TOP-2 recipes for making a Prague cake at home in accordance with GOST and a simplified method. Secrets and advice of pastry chefs. Video recipes.
The Prague cake was once the most popular and beloved cake during the Soviet era. Although, despite the fact that today there are many modern confectionery products on sale, it does not give up its positions. A real classic recipe for a Prague cake in accordance with GOST is rather difficult to prepare, it takes a lot of time and a wide variety of ingredients. Therefore, many people use a simplified recipe for the Prague cake, according to which it turns out to be no less tasty. If you want to please your loved ones with a delicious dessert, we tell you the recipe for making a Prague cake in accordance with GOST and a simplified method.
Secrets and tips of pastry chefs
- The cake "Prague" consists of sponge cakes with cocoa, chocolate cream and chocolate glaze.
- The biscuit is baked traditionally: from eggs, sugar, butter and sifted flour with cocoa powder. At the same time, beat the whites and yolks separately, and then mix them with other products. The biscuit will be lighter and more fluffy if the whites are cooled well before whipping. It will also be of good quality and porous without whipped proteins if you add soda slaked with vinegar or lemon juice to the dough.
- There are also other options for making biscuit dough with sour cream, condensed milk and almonds. Then the whites are not separated from the yolks.
- The cake consists of 3 cakes, into which the finished biscuit is cut. In this case, the finished biscuit after baking should stand for 6-15 hours, and only then it is cut into cakes.
- To make the cakes light, soft and melt in the mouth, they are soaked in sugar syrup or alcohol.
- To sandwich two cakes, a classic "Prague" cream is prepared from soft butter, cocoa, condensed milk and egg yolks. The cream is being prepared in a water bath. The yolks are combined with condensed milk and boiled until thickened. The cream is cooled, soft butter is introduced and whipped.
- Another version of the cream - combine eggs, sugar, milk, condensed milk and flour. Beat everything with a mixer, and then cook over low heat until boiling. Then it is cooled and mixed with cocoa and soft butter.
- The third cake is covered with fruit and berry jam. Usually apricot confiture is used for "Prague" so that the sourness sets off the rich sweetness of the chocolate. Then the cake is covered with chocolate fondant and decorated with chocolate chips and nuts. Chocolate icing is made from milk or sour cream, sugar, butter and cocoa. Sometimes they just pour melted chocolate on the cake.
- Although in some versions, the cake is coated with cream on top and sprinkled with nuts or coconut - without jam and icing. Decorate with fruits and dried fruits.
- For cream, melted chocolate can be used instead of cocoa. And if the dessert is for adults, flavor the cream with cognac or rum.
- The cake decorated with chocolate figurines looks beautiful. You can sculpt them with your own hands.
- To make the cake successful, do not replace butter with margarine, buy fresh condensed milk, and premium eggs.
- Sponge cake is usually baked in a round shape with a diameter of 20-21 cm. Grease the shape with butter or cover with baking paper, because the dough may stick.
- Fill the form with the dough no more than 2/3, because the biscuit rises. Bake it for 25-45 minutes at 180-210 ° C. When the biscuit rises well, reduce the temperature to 170 ° C. Do not open the oven during baking, otherwise the biscuit will settle and lose its airiness.
- Check the readiness of the biscuit with a wooden stick: it must remain dry.
- The Prague cake can be baked in a multicooker in baking mode for 45 minutes.
- It is recommended to keep the finished cake in the cold for 15 hours to get the desired biscuit texture and perfect impregnation. Since unsettled cake may fall off when cutting.
Classic cake "Prague" according to GOST - master class
Prepare the legendary dessert with your own hands and make sure that it is possible to make it at home and there is nothing complicated here.
- Caloric content per 100 g - 569 kcal.
- Servings - 1 cake
- Cooking time - 1 hour
Ingredients:
- Eggs - 6 pcs. for biscuit
- Fruit essence - 2 drops for impregnation
- Sugar - 150 g for a biscuit, 4 tablespoons. for impregnation
- Cognac - 1 tablespoon for impregnation
- Butter - 30 g for biscuit, 200 g for cream, 50 g for icing
- Cocoa powder - 30 g for biscuit, 20 g for cream
- Flour - 120 g for biscuit
- Water - 1 tablespoon for cream, 50 ml for impregnation
- Egg yolk - 1 pc. for cream
- Condensed milk - 120 g for cream
- Vanillin - 1 pinch for cream
- Apricot jam - 50 g for glaze
- Chocolate - 70 g for icing
Cooking the classic Prague cake in accordance with GOST:
- To prepare the biscuit, separate the whites from the yolks. Make sure that not a drop of yolks gets to the whites, and the dishes are not greasy.
- Beat the whites with a mixer until stable peaks. In the middle of whipping, start gradually adding sugar (75 g).
- Combine the yolks with the remaining sugar (75 g) and beat until light, homogeneous.
- Put the whites to the yolks in small portions and gently mix them with slow movements.
- Mix the flour with cocoa powder, sift through a fine sieve and gently add into the egg mixture, stirring from top to bottom, so that the biscuit is fluffy and light.
- Melt the butter, cool and pour into the dough in a thin stream. Mix everything again with movements from top to bottom.
- Grease a detachable form with butter, put oiled baking paper on the bottom and pour the dough.
- Bake the biscuit for half an hour at 200 ° C.
- Remove the finished biscuit from the mold, leave to cool and stand for 12-15 hours.
- Cut the biscuit into 3 cakes. If it is mature enough, the cakes will not crumble.
- Soak all the cakes with sugar syrup. To do this, dissolve sugar in water, keeping it on fire until the crystals are completely dissolved. Then pour in the fruit essence with cognac.
- To make a cream, mix water with yolk, add condensed milk with vanilla. Place the container in a water bath and cook until it thickens.
- Beat soft butter with a mixer until fluffy and, continuing to beat, combine with the cooked mixture and cocoa powder.
- Smear the first and second cake layers with cream.
- Top with the third crust and top with apricot jam.
- Send the cake to the refrigerator for 30 minutes to freeze the jam.
- Pour the finished cake on top and the sides with chocolate icing. To do this, melt the chocolate with butter in a water bath. Garnish with chocolate chips and nuts on top, if desired.
- Put the Prague cake in the refrigerator overnight.
Prague cake - a simple recipe
The main difference between this cake is that it is prepared on the basis of a chiffon biscuit, in which butter is replaced with vegetable oil, and the eggs are beaten immediately. In this case, the biscuit turns out to be porous, light, airy, at the same time viscous and crumbly.
Ingredients:
- Water - 170 ml per dough, 6 tbsp. for syrup
- Cocoa - 60 g per dough, 30 g per cream, 2 tbsp. for syrup
- Instant coffee - 0.5 tbsp. in dough
- Eggs - 6 pcs. in the dough
- Sugar - 230 g, 3 tablespoons for syrup
- Vegetable oil - 130 ml per dough
- Coffee - 1 tablespoon in dough
- Flour - 200 g per dough
- Baking powder - 1 sachet per dough
- Soda - 0.25 tsp in dough
- Condensed milk - 6 tablespoons in cream
- Butter - 200 g
- Cognac - 1 tsp in cream
- Dark chocolate - 150 g for icing
- Nuts - for decoration
Making a Prague cake according to a simple recipe:
- For a biscuit, combine water, cocoa and coffee.
- Mash the eggs with white sugar and air mass. Gradually pour in the vegetable oil and at the end add the dissolved cocoa coffee.
- Whisk well and add the sifted flour, mixed with baking powder and baking soda.
- Grease the mold with butter, pour out the dough and bake the biscuit at 190-210 ° C until tender within 40 minutes.
- Remove the biscuit from the mold and cool completely. Then cut into three cakes and soak in the syrup. For chocolate syrup, combine and boil water with sugar and cocoa powder.
- Then brush the cakes with cream. To prepare it in a simplified way, mix soft butter with condensed milk, cocoa and beat well. Pour in the cognac and whisk again.
- Break the chocolate into pieces, put in a bowl and melt. Cover the Prague cake with chocolate icing, greasing the top and sides.
- While the frosting is still fresh, sprinkle with finely crushed nuts. Then send the cake to soak in the refrigerator.
