The famous cake "Prague" according to GOST, the recipe of which we will consider in this article, was almost more popular in the USSR than the cake "Bird's milk". Long lines lined up behind him. And the housewives, who could cook something similar to the Prague cake according to GOST (the recipe contained several secret ingredients), were known as craftswomen. Let's try to reproduce this masterpiece of taste at home.
Cake "Prague" according to GOST: recipe with the smallest details
Standardization of production suggested that condensed milk is everywhere added to the cream. Of course, you can do without it, but the classic cake “Prague” according to GOST, the recipe of which we want to reproduce, is still unthinkable without condensed milk. She will give the necessary shade of taste. You will get a standard sized biscuit from six eggs, a glass of sugar, five tablespoons of flour, one tablespoon of cocoa powder and a quarter packet of butter. Beat yolks first, and then whites.
In order for the protein foam to have perfect density, the whisk and bowl should be completely clean and dry. Divide sugar into two equal parts and add to proteins and yolks. After both masses are whipped, you need to mix them. Then sifted flour with cocoa is introduced, carefully stirring with a cooking spatula or spoon until the mixture becomes homogeneous. You cannot do this with a mixer, since the air bubbles so necessary for raising the dough will be destroyed. Mixing movements should be directed from the edge of the mold to the center. Having prepared all these components, pour in the melted and cooled oil and mix gently. Bake the finished mass for half an hour. After that, the biscuit should cool in shape and stand on a wire rack at room temperature. The lattice is needed so that the bottom of the biscuit does not become wet and that the Prague cake maintains airiness according to GOST.
Now make the cream
We will prepare it in two parts. The first is syrup with yolk and condensed milk, and the second is an oil mixture. It will be a classic cream, which is usually used to make the Prague cake. The photo shows us that it is lighter than chocolate biscuit. This gives the cake a distinctive look. Mix the yolk with an equal amount of water in volume (most likely, it will need no more than a tablespoon). Then add 6 tbsp. l condensed milk and mix. Boil the mixture over very low heat. It should gradually thicken. You can also use a water bath - this is guaranteed to exclude the possibility of burning a sweet mixture. Cool the syrup and combine with whipped butter (you need one pack, there you need to add a bag of vanilla sugar). Stir in a teaspoon of cocoa. Layer the cream of the prepared biscuit into three parts, cream the outside with jam, jam or marmalade (best of all apricot, it freezes better, but you can take any). Top with chocolate fondant or icing from half a bar of chocolate and a spoonful of butter. Flatten it with a knife. Keep in mind that part of the glaze drains down before it cools.