cake Prague


  • Prague sour cream cake biscuit
  • Classic cake recipe Prague
  • Recipe for chocolate cake "Old Prague"
  • Cake "Chiffon Prague"

He gave us this famous cake Czech cooking. And the name he gave the capital of the Czech Republic - Prague. It is known that the original recipe for the cake complicated and time-consuming process of preparation. Cake includes several types of butter cream with cognac and liqueurs. And cakes for him soaked with rum. Few of our compatriots had to try real Czech "Prague". However, it simplified the variant familiar to almost everyone who has spent most of his life in the mighty Soviet Union. This cake was incredibly popular. Rarely what cooking is not ready to "Prague", and the recipe for this cake had every self-respecting hostess.

In a simplified version of the recipe of the cake "Prague" was coined by Vladimir Gural'nik, who worked as the head pastry shop in a Moscow restaurant "Prague". Incidentally, Gural'nik known as the author of more than thirty original recipes for cakes and pies: for example, the cake "Bird's milk". Secrets of confectionary art Vladimir Gural'nik borrowed from the masters from Czechoslovakia who came to Moscow to exchange experiences. Predecessor (or prototype) cake "Prague" is considered an Austrian cake "Sacher", which, in contrast to Prague, made without any cream.

The recipe of this cake is known in many variations. "Prague", "Old Prague", "Chiffon Prague" - cakes, different types of mainly cream and biscuit dough. But always their components - chocolate sponge cakes, butter cream, "Prague" and dark chocolate. However, many of the recipes offered on the change sweet chocolate coating. We offer you a choice of recipes for the famous cake "Prague". And which one do you like better - take your pick.

Prague sour cream cake biscuit


  • Eggs - 2 pcs;
  • Sour cream - 300 g;
  • Sugar - 1 cup;
  • Soda - half a teaspoon;
  • Vinegar;
  • Flour- 1, 5 cups;
  • Cocoa condensed - half of the banks;
  • Almonds;
  • Cardamom or ground black pepper - a pinch;

For the cream:

  • Cocoa condensed - half of the banks;
  • Butter - 200 g;

For syrup:

  • Sugar - 1 tablespoon;
  • Water - 2 tablespoons;
  • Liquor (any) - 1 tablespoon;

For the glaze:

  • Oil - 50 g;
  • Sugar - 4 tablespoons;
  • Milk - 2 tablespoons;
  • Cocoa (powder) - 4 tablespoons;


How to cook the cake "Prague"? In a bowl, mash the cream, eggs and sugar, add the vinegar quenched soda. Mix condensed cocoa with the flour, add the chopped almonds, cardamom. If there is cardamom, black pepper pick. The resulting dough should be divided into three equal parts, three of them to bake the cake, and finished cakes cool.

Prepare the cream. Condensed cocoa whisk with butter. Make a syrup with sugar, water and liquor. Soak each cake with syrup and cream promazhte. Top the cake pour glaze. To make the glaze, dissolve the sugar in the milk, add to it the cocoa and butter and simmer for about two minutes.

 Prague cake

Classic cake recipe Prague


  • 2 cups flour;
  • 1 cup of sugar;
  • Half a glass of vodka;
  • 200 g sour cream;
  • 100 g of condensed milk;
  • 4 tablespoons of cocoa powder;
  • 2 eggs;
  • 1 teaspoon baking powder.

For the cream:

  • 200 g butter;
  • 100 g of condensed milk;
  • 1 tablespoon of water;
  • 2 teaspoons of cocoa powder;
  • 1 egg yolk;
  • 10 g of vanilla sugar.

For the glaze:

  • 50 g of a thick jam (apricot better);
  • 200 g of chocolate;
  • 50 g of butter.


Cooking cake Prague begins with baking sponge cakes. For this it is necessary to prepare a split mold for baking a diameter of 23-25 ​​cm, the baking paper, and heat the oven to 200 ° C. Flour mixed with cocoa powder and sift through a sieve into a large bowl. Carefully separate the whites from the yolks. Half of the sugar with the egg yolks beat with a mixer (until then, until the mixture turns white and is smooth). By the way, the better the beaten egg yolk, the more tender will biscuit.

Proteins necessary whipping mixer for about two minutes, then add it to the condensed milk, the second half of the sugar and cream, and then whisk for three minutes. Protein mass added into the beaten egg yolks. Easy movements from the bottom up to mix the resulting mass. Please note - it is important to get in the way and slowly in one direction.

Add the flour mixture and cocoa powder. It is better to use a screen: sift the flour with cocoa on protein-yolk mass and stir gently from bottom to top. Bottom vystelit form with baking paper, spread the entire form butter. Pour in the batter and put it in the preheated oven for one hour.

Bake a cake, remove the form from the oven and let stand for five minutes on a wet towel. Then gently remove the lateral edges shaped sponge cake separated from the paper. It is recommended to put a "Prague" on the grill and leave for 8 hours. In this case, one layer is more easily cut into cakes.

To prepare the cream should prepare plastic wrap, and butter in advance from the refrigerator, so that it was soft. The yolk separated from the protein. Mix egg yolk with water and gradually add condensed milk. Put weight on medium heat or in a water bath, stirring constantly, bring to a boil. The fire then you need to reduce weight and keep for 2-3 minutes until thick.

Cream, remove from heat and continue to stir for a uniform cooling of the masses. After that, cover with the cream with cling film and leave to cool. Softened butter is necessary to shake up with vanilla sugar. Add the cooled portions of cream into butter, continuing to whisk. Add cocoa powder and whisk again.

Sponge cake cut into three, the same thickness. Soak them with vodka. Assemble the cake, cakes promazyvaya Prague cream. Upper promazyvat cake top is not necessary. On it put a thin layer jam. Melt chocolate in a water bath, add butter and mix well. The resulting chocolate icing lubricate the top and sides of cake. Ready to leave the cake in the refrigerator for twelve hours.

 Prague cake recipe

Recipe for chocolate cake "Old Prague"

You can not imagine life without chocolate? Then a chocolate cake to your taste! It differs from the classic cake recipe "Prague" that in its manufacture use two kinds of cream. Cake "Prague" at home can be prepared using classic recipe.

However, instead of difficult to prepare a cream "Prague" to do two light cream: a simple cream and dark (with cocoa powder). You can also cook the cake "Old Prague", the taste of this cake will surprise you with tenderness and richness.


  • 1 cup of sugar;
  • 2 eggs;
  • 1 cup flour;
  • 1 can of condensed milk;
  • 100 g butter;
  • Half cup sour cream (20% fat);
  • 1 tablespoon vanilla sugar;
  • 4 tablespoons of cocoa powder;
  • 1 teaspoon baking powder.

For the sour cream:

  • Half cup sour cream (20% fat);
  • Half a cup of sugar.

For dark cream:

  • 150 g butter;
  • Half of the cans of condensed milk;
  • 2 tablespoons cocoa powder.

For decoration:

  • 100 g of chocolate.


To prepare cream cakes should be beat with the sugar, add eggs, baking powder, cocoa powder, vanilla sugar and condensed milk. All thoroughly. Then the resulting mass add flour sifting it through a sieve. Once again mix well, put the butter. Knead the dough, divide it into two equal parts and roll out. Before baking the form of grease with butter, the bottom lay a baking paper. Roll out the dough gently put into a mold, bake oven for 30 minutes. Then cakes cool, cut each cake in half and fluff of sour cream.

Sour cream recipe is very simple: Beat the cream with the sugar (and all). For the chocolate cream is necessary to add the softened butter condensed milk and cocoa powder and beat with a mixer until smooth. When assembling the cake grease with all the dark cream cakes, as they smear top and sides of cake. Leave for 1 hour in the refrigerator for impregnating cakes. Garnish with chocolate.

Cake "Chiffon Prague"

If you want to surprise your guests with exquisite taste and extremely delicate, homemade cake "Prague", the recipe cake "Chiffon Prague" is just what you need! Guests will be delighted with the chocolate sponge cake and chiffon delicate creamy chocolate cream! Cake "Prague Chiffon" is different from the cake "Old Prague" unforgettable chocolate chiffon sponge cake and chocolate cake from the "Prague" it features a delicate custard.


  • 180 g and 45 g of sugar;
  • 200 g flour;
  • 2 teaspoons baking powder;
  • 175 ml of water;
  • 125 ml of vegetable oil;
  • 60 g of cocoa powder;
  • 1/3 tablespoon of instant coffee;
  • 8 egg whites;
  • 5 egg yolks;
  • 1/4 teaspoon salt;
  • 1/4 teaspoon baking soda.

For the cream:

  • 200 g butter;
  • 3 egg yolks;
  • 5 tablespoons of condensed milk;
  • 1/4 cup water;
  • 50 g of chocolate;
  • 1 tablespoon brandy.

For the glaze:

  • 3 tablespoons sugar;
  • 2 tablespoons cocoa powder;
  • about 2 teaspoons of butter;
  • 50 g of a thick jam;
  • 6 tablespoons of water.


To prepare the cake, "Chiffon Prague" you will need sectional shape of 26 cm. If you have a form of the size of 20-24 cm, the rate specified products can be halved. The oven must be warmed to 160 ° C.

For the preparation of the biscuit cocoa powder mixed with the soluble coffee by adding the necessary amount of warm water and stir until uniform. Eggs room temperature, divided into whites and yolks. Sugar (180 g), beat egg yolks with an electric mixer until a lush smooth. Then gently in small portions to enter the vegetable oil, still stirring. Also, slowly add a solution of cocoa and coffee. Mix the flour, baking powder and baking soda. Add the mixture to the prepared earlier weight (evenly in several stages). Mix the dough until smooth consistency.

By the egg whites and add the salt, since low speed and gradually increasing speed, beat them with a mixer. Add the sugar (45 g) and continue whisking protein mass to the point that formed on the surface of the whipped protein peak is not broke, and kept stable form. Add mixture of protein in the batter. Interfere with proteins are best lightly upwards.

Bottom vystelit form with baking paper, spread the entire form butter. Pour the batter into the pan and bake in preheated oven about 50 minutes. In the baking process in the first 30 minutes do not open the oven door to a biscuit is not settled. At the end of cooking to get the form from the oven.

Chocolate chiffon cake recommend to cool upside down. Therefore, use four legs - such as cups - flip form with biscuit and replace the bearings until cool. Then turn the cake and remove the form and leave for 5-6 hours.

Preparation of the cream:

First you need to get it out of the fridge butter, so that it becomes soft. Egg yolks separated from the whites. Beat the egg yolks with water, add the condensed milk to them. Put the resulting mass in a water bath and stir constantly until it thickens to the consistency of condensed milk. Remove the pan from the heat. Chocolate break into small pieces, put in the cream brewed, wait 3-4 minutes to melt the chocolate and mix thoroughly. Cool the custard to room temperature. Beat the softened butter in small portions and add it to brew a lot. Pour the brandy.

Divide prepared cream into three parts roughly in the ratio 4/4/2. The first and second cake fluff cream in equal parts, to cover third Korzh, grease the sides of the cake (do not grease the top of the cream!). The top of the cake evenly lubricate the jam. It is best to use apricot or apple jam. Put the cake in the refrigerator for 15-20 minutes to get to grips thickened cream and jam.

The recipe for the glaze:

For its preparation is necessary to mix the cocoa powder, sugar and water in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Usually it is sufficient to bring the mixture to a boil, cook for 1-2 minutes. Add butter and stir. Hot glaze to cover the sides and top of cake. Put the finished cake in the refrigerator for at least 30 minutes to glaze frozen. By the way, do not wait until the frosting hardens to a solid state: it will always be soft.

Choose a recipe and try to cook a delicious cake and a very famous Prague. Cook with pleasure and enjoy your meal!

 Cake Prague

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