Prague classic cake according to GOST

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake a classic Prague cake according to GOST? Prepare the necessary ingredients.

2. STEP 2

   

   Prepare a sponge cake. First, very carefully separate the eggs into whites and yolks. Add 100 g of sugar to the egg yolks.

3. STEP 3

   

   And beat them well with a mixer. Beat the yolks for about 5-7 minutes at maximum speed, they should turn into a fluffy and thick mass.

4. STEP 4

   

   Wash the mixer whisks thoroughly and dry. Whisk the egg whites yourself until light foam forms.

5. STEP 5

   

   Add the remaining 50 g of sugar little by little and beat the egg whites until stiff peaks form.

6. STEP 6

   

   Combine flour with cocoa powder and sift together 2-3 times. If you add baking powder, add it too and sift along with the flour and cocoa. By the way, it is best to prepare the dry ingredients at the very beginning. Also melt the butter in the microwave or on the stove and let it cool slightly.

7. STEP 7

   

   So, fold the whites into the beaten yolks using a hand whisk or spatula. Do this carefully so that the whites retain their volume as much as possible.

8. STEP 8

   

   This is how light and fluffy the mass should be.

9. STEP 9

   

   Add the sifted dry ingredient mixture in several additions.

10. STEP 10

    

    Mix until you get a homogeneous dough.

11. STEP 11

    

    Pour the melted butter down the sides of the bowl and thoroughly but gently fold it into the dough.

12. STEP 12

    

    Place the finished dough in a mold with a diameter of 20-22 cm. To make the biscuit easier to take out, cover the bottom of the mold with baking paper; do not grease the sides of the mold with anything.

13. STEP 13

    

    Bake the biscuit in an oven preheated to 180 C for about 35-40 minutes, check readiness with a wooden skewer. Do not open the oven door for the first 20-25 minutes, otherwise the biscuit may fall off. Remove the finished biscuit from the mold and let it cool completely on a wire rack. Ideally, if you have time, you should let the biscuit rest for 6-8 hours, then it will become denser and easier to work with.

14. STEP 14

    

    Prepare the cream. Mix egg yolk and water in a saucepan.

15. STEP 15

    

    Pour in condensed milk and stir.

16. STEP 16

    

    Place the saucepan over low heat and simmer the egg syrup until thick. Be sure to stir the mixture thoroughly while boiling. Be careful and do not bring the mixture to a boil! The finished syrup will have a consistency similar to condensed milk. Remove the syrup from the heat and leave to cool completely. While cooling, stir the syrup as often as possible so that a dense crust does not form on its surface.

17. STEP 17

    

    When the syrup has cooled, beat a stick of soft butter until fluffy.

18. STEP 18

    

    Melt the chocolate and cool. Add it to the butter and beat thoroughly.

19. STEP 19

    

    Beat the cooled syrup into the butter in small portions.

20. STEP 20

    

    The cream for the Prague cake is ready. The cream turns out very fluffy and delicate.

21. STEP 21

    

    Cut the finished chocolate sponge cake into three layers.

22. STEP 22

    

    Assemble the cake. Place half of the cream on the cake and smooth it out. Cover with the second cake layer on top and spread the remaining half of the cream.

23. STEP 23

    

    Place the last layer of cake on top, flat side up.

24. STEP 24

    

    Cover the top of the cake with a thin layer of jam; if necessary, you can preheat the jam slightly in the microwave to make it softer. By the way, jam will suit almost any taste, the main thing is that it has some sourness, and the jam must be homogeneous and thick! In this form, place the cake in the refrigerator for 30-40 minutes.

25. STEP 25

    

    Prepare the chocolate glaze. To do this, finely chop the chocolate or simply break it into small pieces. Add cream and butter to the chocolate.

26. STEP 26

    

    Melt the chocolate in the microwave or on a steam bath. Just melt it carefully, the chocolate is very easy to overheat! The glaze is ready. By the way, if you wish, you can prepare the glaze with cocoa powder, it will also turn out delicious.

27. STEP 27

    

    Place the cooled cake on a wire rack. Place a baking sheet or baking sheet on the bottom.

28. STEP 28

    

    Pour the prepared glaze on top of the cake.

29. STEP 29

    

    Using a spatula, remove excess icing from the surface of the cake to coat the sides.

30. STEP 30

    

    Transfer the remaining frosting (I scraped the frosting off the paper) into a bag fitted with a narrow tip and pipe a lattice pattern onto the surface of the cake.

31. STEP 31

    

    The classic Prague cake is ready. Transfer it to a plate and refrigerate for at least a few hours.

32. STEP 32

    

    That's all. You can serve.

33. STEP 33

    

    Bon appetit!

Comments on the recipe

Hope

04.10.2023

4.9

Who remembers the Fairy Tale sponge cake? Very tasty. I found a recipe according to GOST.

Alexander Timoshenko

04.10.2023

4.8

Yesterday I tried to bake a cake for the first time. Everything worked out. The family is in shock...

JULIA

04.10.2023

4.9

Good afternoon Thanks for the recipe, it’s just SUPER! The family really liked the Prague classic cake!

Gripovar

04.10.2023

5

The cake turned out to be very tasty, and the cream was absolutely delicious. But the sides of the cake didn’t rise, only the center rose.

Testomania

04.10.2023

4.9

I made the cake using this recipe. Just in case, I played it safe and added 25-30 g more flour to the sponge cake than indicated in the recipe (I proceeded from the fact that a classic sponge cake uses 25-30 g of flour per egg, and then melted butter). I beat the eggs without separating into yolks and whites. The cakes turned out super tender and very moist! It became clear why there was no impregnation in the recipe. I made the cream strictly according to the recipe and did not regret it at all - airy, moderately sweet, with a slight bitterness of chocolate, mmm... I didn’t cover the finished cake with chocolate, because I had ready-made chocolate chips. I sprinkled it on the sides and made patterns on top from the remaining cream. I don’t think that this somehow affected the taste of the cake as a whole - it is simply incomparable!!! I will definitely make it in the future, and also use the recipe for chocolate sponge cake and cream separately! Thank you!

olgay198108

04.10.2023

4.5

Super! The cake is simply magnificent) Photo - so appetizing that you can very good recipe I really love this cake, but I’ve never made it ((I’m taking the recipe to KK and will definitely make it) Thank you)

Natusik

04.10.2023

4.8

Viola, gorgeous cake! The photography is just crazy!!! Delicious!!!