Russian Prague Cake

 Russian Prague Cake

This is my family’s version of the famous Soviet/Russian Prague Cake. The recipe was originally created by the dessert chef of the restaurant “Praga” (Russian for Prague) on Arbat street in Moscow. This cake is a variation of the famous Viennese Sachertorte. There are a lot of different recipes of this cake. This recipe was in my family for more than 20 years.

 

 

Ingredients                                                                                                                                        Russian Prague Cake

The dough:

– 2 eggs
1-1/4 cups unbleached all purpose flour
1 cup sugar
1 cup sour cream
– 1 teaspoon baking soda
3-4 tablespoons cocoa powder
1/2 can sweetened condensed milk
1 – 2 tablespoons butter

The frosting:

– 1/2 can sweetened condensed milk
¾ – 1 cup sour cream
3 tablespoons cocoa powder

Decoration for the top:

½ – ¾ cup Semi-sweet dark baking chocolate, shredded

 



Directions

Making the dough:

1. Heat oven to 350 degrees.

2. Into a large mixing bowl, break the 2 eggs and add sugar. Mix with the spatula or mixer on medium speed.

 

 Russian Prague Cake

3. Add sour cream, then the 1/2 can condensed milk. Mix on low speed.

 Russian Prague CakeRussian Prague Cake

4. Gradually mix in sifted flour (sifting aerates the flour and gives a light, airy and delicate texture to your cake), cocoa powder and baking soda. You can mix with a whisk or with mixer on slow speed. Make sure there are no lumps.

 

 Russian Prague Cake

5. Lightly butter the sides of a round 9 “ cake pan and line bottom with parchment paper.  Add 1/3 of a dough.

 

 Russian Prague CakeRussian Prague Cake

 

6. Bake for 17-18 min or  until a toothpick comes out clean.   It should rise while in the oven. Do the same with the second and third part of the dough. When the first layer is done, remove it from oven, carefully take it out of the pan and let it cool on a wire rack. You want it to rest for couple of hours. We end up with three layers.

 Russian Prague Cake

Making the Frosting:

 In a large mixing bowl combine remaining ½ of can sweetened condensed milk, ¾ – 1 cup sour cream and 3 tablespoons of cocoa powder. Mix with the mixer on medium speed.

 Russian Prague CakeRussian Prague Cake

 

 

 

 

 

 

 

 

 

 

Assembling the cake:  

1. Put the layer you’d like to use as the bottom on a plate/dish. Then take some of the frosting and layer it evenly on top and side.

2. Place the second cake layer on top of the frosting. Repeat with frosting.

3. Repeat for the third layer.

Russian Prague Cake

Russian Prague Cake

4. Shred dark baking chocolate.

 

Russian Prague Cake
Russian Prague Cake

5. Sprinkle the shredded chocolate over the frosting on the top and sides of cake. Put the cake into the refrigerator overnight or at least for 4-5 hours.

 Make a cup of tea and enjoy your cake!

 

 Russian Prague Cake

Print Friendly, PDF & Email

2 Comments

  1. Nikki B
    08/07/2016 / 1:35 pm

    I made it a couple of times now and it is delicious! My mom has been looking for a good Praga recipe from the old Soviet Union days… I did make a couple of tweaks. I made two round layers and cut them in half, ending up with four. For the frosting, I have added one stick of butter and a little bit of sugar. This gave me more volume since I had four instead of three layers and it solidified better in the fridge. Spasibo za recept!!!

    • Elena
      08/07/2016 / 11:36 pm

      Thank you! I am glad that you like this cake! By the way, in the original recipe what my mom had, for the frosting you suppose to use butter. But at some point to make cake lighter we started substitute sour cream for butter.

Leave a Reply

Your email address will not be published. Required fields are marked *