Cake "Prague" according to GOST: a recipe with all the nuances

The famous "Prague" cake according to GOST, whose recipewe will consider in this article, was in the USSR almost more popular than the cake "Bird's Milk." Behind him lined up large lines. And the mistresses, who could cook something similar to the Prague cake according to GOST (the recipe contained several secret ingredients), were known as craftsmen. Let's try to reproduce this masterpiece of taste at home.

Cake "Prague" according to GOST: a recipe with the slightest details

Standardization of production assumed,that in the cream everywhere is added condensed milk. You can, of course, do without it, but the classic Prague cake according to GOST, the recipe of which we want to reproduce, is still inconceivable without condensed milk. She will give the necessary flavor of taste. The standard size of a sponge cake will come from six eggs, a glass of sugar, five tablespoons of flour, one spoonful of cocoa powder and a quarter of a packet of butter. First, beat the yolks, and then the whites.

In order for the protein foam to have an idealdensity, whisk and bowl should be absolutely clean and dry. Sugar is divided into two equal parts and add to proteins and yolks. After both masses are whipped, you need to mix them. Then, sifted flour with cocoa is introduced, gently stirring the culinary spatula or spoon until the mixture becomes homogeneous. A mixer can not do this, because air bubbles, so necessary for raising the test, will be destroyed. Mixing movements should be directed from the edge of the mold to the center. Having prepared all these components, pour the melted and cooled oil and mix it with caution. Ready to cook for half an hour. After that, the biscuit should cool in the form and stay on the grill at room temperature. The grill is needed to ensure that the bottom of the biscuit does not become wet and that the Prague cake preserves airiness in accordance with GOST.

Now make the cream

We will cook it in two parts.The first is syrup with yolk and condensed milk, and the second is an oily mixture. It will be a classic cream, which is usually made cake "Prague". The photo shows us that it is lighter than a chocolate sponge cake. This gives the cake a distinctive appearance. Mix the yolk with an equal volume of water (most likely, it will take no more than a tablespoon). Then add 6 tbsp. l condensed milk and mix. Boil the mixture over very low heat. It should gradually thicken. You can also use a water bath - this is guaranteed to eliminate the possibility of burning sweet mixture. Cool the syrup and mix with the whipped butter (one pack is required, vanilla sugar should be added to the bag). Stir in a teaspoon of cocoa. Sandwich the finished biscuit cut into three parts with cream, smear with jam, jam or marmalade outside (apricot is best, it hardens better, but you can take any). Pour chocolate lipstick or icing from a half bar of chocolate and a spoon of butter on top. Smooth it with a knife. Keep in mind that some of the glaze will flow down before it cools.