How to cook a Prague cake in a slow cooker: recipes

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

In those relatively recent times, which many of our compatriots remember with light and bright sadness - when they were in the Soviet Union, the housewives tried to bake this wonderful cake at least once a year. We are talking about the famous and extraordinarily tasty Prague cake. This delicacy is distinguished by such a pleasant, truly indescribable taste that the recipe for its preparation has long been cherished in families as the apple of an eye. Mothers shared it with their daughters, and they passed it on to the next generation - and so the cake has come down to us.

Today the classic Prague recipe is enriched with various interesting additions, modern housewives have the opportunity to bake this delicacy not only in the oven or oven, but also in a slow cooker. This article presents interesting technologies for making the Prague cake in a slow cooker (photos of baking are attached).

A bit of history

The name of the Prague cake, one of the famous symbols of Soviet cuisine, has nothing to do with the capitalCzechoslovakia. The author of the magnificent dessert, which has become a favorite of many, is Vladimir Guralnik, who in pre-perestroika times worked as a leading confectioner at the Prague restaurant. Although this delicacy in the store was quite expensive, the cake never lingered on the shelves, especially on the days before the holidays, when the housewives wanted to please their loved ones with something unusual and tasty. In their own kitchens, home-grown confectioners conducted countless experiments, trying to unravel and put into practice the secrets of baking the famous dessert. Thus was born an endless variety of options for cooking "Prague", which, along with the classic recipe for delicacy, enjoy well-deserved attention and popular love.

Description of a dessert loved by many

In this cake, first of all, the abundance of chocolate attracts attention. The dessert is a combination of sponge cakes, chocolate cream, cocoa and fudge. The biscuit is baked, according to the traditional recipe, from eggs, butter (butter), sugar and flour, which is sifted with cocoa powder. The finished biscuit is cut into three cakes, soaked in alcohol and sugar syrup, and then layered with the famous "Prague" cream, for the preparation of which soft butter, condensed milk, egg yolks and cocoa are used. Usually the cream is used to impregnate only two cakes, the third is covered with some kind of jam (fruit and berry). Traditionally for "Prague" apricot confiture is used: the sourness inherent in these fruits effectively sets off the rich sweetness of chocolate,in abundance present in the cake. At the end, the surface of the cake is filled with chocolate icing and decorated with cream, chocolate chips and nuts. A dessert decorated with chocolate figures, which some housewives fashion with their own hands, looks very impressive.

Prague cake: a classic multicooker recipe

Dessert prepared in accordance with GOST standards in a slow cooker turns out to be unusually tasty. The treat is very popular with both children and adults and adequately decorates any festive feast.

Ingredients

For the biscuit you will need:

• 150g sugar;
• 120 g flour;
• 6 eggs;
• 40g butter (soft butter);
• 25g cocoa.

For cream use:

• 200 g butter;
• 120 gr. condensed milk;
• one yolk;
• vanillin (to taste);
• 20g water;
• 10g cocoa.

For glaze you will need:

• 60g chocolate (dark);
• 50g butter (butter);
• 50-70g jam (apricot).

Cooking a cake according to GOST

According to the classic recipe, the Prague cake in a slow cooker is prepared as follows:

1. The yolks are separated from the whites. Beat the cooled proteins with half the sugar until a stable foam. The remaining yolks are mixed with sugar. Then flour and cocoa powder are sifted into them, proteins are added. Melt the butter(creamy), added to the dough.
2. Grease the multicooker bowl with butter (butter), pour the dough into it. For one hour, set the "Baking" mode (125 degrees) or "Multi-cook". The readiness of the biscuit is checked with a toothpick. The finished cake is left to stand for 8-10 hours at room temperature.
3. Next start preparing the cream. The yolk is mixed with 20 g of water, condensed milk is added, after which the mixture is poured into the multicooker bowl. Cook in the "Multipovar" mode (100 degrees) for 4.5 minutes. The cream is cooled down. Beat butter (soft butter) and vanillin (one pack) with a mixer. Add cream whipped with 10 g of cocoa (2 tablespoons). The finished cream should be put in the refrigerator for 10 minutes.
4. Then the biscuit is divided into 3 parts (equal). One of the cakes (lower) is smeared with cream, a second cake is placed on top, smeared with cream and a little cream is left to decorate the cake. Next, another cake is placed on top (the last one) and smeared with jam (apricot).
5. Then prepare the glaze. Melt chocolate and butter (butter) in a multicooker bowl. Set for two minutes the “Multipovar” mode (100 degrees).

Preparing according to the standard Prague cake recipe in a slow cooker is completed. Next, the product is poured with glaze and removed for 10 minutes in the cold. Then, using a pastry syringe, decorate the cake with cream, after which they put it in the refrigerator for two hours.

How to cook a Prague cake in a slow cooker: recipe with milk cream

On this cakeexperts recommend not to spare condensed milk. The result of making the Prague cake in a slow cooker (the recipe with the photo is presented in the section) will fully meet the expectations: the treat will turn out to be very sweet and amazingly tasty, as if in childhood. To prepare the dough use:

• can of condensed milk (fresh);
• three tablespoons of cocoa powder;
• a dessert spoon of soda;
• vinegar (to extinguish soda);
• two chicken eggs;
• flour (200 ml).

For the cream you will need:

• 400 ml milk;
• four tablespoons each of flour and cocoa powder;
• 300 ml sugar;
• one egg;
• 200g butter (butter).

Chocolate shavings (white and dark) are used to create decorations. For the convenience of transporting cakes - semolina (a little).

Cooking steps

In accordance with this recipe, the Prague cake in a slow cooker is prepared as follows:

1. First they do the test. In a separate container, mix milk (condensed) and eggs. Whisk thoroughly until the mixture is thick and smooth. Soda slaked with vinegar is added to the dough. Then flour, cocoa powder are added there and again everything is thoroughly mixed. After that, the dough is placed in a slow cooker, the bowl of which is pre-coated with oil (bottom and walls). Pour semolina (a little) - for the convenience of removing the baked cake from the bowl. The dough is poured into the bowl and the Baking program is started for 60 minutes.
2. Meanwhile prepare the cream. Pour sugar into a clean bowl (deep) or pan, add flour and rawegg, flour, after which everything is mixed. Then pour 200 ml of milk, mix, add the remaining milk. Mix again, put on the stove. The cream is boiled until thick. The bowl is removed from the heat, the finished cream is cooled, butter and cocoa are added and mixed again.
3. Now it's time to start making the cake. The cake is taken out of the multicooker, cooled, cut horizontally into three layers, each of which is smeared with milk cream.
4. To decorate the surface of the cake, sprinkle with grated chocolate. The finished dessert is sent to the refrigerator.

It will take approximately 1 hour to cook this Prague cake recipe in the Redmond slow cooker (as well as another one). The quantities shown will make about 8-10 servings.

What other cream can I use?

To prepare a homemade Prague cake recipe in a slow cooker, housewives use various cream options. One of the most popular is a product created from whipped butter (butter), condensed milk and cocoa. Ingredients:

• half a can of condensed milk;
• 0, 15 kg butter;
• two large spoons of dry cocoa.

How to make cream?

The oil is taken out of the refrigerator, waiting for it to soften, then put in a deep bowl and begin to beat thoroughly with a mixer, an ordinary whisk or just a fork. Then condensed milk and cocoa powder are added and everything is beaten again. To cool the product, place the dish with the finished cream in the refrigerator for one and a halfhours.

About the secrets of making cream for the Prague cake

Experienced housewives recommend preparing the cream in a water bath - while the yolks are mixed with condensed milk, and the mixture is boiled until it thickens. Oil (soft butter) is introduced into the cooled product and beat well. To simplify the cooking process, butter can be mixed with cocoa and condensed milk without adding egg yolks to the cream. No less tasty cake is obtained with a classic butter cream. Another good cream option recommended by housewives is a mixture of eggs, sugar, milk, condensed milk and flour, which is beaten with a mixer and then simmered. After the cream boils, it is cooled and, as usual, mixed with softened butter (butter) and cocoa. A very airy and delicate cream is obtained if the butter is beaten in a mixer until a snow-white color appears, and then cocoa and condensed milk are added at a slow speed, with constant beating. Sometimes instead of cocoa, chocolate (melted) is added to the composition; if the dessert is intended for adults, the cream can be flavored with rum or cognac.

How to decorate a cake?

You can decorate the surface of the cake by completely smearing it with cream and sprinkling nuts (without using glaze and jam). Sometimes the Prague cake is decorated with a sprinkle of chocolate (grated) or chocolates. Also, the cake can be decorated with cream roses made using a pastry syringe. On top of the chocolate icing, you can use cream to bring out a classic inscription - the name of the cake and decorate it with fresh berries andmint leaves.