Cake “Prague” { Пражский Торт по ГОСТу}

Back in the day (when I was a kid), this was a very popular cake. Older people say that people would stand in mile long lines to get this cake at the stores. The cake was originally made by the same person that came up with the “Ptichie Moloko” cake recipe (a layer of cake, topped with fluffy soufflé).

This is the original recipe, but to my taste, it was a bit dry. I will soak the cake layers with simple syrup or flavored (coffee, liquor etc) syrup, next time I make it.  Also, I made 50% more frosting, which compensated for the lack of (in my opinion) soaking syrup in the cake layers. The pictured cake was a double portion of the recipe, so if you’re going to make it in a 9 inch round pan, your cake will not be as tall.

IMG_0997
Pinit

I realize after the holidays everyone is one some kind of a diet or detox, recovering from binging ( really, can you come up with a better word to describe it?) on all the crazy deliciousness we consumed during the holidays, but bookmark this recipe now, you will be glad you did later when you really need your chocolate fix, or you’re just looking for a great chocolate cake.

The 0riginal cake was completely covered in apricot jam and then covered in chocolate. I did not have any apricot jam so I just decorated it with what I had on hand.

IMG_0962IMG_0990

Cake “Prague” – Пражский Торт по ГОСТу

Rating: 51

Cake “Prague” – Пражский Торт по ГОСТу

Ingredients

    Cake
  1. 6 egg whites
  2. 6 egg yolks
  3. 150g sugar (2/3 cups)
  4. 115g flour (1 cup)
  5. 25g cocoa powder (1/4 cup, minus 1 teaspoon)
  6. 40g unsalted butter, melted
  7. Frosting:
  8. 1 egg yolk
  9. 20g water (1 tablespoon + 1 teaspoon)
  10. 120g sweetened condensed milk
  11. 200g unsalted butter, room temperature
  12. 10g cocoa powder (2 teaspoons)
  13. Decorating:
  14. 55g apricot jam (4 tablespoons)
  15. 100 mls heavy cream
  16. 100g. dark chocolate, finely chopped

Instructions

    Cake:
  1. In a large bowl, whip together egg yolks and half of the sugar until pale yellow and fluffy.
  2. In a separate large bowl, whip the egg whites until soft peaks. Continuing to whip (with a mixer) add the remaining sugar, one tablespoon at a time until stiff peaks.
  3. Carefully fold the egg yolks into the egg whites mixture.
  4. Add the mixture of, sifted flour and cocoa powder and carefully but thoroughly fold into the egg mixture, being careful not to deflate the batter.
  5. Add the melted butter and again carefully fold until thoroughly mixed.
  6. Pour the mixture into a 9 inch round baking pan, lined with parchment paper and sprayed with non stick spray.
  7. Bake at 350F, for 30 minutes. Remove from the oven, let cool for 5 minuters and invert onto a cooling rack. Leave on the cooling rack uncovere for 8 hours.
  8. Frosting Ingredients:
  9. Frosting:
  10. In a saucepan, mix the egg yolk with water, then add condensed milk and mix again. Cook on low heat until the anglaise creme thickens (if you dip a wooden spoon and run your finger against the back, you should see a clean streek without the creme running onto it), but not boils. Let mixture cool to room temperature.
  11. In a separate bowl, whip the butter with the mixer and whip attachment until white in color and fluffy (about 3-4 minutes). One tablespoon at a time add the anglaise creme (egg yolk and condensed milk mixture) until fully incorporated. Add the cocoa powder and whip again until no streaks show.
  12. Assembly:
  13. Cut the baked cake in 3 layers.
  14. Layer each cake layer with frosting.
  15. Heat 55g. of apricot jam in the microwave, run it throgh a sieve (removing any solids). Cover the whole cake in jam.
  16. Decorating:
  17. Boil 100 mls of heavy cream in a microwave. Pour over 100g. finely chopped chocolate. Let sit for 2-3 minutes. Mix with a spoon until smooth. Cover the cake with chocolate ganache. Decorate to your liking.

IMG_0980

The recipe was translated from Chadeyka where she has very descriptive and step by step photos.

Pinit

Happy Pinning!

Related Posts Plugin for WordPress, Blogger...

Comments

    • says

      Yeah, I made one with the amount it calls for in the recipe the first time, but the next time I did it with more frosting and I liked it better.
      Thanks for adding me! I am still trying to figure this website thing out… How did you made a list of links (with the websites that you enjoy)?

  1. Tania says

    Thank you Marina for the wonderful cake! I didnt expect it to be this yummy, since we never really bake chocolate cakes, but this one was gone fast! Im in love with the frosting cream! your photography and recipes are absolutely amazing!!
    Im wondering if you have any good Deni’ I noch’ cake recipe?

    • says

      Oh your comment is music to my ears)) I love hearing from people that actually use the recipes I post. Thank you for your feedback, it’s much appreciated!
      As far as the den’ and noch’ cake, I am not sure I’ve ever had it, but isn’t it just alternating layers of black and white cake? What type of frosting does it have? May be I can look in my recipe book and see if I have one in there..

      • Tania says

        No problem,i find it helpful when people comment after making something,so I’m trying to do the same :)
        Yes it is,but it’s not just biskvitnie layers,it’s more like sour cream tort layers..with sweetened condensed milk cream I think…I’ve had one in Russian store,but no one seems to have that kind of non biskvit recipe..but that’d be great if you’d look! Thank you :)

  2. Violetta says

    Hello I am getting ready to make this cake today for my son’s birthday party. I have never made it before so I am nervous. Do I need to double this recipe for the cake to be this tall? I am using an 8in round pan and want a tall cake – i think it looks better!

    • says

      No need to double it, but you can definitely increase it by 50%. I think it you use an 8 inch pan, your cake will be around 3 inches, so if you want it taller, increase the recipe by half.

    • says

      Я об этом писала в предисловии…торт на фотографии был из увеличенной порции, поетому разрезала на 4 коржа, но если следовать пропорциям в рецепте, то разрезать надо на 3.

  3. alina says

    Do you cover each layer in the apricot jam or just the very top layer?
    Thank you for the recipe to! I will be making your version because the traditional way is a bit to dry.

    • says

      Hi Alina,
      you cover just the outside layer.
      And you’re right, the traditional IS a bit dry, that’s why I increased the amount of frosting :)
      Happy Thanksgiving!

    • says

      When I think of Prague, I remember my aunt making the batter and me wanting to lick the spoons)) also, I think of the ladies that used to sell cakes at the markets. They would have their spot and all put cakes out and I think Prague was usually the most popular one.
      Make sure to write a post about yours, when you make it :)

  4. Valentina says

    Hello there. I just baked the layers and want to start on the frosting and the whole grams thing is a little confusing to me.. It says 120 grams of condensed milk.. Is that a little less than 1/3 can (which is 397g)?

      • Valentina says

        I love baking and bake at least 3 times a week but this is the first time I threw a cake out. My cake layers were very dry and weren’t fluffy whatsoever.. I thought I was being very careful with the batter but I must’ve messed something up. The frosting, apricot, and chocolate tasted yummy but the layers had texture like unleavened bread. I’ve used your site a few times already and everything comes out delicious so I’m sure I messed up somewhere on my end.. just wanted to leave a comment to let other people know to be very careful with the batter and to read the directions very carefully.

        • says

          Hi Valentina!
          Thank you for your honest feedback. From my own experience I know that this sometimes happens when the egg whites & the egg yolks were not beaten enough. As with any biskvit recipe, the egg yolks need to be beaten long enough so that when you add the egg yolks & the egg whites and then the melted butter, the batter will deflate, but still not too much for it to be rock hard when baked. Check out the step by step pictures in the link below, and see if it will help you understand what could have gone wrong….

          http://chadeyka.livejournal.com/145137.html

  5. irina says

    Just out of curiosity why do you have to leave it to cool for 8 hours? What difference does it make, thanks

    • says

      To be completely honest, I am not sure. But I think it is to allow extra moisture to evaporate so that the cake is able to absorb more moisture from the cream without collapsing into a pancake thin kind of cake layer.

Trackbacks

Tell me what you think!