Prague Cake

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Prague Cake is made of chocolate sponge cake layered with Chocolate Buttercream. A favorite Russian classic Cake unique over the decades.

Delicious Rich in Flauvor Chocolate Cake: The Prague Cake

Chocolate cake is a dessert that has been enjoyed by many people around the world for decades. It is a delicious and indulgent treat that can satisfy anyone's sweet tooth. But where did it come from, what is it made of, and what does it symbolize?

The fact is that the originator of the Prague Cake, which gained popularity in the USSR, was Vladimir Mikhailovich Guralnik, the head of the pastry department at the Moscow restaurant "Prague". Guralnik is known for creating more than 30 unique cakes and pastries, such as the "Bird's Milk" cake and other Russian famous cakes.

During the early stages of his culinary career, Guralnik, who was an apprentice at the restaurant, was trained in the art of pastry making by pastry chefs from Czechoslovakia, who regularly visited Moscow to exchange knowledge and experience.

Although Prague Cake is, in essence, a variation of the Viennese cake "Sacher", the cream in its recipe is completely absent. The cake, in general, is quite complex and expensive to make since it involves four types of buttercream made with cognac Chartreuse and Benedictine liqueurs, and the cakes are soaked in rum.

 

History:

Prague Cake has a long history, dating back to the 18th century. However, it was not until the 19th century that chocolate cake became popular in the United States. It is unclear which country invented chocolate cake, but it is believed that the first chocolate cake recipe was created in Germany. Over time, different countries have added their own twists to the classic chocolate cake recipe, resulting in variations such as Black Forest cake, Devil's food cake, and Molten chocolate cake.

Ingredients of Delisios Prague Cake:

The basic ingredients of Prague Cake are flour, sugar, cocoa powder, baking powder, salt, eggs, milk, and butter. Additional ingredients such as vanilla extract, cognac, or rum can also be added to enhance the flavor and texture of the cake. There are also variations of chocolate cake that use different types of chocolate, such as dark chocolate, and milk chocolate.

Symbolism:

Prague Cake is often associated with celebrations, such as birthdays and weddings. It is a symbol of indulgence, luxury, and pleasure. Chocolate cake can also represent love and affection, as it is a popular gift for loved ones.

Health Benefits:

While the Prague Cake is not exactly a healthy food, it does have some potential health benefits. Chocolate contains antioxidants that can help protect the body from free radicals. Additionally, dark chocolate has been linked to lower blood pressure and reduced risk of heart disease. However, it is important to consume chocolate cake in moderation, as it is high in calories and sugar.

Prague Cake
Yields10 Servings
Main Ingredients
 4 Eggs
 140 g Sugar
 130 g Flour White
 ¼ tsp Salt
 10 g Baking Powder
 40 g Cacao Powder
 80 g Milk
 100 g Vegetable Oil
Cake Impregnation
 100 g Milk or Water
 50 g Cognac (Optional) or Rum Essence (Optional)
 1 tbsp Apricot Jam
Chocolate Cream
 1 Egg Yolk
 200 g Butter (Room Temperature)
 120 g Condensed Milk
 1 tsp Vanilla Sugar
 10 g Cacao Powder
 1 tbsp Cognac (Optional) or 1/2 tsp Rum Essence (Optional)
Chocolate Glaze
 100 g Chocolate Dark 50% Cacao or more
 50 g Milk (Boiled)
 50 g Butter (Melted)
Glaze
 70 g Apricot Jam
1

To begin, pour all the eggs into the mixer bowl with sugar, salt, and vanilla sugar. Beat at high speed until thick and fluffy.

2

Meanwhile, mix the cocoa powder with hot milk and add vegetable oil.
This step will maximize the cocoa powder's taste and aroma.
As a result, you will get a mixture similar to chocolate ganache.
Leave it.

3

In another bowl, combine flour and baking powder. Sift the flour into the egg mixture in two portions, and gently fold it in using a spatula from bottom to top.
Once all the lumps are gone, add the second portion of flour. Mix until smooth.

4

Next, add a little of the batter to the previously prepared chocolate base to lighten it up a bit so that it's easier to incorporate it into the main biscuit dough.

5

Combine both bases together, but don't mix for too long, just enough to combine them both, and in the end, you will get a fluffy chocolate biscuit dough.

6

Moving on to baking: grease two round 20 cm diameter baking forms with oil and line the bottom with baking paper. Carefully pour the batter into the two forms. If you only have one form, then bake them one at a time.

7

Preheat the oven to 175°C in advance and bake for 20-25 minutes. Adjust the baking time to your oven. The toothpick inserted in the middle should come out dry.

8

Take them out of the oven, let them cool for 10 minutes, and release them out of the baking tin with a knife. Then wrap them tightly in plastic wrap and put them in the refrigerator for several hours, or overnight.

9

Let's prepare Prague cream:
Add vanilla sugar to 1 egg yolk. Add 20 ml of water to the yolk.
In a saucepan, take 120 g of condensed milk, pour in the egg mixture, and mix well with a whisk.

10

Cook everything over low heat until it reaches 82°C. The mixture should darken slightly, thicken a bit, and the bubbles will appear. As soon as the mixture begins to boil actively, remove it from the heat.

11

Transfer to another dish to cool. Place a sheet of plastic of cling wrap to be in contact with the cream to prevent it from drying out. Allow the mixture to cool to at least 25°C (ideally 21-25°C), room temperature.

12

Also, 3 hours in advance, take the butter out of the refrigerator so that it becomes soft. Begin to beat the butter until it becomes white and fluffy for about 5 minutes. Use high-quality butter with 82% fat.

13

Add 1 tbsp of cocoa powder and beat well. Scrape the sides of the cream with a silicone spatula.
Gradually add the custard base in small steps (and rum essence or cognac- if preferred), mix well with a mixer.
In the end, we should have a shiny, stable cream that holds its shape well. It can also be used for decorating cakes and cupcakes, as well as for cake fillings.

14

Let's make a chocolate glaze:
In the pot or save microwave dish heat milk and butter, poor on top of small pieces of chocolate. Let them sit for a couple of minutes.
Then mix well with a spatula. It becomes a shiny smooth mixture.

15

Let's assemble the cake:
Cut each prepared cake base in half lengthwise. You will get 4 layers.
Optional: if you like a moist cake texture, soak each layer with the syrup using a spoon or a brush.

16

Then spread an equal amount of cream on each cake layer, and repeat for all layers.
Optional: spread a thin layer of apricot jam on top of the cake. This will add a wonderful deep aroma as well as assist with spreading the chocolate glaze on top.
Cover with plastic wrap and refrigerate for a couple of hours.

17

Pour the prepared chocolate glaze on top.
If it has hardened, warm it up for a few seconds on the stove or in the microwave.
Spread the sides of the cake with the glaze as well.
Tip: You can also cut off the tops of the cakes and use the crumbs to decorate the sides of the cake.
Decorate as desired.
Store in the refrigerator for 4-5 days. Take it out of the fridge 1 hour before serving.
Enjoy!

In conclusion,

Prague Cake is a visually stunning dessert that has gained popularity for its unique appearance and delicious taste. While its exact origin is uncertain, Prague Cake has become a beloved treat in many culinary traditions around the world. So go ahead, indulge in a slice of this delightful dessert, and savor the sweet pleasures of Prague Cake!

Ingredients

Main Ingredients
 4 Eggs
 140 g Sugar
 130 g Flour White
 ¼ tsp Salt
 10 g Baking Powder
 40 g Cacao Powder
 80 g Milk
 100 g Vegetable Oil
Cake Impregnation
 100 g Milk or Water
 50 g Cognac (Optional) or Rum Essence (Optional)
 1 tbsp Apricot Jam
Chocolate Cream
 1 Egg Yolk
 200 g Butter (Room Temperature)
 120 g Condensed Milk
 1 tsp Vanilla Sugar
 10 g Cacao Powder
 1 tbsp Cognac (Optional) or 1/2 tsp Rum Essence (Optional)
Chocolate Glaze
 100 g Chocolate Dark 50% Cacao or more
 50 g Milk (Boiled)
 50 g Butter (Melted)
Glaze
 70 g Apricot Jam

Directions

1

To begin, pour all the eggs into the mixer bowl with sugar, salt, and vanilla sugar. Beat at high speed until thick and fluffy.

2

Meanwhile, mix the cocoa powder with hot milk and add vegetable oil.
This step will maximize the cocoa powder's taste and aroma.
As a result, you will get a mixture similar to chocolate ganache.
Leave it.

3

In another bowl, combine flour and baking powder. Sift the flour into the egg mixture in two portions, and gently fold it in using a spatula from bottom to top.
Once all the lumps are gone, add the second portion of flour. Mix until smooth.

4

Next, add a little of the batter to the previously prepared chocolate base to lighten it up a bit so that it's easier to incorporate it into the main biscuit dough.

5

Combine both bases together, but don't mix for too long, just enough to combine them both, and in the end, you will get a fluffy chocolate biscuit dough.

6

Moving on to baking: grease two round 20 cm diameter baking forms with oil and line the bottom with baking paper. Carefully pour the batter into the two forms. If you only have one form, then bake them one at a time.

7

Preheat the oven to 175°C in advance and bake for 20-25 minutes. Adjust the baking time to your oven. The toothpick inserted in the middle should come out dry.

8

Take them out of the oven, let them cool for 10 minutes, and release them out of the baking tin with a knife. Then wrap them tightly in plastic wrap and put them in the refrigerator for several hours, or overnight.

9

Let's prepare Prague cream:
Add vanilla sugar to 1 egg yolk. Add 20 ml of water to the yolk.
In a saucepan, take 120 g of condensed milk, pour in the egg mixture, and mix well with a whisk.

10

Cook everything over low heat until it reaches 82°C. The mixture should darken slightly, thicken a bit, and the bubbles will appear. As soon as the mixture begins to boil actively, remove it from the heat.

11

Transfer to another dish to cool. Place a sheet of plastic of cling wrap to be in contact with the cream to prevent it from drying out. Allow the mixture to cool to at least 25°C (ideally 21-25°C), room temperature.

12

Also, 3 hours in advance, take the butter out of the refrigerator so that it becomes soft. Begin to beat the butter until it becomes white and fluffy for about 5 minutes. Use high-quality butter with 82% fat.

13

Add 1 tbsp of cocoa powder and beat well. Scrape the sides of the cream with a silicone spatula.
Gradually add the custard base in small steps (and rum essence or cognac- if preferred), mix well with a mixer.
In the end, we should have a shiny, stable cream that holds its shape well. It can also be used for decorating cakes and cupcakes, as well as for cake fillings.

14

Let's make a chocolate glaze:
In the pot or save microwave dish heat milk and butter, poor on top of small pieces of chocolate. Let them sit for a couple of minutes.
Then mix well with a spatula. It becomes a shiny smooth mixture.

15

Let's assemble the cake:
Cut each prepared cake base in half lengthwise. You will get 4 layers.
Optional: if you like a moist cake texture, soak each layer with the syrup using a spoon or a brush.

16

Then spread an equal amount of cream on each cake layer, and repeat for all layers.
Optional: spread a thin layer of apricot jam on top of the cake. This will add a wonderful deep aroma as well as assist with spreading the chocolate glaze on top.
Cover with plastic wrap and refrigerate for a couple of hours.

17

Pour the prepared chocolate glaze on top.
If it has hardened, warm it up for a few seconds on the stove or in the microwave.
Spread the sides of the cake with the glaze as well.
Tip: You can also cut off the tops of the cakes and use the crumbs to decorate the sides of the cake.
Decorate as desired.
Store in the refrigerator for 4-5 days. Take it out of the fridge 1 hour before serving.
Enjoy!

Notes

Prague Cake
IngredientsDirections

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Nutrition Facts

10 servings

Serving size

Amount per serving
Calories560.42
% Daily Value *
Total Fat 37.68g49%
Sodium 230.29mg11%
Total Carbohydrate 48.12g18%
Dietary Fiber 2.59g10%
Total Sugars 30.85g
Protein 7.73g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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