Prague night cake. Cake “Prague”: a classic recipe with photos

I don’t know about the current generation, but at one time we really loved the Prague cake, because at that time there was not such a variety of pastries and newfangled cakes. If you managed to buy this cake, then any tea evening always turned into a celebration. Now you can also find this cake on sale, but the taste is completely different.

I tried many ways to make Prague cake at home, but it was this recipe that won me over. The taste of the confectionery product is the same as at that very time. Almost a GOST recipe, only the number of ingredients is reduced.

For the biscuit we will need these products.

Divide the eggs into whites and yolks. Beat the whites with half the total amount of sugar until stiff peaks form. The mass should not spill out of the bowl.

Beat the yolks in another container with the remaining sugar. The result should be a whitened cream, and the whisk should leave obvious marks on the surface when whipping.

According to the classic recipe or for those who are not very friendly with baking, it is best to carefully combine the whites and yolks, mixing them with a spatula from bottom to middle. And then add the sifted flour and mix in just as carefully with a spatula. But I'm used to mixing things in my own way. I first add sifted cocoa to the yolks. Then, in portions, add flour and whites.

You can’t beat anything, otherwise the dough will settle. You can use a hand whisk. When the flour and cocoa are already mixed into the dough, carefully add the melted and cooled butter along the edge of the bowl.

The dough should be light and fluffy, like cream. Pour the dough into the baking dish. The recipe is designed for a mold of 18-20 cm. Bake at 180 degrees. approximately 35-40 minutes. Everyone's oven is different, and you need to adapt it to yours.

Check readiness by pressing or using a splinter. Usually the finished biscuit springs well, and the splinter comes out dry.

While the biscuit is cooling, prepare the cream. For the cream we will need the following products. Instead of confiture or liquid marmalade, I took jam. Jam is also suitable, as long as it can harden and does not spread over the surface. Jam won't work.

Add 1 yolk, a spoonful of water to the ladle, mix. This is done to prevent the yolk from curdling with condensed milk. And only then add condensed milk. Place everything on low heat and, stirring continuously, bring until thickened. You can use a water bath to prevent anything from burning.

Cool the cream to room temperature.

Beat butter at room temperature with vanilla until white. Add the cooked cream in small portions and beat.

Then add cocoa and beat again. It turns out a lush cream.

Cut the biscuit into 3 layers. It's so moist, porous and doesn't need soaking at all.

Grease the first and second cakes with cream, and leave the top one without grease.

Cover the entire cake with jam. Cool.

Usually the Prague cake is topped with fondant, but I made icing. For the glaze, take butter and chocolate.

Combine everything in a saucepan and heat over low heat. Once the butter is melted, remove from heat and stir until the chocolate is completely melted. Cool the glaze. I further strained it.

Drizzle glaze over cake. To do this, take a wide dish and place a bowl or low cup in the center. Place the cake on a bowl and pour glaze over it. The glaze that drips onto the dish can also be useful and can be used. Place the cake in a cool room.

When the glaze hardens, the Prague cake is ready. Serve it with tea or coffee.

Enjoy your tea. This is the same taste!

Today we propose to prepare the classic “Prague” cake, which has gained popularity since Soviet times. This legendary pastry consists of soft sponge cakes with a distinct chocolate flavor, delicate buttercream, a thin layer of jam and a simple chocolate-based glaze. The finished dessert turns out to be moderately sweet, very tasty and satisfying, and the cooking process is not as difficult as it might seem at first glance!

The recipe we presented is almost identical to GOST. The only difference is that we will replace the chocolate fudge, which is based on the original recipe, with a chocolate glaze that is easier to make. In all other respects we will follow the established rules! So, let’s stock up on ingredients and prepare the classic “Prague” cake according to the recipe with step-by-step photos!

Ingredients:

For the cakes:

• eggs - 6 pcs.;
• cocoa powder - 30 g;
• butter - 30 g;
• sugar - 150 g;
• flour - 110 g.

For cream:

• condensed milk - 120 g;
• drinking water - 1 tbsp. spoon;
• egg yolk - 1 pc.;
• butter - 200 g;
• cocoa powder - 10 g;
• vanilla sugar - 10 g.

For the glaze:

• dark chocolate - 70 g;
• butter - 50 g;
• apricot jam (for coating the cake) - 50 g.

Cake "Prague" classic recipe with photos step by step (according to GOST)

How to make a sponge cake for the classic Prague cake

1. Separating the whites from the yolks, beat with a mixer until white foam is obtained. We remind you that the mixing bowl must be completely clean and dry, and not a drop of yolk should be allowed to get into the protein mass! Otherwise, you won’t be able to beat the whites to the correct consistency!
   
2. We continue to work with the mixer, gradually adding half the amount of sugar. Be sure to beat the mass until it thickens or, in culinary terms, “until stable peaks.” This means that when tilting and turning the bowl, the whites must remain absolutely motionless.
   
3. In a separate bowl, beat the egg yolks with the remaining portion of sugar until a homogeneous, thickened and light-colored mass has significantly increased in volume.
   
4. Add the whites to the beaten yolks in parts, each time very carefully mixing them in with light movements from bottom to top.
   
5. In a separate container, mix flour with cocoa powder. Sift through a fine sieve, and then add to the egg mixture in small portions, continuing the movement from bottom to top. In this case, you should not stir the dough in a circle - this can cause it to settle and lose its “airiness”, as a result of which the sponge cake will turn out very thin and it will no longer be possible to divide it into 3 layers.
   
6. Melt the butter until smooth, cool, and then pour it down the side into the biscuit dough. Mix carefully again from bottom to top, and then fill a springform mold with a diameter of 22 cm with the resulting viscous mixture (if your mold is larger, the proportions of the products should be increased). It is advisable to cover the bottom of the container with oiled parchment (the sides do not need to be greased).
   
7. Place the mold in an oven preheated to 200 degrees for about 20-30 minutes. Check readiness with a match/toothpick. To prevent possible settling of the biscuit, during the baking process we once again try not to open the oven or slam the door. Turn the mold with the freshly baked biscuit upside down and place it on a wire rack until it cools completely - this way the baked goods will not settle and will better retain their shape.
   
8. From the already cooled biscuit, remove the split side (first go along the walls of the mold with a knife blade moistened with water). Cut the sponge cake into 3 layers.
   

   How to make cream for the classic Prague cake

9. Place the raw yolk in a small ladle or saucepan with a thick bottom, add a spoonful of regular drinking water and stir thoroughly. Next add condensed milk and add vanilla sugar for flavor.
   
10. Place on low heat and cook the mixture until thickened. Make sure the yolk doesn't curl! To do this, during the cooking process, constantly maintain a low temperature and carefully mix the mass, especially at the bottom of the pan. To make sure it is ready, run a spoon or spatula along the bottom of the container. If the mark remains clear and the cream floats very slowly, remove the pan from the heat.
    
11. Beat the butter, softened at room temperature, with a mixer until fluffy and creamy.
    
12. Gradually introduce the syrup removed from the stove and completely cooled, continuing to work with the mixer.
    
13. Lastly, add the sifted cocoa powder. Beat until the butter mass is completely colored into a uniform light brown shade. If the cream is too light, you can add an additional portion of cocoa.
    

    How to make a classic Prague cake

14. Place one sponge cake on a large plate. Fans of “wet” baking can soak the sponge cake with any liquid syrup or a mixture of water and cognac. In fact, according to the classic recipe (according to GOST), the cakes for “Prague” are not soaked in anything at all, but this is only possible if the sponge cake turns out perfect. If there is a suspicion that the cakes are too dense or dry, it is better to soak them. Alternatively, you can prepare the simplest syrup from water and granulated sugar (pour 70 g of sugar into 100 ml of hot water, cool completely and, if desired, pour in 1-2 tablespoons of cognac).
    
15. Apply half of the buttercream to the base of the cake and spread over the cake.
    
16. Place the second cake layer on top and apply the remaining cream.
    
17. Place the last cake layer. Spread the top and sides of the cake with a thin layer of apricot jam. Place the baked goods in the refrigerator for 20-30 minutes so that the sweet berry layer hardens slightly.
    
18. Meanwhile, prepare the glaze - mix chocolate slices with butter, cut into arbitrary pieces. Place in a “water bath” and, stirring, ensure that all the chocolate fragments melt and obtain a homogeneous mass. Let the chocolate glaze cool slightly and then cover the cake on all sides. If desired, we can decorate the dessert by preparing an additional portion of cream or using any confectionery toppings and decorations.
    
19. Place the almost finished baked goods in the refrigerator overnight for thorough soaking. Cut the classic Prague cake into portions and serve accompanied by a cup of tea or coffee.
    

Bon appetit!

The most chocolate of all cakes is, of course, “Prague”. A dessert with a long history, which has undergone many changes in the recipe, has survived to this day and is loved by everyone, and is easy to prepare at home. The calling card of the Czech Republic was also loved by the Slavic people; during the Soviet era, the “Prague” cake was produced en masse and was a frequent guest on tables on holidays and weekdays. Today, the cake is also produced by confectionery shops and factories, and in many modifications: new and sometimes unexpected ingredients are added to the recipe. Finding a classic Prague cake using an old recipe is almost impossible. Let's try to cook it with our own hands in our kitchen - it's not as difficult as it seems.

This is a recipe for a real Prague cake, which was later simplified by pastry chef Vladimir Guralnik, who worked in the capital’s Prague restaurant of the same name. The rich component composition of the recipe makes the cake truly magnificent. Preparing “Prague” is not difficult, however, it takes a lot of time.

Ingredients

Dough for Prague cake in the classic version can be baked from the following products according to the recipe:

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

Cream:

1. Condensed milk – 100 grams;
2. Butter – 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

Make the dough - the cakes take a long time to cool:

1. Make the dry part of the dough - sift the flour and cocoa powder into it.
2. Separate the yolks, add half a portion of sugar, and grind until white.
3. Separately, beat the whites until fluffy, carefully add sour cream, condensed milk, and the remaining sugar.
4. Combine both egg masses and mix with a whisk slowly and in one direction.
5. Add the dry part – flour and cocoa – in parts. Stir.
6. Line a mold (about 24 centimeters in diameter) and oil it. Pour out all the dough and place in the oven for 40–50 minutes. Cool the baked biscuit in the slightly open 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. Place in a water bath and cook for 3 minutes, stirring.
4. Remove from heat and, stirring, cool.
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 sponge cake into 3 layers of equal thickness, soak in vodka (can be replaced with cognac or rum) and spread with cream. Trim the sides, press lightly on top with your hands.
2. Apply a thin layer of jam on top.
3. Melt the chocolate bars, add a piece of butter to the mixture, dissolve it.
4. Pour the resulting glaze over the entire top and sides of the cake.

With sour cream

A delicate sponge cake 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 – approximately 20 milliliters;
6. Flour (premium grade) – 1.5 cups;
7. Condensed cocoa - half a jar;
8. Almonds – 100 grams;
9. Cardamom or ground black 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 jars.

Frosting for covering the cake:

1. 4 level tablespoons of sugar;
2. 50 grams of butter;
3. 60 milliliters of milk;
4. 4 tablespoons cocoa powder.

Cooking process

Let's start, as usual, with the test:

1. Grind sugar, sour cream, eggs and soda, slaked with vinegar, in a bowl until white and smooth.
2. Mix the condensed cocoa with sifted flour, add crushed almonds and a little cardamom.
3. Knead the dough and divide it into three parts.
4. We cover the mold with paper, oil it and pour out the first part of the dough.
5. Bake for about 20 minutes over medium (180–190 degrees) heat.
6. Bake the remaining two cake layers in the same way and cool them.

The recipe for preparing the cream is very simple:

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 thick-walled saucepan.
2. Place on low heat and let the syrup boil. Boil for about 5 minutes until the mixture thickens slightly. Cool, pour liqueur into cold syrup and stir.

1. Pour sugar into milk and stir until completely dissolved. The milk should be warm.
2. Add cocoa, stir, cook over low heat until thick, finally add a piece of butter and combine it with the rest of the ingredients.

Assembly:

1. Pour syrup over the cakes.
2. Then layer each of them with cream, stacking them on top of each other. Trim the sides of the cake and press lightly on top with your hands.
3. Pour glaze over the entire surface, including the sides. Use a wide knife to smooth out the glaze.
4. On top of the cake you can decorate with almond flakes or other crushed nuts and grated chocolate.
5. Refrigerate the product for 4 hours, then serve your masterpiece to the table.

According to GOST

During the Soviet era, each confectionery product was made according to an approved recipe - GOST, where the proportions of ingredients and cooking techniques were clearly stated. Today, the recipe for “Soviet Prague” is no longer a secret, and therefore you can prepare such a cake from your childhood at home. You can't 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 whites, divide the portion of sugar in half.
2. Sift together flour and cocoa powder.
3. Beat the yolks with half the sugar. Separately, beat the whites, first on their own, then with sugar.
4. Mix the whites and yolks, add soft butter, flour and cocoa. We stir all the time from bottom to top by hand to prepare a high-quality sponge cake.
5. Bake one layer 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 another 2 minutes.

Glaze:

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

Assembling the Prague cake:

1. Cut the sponge cake into 3 layers, layer with cream evenly.
2. Spread a thin layer of jam on the top crust.
3. Pour slightly warm glaze over the cake and level the surface with a knife.

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

Bon appetit!

There are desserts that are invariably popular, regardless of the changing eras outside the window. Such desserts can easily include Prague cake. Its lovers traveled a long way to purchase the treasured delicacy in the confectionery shop. Housewives conjured hours in the kitchen near the oven to repeat the original recipe. Now all the secrets from the history of creation to the methods of decoration have been revealed, and every housewife will be able to please her family with mega chocolate Prague.

Of the many desserts loved by those with a sweet tooth, this is one of those whose creator’s name is reliably known. Its recipe belongs to Vladimir Mikhailovich Guralnik, who worked in the confectionery shop of the Moscow restaurant “Prague”. Since the pastry chef studied confectionery from the masters of the Czechoslovak Republic, this cake became a kind of modification of the Viennese dessert “Sacher”, so to speak, “in a new interpretation” by V.M. Guralnik.

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

Classic Prague cake recipe according to GOST

To bake a dessert as close as possible to GOST standards in your home kitchen, for the sponge cake you should take:

• 6 eggs;
• 150 g sugar;
• 115 g flour;
• 25 g cocoa powder;
• 40 g plums. oils

The filling is prepared from:

• 1 yolk;
• 20 ml cold water;
• 120 g condensed milk;
• 200 g plums. oils;
• 10 g cocoa powder;
• vanilla to taste.

The presence of butter in the dough makes the cakes quite moist, but lovers of richer baked goods can make an impregnation, for which you will need:

• 100 ml regular tea;
• 70 g sugar.

Since the original cake fondant is difficult to replicate without the appropriate equipment and skills, you can make it using a simplified version from:

• 70 g dark chocolate;
• 50 g butter.

Additionally, you will need jam or jam of a very thick consistency for coating.

Recipe according to GOST step by step:

1. Add ½ part of sugar to six yolks and foam with a mixer until light cream. In a separate bowl, beat the egg whites, adding the other half of the sugar a little at a time, into stiff peaks. Carefully fold the foam from the whites into the cream of the yolks.
2. Sift the flour mixed with cocoa two or three times, then add it into the foamy egg-sugar mixture in three or four portions. Pour melted butter and cooled to 30 degrees around the edge of the container and mix.
3. Place a circle of parchment of the appropriate size on the bottom of the mold, transfer the dough into it, and bake the chocolate cake. In an oven at 200 degrees, this will take about half an hour. After the oven, keep the biscuit in the pan for 5 minutes, then transfer it to a wire rack, cover with a towel and leave until it cools completely. Ideally, it should rest for 8 hours before assembling the cake.
4. In a saucepan with a thick bottom and walls, shake the yolk with water, add condensed milk and boil this syrup until slightly thickened. Beat creamy butter with vanilla sugar until light and fluffy, then add custard base and cocoa powder in three or four portions.
5. Dissolve the sponge cake into three layers, soak them all with sweet tea. Place half of the cream in an even layer on the first layer, cover with the second cake layer, and top with the remaining cream and the last cake layer. Coat the baked goods with thick jam and cool for half an hour in the refrigerator. Coating the cake with marmalade or jam helps the icing spread more evenly. Apricot jam is traditionally used for Prague cake.
6. Fill with melted chocolate and butter glaze. Decorate to your liking.

How to cook dessert in a slow cooker?

The classic sponge cake seems complicated to many. It often falls off in the oven or while cooling, but delicious sponge cakes can be made in a slow cooker. For a novice housewife, this will be the key to a successful tall sponge cake.

To bake Prague cake with sour cream for sponge cake, use:

• 3 chicken eggs;
• 160 g sugar;
• 200 g sour cream;
• 200 g condensed milk;
• 5 g baking powder;
• 2 g soda;
• 40 g cocoa powder;
• 190 g flour.

List of ingredients for chocolate filling:

• 200 g plums. oils;
• 200 g condensed milk;
• 50 g dark chocolate;
• 5 g cocoa powder;
• 40 g thick jam.

The classic decor of this chocolate dessert consists of:

• 100 g dark chocolate;
• 40 g plums. oils;
• 60 g heavy cream.

How to bake a cake in a slow cooker:

1. Pour flour, cocoa powder, baking soda and baking powder into one container. Sift this mixture a couple of times through a fine-mesh sieve.
2. In another bowl, transform the eggs into a light fluffy mass, which is then mixed with sour cream and condensed milk. Next, add the flour mixture in several stages.
3. Place a circle of parchment paper on the bottom of the multi-pan, then carefully transfer the dough and cook using the “Baking” function. Depending on the power of the gadget, baking can take from 60 minutes.
4. Carefully remove the finished cake from the bowl and cool completely. If time permits, let it rest overnight. Then dissolve into three layers.
5. To prepare chocolate cream, melt the chocolate in a steam bath or in short bursts in the microwave. Set it aside for a while to cool slightly, but it should still remain liquid.
6. Beat the soft butter into a whitened, fluffy mass, adding condensed milk mixed with cocoa powder in small portions. Add liquid chocolate to this mixture and beat until smooth.
7. Assemble the dessert by placing an equal amount of filling between the cake layers. After that, put it in the refrigerator for half an hour. Melt the ingredients needed for the glaze in one bowl in the microwave and stir until smooth.
8. Place the cooled cake on a wire rack over a baking sheet and pour glaze over it so that it covers both the top and sides in an equal layer. Next, transfer to a serving platter and decorate to taste.

Prague cake from Grandma Emma

The cake recipe differs in that she does not cover it with glaze, but evens it with cream, but this does not make the result worse.

The proportions of products for the cakes will be as follows:

• 4 eggs;
• 500 g sugar;
• 500 ml sour cream of any fat content;
• 400 g condensed milk;
• 10 g vanilla sugar;
• 100 g cocoa powder;
• 320 g baking flour;
• 5 g baking powder.

For the cream you should take:

• 300 g plums. oils;
• 400 g condensed milk;
• 100 g cocoa powder;
• 10 g vanilla sugar.

Baking sequence;

1. Pour condensed milk into a vessel of the appropriate volume, sift the cocoa powder and stir until smooth with a hand whisk. Next, stir in 4 eggs one at a time.
2. Add the remaining dough components. Mix thoroughly so that there are no grains or lumps.
3. From this amount of dough, prepare two cakes with a diameter of 28 cm. Each should spend 35-40 minutes in the oven at 180 degrees, and then lie for five hours on a clean wooden cutting board under a napkin.
4. With a mixer running at maximum speed, beat the butter with cocoa powder, vanilla sugar and condensed milk. The cream is ready when it is thick enough and does not slide down its walls when tilted.
5. Assemble the cake in a dessert assembly ring or the sides of a springform pan. Then transfer it to a large flat plate and coat the sides and top with cream. Grandma Emma suggests decorating the cake with nut or chocolate chips, small meringues and more.

Original dessert with three types of cream

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

List of products for cakes:

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

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

For cream No. 1 you will need:

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

Cream No. 2 is prepared from:

• 150 g plums. oils;
• 100 g condensed milk.

The composition of cream No. 3 includes:

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

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

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

How to make Prague cake with several types of cream:

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

Prague from chiffon biscuit

The required ingredients for chiffon cakes are baking powder and vegetable oil. This makes the cakes quite fluffy and moist. In this case, cake impregnation is not needed at all. A large amount of cocoa makes the taste of the biscuit more rich and chocolatey.

List of ingredients for chocolate chiffon sponge cake for a mold with a diameter of 26 cm:

• 225 g sugar;
• 6 yolks;
• 8 proteins;
• 125 ml grows. oils;
• 175 ml water;
• 24 g instant coffee;
• 60 g cocoa powder;
• 10 g baking powder;
• 4 g soda;
• 4 g salt;
• 200 g flour.

For a layer based on condensed milk you should take:

• 200-250 g plums. oils;
• 75 g condensed milk;
• 3 yolks;
• 50 ml water;
• 50 g chocolate;
• 15 ml cognac.

Chocolate glaze is made from:

• 50 g cocoa powder;
• 100 g sugar;
• 90 ml water;
• 10 g plums. oils

Progress:

1. Pour hot water over the mixture of instant coffee and cocoa. Stir until smooth and cool.
2. Beat the yolks with 180 g of granulated sugar, pour in vegetable oil and liquid coffee with cocoa in small portions. Add a mixture of flour, baking powder and soda.
3. Turn the whites with a pinch of salt and the remaining sugar into a strong foam, which is carefully mixed into the dough. Next, the biscuit is baked at 160 degrees for about 50 minutes. It is very important not to open the oven door for the first half hour.
4. The finished sponge cake should cool in the mold upside down, then remove it and let it rest for 5-6 hours so that it does not sag after assembling the cake; If you don’t have a wire rack at hand, you can place the biscuit pan on four cups of equal height, which will serve as a support.
5. Whisk the yolks with water until smooth. Pour the resulting mixture into condensed milk and boil in a steam bath until homemade sour cream thickens. Remove from heat, add chocolate broken into small pieces and stir until completely dissolved.
6. When the custard base of the cream reaches room temperature, beat it with soft butter and add a little cognac for flavor.
7. Dissolve the chiffon chocolate cake into three layers, generously coat them with cream and stack them on top of each other.
8. Combine sugar, cocoa and water. Keep the mixture on the fire for 1-2 minutes after boiling, then melt the butter in it and pour the resulting fondant over the assembled cake.

With added cherries

Many housewives really liked the recipe for Prague cake with condensed milk. Its popularity is not inferior to the classic version, but there is a way to make this dessert in a new way, giving it cherry sourness and juiciness.

For a product with the addition of cherries you should take:

• 2 eggs;
• 90 g cocoa powder (of which 30 g for cream, the rest for dough);
• 150 g sugar;
• 400 g condensed milk;
• 250 ml sour cream;
• salt;
• 300 g flour;
• 150 g pitted cherries (fresh or canned);
• 200 g dark chocolate;
• 150 g plums. oils

Sequence of confectionery processes:

1. Prepare the dough by first beating the eggs with sugar and adding half the recipe amount of condensed milk, sour cream, cocoa powder, salt and flour.
2. Next, he should spend 40-60 minutes in the oven at 200 degrees. Dissolve the baked and completely cooled sponge cake into 3 layers.
3. Beat the remaining condensed milk with 100 grams of butter and cocoa powder. Layer the cakes with this filling and cherries. Drizzle melted chocolate and remaining butter on top.

The glossy surface of the chocolate glaze is already self-sufficient, but if you still want to add your own twist to the dessert, you can make one of the following simple decorations:

1. Fruits. Fresh strawberries arranged in a circle will look beautiful on the cake. Large berries can be pre-dipped in melted white or dark chocolate. For this decoration, you can also use other berries and fruits, and for a cake with cherries, you can use cocktail cherries.
2. Chocolate decor. You can use melted chocolate to make simple and beautiful decorations, such as chocolate leaves. To do this, apply melted chocolate in an even layer on a washed thick sheet (you can use bay leaf), and when it hardens, carefully remove and transfer the decor to the cake.
3. Chocolate drawings. The simplest, but also effective way to decorate the surface of the glaze is to apply a pattern with melted chocolate. It can also be dark or contrasting white. You can melt the chocolate in a thick plastic bag in the microwave, then cut off a little corner and apply a pattern or random stripes.

There are two stories of the origin of the Prague cake, they are quite interesting and worthy of attention. True, one of them is reliable, and the other is only partially reliable. But in order to better understand the Prague cake, you need to look at the history of its appearance from different points of view. Different opinions about the history of its origin create a unique image of this magnificent dessert, which Russians fell in love with back in Soviet times.

One of the stories of the appearance of the Prague cake says that the recipe for this dessert appeared in the capital of the Czech Republic and was subsequently brought by Czech chefs to Russia. It was very difficult and expensive to prepare. There is an opinion that the Prague cake in the Czech Republic was prepared from 4 types of buttercream using Benedictine and Chartreuse liqueurs, as well as cognac. The cake layers were soaked in rum. Due to the expensive ingredients and complex preparation process, this cake was only available to wealthy people.

But in fact, all this is fiction, since the recipes of Czech cuisine do not contain this version of the cake and the Czechs themselves did not bring this delicacy to Russia. From this story we can only conclude that if such versions exist, then people consider Prague a dessert with European roots, a delicacy of aristocrats. This is not surprising, because Prague has a classic look and amazing taste - qualities inherent in a dessert for gentlemen. In fact, the Prague cake was made in the USSR and was designed with ordinary people in mind.

The true story of the origin of this cake begins in the Moscow restaurant of the same name, founded in 1872. It was here that the legendary confectioner Vladimir Mikhailovich Guralnik worked, who invented the Prague cake. Having got a job in a Moscow restaurant in 1955, Vladimir Guralnik became the head of the workshop within 14 years. And during his work, he produced many confectionery masterpieces, including, for example, Bird's Milk.

During his work at the restaurant, Vladimir Guralnik went on business trips to Europe, including Czechoslovakia, to exchange experiences. It was there that he tried a cake very similar to the Austrian Sachertorte. The only difficulty was its complex and expensive preparation, which in no way met the requirements for confectionery products in the USSR.

Vladimir Mikhailovich did everything possible to ensure that the cake he liked became popular and accessible in the USSR - he refined its recipe and simplified the process of making it. From the original source, the culinary masterpiece borrowed only the method of preparing the chocolate sponge cake and glaze, and everything else was completely reworked. The magnificent dessert was named Prague, in honor of the capital's restaurant where it was made.

Thanks to the simple preparation process and affordable ingredients, Prague cake has become popular far beyond Moscow. Prague is one of the main desserts of the USSR, which Soviet people pampered themselves with. And even now in Russia, Prague cake, made according to GOST, remains a popular and surprisingly tasty delicacy that you want to enjoy as often as possible.