home made cake Cake "Prague" is known in a variety of options. Where did they come from? Strange as it may seem, they came from the recent past, when this cake was so popular for Soviet citizens that public (and others then was not!) Cookery and confectionery were unable to meet the demand for this wonder cake. As a result, the cake "Prague" became a scarce product, and enterprising housewives, each in its own way, tried to reproduce the recipe of "Prague" at home. Someone turned out to be close to the original, but someone got similar, but somewhat different, but no less delicious cakes. And anyway, we inherited so many recipes of this cake that it is practically impossible to choose the most "real" from them. But each such recipe can safely claim the title of "Cake Prague home". What tricks the Soviet landladies did not go to make a cake with the same taste as the purchased "Prague". They baked a biscuit on sour cream or with almonds, beat the cream with condensed cocoa, tried to make a sour cream for this cake. In general, our predecessors succeeded in the culinary field and left us their recipes for the cake "Prague". Here are some of them.

"Prague" on an oil biscuit

This recipe, probably, was born at somehostesses on a whim. She once tried Prague cake and decided that the homemade confectioner can cope with this cake too, and at home it can also be cooked, for example. Ingredients:

  • Eggs - 6 pieces;
  • Creamy margarine - 70 g;
  • Sugar is an incomplete glass;
  • Flour - 1 glass;
  • Cocoa - 3 tablespoons;
  • Baking powder for the dough - 1 teaspoon;
  • Jam for impregnation.

For cream:

  • Butter - 250 g;
  • Condensed milk - 1 pot;
  • Cocoa powder - 2 tablespoons.

For glaze:

  • sugar - 1 cup;
  • water - 8 tablespoons;
  • cocoa powder - 1 tablespoon.

Preparation: Carefully separate the egg whites from the yolks. Yogurt we rub with sugar, we add to them the melted (liquid) margarine and flour mixed with cocoa-malt. All carefully mix and set aside. Next line of proteins. We beat them into a strong foam, and then gradually, in small portions, put into the dough. In the prepared, oiled baking dish, pour out the dough and put it in the oven. We bake the cake to the test for a dry match. We remove the finished biscuit from the mold and cool it. While the biscuit is cooling down, you can make a cream. For this, the softened butter is beaten with condensed milk and cocoa. First, lightly beat the butter, and then add the condensed milk to it (on a tablespoon). At the end of cooking, put cocoa powder in the cream. The cooled biscuit is cut into three identical cakes. The bottom and middle part is impregnated with any jam (currant, apricot, raspberry) and grease with cream. We collect the cake, laying cakes on top of each other and pouring chocolate glaze on top. To make the glaze pour water in a saucepan, pour out the sugar there and cook it on low heat until the sugar dissolves. Then add cocoa and cook until our glaze begins to thicken. cake prague at home

Almost classical "Prague"

Well, this recipe rightly claims the title of the closest to the original cake "Prague" in the home performance. It will require the following ingredients:

  • Eggs fresh - 6 pieces;
  • Sugar - 1 part glass (150 g);
  • Flour - half a glass (115 g);
  • Cocoa powder - 2 tablespoons;
  • Butter - 4 tablespoons (40 g);
  • Jam or confiture.

For cream:

  • Butter - 200 g;
  • Condensed milk - 120 g;
  • Egg - 1 piece;
  • Cocoa powder - 1 tablespoon;
  • Vanillin.

For impregnation of the cake:

  • Sugar syrup;
  • Orange juice;
  • Fruit liqueur.

For chocolate glaze:

  • Milk chocolate - 1 tile;
  • Butter - 100 g.

Preparation: First, prepare the biscuit dough. Separate the egg yolks from the proteins and rub the yolks with sugar. And then turn the mixer into a magnificent and white gogol-mogol. In a separate saucepan, we will whip the proteins into the foam and mix them with the whipped yolks. Then we mix the flour with the cocoa powder, sift it, add it to the egg mass and gently mix it all. Butter butter is melted on the fire, a little cool and poured into the biscuit dough (along the edge of the pan). Once again, mix everything and put the dough into a baking dish, which we pre-lubricate with oil and sprinkle with flour. Put the form into a preheated oven for half an hour and begin to prepare the cream and impregnation for the cakes. From the raw egg we pour into the saucepan yolk (we do not need protein) and mix it with water (one tablespoon), and then add the same condensed milk. We put the sauté pan on a very slow fire and boil it until it thickens. Ready egg-milk syrup is cooled and whipped with cream, gradually adding syrup to butter. At the very end we put the cocoa powder. For impregnation, we will weld sugar syrup (150 g sugar per 100 g water) and cool it a little. Then we squeeze out the fresh orange juice, add it to the syrup and again boil it all. In the cooled impregnation with a little liqueur. While we were preparing the cream and impregnation, the biscuit had cooled down. Cut it three identical cakes and soak them with syrup (top cake impregnated from below). The two lower cakes are smeared with cream and stacked on top of each other. The top cake and sides of the cake are coated with jam or jam and poured with chocolate glaze. For the glaze melt on a water bath a bar of chocolate with butter. Note: If the ready hot sponge cake first briefly (five minutes) cool in the form, and then let it stand for six hours, it will be very easy to cut. And so that the cooling biscuit does not get wet from below, shift its grate. The custard base for the oil cream can be cooked in a water bath. So it is guaranteed you will not burn. For impregnation, you can also use alcoholic balsam-supplements. For example, balm "Belarusian" or "Riga". You can cook for this home-made pie "Prague" a regular biscuit, sour cream sponge cake, biscuit on soda or in oil. You can knock off the oil cream with condensed milk or with a custard on eggs or flour. You can soak the cake with liquid syrup from jam or weld the impregnation and add liqueur or cognac to it. And you can name your cake as you like: Prague, Old Prague, Chiffon Prague, Prague cake. If you make a cake from chocolate biscuit (three cakes) with chocolate butter cream and chocolate glaze, you can safely put yourself to those who know how to cook a cake "Prague" at home. Prepare yourself for joy and others for sweetness. And cook with pleasure! We advise you to read: