I offer a recipe for a legendary, deliciously tender, beautiful and very tasty chocolate dessert called “Prague” cake or “Prague” cake. During a period of acute food shortages, there were huge queues just for this chocolate cake. And even today, this wonderful chocolate dessert does not lose its fame and worldwide love due to its excellent taste, incomparable aroma and impeccable texture.

The "Prague" cake consists of three sponge cakes soaked in sugar syrup, with delicate chocolate-butter cream and sweet and sour apricot jam, covered with chocolate fondant. This recipe for the “Prague” cake is almost according to GOST, the only changes are that I added impregnation for the cake layers, doubled the portion of cream and instead of classic fondant I used ganache made from dark chocolate, cream and butter.

For the butter sponge cake

  • Eggs category C0 - 6 pcs (room temperature)
  • Butter 82.5% - 40 g (melted and cooled to 28-30°C)
  • Flour - 115 g
  • Baking powder for dough - 1 teaspoon (5 g)
  • Salt - 1 pinch
  • Sugar - 150 g
  • Cocoa powder (dark) - 25 g
  • Vanilla sugar - 10 g
  • Lemon juice or vinegar - for greasing the bowl

For syrup (optional)

  • Drinking water - 100 ml
  • Sugar - 100 g
  • Cognac (or rum, liqueur), optional - 2 teaspoons

For the buttercream

  • Egg yolks (eggs category C0) - 40 g (2 pcs.)
  • Water - 40 ml (room temperature)
  • Condensed milk - 225 g
  • Vanilla sugar - 10 g
  • Butter 82.5% - 350 g (room temperature)
  • Cocoa powder (dark) - 25 g

For filling

  • Apricot jam (jam) - 125 g

For ganache (glaze)

  • Dark chocolate (at least 70% cocoa) - 150 g
  • Cream 33-35% - 150 ml (hot)
  • Butter 82.5% - 50 g (soft)
  1. The day before assembling the cake, prepare the butter (chiffon) sponge cake. All products should be at room temperature. Melt the butter and cool. Turn on the oven (preheat to 200 degrees).
  2. In a bowl, combine flour, baking powder and dark cocoa. Sift the dry ingredients through a sieve, then mix well with a whisk and set aside.
  3. Beat the egg yolks (room temperature) in a large bowl for literally half a minute.
  4. Add sugar and vanilla sugar to the yolks and beat until fluffy and light, about 3-4 minutes. A well-beaten yolk mixture will leave a mark from the mixer beaters, which will immediately disappear.
  5. Degrease another clean bowl with lemon juice or vinegar. In it, beat the egg whites (room temperature) with a pinch of salt and the rest of the sugar at medium mixer speed.
  6. We introduce sugar into the proteins gradually. The first time is when the whites beat to a light foam. We add it a second time when the foam becomes more stable. The third time is when the mass turns white.
  7. In order for the whites to beat well, it is very important not to allow a drop of yolk to get into them. Otherwise, you won’t be able to beat the whites to the desired consistency, and as a result, your sponge cake will collapse!
  8. Beat the whites until soft peaks form, when the “tail” hangs from the mixer whisk, but does not fall off.
  9. Add 2/3 of the whipped whites to the yolk mass in several additions and mix very carefully with a spatula, folding movements from bottom to top, until the products combine. Do not stir for too long, otherwise the egg mass will settle and will not be as airy!
  10. Sift the mixture of dry ingredients into the egg mixture in parts.
  11. Mix well with a spatula, also folding from bottom to top, until the products combine.
  12. Add the remaining whipped whites to the dough and quickly, but very carefully, mix until smooth.
  13. At the very end, very carefully pour melted butter into the dough along the edge of the bowl (the butter should be slightly warm - about 28-30 degrees.)
  14. And carefully mix with a spatula with folding movements from bottom to top until the products combine.
  15. Cover the bottom of a detachable round mold (diameter 20 cm or 22 cm) with foil.
  16. Place the biscuit dough in the mold and spread it evenly over the entire surface.
  17. The butter sponge cake is a little capricious and often likes to fall off. Therefore, we bake it in an oven preheated to 200°C, first for 10 minutes, then gradually lower the temperature to 180°C - thereby preparing the sponge cake for a sharp temperature change.
  18. The total baking time for the biscuit is 30-40 minutes. During baking, do not open the oven door under any circumstances, otherwise the biscuit will quickly settle!
  19. After baking, leave the biscuit in the oven with the door ajar for 10-15 minutes, thereby continuing to lower the temperature. We check the readiness of the biscuit with a wooden skewer inserted into the center - it should come out completely dry.
  20. Remove the biscuit from the oven and leave in the pan for 10 minutes.
  21. Then carefully run a thin knife along the walls of the mold and remove the biscuit.
  22. Leave the still warm sponge cake on a wire rack until it cools completely. (If for some reason you can’t make a butter sponge cake, then an alternative option could be a simple chocolate sponge cake. There is such a sponge cake recipe on my blog. It is prepared without separating the eggs and you always get a link to the recipe:).
  23. Fresh biscuit is very loose, difficult to cut and crumbles a lot. Therefore, when the biscuit has cooled completely, wrap it in cling film and put it in the refrigerator for at least 6-8 hours. During this time, the biscuit will ripen and reach the texture we need.
  24. Prepare the syrup for soaking the biscuit. Combine water and sugar in a saucepan.
  25. Place the saucepan over medium heat, bring to a boil and the sugar crystals are completely dissolved.
  26. Remove the syrup from the stove, pour into a clean container and cool completely.
  27. If desired, the chilled impregnation can be flavored with cognac (rum or liqueur).
  28. Preparing buttercream for Prague cake. Take the butter out of the refrigerator in advance (2-3 hours beforehand) - it should be very soft.
  29. In a saucepan, combine the egg yolks, regular drinking water and stir thoroughly. (There should be as much water as the yolks weigh, so weigh the egg yolks before making the cream.)
  30. Add condensed milk, vanilla sugar and mix well again.
  31. Place the saucepan on low heat. Stir continuously with a whisk and cook until the mixture thickens.
  32. Remove the saucepan from the stove. Pour the custard mixture into a clean container and cool completely to room temperature.
  33. Place butter at room temperature in a large bowl and beat until smooth, fluffy and homogeneous. This will take approximately 5-7 minutes, depending on the power of your mixer.
  34. Without stopping whipping the butter, we begin to gradually introduce the cooled custard mixture - about one tablespoon at an interval of 10-15 seconds.
  35. Continue vigorously whisking until the custard mixture and butter are completely combined and the cream is homogeneous.
  36. At the very end, sift dark cocoa powder into the butter custard and beat the chocolate cream until smooth. If the cream is too light, you can add another 1-2 teaspoons of cocoa if you wish and also beat the cream until smooth.
  37. The cream for the "Prague" cake turns out to be unusually tender, light, airy, moderately sweet, and in general - very tasty!
  38. Assembling the Prague cake. Take the ripened biscuit out of the refrigerator and remove the cling film.
  39. We cut the sponge cake into three identical layers using a kitchen string.
  40. As a result, we get three smooth and beautiful cake layers.
  41. Place the first chocolate cake cut side up on a cake plate or base and soak it in sugar-cognac syrup - over the entire surface and along the edges of the cake.
  42. Divide the cream into two equal parts and leave a little more for decorating the cake. Cover the impregnated sponge cake with a layer of cream, spreading the cream well with a spatula over the entire surface.
  43. Place the second chocolate cake cut side up and press down slightly.
  44. Soak the second cake layer with sugar syrup over the entire surface and along the edges.
  45. Cover the second cake layer with chocolate cream, spreading it evenly with a spatula over the entire surface, trying to make the layer even.
  46. Soak the cut of the top, third sponge cake well with syrup.
  47. Place the third layer on the cake, soaked side down, and press down slightly.
  48. Heat the apricot jam and spread it on the top crust. Spread the jam evenly over the entire surface and sides of the cake, leveling and covering all pores and irregularities.
  49. Place the chocolate cake in the refrigerator for about 1-2 hours to allow the buttercream and apricot jam to set well before adding the chocolate ganache.
  50. Prepare chocolate ganache to cover the cake. Break the dark chocolate into pieces and pour in hot cream. Leave without stirring for 1-2 minutes.
  51. Then mix thoroughly until smooth.
  52. Add soft butter and mix thoroughly until smooth.
  53. Let it cool a little. The working temperature of chocolate ganache is approximately 27-30 degrees.
  54. When the apricot layer on the cake hardens, we can cover the cake with chocolate glaze. Remove the cake from the refrigerator and place it on a wire rack. Pour the ganache into the middle of the cake (reserve some of the ganache for decorating the cake).
  55. Then spread the ganache evenly using a spatula on top and sides of the cake.
  56. Transfer the cake back to the plate or tray and put it in the refrigerator for 30 minutes.
  57. After the time has passed, remove the cake from the refrigerator. Fill a pastry bag with the remaining chocolate ganache and write the name of the chocolate cake on top - “Prague”.
  58. Place the reserved chocolate cream into a pastry bag with a shaped tip. Decorate the Prague cake with cream on top along the entire circumference.
  59. We also make cream decoration around the base of the cake or as your creativity and imagination dictate.
  60. Place the cake in the refrigerator for 5-6 hours to soak.
  61. We cut the finished Prague cake into portions and enjoy the very bright chocolate taste with a slight bitterness of cocoa and the deliciously pleasant apricot sourness of the dessert! Cake "Prague" or "Prague" cake is ready. Bon appetit and happy baking!

You can watch the detailed recipe below in my video or follow the link.

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 to make it as tasty and rich as possible, a large amount of ingredients is 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 was based on the popular Austrian dessert “Sacher” with the addition of its own interpretation to suit local realities. Today I want to offer you several delicious recipes for Prague cake, each of them unique in its own way, thanks to its rich taste and variety of creamy layers.

Classic recipe for Prague cake 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 g;
  • Cognac – 10 ml;
  • 3 bars of any chocolate;
  • Butter – 140 gr.;

PREPARATION:

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

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

  3. Mix sifted flour with cocoa powder;

  4. In the bowl with the yolks, add a little flour and whites one by one. Add a little at a time, in about 3 additions. Mix slowly so that the mass does not settle too much;

  5. Set the oven to 220 degrees. You should put the biscuit in a warm oven;
  6. Melt the butter to a liquid mixture and cool. When the butter is cold, add it to the dough and mix;

  7. Prepare the form. Cover the bottom with baking paper, do not grease the sides. Pour our dough into the mold;

    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. The step-by-step recipe will allow you to get delicious baked goods.

  8. Set to bake for about 30-40 minutes;
  9. We take out the prepared sponge cake, remove it from the mold and place it on the wire rack with the cone down. Leave for 6-8 hours for it to infuse;

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

  12. Beat eggs with granulated sugar. And pour into the syrup in a thin stream. Mix everything well and put on fire;
  13. The syrup should thicken. Turn it 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 vanillin. The cream will be fluffy and thick;

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

  16. Let's create dessert. Cut the biscuit lengthwise into 3 equal parts;

  17. We take one part, coat it with jam and apply a layer of cream on it of at least one centimeter. We take the second cake, with the side that you will put on the soaking side, grease it again with jam. We also grease the top of the last cake with jam. Make sure we get an even cake. Place it in the refrigerator for 2 hours;

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

  19. Pour glaze over the baked goods and distribute evenly;

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

I prepared this “Prague” cake recipe with step-by-step photos. I made a tall pastry with an unusual taste. I advise you to try to cook it, because words cannot convey that impeccable taste.

Recipe for Prague cake from Olga Matvey


INGREDIENTS:

  • 3 pcs. middle testicles;
  • 1 tbsp. granulated sugar (200 gr.);
  • 150 gr. condensed milk;
  • 1 tbsp. 20% fat sour cream (200 gr.);
  • 1.5 tbsp. flour (300 gr.);
  • 3 tbsp. 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 tbsp. sugar and 1 tbsp. cognac;
  • Cocoa powder – 150 gr.;
  • Sugar – 50 gr.;
  • Butter – 30 gr.;
  • Milk – 400 ml;

PREPARATION:

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

  2. This Prague cake recipe is made with sour cream, so our next point will be to add it to our egg mixture;

  3. Take half the condensed milk and add it to the mixture, mix at the lowest speed for a minute;

  4. Send flour and cocoa powder into the dough through a sieve. Knead it with your 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 baking soda instead of baking soda, the effect will be the same.

  6. When the dough is well mixed, you can prepare the mold. Take parchment paper and line 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. Place the biscuit in the oven. Preparing the impregnation;
  9. Place a saucepan on the fire and add sugar and cognac in equal proportions. The sugar should melt in the cognac. Next, the fire should be set to the very minimum;

    If you think that the portion of cognac is large, then you don’t have to worry about this, since the alcohol will evaporate and you will only taste the cognac, but not the alcohol. Sweets can be given even to children.

  10. Olga Matvey’s impregnation should be homogeneous and thicken a little;

  11. Now we prepare the cream for the Prague cake. Take soft butter and place it in a mixing bowl. We don’t add anything, just beat the butter for 3-4 minutes until it’s white and fluffy;

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

  13. We will prepare the fudge in a water bath. Prepare all the 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 bottom pan boils, the cocoa and sugar will dissolve and the fudge will be runny. 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 the cap down so that it is leveled. It is advisable to leave it for 12 hours;

  16. Divide the biscuit into three equal parts. We place one of them on a dish and pour it with impregnation;

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

  18. When the dessert is fully formed, put it in the refrigerator for 30 minutes;
  19. Place the dessert on the grill and pour glaze over it. Leave it for a while to harden.

Therefore, the step-by-step recipe for the Prague cake turns out to be very tasty. Soaked, delicate, with small notes of cognac, a simply unforgettable taste. You simply must try baking it in your kitchen.

Recipe for Prague cake from Alexander Seleznev


INGREDIENTS:

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

SYRUP FOR IMPREGNATION:

  • 100 gr. (half a glass) sugar;
  • 100 ml warm water;
  • 50 ml of good cognac;
  • 3 warm egg yolks;
  • 100 ml plain water;
  • 200 gr. condensed milk;
  • ½ tsp. vanilla sugar;
  • 340 gr. butter;
  • 3 tbsp. l. cocoa (30 gr.);
  • 200 ml heavy cream;
  • 300 gr. dark chocolate;
  • 50 gr. jam (any);
  • 300 gr. strawberries;

PREPARATION:

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

  1. We are preparing a biscuit. Beat three yolks, sugar, salt and vanillin;
  2. Pour in the sifted flour along with cocoa;
  3. Add melted and cooled butter;
  4. Prepare the form. Place 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 preparing 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 prepare. Mix the yolks with water. Beat a little;
  8. Add condensed milk and vanilla. Place the mixture on the fire and 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 sponge cake is ready;
  10. The “Prague” cake from an honored pastry chef should turn out tall and incredibly tasty. Take the biscuit and cut it into 3 parts;
  11. Soak the cakes with syrup and start spreading them with cream, also grease the sides of the cake;
  12. The last top cake should be soaked with a thin layer of jam and the entire dessert should be filled with glaze made from melted chocolate in boiling cream. You need to cook it until it thickens a little;
  13. As a decoration, you can put fruit on the cake, or write the name of the sweet with chocolate icing.

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

×

Round form

Enter your form details

Round Square Rectangular

For TWO biscuits!
  • Eggs - 12 pcs.
  • Sugar - 300 g
  • Flour - 230 g
  • Cocoa powder - 50 g
  • Butter - 80 g
For cream
  • Yolk - 2 pcs.
  • Water - 40 g
  • Condensed milk - 240 g
  • Butter - 400 g
  • Vanilla sugar - 20 g
  • Cocoa powder - 20 g
For impregnation
  • Water - 150 g
  • Sugar - 100 g
  • Cognac - 1 tbsp. l.
Optional, but required
  • Apricot jam/confiture - 300 g
For alignment
  • Dark chocolate - 300 g
  • Cream 33% - 300 g
  • Black food coloring (optional)
For decoration
  • White chocolate - 200 g
  • Dark chocolate - 30 g
  • Food colorings
  • Vodka
  • Meringues
  • Confectionery sprinkles

Close Printing ingredients

- the legendary Soviet cake! Detailed step-by-step recipe with photos! A modern version of decor, secrets and useful tips for cooks! Everything will work out!

Today I will tell and show you how to cook Prague cake- a legendary Soviet cake, still very much loved by many. I have a special relationship with him. I doubted for a long time how exactly to perform it. There are options for a carriage and a small cart - invent your own or not reinvent the wheel and cook according to the old GOST recipe? After struggling and experimenting a lot, I decided to add just a couple of my own, very small, touches to the original. Still, I am a great conservative and do not support the opinion that any chocolate cakes with chocolate cream can be called Prague cake.

The Prague cake in my version is almost classic, the difference is in the assembly: on each cake I apply a thin layer of homemade apricot jam and only then cream. There are also a lot of cakes: I like tall cakes, but this, of course, is not for everyone. And most importantly, I soak the cakes with sugar syrup and cognac, whereas there is no soaking in the original recipe, which is why many people find this cake dry. Honestly, I like it even without impregnation: it has its own charm, it’s no coincidence that one of the best Soviet confectioners made Prague exactly like this. However, according to my observations, our people still prefer wet cakes, so deliberate dryness can simply be attributed to the ineptitude of the pastry chef or housewife. But who wants such a reaction to their work? In general, I am soaking up Prague. And this seemingly insignificant detail greatly influences the perception of the cake. As if he is already different. But very, very tasty! All my tasters are delighted with this slightly wet, rainy Prague with thin, fragrant layers of apricot.

In addition, I will share how to make amazing strokes on a cream cake. Frankly, I didn’t expect that they would arouse such interest among my Instagram friends, so I didn’t film the process, but believe me, everything is so simple that there’s nothing to illustrate, you’ll see for yourself. And you will be surprised :)

Let's prepare the form!

As I have said many times, I use a transforming ring. Whatever it may seem from the outside, it is very convenient! The cakes turn out high and even, better than in other types of baking dishes. Miracles, and that’s all! In addition, the diameter can be adjusted, which saves money and space. I will be making a tall cake that weighs at least 2.5kg, so I will need two sponges. But I have only one pan, and the oven is weak, which means I’ll take turns baking and kneading the dough too. If you need a small cake, you can get by with just one sponge cake. We adjust the diameter (18 cm), line the bottom of a flat baking sheet with foil, put a sheet of baking paper on it, and then place the ring on it. We lift the edges of the paper and foil, as if “hugging” the ring, pressing it tightly at the base. Ready. Don't be afraid - the dough won't leak! The main thing is that the surface of the baking sheet is flat.

Let's make biscuit dough!

For each biscuit we will need 6 fresh eggs of the 1st category. Separate the yolks from the whites. Make sure that the yolk or water does not get into the whites. Place 6 yolks in a mixing bowl.

Add 75 g of sugar to them.

Beat with a mixer at high speed...

...until the mixture becomes fluffy, light and creamy.

Now take 6 proteins. Place them in another bowl - clean and dry. And beat with a mixer at high speed into a fluffy foam. Don't overdo it: about a minute, maybe a little more, is usually enough.

Add 75 g of sugar to the whites. And beat again...

...exactly until the whites become glossy and dense. They should sit firmly in the bowl and not fall out of it when turned over. But here it is important not to overcook, otherwise the biscuit will not rise, will be dense and simply spoiled. That is, while whipping, periodically check the readiness: tilt the bowl, and as soon as you see that the whites have stopped flowing and are firmly seated in the bowl, turn it off!

Gently, using folding movements, from bottom to top, preferably with a silicone spatula, mix the whites into the yolks.

In a separate container, melt 40 g of good butter. In the microwave or on the stove, whichever is more convenient for you.

Gently add the flour and cocoa to the egg-sugar mixture, piece by piece.

We do this with the same folding movements as when we mixed the whites into the yolks. From bottom to top, quite quickly, carefully, but at the same time carefully: it is important not to crush the whites, then the dough will rise better, and the sponge cake will be fluffy, airy and very tasty!

This is how the almost finished dough falls from the spatula like a ribbon.

Now carefully pour in the butter along the edge. And again mix from bottom to top. Without fanaticism!

Pour the finished dough into our mold. Level the surface as much as possible. Place in an oven preheated to 180 degrees for 40 minutes. The time may vary depending on the features of your oven! For the first 10 minutes, or better yet longer, do not open the oven, otherwise the biscuit may fall off. If your biscuits are burning on the bottom, I recommend placing a heat-resistant container with water on a lower level. If they are burning on top but raw inside, place the biscuit pan with the foil shiny side up. If the built-in temperature controller is lying, buy an oven thermometer, they are inexpensive, but very helpful!

We check the readiness of the biscuit with a dry splinter or simply lightly press on the middle: if it springs back and returns to its place, it’s ready. It is better not to remove it from the oven immediately. Turn it off, open the door slightly, and let it sit. So it will fall less. But if time is running out, get it right away.

Opening the form...

...and take out the biscuit!

Turn it over onto a wire rack, if available. If not, just use baking paper. Let it cool. Then we remove the paper on which it was baked....

...and wrap it in cling film. In this form, we put the biscuit in the refrigerator or leave it on the kitchen table for 8 hours: it needs to rest, so it will crumble less, will be easier to cut into cakes and, together with the cream and soaking, will not turn into porridge! I highly recommend standing the biscuit! Well, let me remind you that for my cake, using the example of which I describe this recipe, I baked two of these biscuits. Now let's prepare...

...cream for the Prague cake!

To do this, place 2 yolks and 40 g of water in a saucepan. Mix everything.

Add 240 g of delicious condensed milk. The real thing should consist only of milk and sugar!

Also include 20 g of vanilla sugar (not vanillin!). Usually this is 2 sachets.

Place the saucepan on low heat and cook with constant stirring until thickened.

If you suddenly overheat the mixture, causing the yolks to curdle or it to come out in lumps, a sieve will save you! Rub the cream through it into a dry, clean bowl. Cover with cling film and cool to room temperature.

Then we need butter - also at room temperature. Again, I recommend using the most natural oil you can find. This is difficult now, unfortunately. Especially in large cities. All the packs say “butter”, the contents are pure cream, but ordinary buyers have no way of knowing what it really is. Choose the hardest oil, at least 82.5%, and tasty.

Beat 400 g of butter at high speed until fluffy.

Add custard in parts, continuing to beat.

And at the end add 20 g of sifted cocoa powder.

And beat thoroughly again.

This is how we will get the cream for the Prague cake! Delicious on its own!

Cakes!

Using a long bread knife, carefully cut off the top of each biscuit. You don’t have to do this; at the right temperature in the oven, the biscuits turn out quite even, but I still prefer to even out even more. A turntable will help us a lot here; it’s good if we have one. If not, however, you can also adapt.

Cut the biscuits into cake layers. I got three cakes from each.

And there are six in total. Handsome guys! I really love working with biscuit dough, it’s magical!

Let's collect the cake!

Here we again need a baking ring, as well as acetate film (or any thick film, thin plastic cutting boards and even stationery folders). I showed details about assembling the ring cake in the recipe. Here it is briefly. A flat baking sheet or tray, a sheet of baking paper on it, a ring on it, and we insert our acetate film into it, increasing the height of the ring. I know that now craftsmen make rings even 25 cm high, but this is still rare.

We cover the cake with cling film so that it does not absorb foreign odors, and put it in the refrigerator. Maybe overnight. Cakes and cream need to become friends. This is a good time to make a top coat cream. I use whipped ganache with dark chocolate in a 1:1 ratio, that is, 300 g of chocolate and 300 g of 33% cream. I wrote in detail about ganache. I added a little black dye to the cream, so don’t be surprised that it’s so dark, but this is completely optional. We take out the cake, remove the ring and film. We place our cake on the base or plate on which we are going to serve it, but first apply a little cream to the base so that the cake does not go anywhere, especially during transportation.

I didn’t take pictures of how I made them, it wasn’t possible, I’ll try to make up for it when the opportunity arises, but now I’ll describe it. It's very simple, actually! Very! The main thing is to temper the chocolate correctly! And then we apply the chocolate not very thinly, about 3 mm thick, with a palette knife (you can try it with a small spatula and even, it seems to me, with a spoon) onto a guitar film (film for packaging flowers, for greenhouses, a stationery file, in the end, just paper for baking!) in the form of almost chaotic strokes. That is, in the form that we later want to see. And then let it harden. And carefully remove it from the film. All! To insert them into the cake, you need to make slits in it with a knife. Barbaric! It's a little scary, but you want everything to hold tight. But before adding the “feathers”, I painted the cake. Everything here is also brilliant, comrades, that is, simple. We dilute the dye (ANY kind!) in a few drops of vodka, dip a wide brush with synthetic bristles (easier to clean, which means it’s more hygienic, and doesn’t leave hairs!) in this solution and smear it on! Whatever your heart desires! The white color is titanium dioxide in vodka. Others - Squires Kitchen (but there may be other companies) - also in C2H5OH. The casket just opened :) Recipe and MK for colored chocolate drips too. Here is our cake!

Well, now you know how to cook Prague cake, or rather, how I cook it. I will be very glad if you find my notes useful.

Happy adventures in the kitchen and delicious results!

P.S. Thanks for the science to Irina Chadeeva and her book “Baking according to GOST.” I recommend it from the bottom of my heart!

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

Three chocolate cakes are coated with a delicate cream made from condensed milk, butter and yolks with cocoa. The entire cake (top and sides) is generously coated with apricot jam, then topped with a thick layer of chocolate glaze. The original is fudge, but it’s easy to make at home. And replacing it with ganache does not spoil the taste. Therefore, in 80 percent of cases such a change is nevertheless carried out.

The history of the classic Prague cake recipe at home

Time passed before the housewives were able to master the recipe for this delicious delicacy. Everything is in order. There are several theories about the origin of the delicacy.

Version one is wrong

The cake got its name from the main city of Czechoslovakia. To exchange experiences, Czech confectioners came to the capital's Prague restaurant and brought with them the recipe for a delicious dessert. It consisted of chocolate sponge cakes soaked in chrome. They were smeared with four types of cream, to which cognac, Chartreuse, and Benedictine liqueurs were added. Soviet chefs simplified the recipe and the Prague cake appeared.

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

Version two is correct

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

It was Vladimir Mikhailovich who came up with the idea to combine three chocolate biscuits, coat them with butter cream on yolks with cocoa, coat the masterpiece with apricot jam and pour over chocolate ganache. On top, as a rule, patterns of cream or fondant were applied. Soviet citizens liked the delicacy. And over time it became the calling card of the country. The recipe for the Prague cake was issued in accordance with GOST and began to be sold in culinary shops throughout the USSR.

Housewives have come up with many variations on the theme of how to make sweet dreams at home.

Prague cake at home - delicious recipe with photos

We suggest making the famous dessert in your kitchen. It will take a little time, but 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 too much of this delicacy: it’s too filling and sweet. Maybe that's a good thing. One cake can serve 12-16 people.

Our appearance is different from the classic one, because we wanted pomp and circumstance. In the original, the surface of the Prague cake is decorated with cream patterns or an inscription. The good thing about simple recipes at home is that you can deviate from the rules and give free rein to your imagination. We prepared our masterpiece for the birthday of a little princess with a sweet tooth, who wished to receive a lot of sweets as a gift. Therefore, the decor includes sweets and sweets of all sizes and colors. You can do without it if you wish.

(Visited 5,563 times, 1 visits today)

This amazing dessert will make guests experience true bliss thanks to its exquisite, mesmerizing taste. Anyone who decides to prepare a miracle dessert will be pleasantly surprised: the process is quite simple and does not require any special knowledge. A novice cook or a simple housewife can create an equally beautiful masterpiece. The classic version will also be interesting because it does not require any special products: everything is at hand!

The five most commonly used ingredients in recipes are:

Looking through the Prague cake recipes, you can immediately notice an amazing variety of different ways to implement one idea. How many forms and variations of this dish exist in the world! In addition to the necessary cocoa powder or grated chocolate, you can use a wide variety of ingredients: soak in sour cream, your favorite jam or condensed milk, add carrots, chopped nuts, berries and even alcohol! Baked in the oven and decorated with a beautiful glaze, it will delight you with its delicate taste. Chocolate lovers will definitely not be able to resist the rich aroma and unique design!