The recipe for a classic cake Prague according to GOST

Kitchen appliances and utensils:

• oven;
• kitchen scales and other measuring accessories;
• several capacious bowls;
• mixer or blender;
• baking dish with a diameter of 22 cm;
• sieve;
• large whisk;
• stewpan;
• lattice;
• large flat plate.

Ingredients

Step cooking

Biscuit

1. We take out 6 pieces of cold chicken eggs from the refrigerator and gently separate the yolks from the proteins.
   
2. Beat the yolks thoroughly with a mixer, and then add 75 g of granulated sugar in small portions.
   
3. We mix the ingredients at a high speed of the device until the sugar crystals completely dissolve and a lush whitened mass appears.
   
4. Separately, beat the chilled proteins until stable peaks appear. While whipping the proteins in small portions, add 75 g of granulated sugar. We start the batch at medium speed and gradually increase it to the maximum.
   
5. We check the readiness of proteins - we turn the bowl upside down, and if the protein mass does not leak, then everything is done correctly.
   
6. Very carefully and in small portions we interfere with the yolk mass of protein peaks, slowly stirring the mixture from the bottom up.
   
7. Separately sift 115 g of wheat flour and 25 g of cocoa powder. You can pass the resulting dry mixture through a sieve twice to saturate it with oxygen - the cakes will turn out more lush and softer.
   
8. Dry flour mixture is added in small portions to the egg mass.
   
9. Slowly and accurately knead the dough with a whisk until a homogeneous consistency is obtained.
   
10. Melt 40 g of butter, and then slightly cool it in a cool place. Add the melted butter to the dough, pouring it with a thin stream along the wall of the container. Slowly and carefully mix the butter into the dough until smooth.
    
11. Cover the baking dish with baking paper, and then pour the liquid into it.
    
12. We send the biscuit into the oven preheated to 200 ° C and bake for half an hour.
    
13. Ready cake is placed in a warm place, where we allow it to completely cool naturally in the course of 8-12 hours.
    

Cream

1. Take a cold egg and separate the yolk from the protein. Protein is no longer useful to us. In a stewpan or pan with a thick bottom, lower the yolk.
   
2. There we also fill a package of vanilla sugar, then pour 20 ml of water and 120 ml of condensed milk.
   
3. Mix the components well, then send the mixture to the smallest fire.
   
4. Cook the cream with intensive and constant stirring until thickened. Cool the thickened mass to room temperature. So that the cream does not become covered with a hard crust, cover its surface with cling film.
   
5. Separately, beat 200 g of soft butter at a high speed mixer for 5-7 minutes.
   
6. As soon as the mass brightens and becomes lush, without stopping beating, add the chilled cream.
   
7. Beat the resulting mixture for several minutes until a homogeneous consistency is obtained.
   
8. Add 10 g of cocoa powder there and beat the mass with a mixer at the lowest speed.
   
9. As soon as the cocoa is completely dissolved and the mixture becomes homogeneous, then the cream is ready.
   

Cake assembly

1. Cut the cooled chocolate biscuit into three identical cake layers.
   
2. We lay out the first workpiece on the assembly dish, and on top of it lay half of the total weight of the cream.
   
3. Evenly distribute the cream over the entire surface of the cake, and then cover it with the next workpiece.
   
4. Lubricate the cake with the remaining cream and spread the last part of the biscuit on it.
   
5. We slightly heat 100 g of apricot jam or jam, and then grease the top and sides of the cake with it.
   
6. We measure out 100 g of chocolate and 50 g of butter, after we place them in one container and melt in a water bath or in the microwave.
   
7. Mix the melted components thoroughly until a homogeneous liquid consistency is obtained.
   
8. On a large flat plate we put the microwave grid, and then place the greased cake on it.
   
9. Gently pour the entire product with chocolate liquid. Using a flat spatula, evenly distribute the icing on the surface of the cake.
   
10. Let the chocolate glaze harden, and then make the inscription "Prague", pouring 30 g of pre-melted chocolate into a syringe.
    

Video recipe

The presented video demonstrates the whole process of making a Prague cake described above.

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