cakes will not get wet when soaked, turning into porridge.

We cut the cooled biscuit into three cakes with a saw-knife. Look how porous the surface is! We beat the eggs very well, saturated the dough with air, so we could do without soda and baking powder.

To impregnate the biscuit, we use strong brewed coffee (you can brew instant coffee). Gently pour each cake with a spoon over the entire surface of the cake.

To prepare the Kurd we need 110 ml. tangerine juice, which can be squeezed in a juicer or using a blender and gauze. I didn't want to mess up my juicer with such a small amount of juice, so I chose the second option.

We clean the tangerines from the skin, divide into slices.

Puree with a blender.

We spread the puree in cheesecloth. Squeeze juice into a saucepan.

Add sugar (150 gr.), Add the yolks one at a time (we need a total of 4-5 pieces), stir until smooth. We bet on water bath(we make sure that the steam is not too strong), with constant stirring, cook for 8-9 minutes, until the mixture thickens a little. Then remove from fire and cool.

Unused proteins can be used when preparing meringues for tea. They are also used in meringue layer, and many other cake recipes.

For greater smoothness, you can pass the curd through a metal sieve. Small particles of protein may remain in the yolks, which become lumps during cooking; when filtered, these lumps are removed.

Mix the butter in parts into the resulting thick cream. It will take from 60 to 110 gr. oil, depending on how thick the curd you want to get. If you want the cream to be thick, add at least 100 grams of oil. With a more liquid Kurd, impregnation of the cake will be faster. The rest of the cream can be used as a sauce for pancakes, croutons, pancakes.

When all the oil is mixed into the cream, leave it to cool to room temperature.

Cooking chocolate icing

To cover the cake with delicious chocolate icing, place the chocolate pieces in a water bath.

I told in a separate article (you can follow the link and see step-by-step photos).

For those who won't read, I'll briefly describe the process: heat the saucepan with water, then remove from heat, place a bowl of chocolate on it and cover with a lid for 5 minutes. That is, chocolate will turn into icing not on fire, but on the table, heated from below by water vapor in a saucepan. After five minutes, add butter (40 g) to the chocolate, so the glaze will be shiny and more liquid).

Assembling the cake

We spread a small amount of cream on a serving dish so that the very first cake is fixed and does not move during the assembly of the cake. We spread a well-soaked cake, then cover the entire surface with a curd. We do the same with the second and third cakes.

When the cake is assembled, you need to cover it with thick confiture / jam. This will create a film over the entire surface of the cake, which will prevent the chocolate icing from soaking into the cakes.

It is good if the jam with which you will cover the cake is completely homogeneous, without pieces of pulp. Since, frozen pieces of pulp can damage the smooth glaze coating, creating mounds in those places where they are not needed. Unfortunately, in my case it happened, but the taste of the cake only became more interesting!

When the confiture dries, you need to pour the cake with chocolate icing. Pour the cake on top, coat the edges (it is convenient to do this with a silicone spatula).

The cake turns out delicious, with a bright chocolate-tangerine aftertaste. Compared to the classic recipe, coffee Prague is, of course, less high-calorie.

If you don’t like coffee impregnation and want to cook a classic “Prague” according to GOST USSR, feel free to skip the steps with impregnation and tangerine curd. Bake chocolate biscuits as directed in the recipe and then make this cream:

Cream for "Prague" according to GOST

So, if you don’t want to experiment with Prague and cook this cake according to the classic recipe, you don’t need to soak the cakes. Prepare the cream according to GOST, coat the layers, top with confiture and pour over the icing.
Cream.
Mix the yolk of one egg with water (20 g), add condensed milk (120 g) and vanilla sugar, stir.

We put the resulting mixture on fire, cook until thickened over very low heat. When the cream thickens, turn off the heat and let it cool completely.

Separately, beat the butter until white and mix in the cooled cream in small parts, stirring vigorously each time. Finally add cocoa and stir again. Cream for "Prague" is ready! It turns out thick, spreads well (thick layer), and most importantly - delicious.

Glaze for Gostovsky "Prague" is prepared according to the recipe described above.

Bon appetit! I look forward to your feedback on the recipe and photos of Prague cakes. If you have any questions while cooking, I will be happy to answer!

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Beat the eggs well with a whisk until smooth.

Sift the flour mixture into the egg and condensed milk mixture.

Thoroughly mix the resulting mass, the dough will resemble thick sour cream.

Bake the cake in an oven preheated to 180 degrees for 25 minutes. Check the readiness with a wooden toothpick. Next, bake the second cake from the remaining dough in the same way. If you have two identical molds, you can bake two cakes at once. Finished cakes remove from the mold and cool on a wire rack.

To prepare the cream, break 2 eggs into a ladle, add flour.

Pour 1/3 of the norm of slightly warm milk into the eggs and flour, beat well with a whisk until smooth.

Pour the remaining milk into the mass, mix and put the ladle on a small fire. With constant stirring, bring the mixture to a boil and thicken. You should get a custard mass, similar to thick jelly.

Cover the mass with cling film back to back (as in the photo) and leave it to cool to room temperature.

Further, also continuing to whip the cream, add a tablespoon of the cooled custard to it.

Cakes are obtained with a "cap", so it needs to be cut off.

Next, all 4 cakes are generously smeared with cream.

Cover the top and sides with cream and smooth the cake with it.

Send the Prague cake to the refrigerator for 1 hour, then sprinkle the sides with crumbs, grabbing a little and 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 put a mesh on top of the cake. From the remaining chocolate, you can draw various decorations on parchment, place them in the refrigerator until solidified, and then decorate the cake with them. Place the cake in the refrigerator for 3-4 hours, preferably overnight. Cake "Prague", cooked at home, turns out to be super chocolatey and extremely tasty.

Before serving, cut the cake into pieces. This is a slice of cake.

Bon appetit!

Back to the Land of the Soviets? Mega chocolate cake Praga, the recipe of which can be brought to life at home, will take lovers of nostalgia to the Soviet Union. The dessert was very popular in the last century, when the trees were big and the lines to the shops were endless. An accessible composition, devoid of frills, and a harmonious taste made the invention of one Moscow culinary specialist the property of an entire nation.

Three chocolate cakes lubricate gentle cream from condensed milk, butter and yolks with cocoa. The whole cake (top and sides) is generously covered apricot jam, then poured with a thick layer of chocolate icing. In the original - sweets, but it's easy to cook at home. And replacing with ganache does not spoil the taste. Therefore, in 80 percent of cases, such a change is still carried out.

The history of the classic Prague cake recipe at home

Before hostesses could master the recipe delicious treats time has passed. Everything is in order. There are several theories about the origin of the delicacy.

The first version is wrong

The name of the cake came from the main city of Czechoslovakia. Czech confectioners came to the capital's restaurant "Prague" to exchange experience and brought with them the recipe for a delicious dessert. It consisted of chocolate biscuit cakes impregnated with chromium. They were lubricated with four varieties of cream, to which cognac, Chartreuse, Benedictine liqueurs were added. Soviet chefs simplified the recipe and appeared Prague cake.

In Czech cuisine, however, there is no such dessert.

Version two is correct

Most likely, V. M. Guralnik headed the confectionery department in this very restaurant. Today he is known as a talented inventor who came up with "Bird's milk", "Wenceslas" cake and about three dozen non-trivial recipes.

It was Vladimir Mikhailovich who came up with the idea to combine three chocolate biscuits, smearing them with butter cream on yolks with cocoa, coat the masterpiece with apricot jam and pour over chocolate ganache. From above, as a rule, patterns of cream or fudge were applied. The delicacy was to the taste of Soviet citizens. And over time, it became the hallmark of the country. The Prague cake recipe was designed in accordance with GOST and began to be sold in culinary establishments throughout the USSR.

The hostesses, on the other hand, brought to light many variations on how to make sweet dreams at home.

Cake Prague at home - a delicious recipe with a photo

We propose to do famous dessert in my own kitchen. It will take a little time, and the result will surprise you with chocolate, tenderness and airiness. The cake is really delicious, beautiful and unusual. Its only minus or plus is that you can’t eat much of such a delicacy: it’s too satisfying and sweet. Maybe that's good. One cake can serve 12-16 people.

Appearance ours differs from the classical one, because we wanted pomp and solemnity. In the original, the surface of the Prague cake is decorated with cream patterns or an inscription. Simple recipes at home are good because you can deviate from the canons and give free rein to your imagination. We were preparing our masterpiece for the birthday of one little princess with a sweet tooth, who wished to receive a lot of sweets as a gift. Therefore, in the decor there are sweets and sweets of all calibers and stripes. You can get by if you want.

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For the first time, "Prague Cake" appeared in the Czech Republic in its capital, Prague. It was here that confectioners came up with the world-famous chocolate dessert, but surprisingly it is not in demand at all in Prague. It is almost impossible to see it in pastry shops or cafes. Many believe that this is due to the fact that the sweetness takes a very long time to prepare, and in order for it to turn out to be as tasty and rich as possible, a large number of products are needed.

A more modern version of the dessert appeared in a Moscow restaurant, where the skillful hands of chef Vladimir Guralnik created the Prague cake according to the best recipe. The dessert is based on the popular Austrian dessert "Sacher" with the addition of its own interpretation for local realities. Today I want to offer you a few delicious recipes cake "Prague", each of them is unique in its own way, thanks to the rich taste and variety of cream layers.

Classic Prague cake recipe at home

INGREDIENTS:

• Flour - 150 gr.;
• Sugar - 1 faceted glass (200 gr.);
• Cocoa powder - 3 tbsp. l. (30 gr.);
• Butter - 50 gr.;
• Testicles - 8 pcs.;
• A jar of any jam;

• Butter - 225 gr.;
• Milk - 125 gr.;
• Sugar - 1 tbsp. (200 gr.);
• Testicles - 1 pc.;
• Vanillin - 1.5 gr.;
• Cognac - 10 ml;

• 3 bars of any chocolate;
• Butter - 140 gr.;

COOKING:

1. Before baking the Prague cake simple recipe You need to take the eggs and separate the yolks from the whites. Prepare a large bowl, pour the whites into it, pour in half of the prepared sugar and beat at medium speed with a mixer until a white thick foam;

   

2. We send the yolks, sugar and vanillin (vanilla sugar) in one bowl and mix with a mixer. They should increase several times, and be pale yellow in color;

   

3. Mix the sifted flour with cocoa powder;

   

4. In a bowl with yolks, add a little flour and proteins in turn. We add a little bit, in about 3 doses. It is worth stirring slowly so that the mass does not settle much;

   

5. We put the oven at 220 degrees. You should put the biscuit already in a warm oven;
6. Melt the butter to a liquid mixture, cool. When the oil has become cold, add it to the dough and mix;

   

7. We prepare the form. We cover the bottom with baking paper, do not grease the sides. Pour our dough into the form;

   

   When you have poured the mixture into the mold, it is advisable to disperse it a little on the sides of the mold so that there is less of it in the middle. This is all so that the top is not very high, and our cake is uniform. A step by step recipe will allow you to get delicious pastries.

8. We set to bake for about 30-40 minutes;
9. We take out the cooked biscuit, remove it from the mold and put it on the grate with the cone down. We leave for 6-8 hours, so that it is infused;

   

10. Now, according to my recipe, we are preparing the cream for the Prague cake. In this recipe, I am preparing Charlotte cream. Insanely delicious impregnation;
11. We cook syrup. We put the pan on the fire, pour milk into it and pour ¼ of the sugar. We wait until the syrup boils, gradually stirring. When it boils, boil over low heat for about 5 minutes;

    

12. Whisk eggs with sugar. And slowly pour into the syrup. Mix everything well and put on fire;
13. The syrup should thicken. Turn off. Let cool and strain;

    

14. In a separate bowl, beat the butter and add the syrup in small portions. Mixer at medium speed;

    

15. At the very end, add cognac and vanilla. The cream will turn out lush and thick;

    

    You can add cocoa to the cream, then it will have a chocolate flavor.

16. We form a dessert. We cut the biscuit lengthwise into 3 equal parts;

    

17. We take one part, coat it with jam and apply a layer of cream of at least one centimeter on it. We take the second cake, with the side that you will lay out for impregnation, again grease with jam. We also grease the top of the last cake with jam. Follow us to make it smooth cake. We put it in the refrigerator for 2 hours;

    

18. Finished frosting. Mix the butter with chocolate and melt in a water bath. You should get a homogeneous chocolate mass;

    

19. Pour frosting over cake and spread evenly.

    

20. We remove the sweetness in the refrigerator for 20 minutes, after which you can already try it;

I prepared this Prague cake recipe with a step-by-step photo. I got high pastries with an unusual taste. I advise you to try to cook it, as I can’t convey that impeccable taste in words.

Cake recipe "Prague" from Olga Matvey

INGREDIENTS:

• 3 pcs. middle testicles;
• 1 st. granulated sugar (200 gr.);
• 150 gr. condensed milk;
• 1 st. fatty 20% sour cream (200 gr.);
• 1.5 st. flour (300 gr.);
• 3 art. l. cocoa powder (30 gr.);
• 1 tsp baking soda;
• 1 tsp 9% vinegar;

• 400 gr. butter;
• 2 tbsp. l. cocoa powder (20 gr.);
• 150 gr. condensed milk;

IMPREGNATION:

• 1 st. sugar and 1 tbsp. cognac;

• Cocoa powder - 150 gr.;
• Sugar - 50 gr.;
• Butter - 30 gr.;
• Milk - 400 ml;

COOKING:

1. Take a bowl and add 3 medium eggs to it. Beat, then add half the sugar and continue beating;

   

2. This Prague cake recipe is with sour cream, so our next step will be adding it to our egg consistency;

   

3. We take half of the condensed milk and send it to the mixture, mix at the lowest speed for a minute;

   

4. We send flour and cocoa powder into the dough through a sieve. We knead it with our hands or with a mixer at minimum speed;

   

5. Until the flour is completely mixed with our egg mixture, it is worth adding soda quenched with vinegar;

   

   You can add loosened instead of soda, the effect is the same.

6. When the dough is well mixed, you can prepare the form. We take parchment paper and cover the bottom. I have a 23 cm mold, you can take the one you have;

   

7. Turn on the oven in advance so that it warms up to 180 degrees;
8. We send the biscuit to the oven. We prepare impregnation;
9. We put a saucepan on the fire and add sugar and cognac to it in equal proportions. Sugar should melt in cognac. Next, the fire should be set to the very minimum;

   

   If you think that the portion of cognac is large, then you can not worry about this, because the alcohol will evaporate and you will only taste the cognac, but not the alcohol. Sweetness can be given even to children.

10. Impregnation from Olga Matvey should turn out to be homogeneous and thicken a little;

    

11. Now we are preparing the cream for the Prague cake. We take soft butter and send it to the bowl for whipping. We don’t add anything, we only beat the butter for 3-4 minutes, until we get it white and airy;

    

12. Add vanillin, cocoa and 2 half condensed milk. Beat until you get a mass of a homogeneous consistency;

    

13. We will cook the fondant in a water bath. Prepare all necessary utensils. Pour sugar mixed with cocoa into a saucepan. Gradually add milk and stir;
    

    The top pan should not touch the water with its bottom.

    

14. When the water in the lower pot comes to a boil, the cocoa and sugar will dissolve and the fudge will be runny. We stir constantly. Then turn off the stove, add a piece of butter and stir until it dissolves;

    

15. When our cake is ready, remove it with a cap down so that it evens out. It is advisable to leave it for 12 hours;

    

16. We divide the biscuit into three equal parts. One of them is laid on a dish and poured with impregnation;

    

17. Next, grease with cream and so on in order (cake + impregnation + cream);

    

18. When the dessert is fully formed, send it to the refrigerator for 30 minutes;
19. We put the dessert on the wire rack and pour over the icing. Leave for a while so that it freezes.

    

Therefore, the step-by-step recipe for the Prague cake turns out to be very tasty. Soaked, tender, with slight hints of cognac, just an unforgettable taste. You simply must try to bake it in your kitchen.

Cake recipe "Prague" from Alexander Seleznev

INGREDIENTS:

• 6 small testicles;
• 150 g of granulated sugar;
• A pinch of salt;
• ½ tsp vanilla sugar or essence;
• 120 g wheat flour;
• 1 st. l. cocoa powder;
• 40 g butter;

SYRUP FOR IMPREGNATION:

• 100 gr. (half a glass) sugar;
• 100 ml of warm water;
• 50 ml of good cognac;

• 3 warm egg yolks;
• 100 ml of plain water;
• 200 gr. condensed milk;
• ½ tsp vanilla sugar;
• 340 gr. butter;
• 3 art. l. cocoa (30 gr.);

• 200 ml of heavy cream;
• 300 gr. dark chocolate;

• 50 gr. jam (any);
• 300 gr. strawberries;

COOKING:

The Prague cake recipe is very complex, so follow my step by step work.

1. Cooking biscuit. Beat three yolks, sugar, salt and vanillin;
2. Pour the sifted flour there along with cocoa;
3. Add melted and chilled butter;
4. We prepare the form. Lay baking paper on the bottom. I take a 22 cm mold and pour the dough into the mold;
5. Bake for half an hour. The temperature must be at least 180 degrees;
6. Let's move on to making the syrup. According to Seleznev's recipe, you need to mix water with sugar and wait until it boils. Then add cognac and cook for 3-4 minutes;
7. Delicious dessert cream is easy to cook. Mix yolks with water. Whisk a little;
8. Add condensed milk and vanilla. We put the mixture on the fire, wait until it boils. Stir. The cream should thicken a little;
9. We take out the cake, check the readiness with a skewer, if it is dry, then the biscuit is ready;
10. Cake "Prague" from a well-deserved confectioner should turn out tall and incredibly tasty. Take a biscuit and cut it into 3 parts;
11. Soak the cakes with syrup and start moving the cream, we also grease the sides of the cake;
12. The last upper cake must be soaked with a thin layer of jam and pour the entire dessert with icing from melted chocolate in boiling cream. It must be cooked until it thickens a little;
13. As a decor, you can put fruits on the cake, or write the name of the sweet with chocolate icing.

I will attach a video recipe for the Prague cake at home to this article so that you can better navigate during cooking.

The most chocolatey of all cakes is, of course, Prague. A dessert with a long history, which has undergone many changes in the recipe, which has survived to this day and is loved by everyone, is easy to prepare at home. The visiting card of the Czech Republic was also loved by the Slavic people; during the Soviet era, the Prague cake was mass-produced and was a frequent guest on the tables on holidays and weekdays. Today, the cake is also produced by confectioneries and factories, and in many modifications: new and sometimes unexpected ingredients have been added to the recipe. Find Classic Prague Cake by old recipe almost impossible. Let's try to cook it with our own hands in our kitchen - it's not as difficult as it seems.

This recipe is a real Prague cake, which was later simplified by the confectioner Vladimir Guralnik, who worked in the Prague restaurant of the same name in the capital. The rich component composition of the recipe makes the cake truly magnificent. Cooking "Prague" is simple, however, it takes enough time.

Ingredients

Classic Prague cake dough can be baked from the following recipes:

1. 2.5 cups flour;
2. 1.5 cups of sugar;
3. Half a glass of vodka;
4. 270 g sour cream;
5. 150 g of condensed milk;
6. 4.5 tablespoons of sifted cocoa powder;
7. 3 eggs;
8. 1.5 teaspoons of baking powder.

Cream:

1. Condensed milk - 100 grams;
2. Oil - 200 grams;
3. Water - 1 tablespoon;
4. One yolk;
5. Cocoa powder - 1 tablespoon;
6. Vanilla - 3 grams.

Glaze:

1. Dark (or bitter) chocolate - 2 bars;
2. Jam (ideally - apricot) - 60 grams;
3. Butter - 60 grams.

Cooking process

Take care of the dough - the cakes cool for a long time:

1. Make the dry part of the dough - sift the flour, cocoa powder into it.
2. Separate the yolks, add half a serving of sugar to them, grind until whitening.
3. Beat the whites separately until fluffy foam, carefully add sour cream, condensed milk, the remaining sugar into it.
4. Combine both egg masses and mix with a whisk slowly and in one direction.
5. In parts, enter the dry part - flour and cocoa. Mix it up.
6. Cover the form (about 24 centimeters in diameter), oil it. Pour all the dough and put in the oven for 40-50 minutes. Cool the baked biscuit in the ajar oven, then transfer to a wire rack and leave overnight.

Cream:

1. Soften the butter at room temperature.
2. Separate the yolk, mix with water, add a little condensed milk.
3. Put in a water bath, boil for 3 minutes, stirring.
4. Remove from heat and keep stirring as you go.
5. Beat butter with vanilla and cocoa. Add to the cooled boiled cream and beat with a mixer for 6 minutes.

Assembling the Prague cake:

1. Divide the biscuit into 3 layers of equal thickness, soak with vodka (you can replace it with cognac or rum) and spread with cream. Trim from the sides, press lightly from above with your hands.
2. Top with a thin layer of jam.
3. Melt the chocolate bars, add a piece of butter to the mass, dissolve it.
4. Pour the glaze over the entire cake on top and sides.

On sour cream

Delicate biscuit with the addition of sour cream makes the cake more nutritious and dense. This recipe is adapted for our products - all ingredients can be found in the store.

Ingredients

1. Medium-sized eggs - 2 pieces;
2. Sour cream (at least 15% fat) - 300 g;
3. Sugar - 1.2 cups;
4. Soda - half a teaspoon;
5. Table vinegar - about 20 milliliters;
6. Flour (highest grade) - 1.5 cups;
7. Condensed cocoa - half a can;
8. Almonds - 100 grams;
9. cardamom or black ground pepper- 0.5 teaspoon.

Syrup for soaking cakes:

1. 60 milliliters of water;
2. 30 grams of sugar;
3. One tablespoon of thick liqueur.

Cream:

1. A pack (200 grams) of butter;
2. Condensed cocoa - ¾ cans.

Icing to cover the cake:

1. 4 tablespoons without a hill of sugar;
2. 50 grams of butter;
3. 60 milliliters of milk;
4. 4 tablespoons of cocoa powder.

Cooking process

Let's start with the traditional test:

1. Grind in a bowl sugar, sour cream, eggs and soda, slaked with vinegar, until white and uniform.
2. Mix condensed cocoa with sifted flour, add crushed almonds and a little cardamom there.
3. Knead the dough and divide it into three parts.
4. We cover the form with paper, oil it and pour the first part of the dough.
5. Bake for about 20 minutes on medium (180-190 degrees) fire.
6. In the same way, bake the remaining two cakes, cool them.

The cream according to the recipe is prepared very simply:

1. Soften the butter, cut into small cubes and beat until it becomes fluffy.
2. Add condensed cocoa to it, spoon by spoon, without stopping whisking.

Syrup:

1. Mix sugar and water in a heavy saucepan.
2. Put on a small fire and let the syrup boil. Simmer for about 5 minutes until the mixture thickens slightly. Cool, pour liqueur into cold syrup and mix.

1. Pour the sugar into the milk and stir until it is completely dissolved. Milk must be warm.
2. Pour cocoa, stir, boil over low heat until thick, at the end add a piece of butter and combine it with the rest of the ingredients.

Assembly:

1. Pour the cakes with syrup.
2. Then layer each of them with cream, laying on top of each other. Trim the sides of the cake, and lightly press the top with your hands.
3. Fill the entire surface with glaze, including the sides. Smooth out the frosting with a wide knife.
4. You can decorate the top of the cake. almond flakes or other crushed nuts, grated chocolate.
5. Remove the product in the cold for 4 hours, then serve your masterpiece to the table.

According to GOST

During the Soviet era, each pastry was made according to the approved recipe - GOST, where the proportions of the ingredients and the cooking technique were clearly spelled out. Today, the recipe for "Soviet Prague" is no longer a secret, and therefore you can cook such a cake from childhood at home. You can not do without a kitchen scale.

Ingredients

Biscuit dough:

1. Eggs - 335 grams;
2. Flour - 116 grams;
3. Sugar - 150 grams;
4. Soft butter - 38 grams;
5. Cocoa powder - 23 grams.

Glaze:

1. Water - 30 milliliters;
2. Sugar - 92 grams;
3. Cocoa powder - 6 grams;
4. - 14 grams;
5. Vanilla and fruit essence - 0.3 grams each.

Cream:

1. 21 grams of pure yolk;
2. 199 grams of butter;
3. Condensed milk - 120 grams;
4. Cocoa powder - 9 grams;
5. Vanilla - 0.2 grams;
6. Water - 21 milliliters.

Cooking process

Biscuit:

1. Separate the yolks and proteins, divide the portion of sugar in half.
2. Sift flour and cocoa powder together.
3. Beat the yolks with half the sugar. Separately, beat the whites first on their own, then with sugar.
4. Mix whites and yolks, add soft butter, flour with cocoa. All the time we interfere from the bottom up by hand to prepare a quality biscuit.
5. Bake with one cake for 65 minutes at 210 degrees.

Cream:

1. Pour water into the yolk and stir. Add a portion of condensed milk.
2. Boil over low heat, do not forget to stir. Cool and add chopped butter to the mixture.
3. Add cocoa and beat for 2 more minutes.

Glaze:

1. Boil sugar with water until a thick syrup. Separately, heat the molasses to 60 degrees and add it to the syrup.
2. Boil for another 5 minutes and at the end pour in the fruit essence.

We collect the cake "Prague":

1. Cut the biscuit into 3 cakes, layer the cream evenly.
2. Spread a thin layer of jam over the top cake.
3. Pour over the cake with slightly warm glaze, level the surface with a knife.

If desired, grated chocolate can be added to the dough instead of cocoa, and bitter can be replaced with milk or even white, although this will no longer be a classic Prague cake recipe. Decoration can be chosen according to your taste: coconut flakes, grated nuts, fruits, marmalade.

Bon appetit!