Many culinary products have their own history. “Prague” cake, a step-by-step recipe with condensed milk of which will be described below, is no exception. He first appeared in Soviet times thanks to the culinary specialist V. Guralnikov. The cake got its name in honor of the Prague restaurant, which was fashionable at that time , and very quickly gained popularity among Soviet people. Cake was made strictly according to GOST, although it was not patented anywhere. This is due to the fact that a similar confectionery product already existed in the Czech Republic. V. Guralnikov learned about him from Czechoslovak culinary specialists who came to the capital to exchange experiences. However, it was very difficult to make a real Prague cake (the recipe with condensed milk below), so the Soviet culinary invented a simplified version, borrowing only chocolate biscuit and icing from the original.
"Prague" cake from Guralnikova
The original Prazhsky cake recipe with condensed milk is not at all easy to implement, but the result is amazing. The confectionery consists of biscuit cakes soaked in cream and chocolate fudge . Some housewives slightly modified the Prazhsky cake recipe with condensed milk (photo above), replacing the fondant with ordinary icing from melted chocolate.
Cooking cake sponge cake
Ingredients for Biscuit :
- eggs - 6 pcs.;
- Cocoa - 35 g;
- sugar - 150 g;
- soft butter - 45 g;
- premium flour - 115 g.
The Prague Recipe with condensed milk requires attention. For example, in order to get a good biscuit, the products must be meticulously measured and have the right temperature. To prepare the cakes, the yolks and proteins are carefully separated first. Next, measure half the sugar and mix with the yolks at room temperature. Beat the resulting mixture with a mixer until it brightens and increases in volume. Then comes the turn of proteins. They are recommended to be taken chilled. Proteins begin to beat at minimum power, gradually increasing speed. When the foam appears, they begin to pour in a little sugar, while continuing to whisk. When the mass becomes white and dense - the proteins are ready.
Sift the flour into a separate bowl, add cocoa and mix well. Then the protein mass is mixed with the yolk and a dry chocolate mixture is gradually introduced. Gently stir. Melt the butter, cool and also add to the biscuit mixture. The oven is set to warm up to 200 ° C. A greased baking dish is sprinkled with semolina or flour. The dough is poured into it, flattened and sent to the oven for half an hour. The first half of the time it is better not to open the oven. Otherwise, the biscuit may fall.
Cooking cream
While biscuit is baking, you can do the cooking of the cream.
Ingredients
- condensed milk - 150 ml;
- water - 25 ml;
- egg - 1 pc.;
- soft butter - 1 pack;
- cocoa - 10 g;
- vanillin.
The egg yolk is combined with water and slightly whipped with a whisk. After pouring in the condensed milk and mix until smooth. The resulting mixture is placed in a water bath and cooked, stirring regularly, until thickened. The finished mass is cooled. Meanwhile, soft butter is whipped with vanilla sugar. This should be done carefully so as not to “kill” the oil. If this happens, it is heated in a water bath, cooled in the refrigerator and whipped again. The finished oil mixture is combined with the yolk, mixed well, cocoa is added and mixed again until smooth. You can use a mixer so that for sure there are no unmixed lumps of cocoa.
We make a cake
The Prague cake (the recipe with condensed milk without sour cream) is almost ready, it remains to combine it and cook the fondant. A well-cooled biscuit is cut into 3 cake layers and each is greased with a cooled cream. The top of the cake is covered with any fruit jam and filled with fudge.
To make fudge, a bar of chocolate is melted in a microwave or over low heat. Then add the egg, mix and gently inject the powdered sugar (about 100-150 g). The mixture is whipped with a mixer. The result is a thick chocolate mass with a glossy tint. It is hot applied over jam. Everything, the Prague cake (a recipe with condensed milk without sour cream) can be served to guests. However, some hostesses prefer to bake such a cake after all with the addition of sour cream.
Recipe for Prague cake with condensed milk and sour cream
On the palate this version of the cake is no worse than the previous one, and it is much easier to prepare. First, prepare the biscuit.
Products for biscuit cakes :
- chicken eggs - 2 pcs.;
- raw condensed milk - 1/2 cans;
- sugar - 100 g;
- low-fat sour cream - 1/2 tbsp .;
- Cocoa - 30 g;
- baking soda - 10 g;
- flour - 200 g.
Proteins and yolks are placed in a deep container, add sugar and beat with a mixer for at least 10 minutes. During this time, the mass will become lighter and increase by a factor of 3. Soda is quenched with sour cream and poured into a bowl. Condensed milk is put there, mixed and sifted flour and cocoa are added. Knead the biscuit dough. The baking dish is greased with any fat, spread the dough. Put in a cold oven and turn on, warming to 180 about C. Bake for 45 minutes.
Another cream recipe
The cooled biscuit is cut into several parts and smeared with cream. A simplified recipe for a Prague cake with condensed milk also requires a less elaborate cream. To prepare it, a pack of soft butter is mixed with half a can of condensed milk and 30 g of cocoa. This mass and smeared cakes. For the glaze, the bar of chocolate is crushed, a couple of tablespoons of milk are added and melted over low heat. The resulting mass is poured on top of the cake. Homemade Prague cake recipe with condensed milk recommends letting the product soak for a couple of hours.
Enjoy your meal!