Cake "Prague"

[BAKES:]

Cake "Prague"

Category: Confectionery

Ingredients
BAKES:
Sour cream	200 g
Condensed milk	1/3 cans
Eggs	3 pcs.
Sugar	100 g
Baking powder	1.5 tsp
Flour	2 tbsp. or 270 g
Cocoa	1. st. l.
CREAM:
Oil	200 g
Cocoa	1. c. l.
Condensed milk	2/3 banks
GLAZE:
Cocoa	8 tsp
Regular milk	150 g
Sugar	150 g
Oil	100 g

Cooking method

• Cakes:
• We mix sour cream and condensed milk.
• Combine flour with cocoa and baking powder.
• Beat eggs with sugar until white foam.
• Add sour cream with condensed milk to the eggs, and then flour with cocoa and baking powder.
• Mix with a mixer at low speed or with a spoon gently from bottom to top.
• 
• Cream:
• Rub butter at room temperature with cocoa.
• Add condensed milk and beat until smooth.
• 
• Glaze:
• Cocoa, milk, sugar are mixed and cooked for 25 minutes.
• At the end of cooking, add oil and mix.
• 
• Assembly:
• We coat the cooled cakes with cream.
• 
• Fill the top with cooling glaze. Pour the icing into the middle of the cake and smooth it a little, directing the glaze to the edges.
• Let's drain.
• Cool the remaining glaze in the refrigerator, beat a little and wear longitudinal lines from the cornet.
• 

Cooking program:

oven

Note

I would like to add the following:
Baked in two options. The first cake is as it was originally written. Strictly prescription. The crust turns out to be very weakly sweet and quite dense. Seeing this, I changed the recipe by adding sugar. I changed the cooking technology a little. Beat sugar with eggs, and added baking powder to flour. The cake turned out to be quite porous and moderately sweet. I don’t think it’s because of the beaten eggs. Rather, due to the amount of baking powder.
I liked this result better.
In my opinion, I would make the cream softer, that is, add less oil, but increase the amount of cream and make the cream layer thicker. But this is not for everybody. I also sprinkled grated chocolate on top of the cream in a layer.
In the glaze everything suits, did not change anything. After application and a short exposure in the refrigerator, the glaze acquires a thin soft crust, when pressed on which it retains its shape and does not stick to the hands.
By taste. Delicious. I ate a piece, but I love it sweeter !!
But the daughter is delighted! On the sly, late in the evening (this is something out of the ordinary !!! She is strictly forbidden to go into the kitchen in the evening !!!) first eat one tiny piece, then she ran in and grabbed one more piece. And she said that such yummy food should not be cooked for the night. This is a crime against their family !!!
So make your own conclusions !!!
Bon Appetit!!

[Hasochka]

Hasochka and under the glaze plum confiture is not enough? According to the recollections of "Arbat" childhood, he was there

[SchuMakher]

SchuMakher
Mash, so "in the very same" under the cakes was the plum jam? And for some reason I was sure that apricot ... I baked "PRAGUE" ACCORDING TO GOST, because there is just the point "jelly under glaze" takes place.

Husky
Lyudochka, will there be a photo ?! It's very hot to have a look at "Prague" performed by the Master ...

[Tiny]

There weren't any jams in this recipe.
But I'll be honest. Tiny the cake won't get any worse with yours.
Digression off topic Chichas we eat your spicy red currant jelly with oranges, but I have this cherry jam with nutmeg, spices and oranges. According to your recipe, but with a little substitution of fruit. This is something!
I already regret that I told my husband where he is! I'm afraid I'll have to forget about him already !!
And I have no photo !! I was asked to give a recipe, which I did. For photos it is a little later to the Hairpin in the preparatory class !! She is recruiting a group there to bake this cake !!

Khasochka, please tell me, but in the cocoa dough there is 1 teaspoon, is it not enough, will it taste like chocolate? I remember ate the last time with the advice and there was no jam in it, but it tasted so chocolate.

[Gaby]

Gaby and not only in the dough, but also in the cream is 1 tablespoon of cocoa. Everything is written correctly in the glaze.
Ran the recipe to correct !!
This is how I learned to fill out a new recipe form !! For me, for some reason, after filling with several ingredients, it constantly disappeared.

Give Tatyana's Day, with Prague cake !!!

I am doing this so-so auto-training, otherwise I will not decide on it.

After all, according to the recipe, there is no "varennya" in it !!!!!! This is the only item I have always left on my plate!

[husky]

husky, and what is the weight of the cake obtained by this recipe? Well, at least approximately

And yet, it turns out that condensed milk completely replaces sugar in the recipe?

[irza]

irza, there is no sugar in the recipe. I think this is your cake !!! You don't like sweets, do you?
Well, of course, at one time I was not engaged in such pampering as weighing !! But based on the fact that the weight of the raw products comes out somewhere around 800-850g, and the biscuit loses on average 15% during baking, then it can be calculated. This is somewhere around 680-730g.

[Husky]

Yes, Husky, very sweet is not for me.
Thanks for the approximate weight. And then today they called and urgently ordered a cake for Friday. Wanted like "Prague", but the cream is lighter. So I'm tempted by this recipe, and I will use creamy chocolate cream. The cake is needed ready-made about 3 kg (rectangular, fruit on top). So I think that I probably need to take at least 1.5 portions

Hasochka, tell me, please, beat the cream until it brightens? And only cover the top cake with glaze?

[Milda]

Milda, Yes, on top of the cake is poured only with icing. But on the side, I first covered it with cream, and then the glaze dripped down and covered it. The cream, of course, when whipped, becomes a little lighter, but still from cocoa it is dark, not white.

I baked a Prague cake according to a similar recipe a long time ago, my mother taught, where she got it no one remembers !!! Only in the dough we do not use condensed milk, but only sugar - 1.5 tbsp. And we take a whole can of condensed milk into the cream. This is the favorite cake of the whole family !!!!

Huska, I report: I made a cake, they took him on a visit on Tatyana's day. Today the daughter reported. It was tasty for everyone, the taste was harmonious, the cream would be great, the glaze is also very tasty. They said that they would eat this one again.
I took 25% sour cream (20% and 15% tasted like powder, even the cat doesn't eat). Cocoa for cream spread in 2 tbsp. l. cognac. There was enough cream right next to it, but there was a lot of glaze, but this may be why. that the cake was rectangular. Lyuda, I will do it again in preparatory preparations, I will only make more cream. And then I didn’t try, the cuttings from the cakes are delicious.

🔗

FUUU, (smiley wiping sweat from his forehead) Thank you! And I'm glad that there is a desire to repeat! And it looks very appetizing!
Yes, I would also add a little more cream, well, or just put more cream on top of the cake, and there is already frosting on it. And the cream would be softened on the interlayer so that the cakes take a little moisture from the cream.

But if you put a cream on top, and then fill it with hot icing, the cream will flow, won't it? And I made stripes of glaze with an ordinary disposable syringe, without a needle.

[Milda]

Milda, I poured icing almost cold, or you can say a little warm. The cream will not flow from this temperature.

Husky, and I was pouring hail 45, that's why the glaze is so glossy.

Here I am
To appear like this, I report:

Diameter 25 cm. Baked two cakes. The first option was exactly according to the recipe, only 260g flour. And guuustyuyuyuyuchaya sour cream. As a result, the cakes were dense and, after baking, lumpy



But I still smeared the cake without soaking it. Cream as prescription.
And the next morning, I still ran for more liquid sour cream (although it would probably be right to buy a store-bought one, since our smooth sour cream is not very liquid, it does not pour out of the can) I also gave only 170 grams of flour.
Whipped sour cream + condensed milk + yolks, well, until creamy, + flour + cocoa (2 tbsp. l. dark) + 2h. l. baking powder. I mixed and then added whipped whites like a biscuit with 50 g of sugar. (the total amount of sugar turned out to be 150g.) Diameter 25 cm. But baked two cakes. The result is softer and more airy cakes. Cream made from 400 gr. condensed milk + 250 grams of butter.and + 2st. l dark cocoa... In height, both the first and second cakes are the same, about 5 cm. I made fondant only for the second, a little of it remained. The cake was slightly lined with cream on top, cooled in the refrigerator, then poured in fondant
Well, here it is, the result



She ate and frantically tried to remember what he was that Prague ... but it was useless! And what difference does it make to me !!! This one turned out so The cakes are not airy, but they melt in your mouth like a candy bar !!!!! Chocolate cakes, chocolate cream, chocolate fudge ... what could be tastier?
I must say that I do not like thick cakes in cakes. Better cut and make more thin ones. But I didn't want to change anything here. A very thick layer of cream, in the mouth very organically combined with the dough, but at the same time, the taste of cream and cakes was clearly felt !!!!



The weight of the finished cake is about 1.5 kg

I sent the first cake to the frost, well, if I suddenly want something sweet ... I'm afraid that I will want it very soon ... something seemed a little to me (half a cake for three, one half went to my parents)

Lyudochka, thanks for the recipe! (y) I'm very glad that I have another, sooo delicious cake, for cocoa lovers !!!!

Oksana, what a cake !!! Here is so much cream! I'll do more, too.

[artisan]

artisan, well you and uuuuumnichka! immediately remade the rec-t for yourself! and I'm lazy, although I love shock. cakes, but according to the Husky recount, it seemed to me rather dense and I removed it from the bookmarks ... but after your reincarnation, recount ... I returned it to the bookmarks again

[tatianaskazka]

tatianaskazka, I’m thinking that we must also try not to show off and not beat anything ... I already had it once that after beating the dough, I got a negative effect. So the experiments are ahead !!!

And also, what I realized is that this is a cake, a godsend, if you need to do it in advance. After all, the cream there is such that it will be quietly in the refrigerator for a week and not purr!

Vivat to the experimenter and golden pens !!!
Oksanochka, the cake looks purr !!!!!!
I also want to say about whipping. The second time I also beat the eggs with sugar. But why, if, when adding the same sour cream, they settle from the fatty. (Now there is no time to look, but I remember Tortyzhka talked about it) And all the looseness and raising of the dough depends on the baking powder.

[husky]

husky Thank you for the cake recipe, I tried it in the morning, it's very tasty. But Prague from Prague tasted different. But let's not be nostalgic, but we will bake what is tasty and good. Thank you.
I just wanted to ask, for some reason the fudge does not hold on to me, but slowly slips, that I did not do that, although I took all the proportions according to the recipe. And what kind of fire should it be when it is boiled? Maybe it was necessary to cook on a higher heat? Generally questions, questions.

I also want to say about whipping. The second time I also beat the eggs with sugar. But why, if, when adding the same sour cream, they settle from the fat.

And I whipped both whites and yolks separately, and divided the sugar in half, added sour cream mixed with condensed milk to the yolks and they really sat down a little, then I added whipped protein to this mixture and mixed very carefully, I can't say that the mass of the village and only then added the sifted cocoa flour. I baked it in a 26 cm diameter mold, I was able to cut it into three cakes, but what happened

[Basja]

Basja Wow, what shape did you get your cake-loaf!
Reasons why the glaze may drip:
1. Your shape is domed. Glazes are very easy to do.
2. A warm enough glaze.
3. Undercooked. Lacks density. After boiling, we reduce the heat and then throughout the entire time it should boil slowly. But not entirely sluggish. In this case, it is necessary to constantly interfere with it. Otherwise, at the end of cooking, it may burn.

[husky]

husky I understood everything about the glaze. Yes, the dome turned out, and what to do with it, I probably had to cut it off, but I did not immediately realize something, and then it was too late. Okay, they learn from mistakes. My sponge cake cracked like bread on top of my head, which I had never seen before.Thanks for the clarification

[Husky]

Husky, I also brought my report. I liked the cake! Not very sweet (just to my taste), but a little dry I used to bake "Prague", but the cream in my recipe was custard and the cake was soaked in it. True, the decoration does not look like a Prague cake, but as quickly as I could.

[vitalinka 2]

vitalinka 2, blooper !!! Maybe it’s fast, but store-bought "Prague", such an abundance of chocolate and never dreamed of! That's what creativity means !! And it never occurred to me to decorate the cake differently than as it should be GOST !!

Lyudochka, thanks! And to be honest, I was too lazy to mess with the mesh.

thanks for the great recipe !!!!
I want to try it on the weekend.
this will be my first self-made cake

Husky, thanks for the recipe! This is how I got my cake:



Only there are questions: I did everything strictly according to the recipe, but the cakes turned out to be very dense and were practically not saturated with cream. what could have influenced that? maybe I did something wrong?

[Iza]

Iza, to your health !!
I look and your cream is not so dense, but rather liquid, and still the cakes are not soaked.
Tell me, your dough was the same as mine in the photo. Was it dripping off the spoon or was it denser and you put it into the mold with a spoon? If the dough was such that I laid it out in a mold, then it was dense and it turned out.
But why it turns out so thick for you - I don't understand. I kneaded the dough three times while making the cake and all three times I had such a dough that I poured it into a mold, slightly touching it up with a spoon. And many wrote that the dough was so thick that they pulled it apart with a spoon in shape. Why don't I understand !! Perhaps our products are different. I don't know how in Kiev, but in the village where we go to in Ukraine, the flour is completely different in quality. Maybe it plays a role. Perhaps the fat content of sour cream and its quality also affects the consistency of the dough, and later on its density. I also have thick cakes. And of course not like biscuit, but all the same, they are loose.
Mistress I reduced the amount of flour, it helped her get less dense cakes.

I reduced the oil into the cream, it was about 100g. And the dough was at the beginning like in your photo, this is for the first cake. and then it became thick and I laid it out with a spoon .. probably there was a lot of flour ..
But in any case, I will still try to bake it, maybe I can find where it is necessary to subtract or add)

Well, here I am satisfied with my report

I did it in a small multicooker.

But I obviously didn't want to stick the icing on the sides to the cake ... And straight lines ... well, not very straight ...

Husky, congratulations on the upcoming holiday!
Prague has been a favorite in my family for many years. Yesterday I baked according to your recipe. I liked it very much. I had a slightly different ratio of products. Thank you. But I have a problem with applying chocolate glaze. You just have an ideal in the photo. If not difficult, share the subtleties. But I always fail this final touch. How such a flat surface is achieved. Thanks in advance.

[ts]

ts, Thank you!! And to you a spring, festive mood!
A smooth surface will be if the glaze is viscous in consistency during cooking, but not so much that it can only be stretched with a spatula. She should drain herself later from the cake.
If, when stirring with a spoon, a trace of it remains on the glaze for a while, and then it slowly levels out. this is one of the signs that the glaze is of the correct consistency.
I let the icing cool and then pour it into the middle of the cake and let it drain slowly. But I help her to drain with a spatula, if I see that the process is very slow.
If the glaze is cooked correctly, then the traces of the scapula will even out over time, and they become invisible.

Thank you very much, Huska, for all your recipes on all forums !!!
I baked the cake 2 times this week and both times it turned out just delicious (even without much effort) I'll post the pictures later. Thanks again, this is my favorite cake now.

Dear Hasochka, thanks for the recipe.
Here he is handsome

She baked the biscuit in a small cartoon, cut into 4 cakes, soaked in cognac.
The fudge is amazing. The biscuit is very fragrant. I mixed cocoa for cream with condensed milk, and then added condensed milk with cocoa to the whipped butter.

[tsvika]

tsvika, to your health. Hairpin look has already taken off, and I even more so. For just one tip with cocoa and condensed milk - a credit. And for the idea with a mug - double credit. And what made the drawing on the glaze?

[tsvika]

tsvika, to your health. Hairpin look has already taken off, and I even more so. For just one tip with cocoa and condensed milk - a credit. And for the idea with a mug - double credit. And what made the drawing on the glaze?

Thank you
The drawing is powdered sugar - I drew the drawing, cut out a stencil and poured powder onto the cake through a strainer. The only thing was to give the grisly grasp a little harder, otherwise it stuck a little to the stencil and smeared.
a piece

[Husky]

Husky,
Lyudmila, thank you very much for the cake recipe.
I baked in a multi (large), the cake turned out to be 7 cm high, I cut it into 3 parts, I made the cream according to the recipe, like everything else, only I added a little more cocoa to the dough (+1 tbsp. L.), We all love chocolate.



I will definitely repeat it again, just increase the amount of cream a little. Apparently due to the fact that the cakes turned out to be very porous, it was almost completely absorbed.

Special thanks for the glaze. I always cooked according to a different recipe - it didn't work out, but here I lay down perfectly and delicious!

Unfortunately, I cannot provide a photo of the cake - they have already eaten. The mother-in-law was satisfied.

[Sonadora]

Sonadora, to your health !! Well, what a hole-punchy biscuit turned out to be! Beauty, and only !! So with such a height of the biscuit, it is not surprising that there is not enough cream! And the color turned out so chocolate! I want a cartoon !!

[Hasochka]

I want a cartoon !!

My son always gets frustrated when I bake biscuits in a cartoon, he says - it tastes better from the oven.

Hasochka , I'm being pushed in the side here and asked to clarify: how to make the cakes softer if they are soaked with something, or will it not be "Prague" anymore?

[Sonadora]

Sonadora, so it seems like this cake is not soaked. Maybe if there was more cream, then this would be enough? There was not enough cream for your cake!
Although I think that since "Prague" according to GOST is coated on top with jam or jam, then maybe you can coat each cake in the same way. It will give sourness and slightly saturate the cakes.

oh what a delicious ... must be done for the New Year))))))

I soaked in strong sweet coffee with cognac a little bit. And so the cake is already very tasty and not dry.

Dyakuyu for the recipe. As a novice culinary specialist, I decided that I could do everything ... well, at least everything was painted for the gifted ones ... they interfered with the pounding, smeared with the child, the cream for decorating cheto blurred ... everyone has a cake, except me ... were a bit tight (like rubber) maybe that's the case over .... EH, DO NOT JUDGE STRICTLY ... here's what I did

Ludik, take the report! Your Prague is Leve today for Birthday !!!

🔗



What would I do without you! Fast, not troublesome, economical and tasty (probably ... what I licked in the process impressed)

Masha, I was really jealous of Lyova, such a declaration of love !!! And I also really liked the dish under the cake, so beautiful and FLAT

Yeah, my sister gave me for my birthday, it costs 2,500 rubles, Italian ... so convenient, it's a pleasure to collect cakes on it and the size you can bake