Prague Cake Recipes

PRAGUE CAKE

Prague Cake image

A gorgeous, sticky and sweet chocolate cake that my friend Kati made for my birthday this year! This is a Russian recipe that uses sour cream in the batter - no butter, no margarine, no oil, but let's just say that the cake is still not exactly light!! Also, note that the cake recipe is for one cake: you need to make two for a nice, tall cake. Do NOT double the cake recipe - make it twice! If you want to make a smaller "Prague torte", make just one cake and halve the syrup and filling ingredients. The original recipe was somewhat vague instruction-wise (make cake, bake until done, sort of thing...) but this is how Kati ended up making it - and it was luscious!!

Provided by stormylee

Categories Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

2 eggs
225 ml sugar
225 ml all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla sugar (or extract)
300 g sour cream
115 ml water
3 tablespoons sugar
1 tablespoon cognac
300 g butter
1 (400 g) can sweetened condensed milk, plus
1 tablespoon cocoa powder (or use sweetened condensed chocolate milk)
150 g semisweet chocolate
30 g butter
6 tablespoons heavy cream
5 tablespoons powdered sugar
3 tablespoons cocoa powder (optional)

Steps:

Preheat oven to 175°C Prepare two round 24 cm cake pans: line with parchment paper; butter and flour.
To make cake: Combine flour, cocoa powder, baking soda, salt and vanilla sugar in a bowl. Set aside.
Beat eggs and sugar until light and fluffy.
Mix in dry ingredients and fold in sour cream.
Turn batter into the prepared pan (and make another cake!).
Bake cakes in the preheated oven for about 50 minutes. Let cool completetely.
To make frosting: Soften butter very well and mix with condensed milk and cocoa powder until smooth. Refrigerate.
To make cognac syrup: Stir ingredients until the sugar dissolves.
Assemble the cake: Split each cake into two layers. Place 1 layer on a plate, brush with cognac syrup, and spread filling on top. Top with a cake layer; repeat twice.
Brush also the top layer with syrup (you should have used all your filling by now. If not, eat the rest with a spoon. ;-)).
To make frosting: heat butter and cream gently in a pan until butter melts. Add chopped chocolate and stir until chocolate melts. Gradually add powdered sugar and cocoa powder, stirring continuously. Spread over cake. Decorate to your liking. Keep refrigerated until ready to devour.

Nutrition Facts : Calories 621.8, Fat 48.6, SaturatedFat 30.1, Cholesterol 151.4, Sodium 455.9, Carbohydrate 45.2, Fiber 3.2, Sugar 30.1, Protein 9.1

CAKE 'PRAGUE'

Cake 'Prague' image

It's a variation of the cake called 'Prague' which is a quite famous Russian dessert.

Provided by Yulyasha

Time 2h10m

Yield Makes 15 slices

Number Of Ingredients 0

Ingredients

Steps:

Heat the oven to 140 C. Grease a cake mould with butter.
Beat the eggs with sugar, mix in natural yogurt and condensed milk. Fold in cocoa powder, baking powder and flour. Pour into the cake mould and bake for about 90 min or until a skewer poked into the middle of the cake comes out clean. Leave in the mould to cool for 10 mins, then remove to a wire rack to cool completely before cutting it into 4 layers.
To prepare the cream, pour milk into a pan, add semolina and leave for 10 minutes. Stir, put on hob and bring to the boil, add sugar and then cook for 3 min stirring constantly. Leave to cool down. Whisk butter, then whisk in the cool semolina mixture, vanilla extract and whisky. Stick all the cake layers together with the cream putting walnuts on top of each layer of cream. Do not put any cream on top. Each layer of cream will be about 1 cm thick.
To decorate the cake, make a chocolate mixture: melt butter in a pan, add sugar, milk, cocoa powder. Cook stirring for about 3 min. Pour the chocolate mixture on top of the cake. Add sprinkles and/or sliced fresh strawberries on top and leave in the fridge for 3-4 hours before serving.

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