Cake "Prague"

Chocolate cake "Prague" "Prague" - a chocolate cake, incredibly popular in Russia since the times of the USSR and so dearly loved by every family. There is an opinion that the name of this cake comes from the Czech capital of the same name. However, this is not entirely true. In the recipes of Czech cuisine this dessert is absent. The recipe for the Prague cake was invented by Vladimir Mikhailovich Guralnik, the head of the confectionery department of the Prague restaurant in Moscow. Vladimir Guralnik is also known as the author of more than thirty recipes of original cakes and pies: for example, cake "Bird's Milk". Guralnik learned the subtleties of confectionery craftsmanship from pastry masters from Czechoslovakia, who regularly came to the Russian capital to exchange experience. In principle, the cake "Prague" can be called a variation of another famous, already for the whole world, Austrian cake "Sacher", although the formula never had a cream. This cake is known in various forms: Prague, Classical Prague, Old Prague, Chiffon Prague - they all differ in the types of cream and biscuit composition. Only their 3 components are unchanged: chocolate biscuit cakes, butter cream and chocolate fudge. Today we offer you to prepare one of the variants of the cake "Prague" - on sour cream cocoa-biscuit. Feel the taste of childhood!

Chocolate cake "Prague" "Prague" - a chocolate cake, incredibly popular in Russia since the times of the USSR and so dearly loved by every family. There is an opinion that the name of this cake comes from the Czech capital of the same name. However, this is not entirely true. In the recipes of Czech cuisine this dessert is absent. The recipe for the Prague cake was invented by Vladimir Mikhailovich Guralnik, the head of the confectionery department of the Prague restaurant in Moscow. Vladimir Guralnik is also known as the author of more than thirty recipes of original cakes and pies: for example, cake "Bird's Milk". Guralnik learned the subtleties of confectionery craftsmanship from pastry masters from Czechoslovakia, who regularly came to the Russian capital to exchange experience. In principle, the cake "Prague" can be called a variation of another famous, already for the whole world, Austrian cake "Sacher", although the formula never had a cream. This cake is known in various forms: Prague, Classical Prague, Old Prague, Chiffon Prague - they all differ in the types of cream and biscuit composition. Only their 3 components are unchanged: chocolate biscuit cakes, butter cream and chocolate fudge. Today we offer you to prepare one of the variants of the cake "Prague" - on sour cream cocoa-biscuit. Feel the taste of childhood!

Ingredients:

• Wheat flour 2 tbsp.
• Eggs chicken 3 pcs.
• Sugar 1 tbsp.
• Sour cream 200 g
• Condensed milk 0.5 jar
• Cocoa powder 3 tbsp. l.
• Soda 1 tsp.
• Lemon juice 1 tbsp. l.
• Salt 1 pinch
• Condensed milk 0.5 jar
• Butter 200 g
• Cocoa powder 1 tbsp. l.
• Water 200 ml
• Jam of 50 ml
• Chocolate black 150 g
• Water boiled 4 tbsp. l.
• Butter 60 g

Instructions

• Step 1 To prepare the cake "Prague" we need: eggs, sugar, sour cream, condensed milk, cocoa, wheat flour, soda and lemon juice, butter, jam (for your taste) and water (boiling water).
• Step 2 Begin to prepare the dough: in a deep bowl, break 3 eggs, add a pinch of salt and lightly beat up with a mixer.
• Step 3 Pour sugar into the eggs and whisk until lush white mass.
• Step 4 Add sour cream, 1/2 jar of condensed milk, soda (extinguish with lemon juice) - everything is easy and quick to shake.
• Step 5 Add the cocoa powder and mix.
• Step 6 Gradually add all the sifted flour to the dough. Stir the whisk so that no floury lumps remain.
• Step 7 You will not get too thick dough. He needs to rest for 10 minutes. At this time, we heat the oven to 180 ° C.
• Step 8 We prepare the oil cream. To do this, whisk a few minutes of soft butter until fluffy.
• Step 9 Add the remaining 1/2 half of condensed milk and cocoa powder. Shake a few more minutes.
• Step 10 The resulting cream should be put in the refrigerator.
• Step 11 It's time to bake cakes: a greasy piece of oil or a baking sheet. Pour 1/2 part of the dough into the mold and bake at 180 ° C for about 30 minutes.
• Step 12 So bake 2 cakes. Allow them to cool in the form.
• Step 13 Then remove from the mold, using a knife, and leave to cool on the table.
• Step 14 Cut two cakes in half. For this we take the cake and with the tip of the knife we ​​make an incision laterally along the circle. We take a dense thread, insert it into the slot, stretch it with your hands, and, by moving "on yourself", cut the cake in half.
• Step 15 We prepare the impregnation for the cake: mix any jam with water. I used cranberry.
• Step 16 Collect the cake: put the ring on the dish for assembly, put 1 cake on the bottom, soak it with water and jam.
• Step 17 On top lay out 1/3 part of the cream - level.
• Step 18 Repeat steps 16-17 (cake-impregnation-cream) until the cream and cakes have run out. The last cake should not be greased with cream, it is necessary only to soak with water and jam.
• Step 19 Prepare the chocolate fondant. Melt the chocolate in a water bath, add butter to it - stir until the latter dissolves. Pour in 4 tbsp. l. hot water, quickly stir. Let the sweetness cool down a little.
• Step 20 Carefully remove the ring from the cake and smooth the sides.
• Step 21 You can lay a strip of parchment paper under the cake, so as not to stain the dish. Pour warm fudge into the center and start to smooth it with the help of a spatula, the movements should be like clock hands on the dial - from the center and in a circle - so the fudge will evenly distribute in a circle and evenly flow off the sides. Correct with the help of the same blade small flaws, if any.
• Step 22 Then the paper needs to be carefully removed from under the cake. Decorate the cake "Prague" at will, leave in the kitchen for 1 hour, and then put in the fridge for impregnation for 3-4 hours or at night.