The Prague cake was highly prized during Soviet times, and was considered especially delicious during times of food shortages. It was considered a delicacy. Therefore, it appeared in the home only on major holidays. Many housewives wanted to know the recipe, but it wasn't easy. Over time, when the cake was put into production, factory confectioners reproduced the recipe. But it still had to be adapted for home cooking. That's why the recipe was so treasured and passed down from grandmother to granddaughter. Check it out on our website. step-by-step recipe for Prague cake, made according to GOST.

These days, there are so many delicious desserts, and you can get whatever ingredients you want. But Prague cake has its own unique flavor. Moreover, it has its own history. And for a young cook, recreating this recipe at home is like passing a culinary exam.

History of the Prague cake

Prague 2 Cake

This dessert was so popular that even the story of its origin has several variations. Uninitiated people attribute the recipe to the European capital of the same name. But believe it or not, there was never a dish by that name in Prague.

Some more experienced cooks compare this recipe to the Austrian Sachertorte. But the only things they have in common are the chocolate and jam. Even the cross-sections in the photos look different.

To the surprise of many, this recipe has Russian origins. The Prague cake was invented by Vladimir Guralnik, a pastry chef and intern at a restaurant on Abrat Street. He creatively reimagined a Czech dish, which was originally a very labor-intensive process. The original cake used four types of buttercream, and the layers were soaked in rare spirits (rum, Charteuse liqueur, and Benedictine liqueur).

Today we'll look at tried-and-true recipes you can make at home. The original recipe consists of chocolate sponge cake, cream, and fondant.

Cake recipe according to GOST

Prague 3 Cake

For the biscuit:

  • Medium eggs - 6 pcs.
  • Granulated sugar - 150 g (¾ cup)
  • Premium flour – 115 g
  • Cocoa - 25 g
  • Butter (not spread) – 40 g

For the cream:

  • Butter (not spread) – 200 g
  • Raw condensed milk - 120 g
  • Chicken yolk - 1 pc.
  • Water – 2 tbsp.
  • Vanilla sugar - 1 packet
  • Cocoa - 10 g (1 tbsp.)

For the fondant:

  • 60 g each of chocolate and butter

Additionally:

  • 55 g of smooth apricot jam

Preparation:

  1. Let's prepare the chocolate sponge cake. Separate the eggs into whites and yolks. Cool the whites and beat them with 75g of sugar, gradually adding it. The whites should not fall out of the spoon when turned upside down. Beat the yolks with 75g of sugar until pale. Carefully fold 1/3 of the whites into the yolks. Then carefully fold the yolks into the remaining whites. Sift the flour with cocoa powder. Gradually fold the flour into the eggs, stirring gently with a spatula from the bottom up. Pour the melted butter, cooled to body temperature, around the edges of the bowl. Place the dough in the prepared pan (lined with parchment paper and sprinkled with cocoa powder) and bake for 30 minutes at 200°C. Do not open the oven! Afterwards, let the cake cool (about 5-6 hours on a wire rack) and cut it into three pieces with a string.
  2. Let's prepare the cream. Beat the yolk with water and only now add the condensed milk. Cook over very low heat until thick. Cool. Meanwhile, beat the butter with vanilla. Then gently beat until fluffy. Add cocoa. Prepare the surface of the cake for the frosting. Smooth the cake, spreading the cream evenly. Do not put any cream on the third layer. Grease the top and sides with apricot jam.
  3. Let's make the glaze. Melt the chocolate and butter in the microwave or over a double boiler. Pour the glaze over the top and sides. Refrigerate for 2-3 hours. The photo shows a cross-section of the cake, just like when you were a kid, right?

The next recipe is for ovens, which won't produce a sponge cake. It's more like a chocolate sour cream cake. The cream is also simplified. But if you prefer, you can combine the two recipes: use the cream from the first and the dough from the second.

Simplified recipe

Prague 4 Cake

For the cakes:

  • 2 eggs (for 10 servings)
  • 200 g each of sugar and condensed milk (raw)
  • 300 g sour cream
  • 1.5 cups of good flour
  • 1 tsp. baking soda and vinegar
  • 1 tbsp cocoa
  • A packet of vanilla sugar

For the cream:

  • condensed milk and butter in equal parts (200 g each)
  • 1 tbsp cocoa powder.

Preparation:

  1. Let's prepare the chocolate cake layers. Beat the eggs, sugar, and vanilla sugar in a blender. Then add the condensed milk and sour cream. Beat again. Sift the cocoa powder with the flour and fold part of the mixture into the dough. Dissolve the baking soda in vinegar and pour it into the dough. Stir. Then add the remaining flour. The dough is ready. Pour the batter into the prepared pan (line it with baking paper and sprinkle with cocoa powder) and bake in the oven for 45-60 minutes at a medium temperature. After cooling, cut the cake layer in half with a string.
  2. Let's make the cream. Beat the softened butter with the condensed milk until fluffy. Be careful not to overbeat the cream.
  3. Assemble the cake. Frost the layers (and the top) with cream. Optionally, you can make the frosting as in the first recipe and pour it over the top and sides.

The difference is certainly visible in the photo. The cake layers aren't as fluffy, and the icing and cream are different, of course.

Prague cake is considered a complex dessert. It's no wonder it was first served in restaurants. The photo shows an example of how, when prepared at home, it can be served just as well as in a restaurant.

If you're determined to create such a culinary masterpiece, don't be lazy and don't skimp on your time. Then you'll truly amaze everyone with your skill and transport your guests to fond memories.

Video recipe for Prague cake