Cake "Prague": recipe classic with chocolate cakes

Cake "Prague", the classic recipe of which will be considered below, is a pretty popular dessert in our country. Many mistakenly believe that such a sweet and tender dish of cake came to us from the same capital of the Czech Republic. However, it is not. The cake recipe was developed by the employee of the confectionery shop of one of the Moscow restaurants called "Prague".

Cake "Prague": recipe classic from biscuit cakes

Necessary ingredients for the test:

• Wheat flour - two glasses;
• Eggs large chicken - three pieces;
• Sugar - one glass;
• Sour cream - two hundred grams;
• Condensed milk - half a can;
• Cocoa powder - three large spoons;
• Soda food - a small spoon;
• Lemon juice - a large spoon;
• Common salt - a pinch.

Cake "Prague": a recipe for classic sour cream

Dough preparation process:

Three large eggs should be broken into a deep bowl, and then pour a pinch of table salt to them and beat with a blender. After that, the following ingredients must be alternately added to the mass: granulated sugar, condensed milk, edible soda (quench with lemon juice), cocoa powder and wheat flour. It should be noted that after each addition of the product, the mixture should be strongly beaten with a blender.

Cake "Prague": recipe classic from chocolate cakes

Biscuit baking process:

For such a cake it is advisable to make two biscuit cakes. Thus, the batter must be divided into two parts, and then poured into two identical forms for baking, which are recommended to oil. After that, the base should be put in an oven for thirty minutes. The readiness of the cake can be determined with a toothpick or a match.

Cake "Prague": recipe classic with butter cream

Necessary ingredients for cream, impregnation and fondant:

• Evaporated milk - half a jar;
• Butter - two hundred and sixty grams;
• Drinking water - two hundred milliliters;
• Jam (syrup) - fifty milliliters;
• Chocolate - one and a half tiles;
• Cocoa powder - a large spoon.

The process of preparation of cream, fondant and impregnation:

1. For cream : soft butter should be whipped together with condensed milk and cocoa powder until lush.
2. For impregnation : drinking water must be mixed well with any jam (syrup).
3. For fudge : one and a half tiles of dark chocolate should be melt along with 60 grams of butter and a couple of spoonfuls of drinking water.

Preparation of the cake "Prague": the formation of dessert

Two cooled biscuits should be cut in half, and then well soak them with cooked syrup. Next, the first cake should be put on the cake, lubricate with oil cream, cover with a second crust, etc. After the whole cake has been formed, it needs to be poured with chocolate fondant and left in the refrigerator for eight to ten hours. During this time, the dessert will absorb all the sweetness of the cream, become soft, delicate and unusually tasty. Serve this cake to the table only with strong tea.