Have you ever wondered why we love so much?desserts? That's right, because it's delicious. In addition, they harmoniously complete any meal, and most importantly, it has long been proven that sweet dishes give people the hormone of joy and good mood. And this is what we so often lack in life. We also want to add a little joy and offer to cook the famous Prague cake, which is probably a favorite delicacy of many of our readers. The recipe for Prague cake (or rather, recipes, since there are many options on the theme of this confectionery masterpiece) is not at all simple, but, in principle, it can be baked at home. As always, we offer several recipes, and you, having tried them all, will choose the one that seems the most delicious to you. Before offering you the first recipe, we want to say a few more words about the history of the Prague cake. The name of the dessert speaks for itself - this cake was given to us by Prague, a beautiful European city, the capital of the Czech Republic, which is famous for its sights, magnificent architecture, beer and, of course, national cuisine. The Czech Republic was once part of the Austro-Hungarian Empire. Austria is known as a kind of pastry paradise: many cafes, each with its own "sweet" menu, its own secrets. Those with a sweet tooth have probably heard (and many have tried) the famous Austrian Sacher cake, the recipe of which is known only to the pastry chefs of the famous Viennese cafe of the same name, where, in fact, it was invented. So, the Prague cake is a kind of variation on the theme of the Sacher cake, although they, of course, have a lot of differences. But chocolate sponge cake, fondant and jam layer, undoubtedly, unite these two confectionery products. It can be said that Prague masters of sweet deeds have enriched the palette of tastes: the authentic recipe of Prague residents involves several types of cream, obligatory soaking of cakes with liqueurs, in a word, they have a lot of their own secrets. As for the Prague cake, which is baked in our country, its recipe was invented by a pastry chef of the Moscow restaurant "Prague". A master class from Czech colleagues became a certain impetus that turned on the creative imagination of Vladimir Guralnik. As a result, we got a wonderful cake that is loved and cooked in many families. It must be said that the classic recipe for Prague cake and the technology of its preparation are, of course, the lot of professional pastry chefs. But at the same time, there are a number of adapted versions of the classic recipe, which, however, allow you to prepare an excellent product, distinguished by an exquisite taste and good appearance.
Classic Prague cake
Ingredients for the dough:
- 6 eggs
- 150 grams of sugar
- a glass of flour
- a tablespoon of cocoa powder
- a tablespoon of butter
Ingredients for the cream:
- 1 yolk
- a tablespoon of water
- half-pound cocoa with condensed milk
- a teaspoon of vanilla sugar
- 200 grams of butter
Ingredients for the glaze:
- 100 grams of chocolate
- 50 grams of butter
Method of preparation:Recipe for the dough for the cake layers Separate the yolks from the whites. Divide the sugar in half. Beat the yolks with half the sugar until they turn into a fluffy homogeneous mass. Beat the cooled whites into a foam, gradually add the remaining sugar and continue to beat everything together until soft peaks form. Carefully mix the whites and yolks. Pour the flour mixed with cocoa into the resulting mixture and mix everything carefully. Add the melted butter and mix again carefully. Pour the dough into a baking pan, greased with butter and sprinkled with flour. Bake at 180 degrees until done (about 40 minutes). Cool slightly and remove from the pan. Leave the finished cake to "rest" for a few hours. Then cut into three layers. Recipe for the cream Mix the yolk with water and beat. Add cocoa with condensed milk to the mixture in small portions and beat again. Place in a water bath and cook until thickened. While the cream is cooling, beat the softened butter with vanilla sugar until fluffy. Add the boiled cream to this mixture (in small portions) and beat again. Glaze recipe It is prepared immediately before assembling the cake. Break the chocolate into pieces, melt it and the butter in the microwave or in a water bath, mix to get a completely homogeneous mass. Assemble the cake. Grease each layer with cream. Cover the top layer with thick jam, confiture or marmalade and pour over the fondant (the sides too). The cake should stand in the refrigerator for several hours.
Prague cake with milk cream
Ingredients for the dough:
- one and a half glasses of flour
- 4 tablespoons of cocoa powder
- 2 eggs
- 2/3 cup sugar
- can of condensed milk
- 150 grams of sour cream
- a pinch of salt
- teaspoon of baking powder
Ingredients for the cream:
- 500 ml of milk
- 1 egg
- 3 tablespoons flour
- 1-2 tablespoons of cocoa
- 3 tablespoons of powdered sugar
- 100-150 grams of butter
Ingredients for the glaze:
- 100 grams of chocolate
- 20-30 grams of butter
- 50 ml of milk or cream
Ingredients for soaking the cakes:cognac (brandy), or better yet, use a liqueur that goes well with the jam used to coat the top layer. Method of preparation: Recipe for the layers Grind the eggs with sugar, add sour cream and condensed milk. Mix everything thoroughly to obtain a homogeneous mass. Add salt, cocoa and baking powder to the sifted flour and mix in small portions with the egg-sour cream mixture. As a result, we obtain a dough that resembles medium-thick sour cream in consistency. Pour the dough into an appropriate baking pan, greased with butter and sprinkled with bread crumbs. Bake the layer in the oven, preheated to 180-190 degrees, for about an hour. Cut the finished layer into 3 parts after cooling. Soak each part with liqueur. Note: It is important not to overdo it, so that the layers do not turn into a mess. To give the cake an exquisite taste, it is enough to lightly sprinkle the surface of the cake. How to make custard Now we begin to prepare the cream. Beat the egg and gradually add milk to it. Add the egg and milk mixture in small portions to the sifted flour mixed with cocoa. The cream mixture should be absolutely homogeneous and without lumps. If you are not sure of the ideal result, you can pass everything through a sieve. Put the cream on low heat and cook until thickened, stirring all the time. When the cream has cooled, add butter mixed with powdered sugar in small portions. How to make chocolate glaze Heat the chocolate in the microwave or in a water bath, add butter and cream and beat thoroughly to get a homogeneous shiny mass. Note. Prepare the glaze at the very end of the process, when we are already starting to assemble the cake. Assembling the cake Place the soaked cakes on a flat plate, greasing each of them with cream. Grease the last cake with a thin layer of jam and cover the top and sides of the cake with icing. Put our construction in the refrigerator for several hours so that the cake soaks.
Prague cake
Ingredients for the dough:
- 2 cups of flour
- a glass of sugar
- 2 eggs
- 200 grams of sour cream
- 100 grams of condensed milk
- 4 tablespoons of cocoa powder
- teaspoon of baking powder
Ingredients for the cream:
- 100 grams of condensed milk
- 200 grams of butter
- 1 raw yolk
- 1-2 tablespoons of cocoa powder
- Vanilla or vanilla sugar (to taste)
- 1-2 tablespoons water
Ingredients for the glaze:
- 200 grams of chocolate
- 50 grams of butter
To grease the top layer alsoYou will need 3-4 tablespoons of jam or confiture (your choice), it is desirable that they combine harmoniously. How to make the cake: Dough recipe Mix flour with cocoa and sift through a sieve. Mix the yolks with half a glass of sugar and beat until the sugar is completely dissolved and the mass becomes homogeneous. Beat the cooled whites with a pinch of salt, then add condensed milk, the remaining sugar and sour cream. Beat everything together for about 3 minutes. Carefully combine the protein and yolk masses, gently mixing from the bottom up. After this, add flour mixed with cocoa in small portions. Pour the resulting dough into a suitable form and bake in an oven preheated to 200 degrees for about an hour. After 15-20 minutes, you can slightly reduce the temperature. Remove the finished biscuit from the form and leave for several hours. After that, it can be cut into three parts. Cream recipe Beat the yolk with water, then add condensed milk and cook in a water bath until the mixture thickens. Cool. Beat soft butter with sugar, add vanillin or vanilla essence, as well as cocoa and continue to beat. Combine with custard, adding the butter mixture in small portions and continuing to beat. Glaze recipe Melt chocolate in a water bath or in a microwave, carefully combine with butter. Assembling the cake Grease each cake layer with cream and place one on top of the other. Grease the last cake layer with jam and cover with warm glaze. Leave to soak in the refrigerator for several hours. Note: If desired, you can lightly soak the cake layers with liqueur or rum. If you are not sure that you will be able to properly cut the baked cake layer into three parts, you can bake three separate cake layers. The recipes offered to your attention are similar in many ways, but there are also differences – both in terms of dough preparation and in terms of cream. Naturally, you can use your own creative ideas. Prepare delicious pastries and delight your loved ones. Enjoy your meal! We recommend reading:
