Cake "Prague" is a biscuit, consisting of three classic cakes. Complements the cakes cream and decorating its surface fudge based on chocolate. Moscow is the birthplace of this cake, because it is here that this amazing dessert appeared in a restaurant called "Prague".
The classic recipe according to GOST step by step
Cake "Prague" is known for a long time not only for its wonderful taste, but also for its magnificent appearance. Before you start cooking, you must prepare a set of ingredients in advance.
The list of components is divided into 4 parts: for sponge cake, 2 types of cream and glaze.
For making biscuits you need:
- flour (highest grade required) - 115 g;
- sugar (can be replaced with sugar) - 150 g;
- cocoa (powdered) - 25 g;
- baking powder (can be replaced with soda, slaked with vinegar) - not less than 1 tsp;
- butter (pre-softened) - 40 g;
- eggs (fresh, chicken) - 6 pieces;
- vanilla sugar - 10 g;
- silent oil (vegetable) for form processing.
You also need to take care of the ingredients for the cream:
- condensed milk - 120 g;
- cocoa (powdered) - 10 g;
- butter (room temperature) - 200 g;
- yolk extracted from chicken eggs - 1 piece;
- water (necessarily purified) - 20 ml;
- vanilla sugar - about 1 tsp;
- Cognac - 2 drops.
To prepare the glaze you need:
- creamy, pre-softened butter - 10 g;
- cocoa (in powder form) - 30 g;
- cow's milk (maximum freshness) - 90 g;
- sugar - 10 g
When cooking sweets do not miss their decoration. Especially if the holiday is scheduled with the presence of guests. First of all, the surface of the dessert should be decorated with cream, which can also be prepared independently. Here you will need:
- butter - 250 g;
- cocoa (powdered) - 1 tsp;
- sugar sand - 300 g;
- vanillin - within 1 tsp;
- milk (fresh) - about 3 tbsp. l
In addition to the cream mass, you can also use shortbread dough and chocolate cookies for decoration.
Cooking time - 15 hours.
Calorie - 375 kcal.
How to cook the legendary dessert:
- In order for the cake to be prepared according to all the rules, it is imperative to leave the eggs for a few hours at room temperature conditions. Then you can start cooking the dough;
- Prepare the eggs, namely divided into proteins and yolks. Beat each of the parts separately. Proteins must turn into a high white foam;
- Add sugar (75 grams) and vanilla sugar (5 grams) to the protein mixture. Continue whipping the mixture at the same time;
- Add the same amount of regular and vanilla sugar to the yolks. Beat thoroughly, and then combine the protein and yolk mixture;
- After connection, gently mix the mixture with a spatula in a clockwise direction;
- Mix the prepared amount of flour with cocoa powder and baking powder, sift the composition several times. Pour the prepared dry composition into the egg-sugar mass. And carefully stir until a homogeneous mass;
- Pre-melt the butter and leave to cool. Pour it into the prepared mass, necessarily on the edge;
- Heat the oven to 180 ° C. Process the form with vegetable oil and place the prepared dough there. Baking duration - about half an hour. The readiness of the dish is checked with a toothpick;
- Now cream. Put the yolk in a container, add purified water. Beat up. Then lay out the condensed milk and pour out the vanilla sugar. Beat thoroughly;
- Place the container with the mixture on the stove and cook on the minimum intensity of fire, while not forgetting to stir constantly. The composition should thicken - this will be an indicator of its readiness;
- Remove from the stove and set aside for half an hour in order to cool the mixture well;
- In a separate container, beat, using a mixer, butter softened at room temperature for a few minutes;
- Add a little brandy and one tablespoon of the resulting cream mixture. Beat thoroughly and add the rest of the prepared cream. Continue whisking;
- Cocoa sift well and add to the mixture;
- Remove the biscuit from the oven and leave to cool for a few minutes. After that, divide the resulting cake into three cakes of the same size. For this process, you can use a sharp knife, strong thread or string;
- The cream, which has already cooled down enough, you need to put a pastry bag and gradually squeeze out of it a lot on the cake in a circle as much as possible;
- Put the second cake on top of the cream and smear it with a cream mixture as well. Posting the last cake. On top of it you can put a weighty chopping board in order to make the cream more evenly spread over the biscuit cakes;
- In addition, it is worth smearing the side of the cake with cream;
- To decorate this part, you should also grind shortbread with a blender, and then grate a small size of grated chocolate. Stir the resulting crumb and sprinkle it smeared with creamy mass of the sides of the cake. Place in the refrigerator for at least half an hour;
- Now it's the turn of the glaze. For it is necessary to mix sugar, milk and cocoa in a common container. Place this container in a water bath and cook until a homogeneous consistency is formed;
- Put in this composition a teaspoon of soft oil and stir until smooth. Do not touch before cooling;
- Decorating cream is also easy to make. Beat soft butter. In portions, add granulated sugar, sifted through a sieve several times;
- Pour into the cocoa mixture and whip again for a few minutes;
- Now vanillin follows the mix, and milk pours in a thin stream. Beat an organized mix with a mixer at the lowest speed;
- Put the resulting cream in a special pastry bag, and pour the icing into a bag with a buckle, in which you also need to cut off the edges a little;
- The surface of the cake should be covered with prepared chocolate coating. For decoration, make longitudinal stripes on a smooth surface. At 1 cm from the edges it is necessary to leave space free, because here it is worth using a cream prepared for decorating;
- All the rest cake decoration is performed at will and to the best of their imagination.
Cake "Prague" with sour cream and liqueur
This version of the preparation of the cake "Prague" allows you to get an unusually tasty dessert, in which the liqueur complements the taste of the traditionally used chocolate. Consider a detailed list of ingredients:
- sugar - one glass (250 ml);
- condensed milk - half a standard can;
- flour (of the highest grade) - one and a half cups;
- sour cream of 15% fat content - 250 ml;
- three chicken eggs;
- vanillin - 1 sachet of standard parameters;
- cocoa (powdered) - two full tablespoons;
- soda - within one teaspoon;
- liquor - 70 ml;
To prepare the cream mass, you need to collect a separate list of components:
- butter, slightly softened - 150 g;
- cocoa (powdered) - 2 tbsp. l (the most complete);
- condensed milk - 0.5 cans;
- vanillin.
Decorating the cake is also worth self-made icing:
- butter - 50 g;
- sugar - 4 tbsp. l .;
- cow's milk (maximum freshness) - 2 tbsp. l .;
- cocoa (powdered) - 1 (full) Art. l
Cooking time - 6 hours.
Calories - 517 kcal.
How to make a treat:
- In a bowl with high sides, drive in all the eggs, pour sugar into them and beat the mixture very well with a mixer. Next, pour sour cream and condensed milk, and beat with a mixer;
- Sift together with cocoa flour, soda and vanillin, pour this dry mixture to a pre-whipped composition and mix everything very well;
- Spread the resulting mass into 4 equal parts, and bake each in the form of a round size at a temperature of 180 ° C. Baking duration - about 20 minutes;
- Preparation of cream mass: whip butter, using a mixer, gradually pour out the condensed milk. Pour cocoa and vanillin into it, mix the mass well and send to the refrigerator;
- Ready-made cakes should not be left to cool completely, and then make them soaked in liquor;
- Cakes alternately coat with cooled creamy mass, forming a cake in stages. The surface of the last cake should not be lubricated;
- Mix sugar, cocoa, butter and milk. Put on the stove and cook for a few minutes until thick. Cool the composition and treat them to the top and sides of the cake. Place in the refrigerator for at least 12 hours to soak.
Cake "Old Prague": a classic recipe of the Soviet time
The recipe of this dessert from the classic cake "Prague" is characterized by the presence of two types of cream in it: sour cream and dark. The result is a very tasty delicacy, distinguished by a delicate and light taste. To prepare the biscuit you need to collect the following products:
- sugar - 1 filled glass;
- Vanilla sugar - 1 tbsp. l (complete);
- wheat flour - 1 filled glass;
- two chicken eggs;
- soft butter - 100 g;
- sour cream (20% fat) - 0.5 cups;
- condensed milk - 1 can;
- baking powder - about 1 tsp;
- cocoa (powdered) - 4 tbsp. l
To prepare light cream cream you need:
- sour cream (20% fat) - 0.5 cups;
- sugar - 0.5 cups.
Dark cream mass requires the following list of products:
- butter, softened - 150 grams;
- condensed milk - 0.5 cans;
- cocoa (powdered) - 2 tbsp. l
In order to make the dessert more attractive, you will need:
- chocolate - 100 grams.
Cooking time - 4 hours.
Calorie - 317 kcal.
Phased preparation process:
- In order to prepare the cake, you will need to beat sugar and sour cream in a container, and then add chicken eggs, as well as baking powder. Continuing to whip the composition pour the cocoa, vanilla sugar, and then pour out the condensed milk;
- In the resulting composition sift using a special sieve, flour. Mix well, and then pour the melted and before it cooled butter;
- Knead the dough thoroughly and distribute so that you get two pieces of the same size. Roll out in accordance with the parameters of the baking sheet;
- Process the prepared form with melted butter, and lay the bottom with parchment intended for baking;
- Lay the resulting layer of dough into a mold and place in the oven for half an hour. Do the same with the second part of the test;
- In order to continue the work, the cakes must be completely cooled, and then carefully cut both biscuits into an additional 2 parts;
- Cream cream is very easy to cook. To do this, beat the sugar well with sour cream. Treat each cake with the resulting sweet mass;
- Dark cream is made from soft butter, to which is added cocoa (powder) and condensed milk. Beat with a mixer until a homogeneous mass is formed;
- During the assembly process it is necessary to smear all the cakes with the obtained dark cream. Also, this creamy mass needs to process the surface of the final cake and the side of the semi-ready dessert. Place in the refrigerator so that the cooked dessert is completely soaked.
Cake "Prague" recipe with jam at home
In this recipe, jam gives an incredible taste that makes this dessert much tastier and more refined. For him to prepare:
- 6 chicken eggs;
- yolk from 1 egg;
- wheat flour - 115 g;
- sugar - 150 g;
- cocoa (powdered) - 35 g;
- condensed milk - 120 g;
- jam (preferably apricot) - 55 g;
- vanilla sugar - 7 g;
- butter, softened - 280 g;
- chocolate - 70 g
Cooking time - 2 hours.
Calorie - 397 kcal.
Cooking method:
- Chicken eggs at room temperature must be processed first, namely, to separate the yolks from proteins;
- To the separated yolks pour 75 grams of sugar and immediately beat the mixture with a mixer at maximum speed. The result should be a viscous cream of a light shade;
- Squirrels, first whisk in an independent form until the air structure is obtained, and then add 75 grams of sugar and continue to beat until the same air mixture is obtained;
- Mix the sugar-protein and sugar-yolk mixture in another bowl and pour the flour, previously sifted together with cocoa powder, to them. Stir the mixture until homogenous;
- Melt 40 grams of butter, let cool and pour to the total mass. Process the form with butter (cream), lay out the prepared mass and send it to a preheated oven. Baking duration - no more than half an hour. After that, place the finished sponge cake on the grid and allow to cool completely. Then wrap it in a food grade film;
- To prepare the cream, mix the yolk with purified water (20 ml). Stir until a mass of homogeneous composition. Add this mixture with condensed milk, mix and cook the composition on the stove until a thick cream is obtained. Remove from heat and set aside to cool;
- Soft butter (200 g) together with vanilla sugar mix intensively using a mixer. To the educated composition gradually add the cooled milk-egg mixture, without ceasing to beat the mixture. At the end add 10 g of powdered cocoa, a little more whip;
- Spread the cooled biscuit on the same cakes (3 pcs.), Assemble them into a cake, lubricating each layer in turn with chocolate cream. Leave the surface of the latter without treatment;
- Jam grind using a fine sieve and process this mass of the surface of the last cake, as well as the side parts;
- In a microwave oven, send chocolate along with butter (40 g) to be converted to a liquid state, and pour the dessert over the top of the jam. Send ready-made dessert to the refrigerator for impregnation and congelation of fudge.
Cake "Prague" - this is a very tasty dessert, which is familiar to us from the very distant childhood. Preparing it is a rather complicated and long process that requires not only patience, but also skills in cooking. There are more simple options for making dessert.
In the next story you can learn in great detail how to make the classic Prague cake
