The Prague cake is calculated on a large baking sheet. Cake "Prague": master class and cooking secrets

Thoroughly shake the eggs with condensed milk with a whisk until smooth.

Sift the flour mixture into a mixture of eggs and condensed milk.

Mix the resulting mass thoroughly, the dough will resemble thick sour cream.

Bake the cake in an oven preheated to 180 degrees for 25 minutes. Check readiness with a wooden toothpick. Then bake the second cake from the remaining dough in the same way. If you have two of the same molds, you can bake two cakes at once. Remove the finished cakes 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 lukewarm milk to eggs and flour, beat well until smooth with a whisk.

Pour the remaining milk into the mass, stir and put the ladle on low heat. With constant stirring, bring the mixture to a boil and thicken. You should get a custard mass that looks like a thick jelly.

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

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

The cakes are made with a "cap", so you need to cut it off.

Then generously coat all 4 cakes with cream.

Cover the top and sides with cream and line 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 dark chocolate in a water bath, let it cool slightly and place in a disposable pastry bag, cut off the tip and apply a mesh on top of the cake. From the remaining chocolate, you can draw various decorations on parchment, place them in the refrigerator until they solidify, and then decorate the cake with them. Place the cake itself in the refrigerator for 3-4 hours, preferably at night. Homemade Prague cake turns out to be super chocolatey and unusually tasty.

Cut the cake into pieces before serving. This is a cutaway piece of cake.

Bon Appetit!

The Prague cake is a classic Soviet cookery recipe, which was prepared both in stores and at home. Chocolate sponge cakes with sweet chocolate cream, what could be more delicious? I decided to pamper my nephew with such a yummy for his birthday - and pampered him! I suggest you evaluate my version of the dessert - Prague without embellishment.

Prague (or Prague) is distinguished from similar cakes by the obligatory presence of condensed milk in dough, cream or everywhere at once. Let's decide that traditionally there are two common options for making dessert: according to GOST and with sour cream cakes. I chose the second option, as it is rather dry in itself.

Prague cake - recipe with photo step by step

We will prepare and measure all the components.

Flour - 2 cups.
Egg - 3 pcs.
Sugar - 1 glass.
Sour cream - 1 glass.
Condensed milk - 150 gr.
Cocoa - 2 tbsp. spoons.
Baking powder - 1.5 tsp.

Impregnation:

Sugar - 1 glass.
Cognac - 1 glass.

Oil - 250 gr.
Condensed milk - 150 gr.
Cocoa - 1.5 tbsp spoons.
Vanilla - 1 tsp.

Milk - 300 ml.
Cocoa - 2 tbsp. spoons.
Sugar - 100 gr.
Oil - 1 tbsp. spoon.

Impressed by the number of components? Do not be afraid, in reality everything is not so scary. Let's start baking and analyze in detail how to cook every moment of our recipe.

Bake cakes

We will soften our chocolate biscuit with sour cream. This component gives the dough additional looseness and airiness. Otherwise, it is baked in the usual way.

Leave the biscuit to cool completely. It is best if the cake lasts 8-12 hours. Homemade biscuits are often baked with a hat. To reduce its height, leave the biscuit to cool with the “hat” down on the wire rack, as in my photo.

Cooking impregnation

This component of the cake is optional, especially if a sour cream version is being prepared. In the case of a classic biscuit, it is better to use impregnation. We are preparing alcohol impregnation on cognac. Do not be alarmed, during the cooking process all the alcohol will be released, only the aroma will remain. But if the cake is intended only for children, then the impregnation can be done as usual - sugar.

Pour brandy into a saucepan and add sugar.
Boil the mass until thickened. The correct syrup should drip off the spoon, not drip, so it only takes a few minutes to cook.

Cooking cream

Cream is a very important part of Prague. Of course you can do it, but traditionally it is an oil cream with condensed milk.

Oil for the cream is taken well heated, not heated over a fire, but thawed at room temperature for 3-5 hours. Beat it with a mixer.
Add vanilla flavor to the cream. I use vanilla syrup for this. Because it conveys flavor much better than regular vanilla sugar.
According to the classics of the genre, let's swee the cream with condensed milk. Gently mix everything at low or medium mixer speed.
Add cocoa powder to the cream. Rub it through a sieve so that there are no lumps.

Thoroughly mixed, Prague Cake Cream is obtained with a smooth structure, pleasant color and magical aroma.

Making the glaze

The filling of the final product has always been chocolate. In GOST it was glaze, but often at home it was replaced with melted chocolate. Let's make a delicate frosting with milk.

In a bowl, mix the sugar and cocoa powder. Allow the ingredients to warm up slightly over the fire. Remember to stir, otherwise the sugar will burn.
Pour milk to the heated dry ingredients, stirring the mass thoroughly. Let the glaze simmer for 2-3 minutes.
The final touch is a piece of butter. It is easy enough to melt it in hot glaze with gentle stirring.

We shape the cake

When the cakes have lain for the right time, and the cream and frosting are ready, you can start forming the cake.

Leave the cake until the frosting stops dripping. Now it's clear why we needed a tray under the grill? Yes, with such a decoration, a large consumption of glaze comes out, but you can always collect it from a tray with a spoon and eat it. Yummy!

I propose a recipe for a legendary, deliciously tender, beautiful and very tasty chocolate dessert called "Prague" or "Prague" cake. During the period of acute shortage of products, 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.

Cake "Prague" consists of three biscuit 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 in accordance with GOST, the only changes - I added impregnation for the cakes, doubled the portion of cream and instead of the classic fondant I used ganache made of dark chocolate, cream and butter.

For butter biscuit

Eggs of category C0 - 6 pcs (room temperature ° C)
Butter 82.5% - 40 g (melted and cooled to 28-30 ° C)
Flour - 115 g
Baking powder for dough - 1 tsp (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 tsp

For butter cream

Egg yolks (eggs of category C0) - 40 g (2 pcs.)
Water - 40 ml (room temperature ° С)
Condensed milk - 225 g
Vanilla sugar - 10 g
Butter 82.5% - 350 g (room temperature ° C)
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)

The day before assembling the cake, prepare an butter (chiffon) biscuit. All foods should be at room temperature. Melt the butter and cool. We turn on the oven (preheat to 200 degrees).
Combine flour, baking powder and dark cocoa in a bowl. Sift dry ingredients through a sieve, then mix well with a whisk and set aside.
Beat egg yolks (room temperature) in a large bowl for literally half a minute.
Add sugar, vanilla sugar to the yolks and beat until fluffy, light, about 3-4 minutes. In a well-beaten yolk mass, there will be a trace of the mixer beaters, which immediately disappears.
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 a medium mixer speed.
We introduce sugar into proteins gradually. The first time is when the whites are beaten to a light foam. Add a second time when the foam becomes more stable. The third time is when the mass turns white.
In order for the whites to whisk well, it is very important not to let a drop of yolk get into them. Otherwise, you won't be able to beat the whites to the desired consistency, and as a result, your biscuit will settle!
Beat the whites until soft peaks, when the "tail" hangs from the mixer whisk, but does not fall off.
Add 2/3 of the whipped egg whites to the yolk mass in several steps and mix very gently with a spatula using folding movements from bottom to top, until the products are combined. Do not stir for a long time, otherwise the egg mass will settle and will not be so airy!
Sift the mixture of dry ingredients into the egg mass in parts.
Mix well with a spatula, also in folding movements from bottom to top, until the products are combined.
Add the remaining whipped proteins to the dough and quickly, but very carefully, mix until smooth.
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.)
And gently mix with a spatula using folding movements from bottom to top until the products are combined.
Tighten the bottom of a detachable round shape (20 cm or 22 cm in diameter) with foil.
We spread the biscuit dough in a mold and distribute it evenly over the entire surface.
Butter sponge cake is a little capricious and often loves 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 biscuit for a sharp temperature drop.
The total baking time of the biscuit is 30-40 minutes. During baking, never open the oven door, otherwise the biscuit will quickly settle!
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 in the center - it should come out completely dry.
Remove the biscuit from the oven and leave in the mold for 10 minutes.
Then we gently run a thin knife along the walls of the mold and remove the biscuit.
Leave the still warm biscuit cake on the wire rack until it cools completely. (If for some reason you do not get a butter biscuit, then an alternative option can be a simple chocolate biscuit. There is such a biscuit recipe in my blog. It is prepared without separating the eggs and you always get a link to the recipe :).
Fresh biscuit is very loose, poorly cut and crumbles strongly. Therefore, when the biscuit has completely cooled down, we wrap it in cling film and put it in the refrigerator for at least 6-8 hours. During this time, the biscuit will mature and reach the texture we need.
Cooking syrup for biscuit impregnation. Combine water and sugar in a saucepan.
We put the saucepan on medium heat, bring to a boil and completely dissolve the sugar crystals.
Remove the syrup from the stove, pour it into a clean dish and cool completely.
If desired, the chilled impregnation can be flavored with cognac (rum or liqueur).
Cooking butter cream for a Prague cake. In advance (2-3 hours) we take out the butter from the refrigerator - it should be very soft.
In a saucepan, combine the egg yolks, ordinary drinking water and stir thoroughly. (There should be as much water as the yolks weigh, so weigh the egg yolks before making the cream.)
Add condensed milk, vanilla sugar and mix well again.
We put the stewpan over low heat. Stir continuously with a whisk and cook until the mixture thickens.
Remove the stewpan from the stove. Pour the custard mass into a clean dish and cool completely to room temperature.
Put butter at room temperature in a large bowl and beat until smooth, smooth and fluffy. This will take about 5-7 minutes, depending on the power of your mixer.
Without stopping whipping the butter, we begin to gradually introduce the cooled custard mass - about one tablespoon at a time of 10-15 seconds.
We continue to actively beat until the custard and butter are completely combined, until the cream is homogeneous.
At the very end, sift the dark cocoa powder into the butter custard and beat the chocolate cream until smooth. If the cream is too light, if you wish, you can add another 1-2 teaspoons of cocoa and also beat the cream until smooth.
The cream for the Prague cake turns out to be unusually tender, light, airy, moderately sweet, in general - very tasty!
Putting together the Prague cake. We take the ripened biscuit out of the refrigerator, remove the cling film.
Cut the biscuit into three identical cakes using a culinary string.
As a result, we get three even and beautiful cakes.
On a cake dish or a substrate, lay out the first chocolate cake with the cut up and saturate it with sugar-cognac syrup - over the entire surface and along the edges of the cake.
Divide the cream into two equal parts and leave a little more to decorate the cake. We cover the sponge cake with impregnation with a layer of cream, well spreading the cream with a spatula over the entire surface.
Lay out the second chocolate crust, cut up and press down a little.
Saturate the second cake with sugar syrup over the entire surface and around the edges.
We cover the second cake with chocolate cream, evenly spreading it with a spatula over the entire surface, trying to make the layer even.
Soak the cut of the upper, third biscuit cake well with syrup.
Place the third crust on the cake with the soaked side down and press down a little.
Warm up the apricot jam, put it on the top crust. Spread the jam evenly over the entire surface and sides of the cake, leveling and closing all pores and irregularities.
Put the chocolate cake in the refrigerator for about 1-2 hours so that the butter cream and apricot jam harden well before applying the chocolate ganache.
Cooking chocolate ganache to cover the cake. Break the dark chocolate into pieces and fill it with hot cream. Leave, without stirring, for 1-2 minutes.
Then mix thoroughly until smooth.
Add soft butter and also mix thoroughly until smooth.
Let it cool a little. The working temperature of the chocolate ganache is approximately 27-30 degrees.
When the apricot layer on the cake has hardened, we can cover the cake with chocolate icing. We take out the cake from the refrigerator, put it on the wire rack. Pour the ganache into the middle of the cake (we leave part of the ganache to decorate the cake).
Then evenly distribute the ganache with a spatula on the top and sides of the cake.
We put the cake back on a dish or substrate and put it in the refrigerator for 30 minutes.
After the time has elapsed, we take the cake out of the refrigerator. Fill a pastry bag with the remaining chocolate ganache and write the name of the chocolate cake on top - "Prague".
Put the set aside chocolate cream in a pastry bag with a curly nozzle. Decorate the Prague cake with cream on top along the entire circumference.
We also make a cream decoration around the base of the cake or as your creativity and imagination tells you.
We put the cake in the refrigerator for 5-6 hours to soak.
We cut the ready-made Prague cake into portions and enjoy a very bright chocolate taste with a light cocoa bitterness and a deliciously pleasant apricot sourness of the dessert! Cake "Prague" or "Prague" cake is ready. Bon appetit and lucky baking!

You can see a detailed recipe for cooking below in my video or at the link.

Prague cake at home

Prague cake is one of my favorites because it is chocolate!

Dark sponge cake with gorgeous butter cream in chocolate glaze, decorated with patterns of chocolate! Mmm ... this is just some kind of biscuit-chocolate madness, as Pinkie Pie, the heroine of our favorite cartoon "Friendship is a miracle", says about the cake. 😀

And so I set out to learn how to bake a Prague cake at home. And to make it as similar as possible to the factory one, I began to look for a real, classic recipe.

There are many recipes for "Prague" on the Internet, there are delicious, but far from the original technology (with condensed milk in the dough, which is actually needed only for cream); there was one exactly according to GOST, and the most common version of a biscuit of 6 eggs. Which one to choose? And then I remembered that I have a booklet of Soviet times, not even a booklet, but a small 1980 brochure "Confectionery", using it I baked a cupcake "Stolichny". Well, let's see ... Exactly! Here it is, the Prague cake.

Following this recipe, I decided to make homemade "Prague" cake. The ingredients are listed here quite amusingly - even eggs in grams. Therefore, it is better to use electronic scales. And if there are no scales, then, to make it more convenient for you, I counted the amount of bulk products in grams per glasses.

Making a Prague cake at home is a rather long process, but it's worth a try. Because it turns out a real cake, like from a store - big, beautiful and tasty. The cream is especially good - it tastes exactly like the factory one!

Ingredients:

For a 23 cm mold:

For biscuit:

430 g eggs. A standard Soviet egg, as I was able to find out, weighs 43g. That is, a sponge cake of 10 eggs. But when weighing, it turned out that large eggs were caught, one piece weighed 62 g with the shell, and without it - 56. Calculations showed that you need to take 7-8 pieces. I took 7 pieces. and the protein from the egg, the yolk from which is used for the cream.
200 g flour = 1 ¾ cup (glass = 200g);
250 g sugar = 1 ¼ cup;
40 g cocoa powder;
67 g butter.

For butter chocolate cream:

36 g of egg yolks (I took 1 large);
200 g of condensed milk (that is, a little more than half of a tin can, in which there is 380g);
83 ml of water;
393 g of butter (I think you can 400 g :);
16 g cocoa powder.

For glazing:

Dark chocolate bar;
50 g butter;
91 g of jam.

There is a nuance here. Jam, jam, confiture - it doesn't matter what you take, as long as it is:

homogeneous, without berries;
thick enough not to spread, and at the same time it was well smeared;
froze after a while.

Finding such a jam is not easy. I took a commercial jam - thick, which can be cut, - heated it a little in the microwave and mixed with homemade apricot jam. It turned out almost what we need.

How to make a Prague cake

Cakes for the Prague cake:

Separate the yolks from the whites.

Beat the yolks with sugar with a mixer until a light, fluffy mass is obtained - ideally, until the saccharins dissolve. I beat for about 5 minutes, gradually increasing the speed.

After beating the yolks, wash thoroughly and wipe off the mixer beaters - if a drop of yolk gets into the whites, they will not beat properly.

Beat the egg whites at low speed for 3-4 minutes, until this looks like this:

Whites at room temperature are whipped better.

We spread the whipped whites to the yolks and gently, from bottom to top, mix with a spoon.

I beat the yolks a little more before combining them with the proteins, since after standing, the heavy sugar-egg mass settles a little.

Now we sift flour into the dough in 2-3 doses.

Stir gently as well.

We add cocoa powder, I also sieved it for more airiness.

Pour warm, melted butter into a bowl from the edge, and finally knead the dough.

Put the chocolate dough in a mold, the bottom of which is covered with oiled parchment and the sides are slightly greased with vegetable oil.

We bake for about 40-50 minutes, the booklet indicates the oven at 160C, I needed to set it to about 170-180C. Be guided by your oven, each of them has its own character and baking mode.

Let the biscuit cool in the mold, then carefully trim the edge and open the mold. We spread the biscuit on the wire rack, and now you can take a break for 8 hours. This is how much the baked biscuit should stand so that it does not crumble when cut into cakes.

Creamy cream-glaze for the Prague cake

In the meantime, we will prepare a delicious, gorgeous cream!

Dilute the egg yolk with water, add condensed milk and heat on a small flame, stirring all the time, until it thickens.

To prevent the cream from burning, it is better to heat it in a water bath, but I used a cast-iron cauldron with thick walls.

We leave the cream until it cools. Then add softened butter in portions and beat with a mixer.

At the end, add cocoa powder and whisk more.

The cream is thick and delicious! Just like factory cakes! It keeps its shape perfectly, does not spread, lays down on the cake in a thick layer - a fairy tale, not a cream.

It's time to collect our cake! Cut the biscuit into three cakes with a wide sharp knife.

Here's what they are in the context. The biscuit turned out to be plump, compared to the usual biscuit cake, but not dry and rather porous.

We sandwich the cakes with cream.

And it is better to distribute the cream not with a spoon, but with a knife - like butter over a sandwich. I found this advice from Irina Chadeeva, and this is really more convenient, the cream lays down smoother!

Put the middle one on the bottom cake, then again the cream and the top cake.

After collecting the cake, cover it with jam on all sides. What for? And then, that on a smooth layer of confiture, which, as it were, envelops the cake, the chocolate icing will lie much more evenly than just on the cakes.
It is convenient to use a silicone brush or spatula for glazing, and in some places you can help with your hands ... 😀 The main thing is not to lick your fingers. :)))

After smearing the cake with jam, putting it in the refrigerator for 5-10 minutes, and in the meantime, make the chocolate icing.

Melt the chocolate and butter in a water bath.

When the icing melts, pour it over the cake, quickly spreading it with a brush in a thin layer over the top and sides of the cake.

Having “painted” the cake with icing, put it back in the refrigerator until the watering hardens.

Once the frosting has set, you can decorate the cake. Or you don't need to decorate. He is gorgeous in himself.

Here is a homemade Prague cake in my performance.

And here is a sectional view of a Prague cake.

Homemade cake turns out to be very similar to the factory one, and it weighs, if I remember exactly, 1.7 kg.

Light stripes of cream on a chocolate background look especially impressive!

And what kind of "Prague" will you get at home? 🙂

Do you think how to surprise your guests? Try to make a Prague cake at home, and our selection of 10 classic recipes with photos will help you step by step.

Your guests will appreciate this magnificent masterpiece of Soviet cuisine. Delicate, moderately sweet, very chocolate cake with a delicious texture and familiar taste from childhood will not leave anyone indifferent.

Number of Servings: 10-12

Cooking time: 2 hours

2 hours 45 minutes Seal

How to bake a classic Prague chocolate cake at home?

Very tasty, very chocolate, very dear to a person who grew up in the era of the USSR, Prague cake. Now each of you can make this wonderful cake at home, because this requires very little: a good recipe and inspiration.

Ingredients:

Chicken eggs - 7 pcs.
Granulated sugar - 250 g
Water - 1 glass
Vanilla sugar - 2 tsp
Flour - 120 g
Butter - 350 g
Condensed milk - 110 g
Cocoa powder - 35 g
Any jam - to taste
Chocolate - 1 bar

Cooking process:

First, take a deep bowl and sift 35 grams of cocoa powder and 120 grams of flour into it. When sifting, dry ingredients are combined with oxygen, and baked goods using them become tender and airy, no lumps form in the dough, it easily beats and acquires a homogeneous texture.
Melt the butter in a water bath or microwave and leave to cool at room temperature.
Break the eggs into a separate bowl, separating the yolks from the whites. Pour 80 grams of sugar to 6 yolks and beat the eggs with sugar very well using a mixer. The egg mass should turn white and increase significantly in size.
Now you need to beat the whites thoroughly (note that they must be chilled). First, beat the whites only for about 2 minutes, and then gradually add another 80 grams of granulated sugar to them. Continue whisking until the whites and sugar form a firm foam. You can even try turning the bowl upside down, and if the whites don't run out, then they are whipped correctly.
Now comes the crucial moment: to connect all three parts together. First you need to add a portion of the whipped protein to the yolks, mix gently with a silicone spatula. Then add a few tablespoons of chocolate flour and stir again. Continue mixing the ingredients in this manner until you run out and you have a smooth chocolate dough.
Pour melted butter into the dough and stir. You will have a delicate dough with a pleasant consistency.
Turn on the oven at 200 ° C, by the time you put the dough in it, it should be well preheated.
The indicated amount of ingredients is based on a mold with a diameter of 20 centimeters. The baking dish should be covered with baking paper, which in turn should be greased with a small amount of vegetable oil. Send the dough in a mold to a well-preheated oven for 35-40 minutes (the cooking time of the crust may vary depending on your oven). If the toothpick that pierced the cake remains dry, then it is ready and you can remove the mold from the oven.
Cool the crust, and when it is completely cool, wrap it in plastic wrap and leave for about 9 hours. During this time, it will infuse well, and will not crumble when slicing.
Carefully cut the cake into 3 equal pieces lengthwise. You can try this with a sharp knife or dental floss.
To make the cake damp, you need to prepare a sugar impregnation. It is prepared in an elementary way: 100 grams of granulated sugar is dissolved in 200 milliliters of water and brought to a boil. Set the syrup aside and start making the cream.
Beat egg yolk and 20 ml of water, add condensed milk. Stir well and bring to a boil. You need to stir constantly. When the cream starts to boil, reduce heat and cook until thick, remembering to stir constantly. Cool the cream and then whisk with softened butter (200 g) and 10 grams of cocoa.
Pour the cooled syrup over the first cake and spread with cream. Repeat the same with the remaining cakes. Grease the last cake with jam.
Melt the chocolate in a water bath, mix with 100 grams of butter and cover the cake with icing.

Enjoy your meal!

Prague cake according to Grandma Emma's recipe

Grandma Emma became famous for her love of cooking. Grandmother Emma's son created a YouTube channel for her, which very quickly won the love and recognition of numerous subscribers. Grandmother Emma's secret is simple - you need to love your job with all your heart and put a piece of your soul into every dish. The difference between the Prague cake according to the recipe of grandmother Emma and the classic recipe is that the cake is covered not with chocolate icing, but with cream.

Ingredients:

Wheat flour - 320 g
Condensed milk - 800 g
Chicken eggs - 4 pcs.
Cocoa powder - 200 g
Sour cream - 0.5 l
Butter - 300 g
Sugar - 0.5 kg
Vanilla sugar - 20 g
Baking powder for dough - 5 g

Cooking process:

Pour 400 milliliters of condensed milk into a bowl, and then add 100 grams of cocoa powder sifted through a sieve. Whisk both ingredients thoroughly, then beat in 4 eggs. Add eggs one at a time, stirring the dough well.
Add a pound of sugar and 10 grams of vanilla sugar to the dough. Stir all ingredients again. In a separate bowl, sift 320 grams of flour (sifting must be done, otherwise the cake will turn out to be heavy and lumpy). Add flour and 5 grams of baking powder to the dough in small portions, stirring constantly. Send 500 milliliters of sour cream there and knead a homogeneous, moderately thick dough.
Preheat the oven to 180-190 ° C. Grease a baking dish with a little softened butter (or odorless vegetable oil) and pour over the dough. Flatten it and send the mold to the oven. The crust will take about 45 minutes to bake, and it is best to check the doneness of the crust with a toothpick, because depending on your oven, it may take longer or less time to bake.
Let the cake cool down properly. It is best if it takes about 5 hours before starting to assemble the cake. Then carefully cut it lengthwise into three pieces.
While the cake is cooling, it's time to make the cream. To do this, combine 300 grams of softened butter in a large bowl (let it sit for 1.5 hours at room temperature), 100 grams of cocoa, 400 milliliters of condensed milk and 10 grams of vanilla sugar. Beat all the ingredients very well with a mixer. The cream will turn out to be quite thick and viscous. Spread it on all the cakes, and decorate the top and sides with cream. Put the finished cake in the refrigerator for several hours to freeze the cream.

Enjoy your meal!

How to cook a delicious Prague cake in a slow cooker?

Nowadays, a multicooker has replaced a cauldron, a saucepan, a frying pan and even an oven for many housewives. The owners of this miracle of technology assure that you can cook anything in a multicooker: from milk porridge to a birthday cake. Today we invite you to try to cook the famous Prague cake in a multicooker.

Ingredients:

Chicken eggs - 3 pcs.
Premium flour - 1.5 cups
Soda - 1 tsp
Sugar - 300 g
Sour cream - 200 g
Condensed milk - 1 can
Vanillin - to taste
Butter - 200 g
Cocoa powder - 6 tbsp. l.
Milk - 50 ml

Cooking process:

Break 3 eggs into a deep bowl, add 200 grams of sugar and beat with a mixer for 2 minutes, then add a little vanilla sugar, 1 teaspoon of baking soda and 200 grams of sour cream (its fat content should not exceed 20%). Beat all ingredients again with a mixer for 2 minutes.
Now you need to add 2 tablespoons of cocoa powder and half a can of condensed milk. Stir the entire contents of the bowl until smooth.
Sift 1.5 cups flour through a sieve into a separate bowl. Sifting is a very important step in baking recipes. Thus, the flour is enriched with oxygen, which allows the baked goods to be light and airy.
Little by little, while continuing to stir the dough, add flour in small portions. Ultimately, the consistency of the finished dough should resemble sour cream in its density. If the dough is thinner, add a little more flour.
Grease the multicooker bowl with a small amount of softened butter. Transfer the dough to the bowl, close the lid and you can go about your business. The multicooker will bake the cake itself on the "Baking" mode for 1 hour.
Carefully remove the resulting base from the mold. It is very easy to get the biscuit using the white steaming bowl that comes with the multicooker. Insert it into the bowl, and then turn the bowl over (using oven mitts!), The biscuit will be on the bowl with holes, you can leave it to cool right there, or you can transfer it to a plate or wire rack in the same way (cover with a plate on top and turn it over).
Beat butter (150 grams) with 2 tablespoons of cocoa powder and half a can of condensed milk. In order for the butter to whisk well, it must be kept at room temperature for about 1 hour. Beat the butter with condensed milk with a mixer for about 2-3 minutes, now you need the cream to solidify a little. To do this, put it in the refrigerator for 1, or better - 1.5 hours.
You now have time to prepare the frosting. Take 2 tablespoons of cocoa powder, mix them with 50 milliliters of milk and 100 grams of sugar. Pour the mixture into the multicooker bowl and cook for about 5 minutes, turning on the "Steam cooking" mode. When the frosting thickens, add 50 grams of butter to it.
Carefully cut the cooled biscuit into 3 cakes with a sharp knife (you can also use dental floss or a special device for cakes for this purpose). Thickly coat each cake with cream. Use the rest of the cream to coat the sides of the cake. Pour chocolate icing on the cake and put it in the refrigerator for 5-6 hours to saturate the cakes and thicken the icing. Delicious, fragrant, chocolate Prague cake in a slow cooker is ready!

Enjoy your tea time with you and your guests!

A simple and delicious recipe for the Prague cake from Palych

Making this delicious chocolate cake at home is not difficult at all. You will spend a certain amount of time, but you will get a wonderful, natural, homemade dessert that will surely delight your guests.

Ingredients:

Wheat flour - 1.5 cups
Condensed milk - 1 can
Chicken eggs - 3 pcs.
Granulated sugar - 300-350 g
Bitter chocolate - 1 bar
Sour cream - 2 cups
Baking soda (slaked) - 1 tsp.
Walnut kernels - 100 g
Cocoa powder - 4 tbsp. l.
Cream - 4 tbsp. l.
Butter - 30 g

Cooking process:

The first step is to prepare the base of the cake - the crust. To prepare it, combine 3 eggs and 150 grams of sugar in a deep bowl. Beat eggs with sugar with a mixer, preferably for at least 5 minutes. During this time, the egg mass will approximately double and acquire a denser consistency.
To the beaten eggs with sugar, add 1 cup of low-fat sour cream, a teaspoon of already quenched soda, and a can of condensed milk. Mix all ingredients thoroughly with a mixer.
Sift flour and cocoa powder through a sieve into a separate bowl. Do not be lazy, it is imperative to sift the flour so that the baked goods are light and tender. The cocoa powder is sieved so that there are no lumps. Stir in the chocolate flour a little at a time.
Turn on the oven before heating up to 180 ° C. Prepare a baking dish by greasing the bottom and sides with a little soft butter. Pour the chocolate dough into a mold and send it to the oven for 45 minutes. Check the cake's readiness with a toothpick - if it remains dry, without lumps of dough, then the baked goods are ready.
Gently transfer the cake base to a wire rack to keep the cake cool evenly and not damp. Then carefully cut it lengthwise into three cakes.
In a mixing bowl, combine 150 grams of sugar and a glass of sour cream, then beat with a mixer. While whisking, add 2 tablespoons of cocoa powder, sifted through a sieve. The cream is ready.
In a water bath, melt a bar of dark chocolate (the content of cocoa beans is at least 70%), add 4 tablespoons of cream to it and stir. This is our icing.
Put the first cake on a plate and grease it liberally with sour cream, put the second cake on top and also coat it with chocolate cream, and then cover the cake with the third cake. Smear the top and sides of the cake with the rest of the cream, and pour the chocolate icing on top of the cake.
Grind the walnut kernels with a blender and sprinkle the top of the cake with nut crumbs. Now you need to let it soak by sending it to the refrigerator for several hours.

Bon appetit to you and your guests.

Step-by-step recipe for Prague cake with condensed milk

Try to cook this simple but very tasty version of the well-known Prague cake, famous since the times of the USSR. This cake is prepared very easily and quickly enough. This option is perfect for Sunday tea or family gatherings.

Ingredients:

Granulated sugar - 1 glass + 3 tbsp. l.
Sour cream - 1 glass
Eggs - 3 pcs.
Condensed milk - 400 ml
Flour - 2 cups
Water - 3 tbsp. l.
Slaked soda - 1.5 tsp.
Cocoa powder - 6 tbsp. l.
Nutmeg - ½ tsp.
Butter - 350 g

Cooking process:

In a deep bowl, combine 3 eggs and a glass of granulated sugar. Use a spoon to crush the eggs and sugar until the egg mass is lighter.
Pour 200 milliliters of condensed milk into the eggs with sugar in a thin stream. Mix well. Then add a glass of sour cream (with a low percentage of fat), soda slaked with vinegar, 2 tablespoons of cocoa powder (previously sifted through a sieve). Mix all ingredients thoroughly.
Sift the flour into a separate bowl using a sieve. You need to sift flour every time you are going to bake something. When sifting, flour is enriched with oxygen and gets rid of lumps, which has an extremely positive effect on the quality of baked goods.
Add flour to the rest of the dough. But remember that you should not pour out all the flour at once, add in small portions, each time, thoroughly mixing all the ingredients.
Turn on the oven. It should have time to warm up to 190 degrees. In the meantime, prepare a baking dish, which needs to be greased with a small amount of softened butter so that the cake does not stick to the mold (if you are using a silicone mold, you do not need to grease it with oil). Transfer the dough to a mold and place in a preheated oven for about half an hour. The final cooking time will greatly depend on whether you have an old oven or not, gas or electric, etc. readiness is always checked with a toothpick: if there are no traces of dough on it, the cake can be taken out of the oven.
While the cake base is cooling, you have time to prepare the cream. To do this, whisk soft butter with 200 milliliters of condensed milk and 2 tablespoons of cocoa powder (do not forget to sift the cocoa). The oil usually softens within a few hours at room temperature. Therefore, remove the oil from the refrigerator about 1.5-2 hours before cooking.
When the cake is completely cool, carefully cut it lengthwise into 3 pieces (with a sharp knife or thread). Spread generously with chocolate cream on each cake. Spread the remaining cream on the top and sides of the cake.
While the cake is soaking, you need to prepare the finishing touch - a thick chocolate icing. It is prepared simply: pour 3 tablespoons of water into a small ladle, add 2 tablespoons of cocoa powder and 3 tablespoons of sugar. Heat the contents of the saucepan, mix well and simmer for a few minutes over low heat. Turn off the stove and add 50 grams of butter to the hot frosting.
Pour the finished cake with chocolate icing, let it freeze, and then put it in the refrigerator for several hours so that the cakes have time to soak.

Enjoy your meal!

Prague cake according to the recipe from Julia Vysotskaya

Julia Vysotskaya's recipes are easy to prepare and affordable. The Prague cake according to her recipe was no exception. Despite the fact that this is a rather laborious cake to prepare, Julia was able to simplify all stages of preparation as much as possible. Let's try to cook?

Ingredients:

Wheat flour - 2 cups
Butter - 250 g
Sour cream - 200 g
Cocoa powder - 8 tbsp. l.
Granulated sugar 1.5 cups
Condensed milk - 1 can
Baking soda - 1 tsp.
Milk - 3 tbsp. l.
Chicken eggs - 3 pcs.

Cooking process:

Use a deep bowl that will be comfortable for you to whisk. Break 3 eggs into a bowl and add a glass of sugar. Beat eggs with sugar until frothy for 3-5 minutes, add 3 tablespoons of cocoa powder sifted through a sieve, stir, and then add a glass of sour cream. Mix all ingredients thoroughly.
A teaspoon of salt should be extinguished in a tablespoon of vinegar, and then added to eggs, sugar and sour cream. Sift 2 cups of wheat flour into a separate deep bowl, and then gradually add into the dough (depending on the quality of the flour and other products, you may need both less or more flour).
Heat the oven to 180 degrees. Take a baking dish with a diameter of 20-24 centimeters. Coat the sides and bottom of the mold with softened butter. Divide the chocolate dough into 4 equal parts - these will be the future cakes. Pour the first part of the dough into a mold and place in an oven that is already well preheated by this time. Since the dough will not be in the mold, it will take no more than 10 minutes to bake it, depending on the oven, the final cooking time may vary slightly, so check the readiness of the cakes with a toothpick or skewer. Bake 4 cakes in this way.
While the cakes are baking, prepare the cream. Take 250 grams of softened butter (which has lain before that for about an hour at room temperature), add half a can of condensed milk and 3 tablespoons of sifted cocoa powder to it. Whisk all ingredients gently until a dense, homogeneous chocolate mass is obtained. Set the cream aside.
Now it's time for the chocolate glaze. It will need to be cooked on the stove, so prepare a small ladle in which pour half a glass of granulated sugar, 2 tablespoons of cocoa powder (sifted), 3 tablespoons of milk and mix well. Put the ladle on fire and bring its contents to a boil, boil for a few minutes, remove the ladle from the heat, and put 1 tablespoon of butter in the hot icing, mix thoroughly.
The cakes need to be completely cooled and only then begin to collect the cake. Place the first crust on a wide plate and sprinkle it generously with cream. The cream should leave about 1/3 of the total volume. Cover the layer of cream with a second cake layer, which is also covered with a layer of cream, then the third cake layer and again a layer of cream. You do not need to cover the fourth cake with cream. Pour the icing on top of the finished cake, which also needs to be evenly coated on all sides of the cake. Now you need to let the cake soak for 4-6 hours in the refrigerator and can be served.

Bon Appetit!

Prague according to the recipe from Olga Matvey

Olga Matvey is a popular culinary blogger due to the fact that all her recipes are clear, accessible, simple to perform, and most importantly, very tasty. We invite you to cook the famous Prague cake, a classic of Soviet cooking. If you love chocolate in all its forms, then this cake with chocolate in pastry, cream and glaze will surely please you.

Ingredients:

Milk - 0.5 l
Butter - 0.45 kg
Chicken eggs - 3 pcs.
Sugar - 410 g
Baking soda - 1 tsp
Vinegar - 2 tsp
Cocoa powder - 150 g + 5 tbsp. l.
Condensed milk - 300 ml
Sour cream - 0.2 kg
Wheat flour - 200 g
Cognac - 1 glass

Cooking process:

Please note that all ingredients should be at room temperature (especially butter and eggs). Therefore, remove them from the refrigerator in advance before you start cooking.
In a mixing bowl (deep, with high sides), beat 3 chicken eggs and beat them with a mixer for 3 minutes, when you see good foam, add a glass of sugar in small portions. Continue whisking until the sugar is completely dissolved in the egg mass. Next, you need to gradually pour in 150 milliliters of condensed milk, and then add 200 grams of sour cream. Beat all ingredients thoroughly again with a mixer.
Sift 180-200 grams of wheat flour and 3 tablespoons of cocoa powder into a separate bowl using a sieve. This will help prevent lumps from forming in the dough. Add the sifted flour in small portions to the bowl with the beaten eggs. Stir the resulting chocolate dough thoroughly.
Use vinegar to extinguish the baking soda and add it to the dough before all the flour is completely added. The baking soda will help loosen the dough, making it airy.
It's time to turn on the oven so that it warms up to 180 ° C. In the meantime, take out the pan in which the base of the cake will be baked. If you are using a non-silicone mold, be sure to coat the bottom and walls of the mold with sunflower or butter, otherwise the dough may burn. Pour the dough into a mold and bake in a very well heated oven for about half an hour. Please note that cooking times can vary significantly depending on the model and age of the oven. It is best to check the readiness of the base with a wooden toothpick. After the cake is ready, cool it for 12 hours (it should be properly infused).
In a small bowl, mix a glass of cognac and 180 grams of granulated sugar. Bring the cognac mass to a boil, and then reduce the heat and simmer the impregnation until the alcohol evaporates and the mass thickens (about half an hour).
In 400 grams of softened butter, add 150 milliliters of condensed milk, 2 tablespoons of sifted cocoa powder and beat both ingredients very well with a mixer on high speed for 5 minutes. The cream should thicken well.
The icing that will cover our cake is cooked in a water bath. It is necessary to combine together half a liter of milk, 150 grams of cocoa and 50 grams of granulated sugar. Cook the frosting with constant stirring. You need to cook until it acquires a pleasant, homogeneous consistency. At the very end, put 50 g of butter in the icing and stir.
Cut the well-cooled base lengthwise into 3 parts. Pour cognac impregnation on each part heartily. All cakes, except for the top one, coat with cream. Also, you need to coat the sides of the cake with cream. Put the almost finished cake in the refrigerator for 1.5 hours so that the cakes are properly soaked.
Pour the chocolate icing evenly over the chilled cake and chill again to harden the icing properly. The magnificent Prague chocolate cake is ready! Bon Appetit!

How to bake a delicious Prague cake with sour cream?

Delicate, moderately sweet version of the famous Prague chocolate cake. This cake is perfect for cozy family gatherings or Sunday lunch.

Ingredients:

For the basics:

Granulated sugar - 220 g
Cocoa powder - 20 g
Wheat flour - 0.5 kg
Eggs - 3 pcs.
Sour cream - 0.25 kg
Condensed milk - half a can
Baking powder for dough - 1.5-2 tsp.

For impregnation:

Berry syrup - to taste

For glaze:

Butter - 50 g
Cocoa powder - 4 tbsp. l.
Sour cream and granulated sugar - 50 g each

For the cream:

Cocoa powder - 2.5-3 tbsp. l.
Condensed milk - half a can
Oil - 0.25 kg

Cooking process:

First you need to prepare the base for the cake. To do this, beat 3 eggs well with 220 grams of sugar. Whisk for about 5 minutes, until the mixture is thickened.
In the process of whipping, add ½ can of condensed milk and 250 grams of sour cream. Mix all ingredients well.
Flour and cocoa must be sifted through a sieve, and then add 2 teaspoons of baking powder to them. Whisk all three ingredients and add them in small portions to the beaten eggs. Stir with a mixer until a homogeneous dough is obtained. You can add 100 grams of flour less, then the dough will turn out to be more tender.
Our base will be baked in a multicooker on the "Baking" mode for 1 hour.
During this time, you will have time to prepare both the cream and the glaze. For the cream, you will need to combine the soft butter with the remaining condensed milk. And to give the cream a chocolate shade, 3 tablespoons of cocoa sifted through a sieve will help.
The glaze must be boiled in a water bath. Combine all the necessary ingredients (with the exception of butter), stir and cook for a few minutes until the sugar is completely dissolved. Now you can add oil and stir.
Cut the cooled cake into 3 parts. Soak each of the cakes with berry syrup. Spread the first and second cakes thickly with cream. Spread the top and sides of the cake with chocolate icing, and then refrigerate the cake for a few hours to soak.

Bon appetit to you and your guests!

Prague cake impregnated with apricot jam

Unusual, one might say, summer variation of the famous dessert. The cake has a rich apricot flavor that matches perfectly with chocolate cream.

Ingredients:

For the cake:

Butter - 40 g
Chicken eggs - 6 pcs.
Cocoa powder - 20 g
Granulated sugar - 140 g
Wheat flour - 120 g

For chocolate cream:

Condensed milk - 200 g
Cocoa - 10 g
Drinking water - 20 g
Chicken yolk - 2 pcs.
Oil - 1 pack
Vanillin - to taste

For dark glaze:

Dark chocolate - 1 bar
Oil - 100 g

For impregnating cakes:

Apricot jam - to taste

Cooking process:

The first step is to carefully separate the whites from the yolks. Add 70 grams of granulated sugar to the yolks and beat with a mixer until the mixture turns white.
Whisk the whites with 70 grams of granulated sugar until steep peaks. This usually takes about 5 minutes of continuous beating.
Combine sifted wheat flour and sifted cocoa powder in a separate bowl.
Combine the protein foam with whipped yolks, mix and gradually add the chocolate flour. Knead the dough.
In an oven preheated to 180 degrees, bake the chocolate base for the cake. This will take you from 30 to 45 minutes depending on the model of your oven. When the cake is ready, cool it on the wire rack, and after it has completely cooled down and stood for several hours, cut it into 3 layers.
Boil the cream in a water bath. Mix 2 yolks with condensed milk, 20 grams of water and boil for a couple of minutes. During this time, the mass should have time to thicken. Whisk softened butter and a little vanillin until creamy, combine with cream cooked in a water bath. Add cocoa and stir very well to distribute all ingredients evenly.
First saturate the cakes with apricot jam, and then spread thickly with cream, leaving the top crust without coating. Now prepare the frosting. To do this, melt the chocolate in a water bath (or in a microwave oven), add butter to it and mix well. Pour warm chocolate icing over the top and sides of the cake. If you wish, you can decorate the top of the cake with nuts, candied fruits, chocolate or powdered sugar.
Refrigerate the cake for at least 4 hours. The cake is ready, you can invite guests to the table!