Prague cake: step by step recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

"Prague" is a mega chocolate cake famous since Soviet times, consisting of a dark biscuit, chocolate butter cream and glossy chocolate icing. A real aristocrat against the background of simpler desserts of that time.

Today, the Prague cake, which is a piece of the cake of the same name, is in the assortment of many coffee houses, restaurants and cafes. You can bake such a delicacy in the home kitchen, and it will turn out no worse than the purchased one.

Classic Prague cake

The recipe is the same as the famous cake. First of all, you need to prepare all the ingredients.

For biscuit dough:

• 115g flour;
• 150g granulated sugar;
• six fresh eggs;
• 40g butter;
• 25g cocoa powder.

For buttercream:

• one egg (you only need the yolk);
• 20g water;
• 200 g butter;
• 120g condensed milk;
• 10gvanilla sugar;
• 10 g cocoa powder.

100 g of apricot jam will be required to coat the biscuit.

For impregnation:

• 100ml water;
• 80g sugar;
• 80 ml cognac.

According to the original recipe, the Prague cake is not soaked, so this step can be skipped.

For chocolate icing:

• 50g butter;
• dark chocolate bar.

Preparation of biscuit dough

In order for the “Prague” cake to turn out airy, you need to strictly follow the cooking technology. Eggs must be fresh, at room temperature. The yolks are beaten separately from the whites.

Procedure:

1. Separate the yolks from the whites.
2. First, at medium speed, beat the whites with a mixer until they increase in volume by 4 times and turn white. After that, continuing to work with a mixer, gradually pour half the sugar in a thin stream. Switch to maximum speed and beat until stiff peaks.
3. In a separate bowl, beat the yolks with the remaining sugar with a mixer until fluffy.
4. Combine the whites and yolks and mix with a silicone or wooden spatula.
5. Sift flour, add cocoa to it and mix.
6. Melt butter and cool.
7. Carefully fold cocoa flour into the egg mixture and mix with a spatula from bottom to top.
8. Pour the cooled butter into the dough and mix. Immediately start baking the biscuit until it comes outair bubbles.
9. Line the bottom of a detachable form with baking paper. Lay out the dough.
10. Preheat the oven to a temperature of 200o. Put the form with the dough and bake for half an hour, then check with a toothpick for doneness.
11. Cool directly in the mold, then remove it, cover the pastries with a towel and leave for 8 hours.

To prevent the biscuit from sinking and the "Prague" cake to turn out airy, the oven must not be opened during baking.

Preparing the cream

While the biscuit is resting, you need to make cream:

1. First boil the syrup. To do this, pour 20 ml of water into the pan, put the yolk, mix. Add condensed milk, vanilla sugar and mix again.
2. Put the pan on low heat, cook until thickened with constant stirring. Then leave to cool for half an hour.
3. In a separate bowl, put softened butter and beat it with a mixer at medium speed for about 5 minutes until fluffy.
4. Gradually add the cooled syrup to the oil, remembering to stir all the time. Add cocoa powder to the cream and mix well again.

Assembly

First of all, the biscuit must be cut into three layers of the same thickness using a knife with a thin long blade. You may not be able to cut straight the first time. You can do this using fishing line.

Prepare an impregnation of water, cognac and sugar, mix until the grains dissolve. Before assembling, sprinkle the cakes with impregnation from a spray bottle.

Place the first cake on a flat tray. Spread it with cream, put a second one on it, spread it and put the third one. Lubricate the top cake with apricot jam (apply a thin layer) and put in the refrigerator to soak for half an hour.

At this time, you need to prepare the glaze. Melt the chocolate bar and butter in a water bath. Cool the frosting to room temperature and cover the top and sides of the cake. When the coating has set, you can apply glaze patterns on the surface and refrigerate overnight.

The next day, cut the dessert into pieces and serve Prague cakes with tea.