Prague cake according to an old recipe
8 servings
70 minutes
The 'Prague' cake is a true masterpiece of pastry art, infused with history and elegance. Despite its name, its roots lie not in Italy but in the Czech Republic, where it was created in the 20th century by talented pastry chefs. This dessert is a combination of delicate chocolate layers soaked in a fragrant cream made from semolina and cognac, giving the cake sophistication. Walnuts add texture and a slight bitterness, while the thick chocolate glaze completes the composition with a rich flavor. 'Prague' is the perfect treat for festive occasions as its velvety structure and harmonious blend of sweetness and rich chocolate notes leave an unforgettable impression.
1
Beat the eggs and a glass of sugar, add sour cream, 2 teaspoons of baking soda extinguished with vinegar, condensed milk, and 4 tablespoons of cocoa. Mix this mixture in a blender or food processor. Then add one and a half cups of flour and mix thoroughly.
- Chicken egg: 2 pieces
- Sugar: 2 glasss
- Sour cream 20%: 6 tablespoons
- Soda: 2 teaspoons
- Condensed milk: 6 tablespoons
- Cocoa powder: 7 tablespoons
- Wheat flour: 1.5 glass
2
Pour half of the mixture into a pre-greased baking pan. Bake for 30-40 minutes in a preheated oven at 130–140 degrees. Depending on the oven's power, the temperature and cooking time may vary. To check readiness, poke with a toothpick. If there is batter on the toothpick, continue baking.
- Butter: 300 g
3
To easily remove the cake from the mold, place it on a cloth soaked in cold water. Do the same with the second cake. While they are preparing, start on the cream.
4
Cook the porridge (prepare it in advance so it cools down): 3-4 tablespoons of semolina, half a liter of milk, and half a glass of sugar. The porridge should be thick. Cool it down and place it in the fridge, or even in the freezer — no more than 10 minutes.
- Semolina: 4 tablespoons
- Milk: 0.6 l
- Sugar: 2 glasss
5
Whip 200 grams of butter, then gradually add the porridge, whip, add vanilla and a cap or two of alcohol, mix. The cream should be thick. Put it in the refrigerator for now.
- Butter: 300 g
- Vanillin: pinch
- Cognac: 3 ml
6
Take out the cakes and cut each into 2 parts. Spread cream on each cake except the top one and place walnuts on the cream. Cover the top layer with glaze. To make the glaze, melt 100 grams of butter in a saucepan, add 8 tablespoons of sugar, 2 tablespoons of milk, and 2 tablespoons of cocoa. Stir for about 5 minutes. Pour over the cake and spread immediately as it sets quickly!
- Walnuts: 25 pieces
- Butter: 300 g
- Sugar: 2 glasss
- Milk: 0.6 l
- Cocoa powder: 7 tablespoons