Prague cake in chocolate glaze
8 servings
70 minutes
The 'Prague' cake is an embodiment of elegance and rich chocolate flavor. Its origins date back to Soviet times when chefs were inspired by Czech cuisine. The delicate sponge cake soaked in vodka is filled with a velvety cream made from condensed milk and cocoa, topped with a glossy chocolate glaze. This dessert delights with its rich, slightly bitter chocolate taste with subtle vanilla notes. 'Prague' is perfect for festive occasions and cozy evenings, especially paired with hot tea or coffee. It holds its shape well, the cream melts in your mouth, and the glaze adds a delicate textural nuance. Each spoonful is a journey back to an era when culinary art was a blend of tradition and creativity.
1
Mix flour with cocoa powder and sift into a large bowl. Carefully separate the egg whites from the yolks. Beat half of the sugar with the yolks using a mixer until thickened and lightened. By the way, the better you beat the yolks, the softer the biscuit will be.
- Wheat flour: 2 glasss
- Cocoa powder: 2 teaspoons
- Sugar: 1 glass
- Chicken egg: 2 pieces
2
Whip the egg whites with a mixer for about two minutes, then add condensed milk, the second half of the sugar, and sour cream, and whip for 3 minutes. Gradually add the egg white mixture to the whipped yolks. Mix the resulting mass slowly and in one direction from bottom to top.
- Chicken egg: 2 pieces
- Condensed milk: 200 g
- Sugar: 1 glass
- Sour cream: 200 g
3
Add a mixture of flour and cocoa powder. Sift the flour and cocoa over the egg white-yolk mixture and gently fold from the bottom up. Line the bottom of the pan with baking paper and grease the entire pan with butter. Pour the batter into it and place in a preheated oven for 1 hour.
- Wheat flour: 2 glasss
- Cocoa powder: 2 teaspoons
- Butter: 250 g
4
After baking, remove the mold from the oven and let it sit for 5 minutes on a damp towel, then carefully remove the sides of the mold and separate the sponge cake from the paper. It is recommended to place the 'Prague' on a rack and leave it for 8 hours — then the sponge will be easy to cut into layers.
5
To prepare the cream, you need to prepare food film and take the butter out of the fridge in advance so that it is soft. Separate the yolk from the white.
- Butter: 250 g
- Egg yolk: 1 piece
6
Mix the yolk with water, gradually add condensed milk. Place the mixture over medium heat or in a water bath, stirring regularly until it boils. Then reduce the heat and keep the mixture for 2-3 minutes until thickened. Remove the cream from heat and continue stirring for even cooling, then cover with plastic wrap and let it cool. Whip the softened butter with vanilla sugar using a mixer. Gradually add the cooled cream to the butter while continuing to whip.
- Egg yolk: 1 piece
- Water: 1 tablespoon
- Condensed milk: 200 g
- Vanilla sugar: 10 g
7
Add cocoa powder and whip again.
- Cocoa powder: 2 teaspoons
8
Cut the biscuit into 3 equal layers. Soak them with vodka. Assemble the cake, spreading the layers with Prague cream. Do not spread cream on the top layer — it should be evenly applied to the first and second layers. Spread a thin layer of jam on the top layer of the Prague cake. Melt the chocolate in a water bath, add butter, and mix.
- Vodka: 0.5 glass
- Jam: 50 g
- Chocolate: 200 g
- Butter: 250 g
9
Coat the top and sides of the cake with the obtained chocolate glaze.
- Chocolate: 200 g
- Butter: 250 g
10
Place the finished cake in the refrigerator for 12 hours.