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Prague cake ingredients. Step-by-step recipe for making cream for Prague cake

Cake Prague

500 ml

25 min

355 kcal

4.75/5 (4)

My husband and children love cakes, especially those that are made quickly so that the baking process is not long and complicated and does not take their mother away all day. For them, on weekends and holidays, I often bake the famous Prague cake, using different recipes. But often they pay very little attention to the most important component - airy and delicate cream for the Prague cake, which is actually quite easy and quick to prepare.

Today I want to share with you my own experience in preparing this integral part of our most beloved products. There are a large number of recipes for cake creams on the Internet, but the simplest, fastest and most understandable for beginners is real butter-chocolate cream for the good old Prague cake, a recipe found and improved by my grandmother, who knew how to cook any, even the most complex, cakes in an hour.

Custard butter cream for Prague cake

It is recommended to choose the ingredients used for homemade cream carefully: milk, butter and eggs should be “only from the store”, and the highest grade flour without lumps and mold is suitable.

To begin, prepare two pans - the first one is smaller, approximately 300-1000 ml, another bigger one.
The mixer can be used as desired - the cream mixes well with a simple spoon.

Important! Be sure to dry pans, spoons, and measuring cups before adding ingredients, as wet pans can cause the custard to burn.

You will need:

Before putting milk on the stove, rinse the pan ice water or just throw a piece of ice into it. This way the milk will not “run away” and burn.

Your most delicious homemade buttercream for Prague cake is ready! I usually prepare this cream to use with a recipe and in the end we get a quick and very tasty result! If you wish, you can use my sister’s and my personal experience: we add half a shot glass to the cream cognac and a pinch of vanillin at the final beating stage.

Video of making custard

In the video you can watch the easy and quick process of adding ingredients and kneading the creamy mass:

The cream can be used as dessert. To do this, pour the finished cream into glass molds (you can use ordinary cups or bowls) and leave in the refrigerator for a couple of hours. Children and other sweet tooths will really like this dessert.

If you don’t have time to bother with brewing the cream or guests can arrive any minute, you can use the following recipe:

Quick cream with condensed milk for Prague cake

Preparation time: 10-15 min

Take a large saucepan with a capacity of approx. 800-1000 ml.
It is better to use a mixer to whip the cream, but if you don’t have one at hand, a whisk or a simple spoon will do.

You will need:

250 gr. butter;
200 gr. condensed milk;
2 tbsp. spoons of cocoa powder;

2 egg yolks;
vanillin, cognac to taste.

Cooking sequence

Important! If you don't plan to use the cake cream right away, refrigerate it to keep it fresh.

I also often add a little cognac and a quarter teaspoon of vanillin to this version of the cream. This cream goes best with the recipe

Whisk the eggs and condensed milk thoroughly until smooth.

Sift the flour mixture into the egg and condensed milk mixture.

Mix the resulting mass thoroughly; the dough will resemble thick sour cream.

Bake the cake in an oven preheated to 180 degrees for 25 minutes. Check doneness with a wooden toothpick. Next, bake the second cake using the remaining dough in the same way. If you have two identical pans, you can bake two cakes at once. Remove the finished cakes from the pan and cool on a wire rack.

To prepare the cream, break 2 eggs into a ladle and add flour.

Pour 1/3 of the lukewarm milk into the eggs and flour and beat thoroughly with a whisk until smooth.

Pour the remaining milk into the mixture, stir and place the ladle on low heat. Bring the mixture to a boil and thicken, stirring constantly. You should get a custard mass similar to thick jelly.

Cover the mass with cling film end to end (as in the photo) and leave it to cool to room temperature.

Next, also continuing to whip the cream, add a tablespoon of cooled custard mixture to it.

The cakes come out with a “cap”, so it needs to be cut off.

Next, generously coat all 4 cake layers with cream.

Cover the top and sides with cream and level the cake with it.

Place the Prague cake in the refrigerator for 1 hour, then sprinkle the sides with crumbs, including some on the top of the cake (as in the photo).

Melt the dark chocolate in a water bath, let it cool a little and place it in a disposable pastry bag, cut off the tip and apply a mesh on top of the cake. From the remaining chocolate, you can draw various decorations on parchment, place them in the refrigerator until they harden, and then decorate the cake with them. Place the cake itself in the refrigerator for 3-4 hours, preferably overnight. Homemade Prague cake turns out super chocolatey and incredibly tasty.

Before serving, cut the cake into pieces. This is a cutaway piece of cake.

Bon appetit!

The recipe for the Prague cake itself is quite simple - we prepare dough cakes with a small composition of available ingredients and decorate the cake itself using cream and decoration to suit your taste. However, this important creamy component also needs to be prepared, but first you need to choose which one.

In this article I will describe in detail a couple of recipes with photos of creams for the Prague cake at home. I think the most difficult task for you will be choosing what kind of coating to make the cake with today!

Selecting components

To prepare dishes using eggs, you need to be sure of their freshness. It's very easy to verify this: just put the eggs in a deep bowl of water and see what happens next.
The eggs that will be on the bottom are fresh. Those eggs whose blunt end begins to rise are subject to mandatory hot processing (frying or boiling), and throw away those that float to the surface without regret - they are spoiled.
If want to make the cream chocolate, it will be enough to add about three tablespoons of cocoa.
Use regular condensed milk, not caramel or “toffee”, as it is also called.

Prague cake buttercream recipe

Kitchen appliances and utensils: kitchen stove; saucepan, whisk, spoon.

Ingredients

Step-by-step preparation

Video recipe

Very quick and easy preparation of cream filling for Prague cake, isn’t it? And in the video below you can see what it looks like at certain stages of preparation:

Recipe for condensed milk cream for Prague cake

Cooking time: 20-30 minutes.
Total number of servings: 1.
Kitchen appliances and utensils: stove, mixer; saucepan, whisk or fork, spoon.

Ingredients

Step-by-step preparation

Video recipe

Since the general recipe of the cake is chocolate, the cream is often made chocolate - add cocoa to taste. You can find a video recipe for condensed cream here:

Possible other preparation and filling options

Adding vanillin or some tasty alcohol such as rum, cognac or liqueur will give the whole dessert very interesting aftertaste and aroma. You can also add additional flour to the cream.

Conclusion

It’s up to you to decide which dessert to prepare – according to the Prague cake recipe with condensed milk or with custard. Perhaps your curiosity will sparkle, and next time you will prepare this cake with a different cream, as I did, and I didn’t regret it at all! Also, I think you should definitely be interested. Well, and, of course, where would we be without our magnificent assistant? Once again I was amazed at the skills of my miracle technology when I prepared the “Prague” cake in a slow cooker - when I was considering the options for preparing this delicacy and looking for the most convenient one for myself, I accidentally learned that she was capable of such a task.

Cakes:

6 eggs
150 g sugar
110 g flour
30 g cocoa
30 g butter

Impregnation (optional):

70 g sugar + 100 g water + 1-2 tbsp. l. cognac

Cream:

200 g butter
120 g condensed milk
10 g cocoa
1 yolk
1 packet of vanilla sugar (10 g)

Glaze:

70 g chocolate (I have 56%)
50 g butter
50 g apricot jam or preserves (for glaze)

Following numerous requests from my dear readers, I present the recipe for the legendary Prague cake. This was one of the most popular cakes in Soviet times, there were always long queues for it, and purchasing it for the holiday was a great success. Prague cake has a very rich chocolate taste of the cake layers and the same chocolate taste of the cream, the cake is sweet, but in moderation, and also very filling. A piece of Prague cake is real happiness for a chocoholic! I present to you a classic recipe according to GOST. According to it, the cake layers for the Prague cake were not supposed to be soaked, since if the cakes are fresh, they are already quite moist. But I made the impregnation from sugar syrup with cognac, since I like fairly soaked cakes. And I advise you to also soak the cakes, especially if you, like me, love soaked cakes, or you suspect that your sponge cake did not turn out very well (it turned out dry or dense). Instead of apricot jam, you can use peach jam. Of course, to make a cake you need high-quality butter (preferably 82%), good cocoa powder, as well as natural condensed milk for the cream. I wish you good luck with your preparation, everything will work out!

Preparation:

We are preparing a biscuit.
Divide the eggs into whites and yolks.
Beat the whites well to strong peaks, gradually adding half the sugar. Beat for at least 7-10 minutes, or longer, depending on the power of the mixer. I remind you that you need to beat with clean, dry whisks in a perfectly clean and dry container.

In another container, beat the yolks, gradually adding the second half of the sugar. Beat for a long time and thoroughly, the mass should lighten significantly and increase significantly in volume.

Part by part, add the whites to the yolks, gently folding them in from bottom to top, as if folding them inward.

Sift flour and cocoa together.
Add the dry mixture in parts to the whipped mass, each time, gently mixing it from the bottom up. This must be done carefully so as not to precipitate air bubbles in the whipped mass.

Melt the butter first and cool it (I melt it in the microwave).
Gently pour the oil along the edge, and also gently stir from the bottom up.

Prepare a mold (mine is 22 cm in diameter), grease only the bottom with oil, do not grease the walls. When rising, the sponge cake will “hold on” to the walls of the mold, this will allow it not to fall (butter sponge cake is quite capricious).
Place in an oven preheated to 200 degrees and bake for about 30 minutes or until dry.

Immediately after taking the biscuit out of the oven, turn the pan upside down and place on a wire rack until it cools completely. This method will also help the biscuit keep its shape well.
Then unzip the mold, place the biscuit bottom up, and leave for about 8 hours. An aged biscuit improves its characteristics, becomes more elastic and cuts better. If you plan to assemble the cake later than 8 hours, wrap it tightly in a couple of layers of cling film, so it will wait a day or two without any problems for its finest hour.

Preparing the cream.
Place the yolk in a small saucepan with a thick bottom(!), add a tablespoon of water, and mix well.

Add condensed milk, vanilla sugar, stir, put on fire.
Cook over medium heat, stirring well all the time, especially at the bottom. Bring the mixture until slightly thickened. If you run your finger along the shoulder blade covered in syrup and a clear mark remains, it means it’s ready. Be careful that the yolk does not curdle.
Cool the resulting syrup completely.

Beat the soft butter with a mixer until it becomes noticeably white.

Add syrup in parts, whisking each time.

Then add cocoa and beat again.
The cream is ready.

Let's prepare the impregnation.
Pour hot water over sugar, stir and cool completely. Then add cognac, you can add other alcohol to taste or add nothing.

Strain the apricot jam through a fine colander to remove any pieces of berries.

Assembling the cake.
Cut the biscuit into three layers.

Place the first cake layer on a plate (this is the one that was on top during baking).
Saturate it evenly with about a third of the impregnation.

Place half of the cream on top and smooth out thoroughly.

Then lay out the second cake layer, soak it as well and cover with the second half of the cream.

Place the last layer of cake and soak in the last part of the mixture.
Cover the cake with apricot jam on top and sides as well. Place in the refrigerator for about 20-30 minutes to allow the jam to set.

Break the chocolate into small pieces, add butter cubes and melt into a homogeneous mixture in a water bath or in the microwave.
Cool the glaze slightly and coat the cake on all sides.

Next, when the icing has completely hardened, you can optionally make an inscription or pattern on the cake. I melted the remaining 30 g of chocolate, put it in a small tight bag, cut off a small corner and painted the cake. If you wish, you can initially make a little more cream and use a pastry bag to decorate the cake with cream so that it looks like store-bought.
Place the cake in the refrigerator to soak for several hours or overnight.

Here's a delicious piece!
It is best to store the baked cake wrapped in cling film, so it will remain fresh, soft and fragrant longer.
The Prague cake has a very rich chocolate taste with a slight bitterness of cocoa, as well as a pleasant vanilla-chocolate aroma! Treat yourself, your loved ones or guests to a legendary classic!

Round form

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For TWO biscuits!

Eggs - 12 pcs.
Sugar - 300 g
Flour - 230 g
Cocoa powder - 50 g
Butter - 80 g

For cream

Yolk - 2 pcs.
Water - 40 g
Condensed milk - 240 g
Butter - 400 g
Vanilla sugar - 20 g
Cocoa powder - 20 g

For impregnation

Water - 150 g
Sugar - 100 g
Cognac - 1 tbsp. l.

Optional, but required

Apricot jam/confiture - 300 g

For alignment

Dark chocolate - 300 g
Cream 33% - 300 g
Black food coloring (optional)

For decoration

White chocolate - 200 g
Dark chocolate - 30 g
Food colorings
Vodka
Meringues
Confectionery sprinkles

Close Printing ingredients

- the legendary Soviet cake! Detailed step-by-step recipe with photos! A modern version of decor, secrets and useful tips for cooks! Everything will work out!

Today I will tell and show you how to cook Prague cake- a legendary Soviet cake, still very much loved by many. I have a special relationship with him. I doubted for a long time how exactly to perform it. There are options for a carriage and a small cart - invent your own or not reinvent the wheel and cook according to the old GOST recipe? After struggling and experimenting a lot, I decided to add just a couple of my own, very small, touches to the original. Still, I am a great conservative and do not support the opinion that any chocolate cakes with chocolate cream can be called Prague cake.

The Prague cake in my version is almost classic, the difference is in the assembly: on each cake I apply a thin layer of homemade apricot jam and only then cream. There are also a lot of cakes: I like tall cakes, but this, of course, is not for everyone. And most importantly, I soak the cakes with sugar syrup and cognac, whereas there is no soaking in the original recipe, which is why many people find this cake dry. Honestly, I like it even without impregnation: it has its own charm, it’s no coincidence that one of the best Soviet confectioners made Prague exactly like this. However, according to my observations, our people still prefer wet cakes, so deliberate dryness can simply be attributed to the ineptitude of the pastry chef or housewife. But who wants such a reaction to their work? In general, I am soaking up Prague. And this seemingly insignificant detail greatly influences the perception of the cake. As if he is already different. But very, very tasty! All my tasters are delighted with this slightly wet, rainy Prague with thin, fragrant layers of apricot.

In addition, I will share how to make amazing strokes on a cream cake. Frankly, I didn’t expect that they would arouse such interest among my Instagram friends, so I didn’t film the process, but believe me, everything is so simple that there’s nothing to illustrate, you’ll see for yourself. And you will be surprised :)

Let's prepare the form!

As I have said many times, I use a transforming ring. Whatever it may seem from the outside, it is very convenient! The cakes turn out high and even, better than in other types of baking dishes. Miracles, and that’s all! In addition, the diameter can be adjusted, which saves money and space. I will be making a tall cake that weighs at least 2.5kg, so I will need two sponges. But I have only one pan, and the oven is weak, which means I’ll take turns baking and kneading the dough too. If you need a small cake, you can get by with just one sponge cake. We adjust the diameter (18 cm), line the bottom of a flat baking sheet with foil, place a sheet of baking paper on it, and then place the ring on it. We lift the edges of the paper and foil, as if “hugging” the ring, pressing it tightly at the base. Ready. Don't be afraid - the dough won't leak! The main thing is that the surface of the baking sheet is flat.

Let's make biscuit dough!

For each biscuit we will need 6 fresh eggs of the 1st category. Separate the yolks from the whites. Make sure that the yolk or water does not get into the whites. Place 6 yolks in a mixing bowl.

Add 75 g of sugar to them.

Beat with a mixer at high speed...

...until the mixture becomes fluffy, light and creamy.

Now take 6 proteins. Place them in another bowl - clean and dry. And beat with a mixer at high speed into a fluffy foam. Don't overdo it: about a minute, maybe a little more, is usually enough.

Add 75 g of sugar to the whites. And beat again...

...exactly until the whites become glossy and dense. They should sit firmly in the bowl and not fall out of it when turned over. But here it is important not to overcook, otherwise the biscuit will not rise, will be dense and simply spoiled. That is, while whipping, periodically check the readiness: tilt the bowl, and as soon as you see that the whites have stopped flowing and are firmly seated in the bowl, turn it off!

Gently, using folding movements, from bottom to top, preferably with a silicone spatula, mix the whites into the yolks.

In a separate container, melt 40 g of good butter. In the microwave or on the stove, whichever is more convenient for you.

Gently mix the flour and cocoa into the egg-sugar mixture, piece by piece.

We do this with the same folding movements as when we mixed the whites into the yolks. From bottom to top, quite quickly, carefully, but at the same time carefully: it is important not to crush the whites, then the dough will rise better, and the sponge cake will be fluffy, airy and very tasty!

This is how the almost finished dough falls from the spatula like a ribbon.

Now carefully pour in the butter along the edge. And again mix from bottom to top. Without fanaticism!

Pour the finished dough into our mold. Level the surface as much as possible. Place in an oven preheated to 180 degrees for 40 minutes. The time may vary depending on the features of your oven! For the first 10 minutes, or better yet longer, do not open the oven, otherwise the biscuit may fall off. If your biscuits are burning on the bottom, I recommend placing a heat-resistant container with water on a lower level. If they are burning on top but raw inside, place the biscuit pan with the foil shiny side up. If the built-in temperature controller is lying, buy an oven thermometer, they are inexpensive, but very helpful!

We check the readiness of the biscuit with a dry splinter or simply lightly press on the middle: if it springs back and returns to its place, it’s ready. It is better not to remove it from the oven immediately. Turn it off, open the door slightly, and let it sit. So it will fall less. But if time is running out, get it right away.

Opening the form...

...and take out the biscuit!

Turn it over onto a wire rack, if available. If not, just use baking paper. Let it cool. Then we remove the paper on which it was baked....

...and wrap it in cling film. In this form, we put the biscuit in the refrigerator or leave it on the kitchen table for 8 hours: it needs to rest, so it will crumble less, will be easier to cut into cakes and, together with the cream and soaking, will not turn into porridge! I highly recommend standing the biscuit! Well, let me remind you that for my cake, using the example of which I describe this recipe, I baked two of these biscuits. Now let's prepare...

...cream for the Prague cake!

To do this, place 2 yolks and 40 g of water in a saucepan. Mix everything.

Add 240 g of delicious condensed milk. The real thing should consist only of milk and sugar!

Also include 20 g of vanilla sugar (not vanillin!). Usually this is 2 sachets.

Place the saucepan on low heat and cook with constant stirring until thickened.

If you suddenly overheat the mixture, causing the yolks to curdle or it to come out in lumps, a sieve will save you! Rub the cream through it into a dry, clean bowl. Cover with cling film and cool to room temperature.

Then we need butter - also at room temperature. Again, I recommend using the most natural oil you can find. This is difficult now, unfortunately. Especially in large cities. All the packs say “butter”, the contents are pure cream, but ordinary customers have no way of knowing what it really is. Choose the hardest oil, at least 82.5%, and tasty.

Beat 400 g of butter at high speed until fluffy.

Add custard in parts, continuing to beat.

And at the end add 20 g of sifted cocoa powder.

And beat thoroughly again.

This is how we will get the cream for the Prague cake! Delicious on its own!

Cakes!

Using a long bread knife, carefully cut off the top of each biscuit. You don’t have to do this; at the right temperature in the oven, the biscuits turn out quite even, but I still prefer to even out even more. A turntable will help us a lot here; it’s good if we have one. If not, however, you can also adapt.

Cut the biscuits into cake layers. I got three cakes from each.

And there are six in total. Handsome guys! I really love working with biscuit dough, it’s magical!

Let's collect the cake!

Here we again need a baking ring, as well as acetate film (or any thick film, thin plastic cutting boards and even stationery folders). I showed details about assembling the ring cake in the recipe. Here it is briefly. A flat baking sheet or tray, a sheet of baking paper on it, a ring on it, and we insert our acetate film into it, increasing the height of the ring. I know that now craftsmen make rings even 25 cm high, but this is still rare.

We cover the cake with cling film so that it does not absorb foreign odors, and put it in the refrigerator. Maybe overnight. Cakes and cream need to become friends. This is a good time to make a top coat cream. I use whipped ganache with dark chocolate in a 1:1 ratio, that is, 300 g of chocolate and 300 g of 33% cream. I wrote in detail about ganache. I added a little black dye to the cream, so don’t be surprised that it’s so dark, but this is completely optional. We take out the cake, remove the ring and film. We place our cake on the base or plate on which we are going to serve it, but first apply a little cream to the base so that the cake does not go anywhere, especially during transportation.

I didn’t take pictures of how I made them, it wasn’t possible, I’ll try to make up for it when the opportunity arises, but now I’ll describe it. It's very simple, actually! Very! The main thing is to temper the chocolate correctly! And then we apply the chocolate not very thinly, about 3 mm thick, with a palette knife (you can try it with a small spatula and even, it seems to me, with a spoon) onto a guitar film (film for packaging flowers, for greenhouses, a stationery file, in the end, just paper for baking!) in the form of almost chaotic strokes. That is, in the form that we later want to see. And then let it harden. And carefully remove it from the film. All! To insert them into the cake, you need to make slits in it with a knife. Barbaric! It's a little scary, but you want everything to hold tight. But before adding the “feathers”, I painted the cake. Everything here is also brilliant, comrades, that is, simple. We dilute the dye (ANY kind!) in a few drops of vodka, dip a wide brush with synthetic bristles (easier to clean, which means it’s more hygienic, and doesn’t leave hairs!) in this solution and smear it on! Whatever your heart desires! The white color is titanium dioxide in vodka. Others - Squires Kitchen (but there may be other companies) - also in C2H5OH. The casket just opened :) Recipe and MK for colored chocolate drips too. Here is our cake!