Prague Cake

12 servings

120 minutes

In Prague, they don't know anything about the Prague cake, and that's because it was invented in the pastry shop of the Moscow restaurant Prague. The author of the recipe, Vladimir Guralnik (he also invented the Bird's Milk cake), learned from pastry chefs from Czechoslovakia, and "Prague " is a variation of the Sacher cake, only with cream. In the classic version, "Prague" has four types of cream, and ours has only one, but the cake doesn't lose its taste.

Energy value per serving

• Calories: 428.8
• Proteins: 7.1g
• Fats: 28.5g
• Carbohydrates: 36.7g

Ingredients

• Chicken egg: 6 pc
• Egg yolk: 1 pc
• Wheat flour: 115 g
• Sugar: 150 g
• Cocoa powder: 35 g
• Butter: 280 g
• Condensed milk: 120 g
• Vanilla sugar: 7 g
• Apricot jam: 55 g
• Chocolate: 140 g

Cooking steps

1. Separate the egg yolks from the whites.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Egg yolk: 1 piece

2. Whisk six yolks with 75 grams of sugar into a fluffy light cream, and whisk the whites first to a firm consistency, then add 75 grams of sugar and continue whisking until fluffy.

   Required ingredients:

   • Egg yolk: 1 piece
   • Sugar: 150 g

3. Mix the egg white and yolk masses, add flour sifted with 25 grams of cocoa, and mix thoroughly. Pour the prepared mixture into a greased and floured mold about 23 cm in diameter. Bake in an oven preheated to 200 degrees for half an hour. Let the finished sponge cool in the mold for about five minutes, then turn it onto a rack (the rack is needed for air access so the sponge doesn't get soggy on the plate and stays dry). Leave the sponge on the rack until cooled. Once cooled, wrap it in plastic wrap.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Egg yolk: 1 piece
   • Wheat flour: 115 g
   • Cocoa powder: 35 g
   • Butter: 280 g

4. Mix the remaining yolk with 20 ml of water until smooth, add condensed milk, and stir. Place on low heat and cook until thickened. The milk-egg mixture can also be thickened in a water bath. Cool the result.

   Required ingredients:

   • Egg yolk: 1 piece
   • Condensed milk: 120 g

5. Whip 200 grams of butter with vanilla sugar, gradually add to chilled condensed milk while whipping each time. At the end, add 10 grams of cocoa powder to the resulting cream.

   Required ingredients:

   • Butter: 280 g
   • Vanilla sugar: 7 g
   • Condensed milk: 120 g
   • Cocoa powder: 35 g

6. Cut the biscuit into three layers, spread chocolate cream on two of them, and assemble the cake.

   Required ingredients:

   • Butter: 280 g

7. Warm the jam, strain it through a sieve, and spread it on the cake.

   Required ingredients:

   • Apricot jam: 55 g

8. Melt chocolate and 80 grams of butter in a water bath.

   Required ingredients:

   • Chocolate: 140 g
   • Butter: 280 g

9. Water the cake.

   Required ingredients:

   • Butter: 280 g

10. Put it in the fridge for half an hour. Serve.