Cake "Prague" in accordance with GOST: a recipe with all the nuances

The famous "Prague" cake according to GOST, the recipe of which we will consider in this article, was almost in the USSR 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" in accordance with GOST: a recipe with the slightest details

Standardization of production suggested 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 pack of butter. First, beat the yolks, and then the whites. In order that the protein foam had an ideal density, the 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 with a 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. Prepare all these ingredients, pour in the melted and cooled oil and mix it with caution. Ready to cook for half an hour. After that, the biscuit should cool in a mold and stay on the grate 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 prepare it from two parts. The first - syrup with yolk and condensed milk, and the second - an oily mixture. It will be a classic cream, which usually makes a cake "Prague". The photo shows us that it is lighter than a chocolate biscuit. This gives the cake a distinctive appearance. Mix the yolk with an equal amount of water (most likely, it will not need more than a tablespoon). Then add 6 tbsp. L. Evaporated milk and mix. Boil the mixture on a very low heat. It should gradually thicken. You can also use a water bath - this is guaranteed to exclude the possibility of burning a sweet mixture. Cool the syrup and combine it with the beaten butter (one packet is needed, you also need to add a bag of vanilla sugar). Stir in a teaspoon of cocoa. Interlayer is cut into three parts ready-made sponge cake, cover with jam, jam or marmalade on the outside (best apricot, it freezes better, but you can take any). Top with chocolate lipstick or glaze from half a chocolate bar and a spoonful of butter. Straighten it with a knife. Note that some of the glaze is drained down before it cools down.