cake prague Gave us this famous Czech cakecooking. And the name gave him the capital of the Czech Republic - Prague. For certain it is known that the recipe of the original cake is complicated, and the process of preparation is laborious. The cake includes several types of cream cream with the addition of cognac and liqueurs. And the cakes for him are saturated with rum. Few of our compatriots had to try the real Czech "Prague". However, with its simplified version of the familiar to almost everyone who spent part of his life in the mighty USSR. This cake was incredibly popular. Rarely what cooking did not cook "Prague", and the recipe for this cake was available to every self-respecting hostess. In a simplified version, the recipe for the cake "Prague" was coined by Vladimir Guralnik, who worked as head of the confectionery shop in the Moscow restaurant "Prague". By the way, Guralnik is known as the author of more than thirty recipes of original cakes and cakes: for example, cake "Bird's Milk". Secrets of confectionery art Vladimir Guralnik took over from masters from Czechoslovakia, who came to Moscow to exchange experiences. The predecessor (or prototype) of the cake "Prague" is the Austrian cake "Sacher", which, unlike Prague, is made without any cream. The recipe for this cake is known in a variety of variations. "Prague", "Old Prague", "Chiffon Prague" - cakes, differ mainly in the types of cream and biscuit test. But their components are invariable - chocolate biscuit cakes, cream "Prazhsky" and chocolate fudge. However, many recipes offer to change the fondant for chocolate icing. We offer you a choice of recipes for the preparation of the famous cake "Prague". And which of them you like best - choose yourself.

Cake Prague from sour cream biscuit


  • Eggs - 2 pieces;
  • Sour cream - 300 g;
  • Sugar - 1 glass;
  • Soda - half a teaspoon;
  • Table vinegar;
  • Flour 1.5 teaspoons;
  • Cocoa condensed - half a can;
  • Almond;
  • Cardamom or black ground pepper - pinch;

For cream:

  • Cocoa condensed - half a can;
  • Butter - 200 g;

For syrup:

  • Sugar - 1 tablespoon;
  • Water - 2 tablespoons;
  • Liqueur (any) - 1 tablespoon;

For glaze:

  • Oil - 50 g;
  • Sugar - 4 tablespoons;
  • Milk - 2 tablespoons;
  • Cocoa (powder) - 4 tablespoons;

Preparation: How to cook a cake "Prague"? In a bowl, rub sour cream, eggs and sugar, add soda vinegar, extinguished. Mix the condensed cocoa with flour, add crushed almonds, cardamom. If there is no cardamom, take the black ground pepper. The resulting dough should be divided into three equal parts, bake three cakes from them, and cool the prepared cakes. Prepare the cream. Whisk the condensed cocoa with butter. Make syrup from sugar, water and liquor. Saturate each cake with syrup and sprinkle with cream. Top the cake with glaze. To make the glaze, dissolve the sugar in the milk, add cocoa and butter to it and cook over low heat for about two minutes. Prague cake

Classic recipe of Prague cake


  • 2 cups of flour;
  • 1 cup of sugar;
  • Half a glass of vodka;
  • 200 g of sour cream;
  • 100 g of condensed milk;
  • 4 tablespoons of cocoa powder;
  • 2 eggs;
  • 1 teaspoon baking powder.

For cream:

  • 200 g of butter;
  • 100 g of condensed milk;
  • 1 tablespoon of water;
  • 2 teaspoons of cocoa powder;
  • 1 yolk;
  • 10 grams of vanilla sugar.

For glaze:

  • 50 g of thick jam (better apricot);
  • 200 g of chocolate;
  • 50 g of butter.

Preparation: Preparation of Prague cake begins with the baking of biscuit cakes. For this, it is necessary to prepare a demountable baking dish with a diameter of 23-25 ​​cm, baking paper, and also to heat the oven to 200 ° C. Mix flour with cocoa powder and sift through a sieve into a large bowl. Carefully separate the proteins from the yolks. Half of the sugar beat with a yolk mixer (until the mass is not white and will not become homogeneous). By the way, the better to beat the yolks, the tenderer the biscuit will be. Proteins should be beaten with a mixer for about two minutes, then add the condensed milk, the second half of sugar and sour cream, then whisk for three more minutes. Protein mass is added to the beaten yolks. With gentle movements from the bottom up, mix the resulting mass. Pay attention - it is very important to stir slowly and in one direction. Add a mixture of flour and cocoa powder. To do this, it is best to use a sieve: sift the flour with cocoa over the protein-yolk mass and gently mix from the bottom up. The bottom of the form is pasted with baking paper, grease the whole shape with butter. Pour the dough into it and put in a preheated oven for one hour. Bake biscuit, remove the form from the oven and let stand for five minutes on a damp towel. Then gently remove the side edges of the mold, separate the biscuit cake from the paper. It is recommended to put "Prague" on the grate and leave for 8 hours. In this case, one layer will be easily cut into several cakes. To prepare the cream, you need to prepare a food film, and butter beforehand from the refrigerator to make it soft. Separate the yolk from the protein. Mix the yolk with water, gradually add the condensed milk. Put the mass on an average fire or on a water bath and, stirring constantly, bring to a boil. Then the fire needs to be reduced and the mass is held for 2-3 more minutes until it thickens. Remove the cream from the heat and continue stirring to evenly cool the mass. After this, cover the cream with food film and leave to cool. Softened butter should be beaten with vanilla sugar. Add portions of chilled cream to butter, whilst continuing to beat it. Add the cocoa powder and beat again. Biscuit cut into three cakes, the same thickness. Saturate them with vodka. Collect the cake, smearing the cakes with Prague cream. Upper cakes should not be smeared on top. Apply a thin layer of jam on it. Chocolate melt in a water bath, add butter, mix well. The resulting chocolate glaze lubricate the top and sides of the cake. The finished cake is left in the refrigerator for about twelve hours. Prague cake recipe

Recipe for the chocolate cake "Old Prague"

Can not imagine a life without chocolate? Then you will like the chocolate cake! Its difference from the classic recipe for "Prague" cake is that it uses two types of cream. Cake "Prague" at home can be prepared using a classic recipe. However, instead of difficult to prepare cream "Prague" you need to make two light creams: simple sour cream and dark (with the addition of cocoa powder). You can also make a cake "Old Prague", and the taste of this cake will surprise you with tenderness and richness. Ingredients:

  • 1 cup of sugar;
  • 2 eggs;
  • 1 cup of flour;
  • 1 can of condensed milk;
  • 100 g of butter;
  • Half a glass of sour cream (20% fat content);
  • 1 tablespoon of vanilla sugar;
  • 4 tablespoons of cocoa powder;
  • 1 teaspoon baking powder.

For sour cream:

  • Half a glass of sour cream (20% fat content);
  • Half a glass of sugar.

For dark cream:

  • 150 g of butter;
  • Half a can of condensed milk;
  • 2 tablespoons of cocoa powder.

For decoration:

  • 100 g of chocolate.

Preparation: To prepare the cake sour cream should be beaten with sugar, add eggs, baking powder, cocoa powder, vanilla sugar and condensed milk. Mix thoroughly. Then add flour to the resulting mass, sifting it through a sieve. Once again mix everything, put butter. Knead the dough, divide it into two equal parts and roll it out. Before baking, grease the form with butter, and cover the bottom with baking paper. Roll the dough carefully into a mold, bake the oven for 30 minutes. After this, the cakes cool, cut each cake into two parts and smear them with sour cream. The recipe for sour cream is very simple: mix sour cream with sugar (and all). For chocolate cream, it is necessary to add condensed milk and cocoa powder to the softened butter and mix it with a mixer until smooth. When assembling the cake, cover all the cakes with a dark cream, and also cover the top and sides of the cake with it. Leave for 1 hour in the refrigerator to soak the cake. Decorate with chocolate.

Cake "Chiffon Prague"

If you want to surprise guests with exquisite taste andextraordinarily tender, home-made cake "Prague", then the recipe for the cake "Chiffon Prague" is just what you need! Guests will be delighted with the chocolate-chiffon biscuit and delicate creamy chocolate cream! Cake "Chiffon Prague" differs from the cake "Old Prague" with an unforgettable chocolate-chiffon biscuit, and from the chocolate cake "Prague" it is distinguished by a gentle custard. Ingredients:

  • 180 g and 45 g of sugar;
  • 200 g of flour;
  • 2 teaspoons baking powder;
  • 175 ml of water;
  • 125 ml of vegetable oil;
  • 60 g of cocoa powder;
  • 1/3 tablespoon of instant coffee;
  • 8 egg whites;
  • 5 egg yolks;
  • 1/4 teaspoon of salt;
  • 1/4 teaspoon of soda.

For cream:

  • 200 g of butter;
  • 3 egg yolks;
  • 5 tablespoons of condensed milk;
  • 1/4 cup of water;
  • 50 g of chocolate;
  • 1 tablespoon brandy.

For glaze:

  • 3 tablespoons of sugar;
  • 2 tablespoons of cocoa powder;
  • about 2 teaspoons of butter;
  • 50 g of thick jam;
  • 6 tablespoons water.

Preparation: To prepare the cake "Chiffon Prague" you will need a 26 cm split form. If you have a 20-24 cm shape, then the specified product rate can be reduced by half. The oven must be heated to 160 ° C. To prepare a biscuit cocoa powder mixed with instant coffee, add the necessary amount of warm water and stir until homogeneous. Eggs of room temperature divided into proteins and yolks. Sugar (180 g) beat with a yolk mixer until a lush, homogeneous mass forms. Then gently in small portions to enter the vegetable oil, without stopping stirring. Also gradually add a solution of cocoa and coffee. Mix flour, baking powder and soda. Add the mixture to the previously prepared mass (evenly in a few steps). Stir well until a smooth consistency is obtained. To the egg whites, add salt and, starting with low speed and gradually increasing the speed, whip them with a mixer. Add sugar (45 g) and continue whipping the protein mass to such a condition that the peak formed on the surface of the beaten proteins does not break and steadily kept the shape. Add the protein mixture to the dough. Mixing proteins is best done with light movements from the bottom up. The bottom of the form is pasted with baking paper, grease the whole shape with butter. Pour the dough into a mold and bake in a preheated oven for about 50 minutes. During the baking process in the first 30 minutes, do not open the oven door so that the biscuit is not an ass. After baking, remove the mold from the oven. Chocolate-chiffon biscuit is recommended to be cooled in an inverted state. Therefore, use four supports - for example, cups - flip the biscuit shape and set it on the supports until completely cooled. Then turn the biscuit over and take off the form, leave for 5-6 hours. Cream Preparation: First of all, you need to get the butter out of the refrigerator to make it soft. Separate egg yolks from proteins. Beat yolks with water, add condensed milk to them. Put the resulting mass in a water bath and stir constantly until it thickens to the consistency of the condensed milk. Remove the pan from the plate. Chocolate to break into pieces, put in a brewed cream, wait for 3-4 minutes to allow the chocolate to melt, and mix thoroughly. Cool the custard to room temperature. Beat the softened butter and add it in small amounts to the brew. Pour the cognac. Divide the prepared cream into three parts approximately in a ratio of 4/4/2. First and second cakes should be smeared with equal parts of the cream, cover with the third cake, grease the sides of the cake (do not lubricate the top!). Sprinkle the top of the cake with jam evenly. It is best to use apricot or apple jam. Put the cake in the fridge for 15-20 minutes to grab the cream and thicken the jam. Recipe for glaze: For its preparation, it is necessary to mix cocoa powder, sugar and water in a saucepan. Cook on low heat, stirring constantly until the mixture thickens. It is usually enough to bring the mixture to a boil, cook for 1-2 minutes. Add the butter, stir. Hot glaze to cover the sides and top of the cake. Put the finished cake in the refrigerator for at least 30 minutes, so that the frost is frozen. By the way, do not wait until the icing hardens to a solid state: it will always be soft. Choose a recipe and try to cook a very tasty and very famous Prague cake. Prepare with pleasure and pleasant appetite to you! We advise you to read: