Prague cake according to GOST step by step. Classic step-by-step Prague cake recipe with photos. Classic recipe for making Prague cake

The classic Prague cake, prepared according to GOST, could be bought in the distant pre-perestroika times.

Only in the USSR did confectioners adhere to strict rules and did not use preservatives or flavor enhancers in their work. By the way, the dyes that were put into the cake used to be of natural origin.

The recipe that we will consider today is as close as possible to the classic one, and what’s most interesting is that it can be prepared at home.

If you think that the cake will require a lot of effort from you, then you are mistaken. Any housewife can handle the process, regardless of her culinary experience.

List of ingredients that must be followed when preparing a cake according to GOST

Ingredients: 40 g sl. oils; 6 medium sized eggs; 25 g cocoa powder; 0.150 kg sugar; 115 g white flour.

The Prague cake, known since Soviet times, was actually invented not in the Czech Republic, but by a Moscow pastry chef. We also owe to him the emergence of an equally famous delicacy - Bird's milk.

The recipe for preparing the Prague cake does not tolerate deviations, so all components must be carefully weighed in accordance with GOST.

List of ingredients for the cream: one egg; pack of sl. oils; 10 g cocoa; 20 ml water; 3 drops vanilla essence; 120 g condensed milk.

Fill the cake with icing, for it take: 0.1 kg of chocolate and so on. oils; 50 g apricot jam.

Recipe for Prague cake according to GOST

There is no need to doubt the number of products, it corresponds to reality.

Many may think that six eggs for a sponge cake would be too much, but that’s exactly how much you need for the classic cake to be a great success (as in the photo).

It takes half an hour, and no less, for the Prague cake to bake. During this time, the cake will be ready and will not be soggy.

You should definitely like the recipe according to which we will prepare the Prague cake.

Preparing dessert according to GOST

The first thing the recipe requires of you is to preheat the oven in which you will bake the cake to 200 degrees.

1. Separate the eggs into yolks and whites.
2. Mix flour and cocoa powder and sift through a sieve twice.
3. Melt the butter in the microwave or in a water bath.
4. Cool the whites very much and beat with the addition of sugar (take only half) until you get a stable foam.
5. Beat the yolks with the rest of the sugar until a homogeneous mass of pale yellow color is formed (as in the photo).
6. In 2-3 additions, add the protein foam to the yolks, mix carefully with a spatula.
7. Next add a mixture of dry ingredients to the dough.
8. Pour the melted butter into the bowl at the very end, it should be cooled to room temperature.
9. Take a baking dish that is not too large, with a diameter of 22 cm. Grease it and sprinkle with flour, then fill it with biscuit dough, from which the Prague cake will be baked.
10. Bake the cake for 30 minutes, then cool in the pan and remove by prying it from the sides with a knife (see photo).

The recipe for making the cream that you will use to layer the Prague cake also complies with GOST. You need:

1. Place water, condensed milk, and yolk in a thick-walled saucepan.
2. Over very low heat, bring the mixture to thicken, stirring constantly with a whisk. The recipe says that you will spend no more than ten minutes on this process.
3. When you remove the custard mixture from the stove, add vanilla extract drop by drop and cool.
4. Soften the butter and, turning on the mixer at medium speed, process until fluffy.
5. While continuing to whisk, add the mixture from the saucepan.
6. Add sifted cocoa powder and grind the cream until smooth (as in the photo).

Forming the product also according to GOST, the detailed classic recipe is given below:

1. Cut the cooled cake into three layers. To make this more convenient, use a thread; insert it into the groove marked with a knife and tie a knot (as in the photo). The thread will pass through the entire thickness of the cake and divide it horizontally.
2. If the cake turns out to be convex, level it from the very beginning, and only then divide it into parts.
3. Place the Prague cake on a tray, spreading cream over each layer.
4. Spread a thin layer of apricot jam on the top and sides of the dessert. To make it fit better on the cake, heat it until warm.

Finally, pour the Prague product with chocolate glaze; prepare it from the ingredients required by the dessert recipe according to GOST.

My video recipe

When you are assured that the famous Prague cake is easy to bake at home, you are not being deceived. It's really simple. But will the result be the same cake that was served in the Prague restaurant, and then became an acutely scarce product of Soviet confectionery factories? Most likely no. At home, you can easily get Prague cake, Old Prague, Chiffon Prague, but it’s quite difficult to bake a classic Prague cake at home.

The main catch is the molasses that is added to the chocolate fondant for this cake. In addition, the original recipe for the Prague cake also includes the French liqueur Benedictine (a monastic drink based on a large amount of herbs and honey), which you also need to look for in our stores. There are already four types of cream! Can you handle this? True, “Prague” contained four creams only at the very beginning of its existence, and then they began to prepare it with only one cream. And besides, cakes made from butter sponge cake, prepared using a special technology, in classical Prague were soaked in rum (also later removed from the recipe) and coated with apricot marmalade.

Have you given up on baking a classic Prague cake yourself yet? Then we offer you a recipe for this cake according to GOST (or almost according to GOST). In any case, we tried to adapt this recipe to modern realities as much as possible.

Sponge cake for “Prague” cake

The quantity of products corresponds to the GOST recipe. How you manage to weigh out, for example, 151 grams of sugar is your concern (hint: use electronic scales). But you wanted a classic Prague cake recipe, and in this case, the classic looks exactly like this.

Ingredients:

• Wheat flour (high grade) - 116 g;
• Butter (butter, not spread or margarine) - 38 g;
• Sugar - 151 g;
• Cocoa powder (ideally “Golden Label”) - 23 g;
• Chicken egg - 335 g (hint: the average weight of an egg without shell is 45 g);

From this amount of products you should get a half-kilogram sponge cake (according to GOST - 472 g).

Preparation:

Separate the whites from the yolks, divide the sugar into two equal parts, mix the flour with cocoa powder and sift, let the butter melt a little (become soft). Next, beat the yolks with one part of the sugar. Beat long and thoroughly until all the sugar crystals have dissolved and the yolk mass becomes fluffy and light. Then beat the egg whites until a clear mark appears on them from the whisk or mixer blades. Next, add the remaining sugar to the whites in two steps and continue beating until the sugar is completely dissolved.

Now both whipped masses need to be mixed: carefully add the whites to the yolks. First, add a third of the whites, mix, add the remaining ones and mix again. After this, add butter, heated to 30 degrees, and flour with cocoa powder into the egg mixture. We do all this carefully and even gently, but quickly so that our efforts do not cause the squirrels to settle. Next, pour the dough into a round pan lined with baking paper (bottom) and bake in a preheated oven at a temperature of 200-220 degrees. For the biscuit to be completely ready, it will take from half an hour to forty-five minutes. We first cool the finished biscuit directly in the mold for twenty minutes, and then remove it and leave it to stand for eight hours.

Only remove the paper from the aged biscuit and peel it with a knife (scrape off the top glossy crust). According to GOST, the result should be a round biscuit semi-finished product with a brown porous but elastic crumb.

Prague cream

The classic Prague cake is filled with chocolate butter cream, which should look (according to GOST) like a fluffy brown mass (of uniform consistency, with a glossy shine and holding its shape well). By the way, the recipe for making this cream differs from the famous butter cream with condensed milk, and it itself received the name “Prague” corresponding to the cake.

Ingredients:

• Butter - 199 g;
• Cocoa powder - 9.3 g;
• Egg yolks - 21 g;
• Condensed milk (whole with sugar) - 120 g;
• Water - 21 g;
• Vanillin - 0.1 g.

Preparation:

Mix the yolk with water (in equal quantities), add condensed milk and place in a water bath. If you don’t know how to organize a “bath” for cream, then this is done as follows. Water is poured into a larger bowl, and a smaller bowl with cream is placed in this water. When the water boils, it also heats what is in the small bowl: it turns out to be a water bath.

So, boil the cream to the consistency of sour cream, and then cool it. After this, lightly beat the butter and gradually (in several stages) add the cooled custard mixture into it. At the very end of whipping, add cocoa powder to the cream. The entire whipping process will take you about twenty minutes, and the result will be 359 grams (according to GOST) of Prague cream.

Chocolate lipstick

Perhaps the most difficult stage of preparing the classic Prague cake. But the original recipe involves using just such chocolate fondant.

Ingredients:

• Sugar - 91 g;
• Water - 30 g;
• Starch syrup - 14 g
• Cocoa powder - 6 g;
• Vanilla powder - 0.3 g;
• Fruit essence - 0.3 g.

From this amount of products you should get 116 grams of lipstick. But since such a small amount of lipstick is difficult to beat, you can take double the amount indicated in the recipe. So, mix sugar with water and heat the syrup to a temperature of one hundred and eight degrees. In a separate saucepan, heat the molasses to fifty degrees and add it to the syrup. Next, over medium heat, boil the syrup to one hundred and fifteen degrees and add the essence to it.

After this, cool the syrup to forty degrees and beat it with a wooden spatula or in a beater for twenty minutes. Add cocoa and vanillin to the fondant immediately before applying to the cake.

Note:

The classic recipe is replete with instructions on the exact temperature of the products during the preparation of lipstick. For convenience, use a food thermometer.

Preparing the cake

The Gostov recipe, of course, is difficult for home-made Prague cake. But if you succeeded, then all that remains is to assemble and decorate the cake correctly. Ingredients:

• Biscuit semi-finished product;
• Prague cream;
• Chocolate lipstick;
• Apricot marmalade (jam or confiture)

Preparation:

To begin, cut the semi-finished sponge cake into three layers. Spread the first (bottom) and second (middle) cake layers with cream. We will use almost all the prepared cream for the layer, and a couple of tablespoons can be left for decoration. Coat the top cake and sides of the cake with thick apricot jam (marmalade, confiture). And pour chocolate lipstick warmed up to fifty degrees. If desired, decorate with remaining cream and chocolate chips.

Here it is, the classic Prague cake recipe. The legend of Soviet cooking continues to live both in the classic version and in home kitchens, where almost every housewife tries to try the next recipe for this famous cake. Perhaps you will be the one to revive a culinary classic by adopting the Gostov cake recipe. Go for it! And cook with pleasure.

P.S:

The source of this article was the handwritten notes of a Soviet student at a culinary school, dating back to the eighties of the last century.

People of the older generation have known and loved him since childhood. This delicacy had nothing to do with the city in the Czech Republic. The wonderful pastry chef Vladimir Guralnik from the Prague restaurant in Moscow, located on Arbat, simply came up with the recipe. The taste delighted the Soviet people, who were not spoiled by sweets.

Many Soviet women looked for the classic recipe for the Prague cake in accordance with GOST on the pages of magazines or cookbooks. The recipe was passed on and copied from notebook to notebook. This is now easy for young housewives: they put a request on the Internet and received the necessary recipe, and even in several versions. Choose to suit every taste. In our article we will do the work for the readers and collect in one place various classic recipes according to GOST for the Prague cake, we will see how Yulia Vysotskaya prepares such a cake in the program “Eating at Home” and the famous “Chadeyka”.

Cake components

In order to prepare such a delicious chocolate cake, you need to make three components:

• knead the biscuit dough;
• make a gentle cream for greasing the cakes;
• Prepare chocolate glaze to cover the top of the baked goods.

Required Ingredients

To bake biscuit dough you need 25 grams of cocoa powder, 6 pieces of chicken eggs (preferably they are fresh and not cracked), wheat flour (sifted) - 115 grams, granulated sugar - 150 grams, butter (melted) - 40 gram. The reader may be surprised at such accuracy, but it is better to maintain the necessary proportions. To measure, it is advisable to have a culinary scale; in the absence of one, calculate the consumption of food using spoons.

To prepare the cream, you will need vanilla essence (3 drops are enough to give the cream a vanilla aroma), cocoa powder - 10 grams, condensed milk (don't be surprised, this is it) - 120 grams, 1 egg, 20 ml of water, 200 grams of l. oils

To make chocolate glaze, you need to prepare 100 grams of dark dark chocolate, 100 grams of l. oils and apricot jam - 50 mg. Next, we’ll look at how to make “Prague” cake according to the classic recipe according to GOST with photos and step-by-step instructions.

Baking a sponge cake

Before making the cake batter, turn on the oven immediately so that it warms up thoroughly. They begin to prepare the dough for the Prague cake according to the classic recipe (according to GOST) by separating the eggs into whites and yolks. Add half a portion of sugar to the container with the yolks and beat with a whisk until a light yellow mass forms. The whites are whipped until a thick foam forms, first without sugar, then the remaining 1/2 of the sugar is added to the foam, but gradually, in small portions, stirring constantly. Beat until stable peaks form.

Pour cocoa powder into the sifted flour and mix well in dry form. You can sift everything together through a sieve several times. In a separate bowl, melt the butter over low heat until completely melted. Set aside to let the liquid cool slightly. Do not add hot oil, otherwise the egg white will curdle.

Gradually, mix the whites with the yolks in parts, adding foam to the yolk mass. Then carefully, in small portions, add the mixture of flour and cocoa powder, stirring constantly. At the end, add melted butter and cooled to 25 degrees. The finished chocolate dough, made according to the classic recipe according to GOST for the Prague cake, is poured into a mold greased with butter, which can be pre-covered with parchment paper, the top is leveled with a rubber spatula. The mold goes into the oven. Bake the biscuit for half an hour. Then it needs to be given time to cool, and only then removed from the mold so that it does not fall apart and there are no chips. Before cutting the baked goods into cakes, it is better to let the sponge cake brew. To prevent it from drying out during this period, it is recommended to cover it with cling film.

How to make cream?

Pour condensed milk and plain water into a clean bowl, add 3 drops of vanilla essence and beat in the yolk of one egg. First, all ingredients are thoroughly mixed until a homogeneous mass is formed. Then place the bowl in a water bath on the stove and, stirring, bring until thickened. This process will take approximately 10 minutes. Then set the bowl aside to cool.

The butter for the cream will need soft, room temperature. Therefore, it is taken out of the refrigerator in advance. It cannot be melted. It should just be soft. In a container, beat it into a fluffy mass and gradually add the custard mixture (in parts, while stirring constantly). At the end, add cocoa powder and mix thoroughly.

In the blog "Chadeyka" one packet of vanilla sugar is added to the "Prague" cake according to the classic recipe (according to GOST) instead of essence. This blogger also gives good advice. First, to make the cream, you need to mix the yolk with water and only then stir in the condensed milk. This is explained by the chemical reaction of the yolk with condensed milk: the sugar in it tends to draw out moisture; if you pour milk into an egg, the yolk can curdle, and we don’t need this at all. Also, the blogger simply brews the cream over low heat, rather than placing it in a water bath. Here, think for yourself what is best for you. The main thing is that the food does not burn, otherwise the unpleasant aroma will spoil the entire taste of the cream.

Spreading the cakes

After the cream is ready, we begin cutting the biscuit into cake layers. We make at least three cake layers, dividing the sponge cake lengthwise with a sharp knife. To do this, you can use thick silk thread. The first two cake layers are coated with cooled cream. The top layer is spread with apricot jam.

In Yulia Vysotskaya’s blog “Eating at Home,” the “Prague” cake, according to the classic recipe (according to GOST), is coated with marmalade melted in a water bath. The author of the program suggests using either jam, marmalade or confiture, but always apricot.

The cake is filled with chocolate glaze on top of all the layers. Let us remind the reader how to prepare it at home.

Chocolate glaze

To prepare chocolate glaze, you can proceed in two ways.

1. Melt the butter in a water bath and add a finely chopped chocolate bar to the container, stirring the mixture with a spoon all the time. When most of the chocolate has melted, then remove the bowl from the heat, but continue stirring until the product is completely dissolved. When the glaze has cooled slightly, pour the top and sides of the cake layers.
2. You can separately melt the butter in a water bath or low heat, then melt the chocolate separately in another container. Then carefully mix the two products together.

Smooth the surface of the glaze with a rubber spatula. If you don’t have one on your farm, don’t worry. You can use a tablespoon and spread the mixture with the back of it. You can also level the top layer with a metal spatula, which is included in every kitchen set.

Yulia Vysotskaya on her blog page suggests using another recipe for preparing the top layer of the Prague cake according to the classic recipe according to GOST. Its description will be given below. This is a frosted fudge that simply has cocoa powder added to give it a chocolatey finish.

Glazed fondant

To make glazed fudge, you need to prepare the following products:

• half a kilogram of sugar;
• 150 grams of plain water;
• a teaspoon of lemon juice.

First, water is poured into the container and granulated sugar is added. Stir the mixture until the sugar dissolves. Then the container is placed on the fire and dissolution continues while constantly stirring the mixture. When the sugar has completely dissolved, add lemon juice. To understand the correct thickness of the fudge, you can test a soft ball using the method of Yulia Vysotskaya.

Testing the fudge for readiness

In order for the fudge made at home for the Prague cake (classic recipe according to GOST) to have the desired consistency, it must not be overcooked. You can understand the degree of readiness by periodically testing a soft ball. To do this, remove the container with the mixture from the heat so that the fudge does not burn during the experiment. Then take ice water and pour half a teaspoon of syrup into it. The ball formed from contact with ice water must be kneaded with your hands. If it can be rolled without any problems, then the mixture is ready. It can be removed from the fire. In order for the substance to quickly cool and acquire the required thickness, the bowl of syrup must be placed immediately on ice after removing it from the stove.

When the syrup has cooled to 40-50 degrees, you need to remove it from the ice and start whisking until the mixture acquires a white color and the desired viscosity. It should resemble a soft marshmallow. This product can be made in advance and put in the refrigerator, and before greasing the baked goods, warm it up a little in a water bath. To make chocolate fudge, add cocoa powder to the mixture and mix everything thoroughly.

Conclusion

As you can see, it is not difficult to prepare the Prague cake at home according to the classic recipe according to GOST, and all the ingredients are simple, without any exotic products. The preparation and baking process takes up to 50 minutes.

You can make the cream and glaze in advance, so all that remains is to make the biscuit dough and frost the cakes. It is advisable to make the cake the day before the guests arrive or, as a last resort, coat the cakes in the morning so that the sponge cake is thoroughly soaked by the evening celebration. Then the cakes will not be dry. Good luck and bon appetit!

Today, one of the most famous cakes is the Prague cake. The recipe for the cake has been known since USSR times. But due to the excellent taste of the cake, there is still a demand for it. Chocolate cake filled with biscuits will be an excellent decoration on the table of any holiday. Since there are now many varieties of cooking recipes, this article will describe the best tasting recipe for Prague cake according to GOST of the USSR.

During soaking, you should use custard rather than sour cream mixture. Also, do not replace the syrup with liqueur or cognac. According to the Soviet recipe, all that is required of you is to adhere to this recipe and then your cake will turn out to be of the highest class.

To prepare the Prague cake according to GOST, we will need:

Biscuit

• 120 grams flour
• 6 eggs
• 150 grams of sugar
• 25 grams cocoa powder
• 40 grams of butter, which will be used for the cream.

To prepare the cream you will need:

• 20 ml water
• 1 egg yolk
• 120 grams of condensed milk
• 200 grams butter
• 10 grams vanillin
• 100 grams apricot jam

For the glaze you will need:

• 100 grams dark chocolate
• 50 grams butter

How to prepare the Prague cake according to GOST:

To prepare a sponge cake, you need to adhere to the recipe technology to get a tender sponge cake. All products should be at room temperature. The first step is to break 6 eggs and pour them into an empty container.

• Eggs must be fresh and not have any damage to the shell. To avoid contracting salmonellosis, you need to rinse the eggs with warm water. In order to get a fluffy sponge cake, you need to separate the yolks from the whites. Then beat them separately. When the protein mass, which was whipped with a mixer on medium mode, increases 4 times, you should add 75 grams of sugar. Then increase the mixer speed to high and continue beating the whites until thick. There is a possibility that the egg whites will be difficult to whip. Therefore, you should add a couple of drops of lemon juice. In a second bowl, beat the yolks until thick. Then mix the whites and yolks.
• Sift the flour and get rid of the pellets. The flour should be soft and fluffy. Then add cocoa powder. Add the mixture of flour and cocoa powder to the mixture of white and yolk and mix.
• The next step is to add butter, then mix well. To better stir the butter, you need to first melt it and then cool it to room temperature.
• Place baking parchment on the bottom of the pan.

To keep the dough airy, it is unacceptable to cook the sponge cake for a long time. Then the biscuit loses its airiness and begins to lose taste and tenderness.

Preheat the oven to 200°. You can check the readiness of the biscuit using a wooden skewer. After baking the biscuit, you need to cool it to room temperature. When the mold has cooled, carefully remove the sponge cake from the mold and leave it for 8 hours, while covering it with a towel so that it does not go stale. While the biscuit is cooling, you can start preparing the cream. To do this, pour water into a saucepan, add 1 egg yolk and stir well. While stirring, add condensed milk and vanilla. All this is done over low heat so that the mixture thickens a little. To prepare the impregnation, you will need to stir 70 grams of sugar in 100 ml of iced tea.

Now let's assemble the cake. The biscuit must be cut into 3 equal layers. Your sponge cake should turn out very tender, so you should be careful with the knife. Be prepared that if you are doing this for the first time, the cut of the biscuit may not work out right away. It is better to cut the cake not with a knife, but with a stretched fishing line. The first cake is coated with impregnation and cream is spread on top. Do the same with the rest of the cakes. After that, put the finished cake in the refrigerator for 30 minutes.

Preparing the glaze

The chocolate and butter are melted in a water bath and cooled to room temperature. The finished glaze is spread onto the cakes in an even layer. To add elegance to the cake, you can draw a pattern on the frozen icing. The glaze will not spread over the cake if you add a spoonful of starch to it.

Yes, it was a great cake in its time! It was invented in the Prague restaurant on Arbat, by the same pastry chef who invented the Bird's Milk cake. The lines for these cakes were long, but the cakes were delicious. Although, it should be noted, I personally did not like them. "Prague" - for its chocolateiness, and "Bird's Milk" - for its cloying quality. But time passes, and you realize that in comparison with what is now on the shelves, these were truly masterpieces of taste! It is amazing what kind of skill one had to have to create something like this - after all, it was necessary to standardize production, not to mention the desirable regimes of economy and sanitation. This is why the creams of those times often contain condensed milk, and I think some will be skeptical about them... However, I bake cakes solely for the sake of taste, and this particular one is also for the sake of an almost forgotten taste! A taste that my husband and my friends remember. Therefore, I suggest you put aside snobbery and bake a cake - it’s really delicious!

For the sponge cake you will need 6 whites, 6 yolks, 150g sugar, 115g flour and 25g cocoa powder, 40g butter.
Beat the yolks with half the sugar into a fluffy, very light cream.

Beat the whites until thick.

Add the remaining sugar and beat until like this.

Mix whites and yolks.

Add flour, sifted with cocoa, mix, making movements with a spoon from edge to middle, thoroughly but carefully.

Pour 40g of melted butter along the edge, cooled to a temperature of 28-30C, stir.

Pour the finished mixture into a greased and floured mold (23cm).

Bake at 200C for half an hour. Let sit on a wire rack for at least 8 hours.
Since I have some questions, let me clarify: cool the baked sponge cake in the mold for about 5 minutes, then turn it over onto a wire rack and leave it for 8 hours or more in a normal room (the kitchen). A wire rack is necessary to prevent the bottom of the biscuit from getting wet.

For the cream we need 1 yolk, 20g of water and 120g of condensed milk - that's all for the syrup, as well as 200g of butter, a bag of vanilla sugar and 10g of cocoa.
You've probably noticed that if you sprinkle sugar on the yolks and leave them (without beating), they will curdle. This phenomenon is similar to the way sugar acts on fruit, drawing out moisture. If you mix yolks with condensed milk, the same thing will happen. A cunning pastry chef came up with the idea of ​​first mixing the yolk with an equal amount of water, and then adding condensed milk.

Then put the mixture on low heat and cook like an English cream, achieving thickening. If you are afraid, use a water bath. Cool the boiled syrup and add it to the butter, previously whipped with vanilla sugar (the sugar must first be ground into powder, otherwise it will crunch on the teeth). You need to add a little at a time, whisking each time.

At the end of whipping, add cocoa.

Cut the biscuit into three layers and layer with cream.

Coat the outside of the cake with marmalade (55g), cool.
Again, let me clarify: by marmalade we mean a thick paste of sugar and fruit, which can be called differently, say, jam or marmalade, but the essence is the same - it should spread, be homogeneous and harden after some exposure to air. Apricot products meet these requirements especially well.

Fill with chocolate fondant. It’s not easy to make chocolate fondant at home, and that’s why I use regular glaze, for which you need to melt 60g of chocolate and butter in a microwave or water bath and pour over the cake. 120g of glaze is enough for the cake, but since some of it will drip, use extra.

Ready! Well? Do you remember?