Do you remember the Prague cake? No? We definitely don’t have to do that alone. It is purely a generational matter, moreover operating mainly in the territory of Prague. But there is one more interesting thing about it. Maybe it’s called Prague, it has nothing to do with Prague at all.
What exactly is this dessert that has been reminiscent of childhood for generations? And why do we write about him at all?
Prague pie is a brioche, ie butter leavened dough, filled with cream and crumbs. It was invented by the Polish confectioner Alexandre Micka, who called it tarte tropézienne, because it was first baked in 1955 in his confectionery on Place de la Maire in Saint-Tropez, where he moved after the war.
It is said that a Polish baker knew this recipe from his grandmothers. And Poland is not so far from us, so it is possible that the Prague cake baked in the Czech Republic even earlier than in France. But we can only assume that the origin of the recipe is entwined with legends and no one actually knows it, because it has a trademark.
But we know that Brigitte Bardot loved him because Mick supplied him with filmmakers when the film And God Created a Woman was made on the Riviera. It was said that even she suggested the name La tarte de Saint-Tropez, but he chose the shorter Tarte tropézienne, which gradually became a local symbol.
It is not known how he got to Prague. He baked himself here in the 1970s and 1980s, when he was available in almost all delicacies, buffets and milk bars. Then he and the Bolsheviks were washed away by the revolution, and for a moment he was forgotten.
Praguers know that this oldschool version of the cake, which is actually a pure generational matter, is not much – it tends to have a dry dough and a sweetened vanilla cream, which the vanilla may not have seen even from a distance, but reminds them of a shorter childhood.
Our editor-in-chief Petr Šimůnek (generation X) also missed him at this gloomy time and tried to bake him virginly. He won’t be a marriage boy yet, but he started a discussion on his FB, which revealed how symbolic and important this sweetness is for a certain group of people. And I, like a real Brno bun, of course I don’t know this cake, but from the first moment I have a terrible taste for it, because it also makes a fuss (from the word Saint-Tropez).
Where can you get him?
Piece Of Cake
Bistro Yalta Craft
Or do you want to bake it? Then we have a recipe for you according to Fana Šádová from Yalta Craft Bistro.
- 175 g of flour
- 31 g of sugar
- 2x eggs
- 4 g instant yeast
- 30 g of milk
- 125 g butter
- 100 g of coarse flour
- 100 g of sugar
- 10 g cinnamon
- 30 g butter
Everything is incorporated into a smooth dough, which is then left to rise for one hour. Then we form ten buns on a baking sheet with baking paper, sprinkle them with egg and sprinkle with crumb and get it to rise again to three times its size. Bake in a preheated oven at 175 degrees for eight minutes.
- 100 g of egg yolks
- 400 g of milk
- 80 g of sugar
- 250 g of cream
- 150 g butter
Slowly bring the milk, egg yolks and sugar to a boil and mix until thickened, then transfer to a cauldron and whisk until cool, gradually adding butter. When everything is nicely connected, we work the whipped cream into the mixture by hand. Let the cream rest in the fridge for about two hours. Cut and fill the baked and cooled buns.