Recipe for Prague Cake or Prague Cake

The recipe for Prague Cake was developed by Vladimir Mikhailovich Guralnik, chief pastry chef at Prague Restaurant. 

"Prague" cake products:

300 grams of 15% sour cream;

200 grams of sugar;

200-300 grams of wheat flour;

butter;

2 eggs;

1 jar of condensed milk;

1 teaspoon of soda;

cocoa

"Prague" cake - making the cakes

The first thing we take the butter out of the refrigerator and put the packet in the container in which we will make the cream. Let the briquette of butter stand at room temperature until it becomes soft. It's better not to put it in the microwave: it's easy to miss the moment when the butter begins to melt. Now let's make the dough. First, let's thoroughly whisk the eggs with all the sugar specified in the recipe.

If you have a mixer, it's better to use it: whisk until the sugar crystals dissolve as much as possible. After that, add the sour cream and whip everything together until smooth. Then add a teaspoon of baking soda to the egg-sour cream mixture.

Once again, mix the mixture and begin to add flour, mixed with 4-5 teaspoons of cocoa, in portions. You can add a little less, if you want the cake to be not too dark on the cut. Start kneading the dough thoroughly, adding flour as needed. As a result we should have a smooth, glossy dough, without lumps and similar to a thick sour cream in consistency. 

Prepare a mold. It is better to line the mold with parchment paper or oil it and sprinkle it with flour. When the form is ready, pour the dough into it (the form should be half full, no more, it is better to bake one more cake later) and put it in a heated oven, heated to 150-180 degrees. 

In 5-10 minutes, you can turn down the heat a little, and in 15-20 minutes, when the smell starts to go, you can gently check the readiness of the cake. We check in the traditional way: stick a wooden toothpick or a match into the billet. If it remains dry and there are no crumbs stuck to it, it means that everything is ready and it is time to take the pastry out of the oven. 

Take out the mold, let it stand for a couple of minutes at most, and then take out the workpiece. We move it to a work surface on a table or wooden board and carefully, without cooling, cut it lengthwise.

While the cakes are cooling, prepare the cream.

Creme - making

Here, everything is very simple, we just need to whip the butter with cocoa and condensed milk. First, we use a mixer to beat the butter into a fluffy homogeneous paste. 

And only then we begin to add condensed milk in portions. The amount of condensed milk depends, as always, entirely on your desire. If you want the cream to be about one third of the can of condensed milk, stop much earlier. If you want a little bit creamier and more cream - pour more milk.

Many people who like the most delicate consistency of the cake "Prague", in addition soaked the cakes with different syrups. 

The same goes for cocoa: you can leave it out of the cream altogether - and you'll get what's called "Prague-Spangled". I, on the other hand, make sure I add cocoa butter, and never put less than 3 teaspoons. The picture shows the cream with 4 teaspoons of cocoa and a can of condensed milk.

The cream should better be left out in the cold for about 15-20 minutes, because it makes it easier to spread it evenly on the layers. After that time we do everything as usual: put the cakes in a pile on a plate, drenching each one with a generous layer of cream. 

The top and sides of the cake can be glazed, or you can also cover them with cream. 

Decorate as you wish. Pictures 6 - 10 show the options for decorating the Prague cake.

Now let the cake stand for a couple of hours to soak.

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