The recipe for the Prague cake was developed by Vladimir Mikhailovich Guralnik, the chief confectioner of the Prague restaurant.

"Prague" cake - products:

300 grams of 15% percent sour cream;
200 grams of sugar;
200-300 grams of wheat flour;
butter;
2 eggs;
1 can of condensed milk;
1 teaspoon of soda;
cocoa

"Prague" cake - cooking cakes

First of all, we take out the butter from the refrigerator and put the pack in the container in which we will make the cream. Let the butter block stand at room temperature until it becomes soft. It is better not to put in the microwave: it is easy to miss the moment when the butter starts to melt. Now let's start preparing the dough. First, beat the eggs thoroughly with all the amount of sugar indicated in the recipe.

If there is a mixer, it is better to use it: you need to beat until the sugar crystals dissolve as much as possible. Then add sour cream and beat everything together until smooth. Then add a teaspoon of soda to the egg-sour cream mixture.

Mix the mass again and begin to add flour in portions, mixed with 4-5 teaspoons of cocoa. You can use a little less if you want the cake to be not too dark on the cut. We begin to knead the dough thoroughly, adding flour if necessary. As a result, we should get a smooth, shiny dough, without lumps and similar to thick sour cream in consistency.

We prepare the form. It is advisable to cover it with parchment paper or grease it with oil and sprinkle with flour. When the form is ready, pour the dough into it (the form should be half filled, it’s not worth it anymore, it’s better to bake another separate cake later) and put it in a preheated oven heated to 150-180 degrees.

After 5-10 minutes, you can slightly reduce the fire, and after 15-20, as the smell goes, you can carefully check the readiness of the cake. We check in the traditional way: we stick a wooden toothpick or a match into the workpiece. If, after removing it, it remains dry and there are no adhering crumbs, then everything is ready and it's time to get the pastries out of the oven.

We take out the mold, let it stand for a couple of minutes at most and remove the workpiece. We shift it to the working surface of the table or on a wooden board and carefully, without cooling, cut along.

While the cakes are cooling, prepare the cream.

Cream - preparation

Everything is extremely simple here, you just need to beat the butter with cocoa and condensed milk. First, beat the butter with a mixer into a fluffy homogeneous mass.

And only then we begin to add condensed milk in portions. The amount of condensed milk depends, as always, solely on your desire. If you want the cream to be closer to oil in consistency, stop much earlier, somewhere in the third of the can. If you want a little thinner and more cream, pour more milk.

Many who love the Prague cake, which is as delicate in texture as possible, additionally impregnate the cakes with various syrups.

The same applies to cocoa: you can not put it in the cream at all - and you get the so-called "Prague-striped". I certainly add cocoa butter to it, I never put less than 3 teaspoons. In the photo there is a cream with 4 teaspoons of cocoa and a can of condensed milk.

It is better to put the cream in the cold for 15-20 minutes, so it is easier to apply it evenly on the cakes. Well, after this time, we do everything as always: we put the cakes in a pile on a dish, smearing each with a generous layer of cream.

The top of the cake and the sides can be glazed, or you can also smear with cream.

Decorate as your heart desires. Photos 6 - 10 show options for decorating the Prague cake.

Now let the cake stand for a couple of hours to soak.

Cake "Prague" is familiar to many since childhood. It is a biscuit dessert with buttercream and chocolate icing. It is definitely very tasty. Sweets lovers will definitely appreciate it. Now, in almost every supermarket, you can buy the famous "Prague", but it is much tastier and more pleasant to cook it yourself.

It will seem to many that only professionals can make such a beautiful and tasty cake. In fact, the preparation is quite simple. Even a novice cook or someone who is far from cooking at all will cope with it. The main thing is to follow the step by step instructions. Today I just picked up for you the most delicious and simple preparations of this dessert.

See how easy it is to make a real, proper cake according to this recipe. It turns out no worse, and even better than the purchased version.

Ingredients:

Cakes:

• 6 raw eggs;
• 40 grams of butter;
• 30 grams of high quality cocoa powder (it determines the rich color and taste);
• 150 grams of granulated sugar;
• 120 grams of flour.

Glaze:

• 130 grams of dark chocolate;
• 50 milliliters of fruit jam;
• 130 grams of butter.

Cream:

• 200 grams of butter;
• a pack of vanilla sugar or 3 drops of essence;
• one yolk;
• 120 grams of white condensed milk;
• 20 milliliters of water;
• 10 grams of cocoa.

Cooking:

1. Let's start, first of all, with cakes. First you need to sift the flour and cocoa and mix the mixture.

2. Break the yolks into one bowl and the whites into another.

3. Break the proteins with a mixer until thick and elastic foam. Then add 80 grams of granulated sugar here and work with a mixer for another minute or two.

4. Beat the yolks white with the rest of the granulated sugar.

It is important that the eggs are at room temperature!

5. In small portions, mix lush proteins into the yolk mass. Now, also in portions, add a mixture of flour and cocoa. Knead the dough and add melted butter.

6. Prepare a mold with a diameter of 21 centimeters. Line the bottom with parchment. When, after a long kneading, the dough becomes homogeneous, without lumps, pour it into a mold without residue.

7. Heat the oven to 200 degrees and send the future cake there for half an hour.

8. After baking, cool the cake in the switched off oven for at least 5 hours.

If you don't like the look of the cake (maybe it's unevenly raised or cracked), don't worry. As it cools down, it will return to its normal shape.

9. Using kitchen string or a knife, cut it into 3 even cakes.

10. In a saucepan, in a water bath, send all the ingredients for the cream, except for butter and cocoa. Boil the mass after heating for about 10 minutes.

11. Separately, for a couple of minutes, beat the butter until thick. Then add thickened cream and cocoa to it. Continue beating until even.

12. Lubricate the first and second cakes with cream on top. Put them on top of each other and cover with a third. We will grease the sides and top with warmed jam.

13. Butter and chocolate, which we have prepared for glaze, must be melted and mixed until smooth. It turns out a very appetizing and beautiful mass. She needs to pour the cake on top and sides.

14. On a slightly hardened glaze, you can make an inscription or patterns from its heated remains. Refrigerate the cake for at least 2 hours until serving.

Recipe for making Prague cake at home

This is a very simple dessert recipe. It can be prepared for a holiday or just for dinner, as a dessert.

Ingredients:

Dough:

• 6 eggs at room temperature;
• 150 grams of granulated sugar;
• 115 grams of sifted flour;
• 30 grams of cocoa;
• 40 grams of butter.

Cream:

• yolk at room temperature;
• 20 grams of pure water;
• 130 grams of condensed milk;
• a pack of butter;
• 15 grams of cocoa;
• vanillin taste.

Glaze:

• 60 grams of butter;
• 60 grams of black or dark chocolate.

In addition, you will need 50 grams of fruit jam.

Cooking:

1. Beat the whites until fluffy. 2 minutes before the end of whipping, add granulated sugar. Beat the yolks with a mixer until white. Combine the yolk and protein masses.

2. Add flour, constantly mixing it into the mass. Now it's cocoa. It also needs to be added to the dough. Choose good quality cocoa powder. After all, it, for the most part, determines the appetizing color and taste that the famous Prague is so famous for.

3. Melt the butter and cool to 35 degrees. Pour into the bulk. Mix everything carefully.

4. Line the bottom of the mold with a diameter of about 21 centimeters with parchment and lightly sprinkle with flour. Pour in a smooth dough and shake the mold slightly so that the dough settles evenly and releases air bubbles.

5. Bake for about half an hour at 200 degrees. Then turn off the oven without removing the cake. He needs to cool down and brew for about 8 hours. It is better to leave him there all night.

6. Mix the yolk and water in one bowl. Add condensed milk and send to a water bath or minimal fire. Boil until thickened, about 10 minutes. Then the cream must be cooled.

7. Beat soft butter with vanilla and cocoa. Mix with boiled mass. The cream is ready.

8. Layer the cakes with cream. Smear the sides and top with jam. If it's too thick, you can warm it up in the microwave.

9. Melt and mix the chocolate and glaze butter. Drizzle this mixture over the cake and spread it over the top and sides with a spatula. The main thing is not to delay! After all, the glaze hardens quickly.

10. Put the cake in the refrigerator for several hours, and preferably all night. The cakes are fully saturated with cream and you get a very tasty dessert that everyone will appreciate.

How to cook Prague cake at home in a slow cooker

Cooking traditional Prague makes it easier to use the slow cooker. A simple composition of available products and a very simple method of preparation makes this recipe an advantage over others. Try it - you won't regret it!

Ingredients:

• a glass of granulated sugar;
• a tablespoon with a slide of high-quality cocoa powder;
• a glass of sour cream;
• 2 eggs;
• half a teaspoon of soda;
• a little salt to taste;
• one and a half cups of flour.

Glaze:

• 3 tablespoons of granulated sugar;
• 50 grams of butter;
• a tablespoon of milk;
• 2 tablespoons of cocoa.

Cooking:

1. Whisk eggs until white. Then add granulated sugar and salt (literally a pinch) to them. Continue beating until thick.

2. Mix sour cream with soda and send to the egg mass. Stir until smooth.

3. Sprinkle flour in small portions. Once all of it is in the dough, add cocoa and stir again.

4. Grease a sheet of parchment with butter and put on the bottom of the multicooker bowl. Pour batter into it. Snap on the lid. Set the mode "Baking" or "Oven". Baking time - 50 minutes.

5. Check the readiness of the cake with a wooden skewer. If after dipping into it, it remains dry, then the biscuit is ready.

6. Put all the ingredients for the glaze in one saucepan. Set over low heat and stir until thoroughly combined.

7. As soon as the mass thickens slightly, remove from the stove.

8. Remove the completely cooled cake from the multicooker, free from paper and pour over the icing. It must be carefully distributed on the sides and top. Remove until cold in the refrigerator.

9. After that, you can sprinkle it on top with confectionery sprinkles or powdered sugar.

Classic cake "Prague" according to a homemade recipe

Easy to prepare, very tasty and beautiful dessert you can cook at home. You can serve it with tea at any gala event or family dinner.

Ingredients:

Dough:

• 150 grams of sifted flour;
• 30 grams of quality cocoa;
• 2 raw eggs;
• standard can of white condensed milk;
• 2 teaspoons of baking powder.

Cream:

• 2 eggs;
• 30 grams of cocoa;
• 300 milliliters of warm milk;
• 30 grams of flour;
• 190 grams of granulated sugar (can be replaced with powdered sugar);
• 150 grams of butter;
• some dark chocolate for decoration.

Cooking:

1. Stir the eggs until smooth. Now they need to be mixed with condensed milk.

2. Bulk ingredients - cocoa, flour and baking powder - combine in one bowl.

3. Combine the dry mixture with the egg mass. Mix with a whisk until smooth. Divide the resulting mixture into exactly 2 parts.

4. Bake in two different forms, or in one in turn, both parts. We bake in a mold with a diameter of about 18 centimeters, lining its bottom with parchment paper. The temperature is 180 degrees. Determine the degree of readiness with a wooden skewer.

5. Cakes need to be completely cooled.

6. Warm up the milk a little. In a bowl, mix the eggs with flour and pour one ladle of warm milk into them. Mix thoroughly and then add the rest of the milk. Set over medium heat and, without interrupting stirring, bring the mass to the consistency of a thick cream.

7. Pour the cream into a bowl, cover with a plastic bag or film, in contact with the surface. Leave until cool.

8. Mix sugar with cocoa. Combine this mixture with soft butter in a mixing bowl. Beat for 3-5 minutes until smooth and thick. Now, gradually, add the custard to the bowl with the mixer running.

9. Beat the chocolate cream for a couple more minutes. Then put it in the refrigerator for half an hour.

10. Cut off the convex top from each cake. And the cakes themselves are divided into 2 circles. Do not throw away hats, they will be useful for decoration.

11. Lubricate the cakes with cream. Cover the sides and top with an even layer of chocolate cream.

12. Grind biscuit caps in a blender to crumbs. Sprinkle it on the sides of the cake. Decorate the top with melted chocolate, for example, by making a mesh out of it. Separately, on parchment, you can cast a petal or flower from chocolate. After hardening, they can also decorate our dessert.

13. Before serving, let the cake brew in the cold for 2 hours.

Video recipe for making Prague cake from Grandma Emma

A classic, but at the same time, original Prague cake will be prepared for you by Emma, ​​a well-known grandmother in the network. The recipe is very simple and the ingredients are readily available. Try to repeat such a dessert online. You will surely succeed.

If you are reading these lines, then the article really interested you. Then take it to your wall in social networks so that the recipes for your favorite sweets are always at hand and you can cook the treasured "Prague" at any time.

I wish you good luck in all your endeavors! See you soon!

Today there will be a topic of baking in accordance with GOST, which is rare for my site. It so happened that my childhood did not fall on the Soviet Union, and I do not feel any nostalgia for this pastry. However, there are a lot of people close and dear to me around me who remember “the same taste of childhood” - “Prague”, “Bird's milk” and a huge number of other cakes and pastries. And for this, I believe that baking in accordance with GOST should be cooked from time to time. If not for our relatives, then for whom do we bake then, right?

The Prague cake was truly legendary, in my opinion. It was created by the same confectioner as Ptichye Moloko, and it was sold in the hotel of the same name on the Arbat. The cake is very easy to prepare and also very budget. The only thing I would not recommend saving at all is oil. Nevertheless, it is the basis of the cream and should be, first of all, tasty. The cream turns out to be greasy, but it seems to me that it is the cream that helps to plunge into memories and remember how “it” was in childhood.

Chocolate biscuit in "Prague" is not soaked! It's actually really soft and cuddly! Although sometimes - depending on the mood - I coat the biscuit with a spoonful of apricot jam. The same one that tops the cake before frosting.

And the beauty of this cake is that it can be stored for a really long time. I think that up to 5 days in the refrigerator will stand quietly! There is practically nothing to spoil, which in certain situations is very convenient!

I would be grateful for the note #website when posting your photos on social networks.

Ingredients

For a cake with a diameter of 18-20 cm

Chocolate biscuit:

• 6 proteins
• 6 yolks
• 150 gr sugar
• 115 gr flour
• 25 gr cocoa
• 40 gr butter
• 60 gr apricot marmalade (jam)

Prague cream:

• 1 yolk
• 20 gr water
• 120 gr condensed milk
• 10 gr cocoa
• 200 gr butter

Chocolate glaze:

• 60 gr chocolate
• 60 gr butter

Recipe

Biscuit:

1. Beat the yolks with 75 g of sugar into a fluffy light mass.
2. Whisk the egg whites with the remaining 75 grams of sugar until firm peaks. Mix a third of the proteins to the yolks.
3. Then add all the flour with cocoa and mix again. Add the last proteins, mix them gently so that the volume of proteins does not decrease much.
4. Then, along the edge of the bowl, pour in the melted butter that has cooled to 30C and gently mix again.
5. Bake in an oven preheated to 180C for 30-35 minutes. Allow to cool completely (it is advised to leave the biscuit for 8 hours) and cut into cakes.

Cream:

1. Mix the yolk with water. This is necessary so that when heated with condensed milk, the yolk does not curdle.
2. Add condensed milk to the yolk and put on medium heat. Stirring constantly, cook until the consistency of sour cream. Remove from heat and let cool.
3. Beat butter in a mixer until fluffy. Partially add the yolk with condensed milk.
4. At the end, add cocoa, beat again, and the cream is ready.

• 6 eggs
• 150 g sugar
• 110 g flour
• 30 g cocoa
• 30 g butter

• 70 g sugar + 100 g water + 1-2 tbsp. l. cognac

• 200 g butter
• 120 g condensed milk
• 10 g cocoa
• 1 yolk
• 1 sachet of vanilla sugar (10 g)

• 70 g chocolate (I have 56%)
• 50 g butter
• 50 g apricot jam or jam (for glaze)

At the numerous requests of my dear readers, I present the recipe for the legendary Prague cake. It was one of the most popular cakes in the Soviet era, there were always long queues for it, and it was a great success to get it for the holiday. The Prague cake has a very rich chocolate taste of cakes and the same chocolate taste of cream, the cake is sweet, but in moderation, and also very satisfying. A piece of Prague cake is a real happiness for a chocoholic! I present to you a classic recipe according to GOST. According to him, the impregnation of the cakes for the Prague cake was not supposed to, because if the cakes are fresh, then they are already quite wet. But I made an impregnation of sugar syrup with cognac, because I like pretty soaked cakes. And I advise you to also impregnate the cakes, especially if you, like me, love soaked cakes, or if you suspect that your biscuit did not come out very well (it turned out dry or dense). You can use peach jam instead of apricot jam. Of course, to make a cake, you need high-quality butter (better than 82%), good cocoa powder, as well as natural condensed milk for cream. I wish you good luck with your cooking!

Cooking:

Cooking biscuit.
Divide the eggs into whites and yolks.
Beat the whites well to strong peaks, gradually pouring half the sugar. Beat for at least 7-10 minutes, or longer, depending on the power of the mixer. I remind you that it is necessary to beat with clean, dry beaters in a perfectly clean and dry container.

In another container, beat the yolks, gradually adding the second half of the sugar. Beat also for a long time and thoroughly, the mass should lighten significantly and increase significantly in volume.

In parts, add whites to the yolks, gently mixing them with movements from the bottom up, as if wrapping them inward.

Sift flour and cocoa together.
Add the dry mixture to the whipped mass in parts, each time, gently mixing it from the bottom up. This must be done carefully so as not to precipitate air bubbles in the whipped mass.

Melt the butter beforehand and cool (I melt in the microwave).
Gently pour in the oil around the edge, and also gently fold in from the bottom up.

Prepare the form (my form is 22 cm in diameter), grease only the bottom with oil, do not grease the walls. When rising, the biscuit will "hold" on the walls of the mold, this will allow it not to fall off (butter biscuit is quite capricious).
Put in an oven preheated to 200 degrees, bake for about 30 minutes or until a “dry match”.

Once removed from the oven, turn the cake tin upside down and place on a wire rack to cool completely. This method will also help the biscuit hold its shape well.
Then unzip the mold, put the biscuit upside down, and leave for about 8 hours. An aged biscuit improves its characteristics, becomes more elastic and cuts better. If you plan to collect the cake later than 8 hours later, wrap it tightly in a couple of layers of cling film, so it will wait for its finest hour for a day or two without any problems.

Cooking cream.
In a small saucepan with a thick bottom (!) Put the yolk, add a tablespoon of water, mix well.

Add condensed milk, vanilla sugar, mix, put on fire.
Cook over medium heat, stirring well all the time, especially at the bottom. Bring the mixture to a light consistency. If you run your finger along the shoulder blade wrapped in syrup and a clear mark remains, then it's ready. Be careful not to curdle the yolk.
Cool the resulting syrup completely.

Beat soft butter with a mixer until it becomes white.

Gradually add syrup, beating each time.

Then add cocoa, beat again.
The cream is ready.

Let's prepare the impregnation.
Pour sugar with hot water, mix, cool completely. Then add cognac, you can add other alcohol to taste or add nothing.

Rub apricot jam through a fine colander to remove pieces of berries.

We collect the cake.
Cut the biscuit into three cakes.

Put the first cake on a plate (this is the one that was on top when baking).
Saturate it evenly with about a third of the impregnation.

Put half of the cream on top, smooth it thoroughly.

Then lay out the second cake, also soak and cover with the second half of the cream.

Lay out the last cake, soak with the last part of the impregnation.
Cover the cake with apricot jam on top and sides as well. Place in the refrigerator for about 20-30 minutes to set the jam.

Break the chocolate into small pieces, add butter cubes and melt into a homogeneous mixture in a water bath or in a microwave.
Let the icing cool slightly and cover the cake on all sides.

Further, when the icing has completely hardened, if desired, you can make an inscription or pattern on the cake. I melted the remaining 30 g of chocolate, put it in a small tight bag, cut off a small corner and painted the cake. If desired, you can initially make a little more cream, and use a pastry bag to decorate the cake with cream so that it looks like a store-bought one.
Put the cake in the refrigerator for soaking for several hours or overnight.

And here's a delicious piece!
The started cake is best stored by wrapping it with cling film, so it will stay fresh, soft and fragrant longer.
Cake "Prague" has a very rich chocolate taste with a slight bitterness of cocoa, as well as a pleasant vanilla-chocolate aroma! Treat yourself, your loved ones or guests to the legendary classics!

This cake can easily be called one of the most beloved and popular desserts of the former USSR. Since it was for this chocolate cake, in those days of scarcity, that large queues gathered. And in our time, this awesome delicacy does not lose its popularity and universal love, thanks to that unforgettable taste, subtle aroma and pleasant texture.

Cooking a Prague cake is a rather laborious process, which can not be said. And it refers mainly to the classic recipe. Of course, in our time, this task has been simplified a little, thanks to the use of a multicooker.

In today's article, we will talk about the Prague cake with step-by-step photos. If you are a fan of such a chocolate-flavored treat, then it's time to study my recipes and choose the one that suits you best. Then immediately go to the kitchen and start creating this culinary masterpiece.

Ingredients:

For the biscuit:

• Eggs - 6 pcs
• granulated sugar - 150 gr
• flour - 115 gr
• cocoa - 25 gr
• butter - 40 gr.

For cream:

• Egg yolk - 1 yolk
• water - 20 ml
• condensed milk - 120 gr
• butter - 200 gr
• cocoa powder - 10 gr
• vanillin.

For impregnation:

• Sugar - 70 gr
• water - 100 ml.

For glaze:

• Chocolate - 70 gr
• oil - 50 gr.

Cooking method:

To prepare this delicacy, we first need to separate the egg yolks from the whites.

Beat the yolks with 75 grams of sugar, into a light, fluffy cream. And we also gradually pour the same amount of sugar into the proteins and beat until white peaks so that they have tops. Then we combine these two ingredients and mix with a spoon until smooth.

Now we combine 115 grams of flour with 25 grams of cocoa, sift and add to the egg mixture, gradually mixing from the bottom up.

We spread parchment paper on the bottom of the form, put a biscuit on it and bake in the oven at a temperature of 200 degrees for 30 minutes.

We check for readiness with a match or a wooden skewer. If the dough doesn't stick, it's ready.

Let it cool for five minutes, then take it out of the mold. And if possible, it is best to leave the cake for 8 hours, just covering it with a towel.

For the cream, we need to take a pan with a thick bottom and mix one egg yolk with 20 grams of cold water in it and add 120 grams of condensed milk. We put on a slow fire and bring to a light thickening.

Cut the soft butter into small pieces, add a bag of vanilla sugar there and beat with a mixer until fluffy.

Then we put the syrup there in parts, whisking each time. Add 10 g of cocoa and again bring to uniformity. On this cream is ready.

For impregnation, we need to brew 100 ml of ordinary tea, pour 70 g of granulated sugar into it, mix and let cool.

We take the first cake, impregnate it with tea impregnation, spread half of the prepared cream on it and carefully place the second cake on top of it. We do the same as with the first one, impregnation and spread the second half of the cream.

We put the third cake on top, soak with sweet tea and pour over with apricot jam. And send it to the refrigerator for twenty minutes.

For the icing, melt 70 grams of chocolate with butter and immediately, until it is frozen, pour the whole cake with it.

Decorate as desired. Happy tea drinking!

How to bake a simple Prague cake with condensed milk - cook at home

Ingredients:

• Eggs -2 pcs
• condensed milk - 1 can
• sugar - 1 cup
• flour - 1.5 cups
• cocoa - 5 tbsp. l
• sour cream - 1 cup
• butter - 1 pack
• soda - 1 tsp

Cooking method:

Using a blender or mixer, beat the eggs with sugar until a white foam appears. Then add soda and 1/2 can of condensed milk, flour and mix everything again.

Now we take a deep bowl, put a glass of sour cream, 2 tablespoons of cocoa in it and mix well.

We combine this mixture of sour cream with dough and bring to a homogeneous state.

Carefully place parchment paper in a baking dish and lay out half of the resulting dough on it.

From the second half of the dough we make another cake.

Then mix the butter, the second half of the condensed milk, 3 tablespoons of cocoa in a bowl.

After the cakes have completely cooled, we begin to form the cake. Lubricate the first cake well with cream on top, put the second cake on it and process it completely with cream so that the cake is completely covered with it.

The cake is ready, put it in the refrigerator for 1-2 hours, after which we treat our household and guests.

Prague cake recipe in a slow cooker

Ingredients:

• Flour - 1.5 cups
• eggs - 2 pcs
• cocoa - 1 tbsp. l
• soda - 1 tsp
• condensed milk - 1/2 can
• sour cream - 1 cup
• sugar - 1 cup.

For glaze:

• Milk - 50 ml
• butter - 50 gr
• sugar - 4 tbsp. l
• cocoa - 2 tbsp. l.

Cooking method:

In this recipe, as in the previous ones, you first need to separate the egg yolks from the whites.

Beat the whites in a blender together with sugar until the very peaks, then add all the other ingredients and beat everything again.

Pour the resulting dough into an oiled multicooker bowl, then close the lid and turn on the “Baking” mode for 60 minutes.

After the beep, open the lid and let the cake cool.

For the cream, you need to beat the melted butter with the help of a blender, then add condensed milk and cocoa powder to it, continue to stir.

Now from one large cake, we make two. We grease the top of the first cake with cream and cover it with the second.

Cut the melted butter, put it in a deep bowl, add cocoa, sugar, milk and mix everything thoroughly until smooth.

Coat the entire cake with the resulting icing and put it in the refrigerator to solidify.

The cake is ready!

Prague cake from grandma Emma

Ingredients:

• Condensed milk - 1 can
• cocoa - 4 tablespoons
• sugar - 2 cups
• soda - 1 tsp
• vinegar - 1 tbsp. l
• vanilla sugar - 1 sachet
• eggs - 4 pcs.

For cream:

• Butter - 300 gr
• cocoa - 4 tbsp. l
• vanilla sugar - 1 sachet
• condensed milk - 1 can.

Cooking method:

In a deep bowl, combine a can of condensed milk with cocoa, with eggs and mix until smooth.

Pour two cups of sugar and one bag of vanilla sugar. And mix again.

We bake in a detachable form with a diameter of 28 cm. We cover the form with parchment paper and pour the dough into it.

We send the future cake to a preheated oven to 180 degrees for 35-40 minutes.

Before removing the cake from the oven, you need to check it for readiness with a wooden stick. We pierce it and immediately take out the stick, if it is dry, then the pastry is ready.

We remove the future cake from the mold and let it rest for 5-6 hours, then divide it into two equal cakes.

Now for the cream, using a mixer, beat the melted butter, add four tablespoons of cocoa powder, a jar of condensed milk and a bag of vanilla sugar. The finished cream should be fluffy and should not slide off the cup when it is tilted.

We start collecting the cake and for this we need to take one cake, put it in the form in which it was baked and grease the upper part with about half the cream. We put the second part on top and in the same way, only lightly lubricate, as this will be the bottom of the cake. Turn over and apply the remaining cream on all sides.

It remains only to decorate the finished cake with finely chopped nuts, or chocolate chips.

We put it in the refrigerator for 2-3 hours, and then serve it to the table.

Delicious Prague cake with sour cream (video)

Enjoy your meal!!!