This cake can easily be called one of the most beloved and popular desserts of the former USSR. Since it was precisely this chocolate cake that, in those times of shortage, attracted large queues. And in our time, this amazing delicacy never loses its popularity and universal love, thanks to its unforgettable taste, delicate aroma and pleasant texture.
Preparing Prague cake is a rather labor-intensive process, which cannot be said about zebra cake. And it refers mainly to the classic recipe. Of course, in our time, this task has been simplified a little, thanks to the use of a multicooker.
Today's article will talk about Prague cake with step-by-step photographs. If you are a fan of this chocolate-flavored treat, then it’s time to study my recipes and choose the most suitable one for yourself. Then immediately go to the kitchen and start creating this culinary masterpiece.
Prague cake according to the classic recipe according to GOST of the USSR
Ingredients:
For the biscuit:
- Eggs - 6 pcs
- granulated sugar - 150 gr
- flour - 115 gr
- cocoa - 25 gr
- butter - 40 gr.
For cream:
- Egg yolk - 1 yolk
- water – 20 ml
- condensed milk – 120 gr
- butter - 200 gr
- cocoa powder – 10 g
- vanillin.
For impregnation:
- Sugar - 70 gr
- water - 100 ml.
For the glaze:
- Chocolate – 70 gr
- butter - 50 gr.
Cooking method:
To prepare this delicacy, we first need to separate the egg yolks from the whites.
Beat the yolks with 75 grams of sugar into a light, fluffy cream. And gradually pour the same amount of sugar into the whites and beat until white peaks form, so that the tops stand. Then combine these two ingredients and mix with a spoon until smooth.
Now combine 115 grams of flour with 25 grams of cocoa, sift and add to the egg mixture, gradually stirring from bottom to top.
Next, melt the butter until liquid, let it cool slightly, pour it over the edge of the bowl and mix gently.
Place parchment paper on the bottom of the pan, place the biscuit on it and bake in the oven at 200 degrees for 30 minutes.
Check for doneness with a match or wooden skewer. If the dough doesn't stick, it's ready.
Let it cool for five minutes, then remove from the mold. And if possible, it is best to leave the cake for 8 hours, just covering it with a towel.
For the cream, we need to take a saucepan with a thick bottom and mix one egg yolk with 20 grams of cold water and add 120 grams of condensed milk. Place on low heat and cook until slightly thickened.
Cut the soft butter into small pieces, add a bag of vanilla sugar and beat with a mixer until fluffy.
Then add the syrup there in parts, whisking each time. Add 10 grams of cocoa and once again bring to homogeneity. At this point the cream is ready.
For impregnation, we need to brew 100 ml of regular tea, pour 70 grams of granulated sugar into it, mix and let cool.
Next, cut the sponge cake into three layers and begin to assemble the cake.
Take the first cake layer, soak it with tea impregnation, put half of the prepared cream on it and carefully place the second cake layer on top. We do the same as with the first one, soak it and spread the second half of the cream.
Place the third cake on top, soak it in sweet tea and pour apricot jam over it. And put it in the refrigerator for twenty minutes.
For the glaze, melt 70 grams of chocolate with butter and immediately, before it hardens, pour it over the entire cake.
We decorate as desired. Enjoy your tea!
Options for preparing the above creams
Alcoholic drinks are often added to such wonderful creams. This is especially true for Prague cake. They perfectly highlight the taste of the cake and add a pleasant aroma and notes of bitterness to it, which perfectly complements the entire range of flavors.
You can add liqueur, cognac and even rum to these creams! The main thing is to clearly choose for your cream the alcoholic drink that best suits the cake. Personally, I prefer to include rum in the recipe for Prague cake with condensed milk. But you can treat yourself to something else. In addition, you can cook Prague cake not only in the oven. You can cook Prague cake in a slow cooker if you want to save time and have this indispensable kitchen assistant available.
And if you still don’t know how to cook Prague cake, then only from us you can find out the classic Prague cake recipe.
Join the discussion about recipes in the comments. We are always interested in your opinion, take into account your wishes and adjust recipes so that you can enjoy ideal recipes for the best dishes in the world.
How to bake a simple Prague cake with condensed milk - cook at home
Ingredients:
- Eggs -2 pcs
- condensed milk - 1 can
- sugar - 1 glass
- flour - 1.5 cups
- cocoa - 5 tbsp. l
- sour cream - 1 glass
- butter - 1 pack
- soda - 1 tsp
Cooking method:
Using a blender or mixer, beat the eggs with sugar until white foam appears. Then add soda and 1/2 can of condensed milk, flour and mix everything again.
Now take a deep bowl, put a glass of sour cream, 2 tablespoons of cocoa in it and mix well.
Combine this sour cream mixture with the dough and bring until smooth.
Carefully place parchment paper in the baking dish and place half of the resulting dough on it.
Next, place in an oven preheated to 180 degrees for 20 minutes.
From the second half of the dough we make another cake layer.
Then mix the butter, the second half of the condensed milk, and 3 tablespoons of cocoa in a bowl.
After the cakes have cooled completely, we begin to form the cake. Gently grease the top of the first cake with cream, place the second cake on it and cover it completely with cream so that the cake is completely covered with it.
The cake is ready, put it in the refrigerator for 1-2 hours, after which we treat our household and guests.
Prague chocolate cake recipe in a slow cooker
Ingredients:
- Flour - 1.5 cups
- eggs - 2 pcs
- cocoa - 1 tbsp. l
- soda - 1 tsp
- condensed milk - 1/2 can
- sour cream - 1 glass
- sugar - 1 glass.
For the glaze:
- Milk – 50 ml
- butter - 50 g
- sugar - 4 tbsp. l
- cocoa - 2 tbsp. l.
Cooking method:
In this recipe, as in the previous ones, you first need to separate the egg yolks from the whites.
Beat the egg whites in a blender along with the sugar until they reach peaks, then add all the other ingredients and beat everything again.
Pour the resulting dough into the oiled multicooker bowl, then close the lid and turn on the “Baking” mode for 60 minutes.
After the beep, open the lid and let the cake cool.
For the cream, you need to beat the melted butter using a blender, then add condensed milk and cocoa powder to it, continue to mix.
Now from one large cake, we make two. Grease the top of the first cake layer with cream and cover it with the second one.
Cut the melted butter, put it in a deep bowl, add cocoa, sugar, milk and mix everything thoroughly until smooth.
Coat the entire cake with the resulting glaze and put it in the refrigerator to harden.
The cake is ready!
Calorie content of foods possible in the dish
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg – 157 kcal/100g
- Ostrich egg – 118 kcal/100g
- Chocolate – 550 kcal/100g
- Milk-nut chocolate – 542 kcal/100g
- Nut chocolate – 580 kcal/100g
- Porous milk chocolate – 506 kcal/100g
- Creamy chocolate – 560 kcal/100g
- Flour – 325 kcal/100g
- Fortified whole durum wheat flour – 333 kcal/100g
- All-purpose whole durum wheat flour – 364 kcal/100g
- Cereal flour – 348 kcal/100g
- Sugar – 398 kcal/100g
- Granulated sugar – 398 kcal/100g
- Condensed milk with sugar – 324 kcal/100g
- Peasant unsalted butter – 661 kcal/100g
- Peasant salted butter – 652 kcal/100g
- Amateur unsalted butter – 709 kcal/100g
- Butter 82% – 734 kcal/100g
- Ghee – 869 kcal/100g
- Jam – 250 kcal/100g
- Apricot jam – 242 kcal/100g
- Cocoa powder – 374 kcal/100g
- Water – 0 kcal/100g
- Vanillin – 288 kcal/100g
- Egg yolks – 352 kcal/100g
Calorie content of foods: Eggs, Sugar, Flour, Cocoa powder, Butter, Egg yolks, Water, Condensed milk, Vanillin, Jam, Chocolate
Prague cake from Grandma Emma
Ingredients:
- Condensed milk - 1 can
- cocoa - 4 tablespoons
- sugar - 2 cups
- soda - 1 tsp
- vinegar - 1 tbsp. l
- vanilla sugar - 1 sachet
- eggs - 4 pcs.
For cream:
- Butter - 300 gr
- cocoa - 4 tbsp. l
- vanilla sugar - 1 sachet
- condensed milk - 1 can.
Cooking method:
In a deep bowl, combine a can of condensed milk with cocoa and eggs and mix until smooth.
Add two cups of sugar and one packet of vanilla sugar. And mix again.
Next, add two glasses of sifted flour and one teaspoon of soda, previously mixed with one tablespoon of 5% vinegar, and bring until smooth so that there are no lumps.
Bake in a springform pan with a diameter of 28 cm. Line the pan with parchment paper and pour the dough into it.
Place the future cake in a preheated oven at 180 degrees for 35-40 minutes.
Before removing the cake from the oven, you need to check it for doneness using a wooden stick. We pierce it and immediately remove the stick; if it is dry, then the baking is ready.
We remove the future cake from the mold and let it rest for 5-6 hours, then divide it into two equal layers.
Now for the cream, using a mixer, beat the melted butter, add four tablespoons of cocoa powder, a can of condensed milk and a bag of vanilla sugar. The finished cream should be fluffy and should not slide off the cup when tilted.
Let's start assembling the cake and for this we need to take one cake layer, put it in the form in which it was baked and grease the top part with about half the cream. Place the second part on top and do the same, only lightly grease it, since this will be the bottom of the cake. Turn over and apply the remaining cream on all sides.
All that remains is to decorate the finished cake with finely chopped nuts or chocolate chips.
Place in the refrigerator for 2-3 hours and then serve.
