Prague cake with vodka
8 servings
120 minutes
The 'Prague' cake with vodka is a refined dessert inspired by the classic chocolate 'Prague' cake popular in the Soviet era. Its rich chocolate flavor combines with delicate creamy frosting and a light alcoholic note that adds depth to the aroma. The vodka used to soak the layers makes the cake's texture particularly moist and rich, while the melted chocolate glaze gives it an elegant appearance. This cake is perfect for festive gatherings, leaving a delightful aftertaste. It pairs well with strong coffee or black tea, and its intense flavor will please dessert lovers. The 'Prague' with vodka is a blend of traditions and exquisite nuances that transforms a classic recipe into a true culinary masterpiece.
1
Beat the eggs with sugar. Add condensed milk (100 grams), sour cream, and beat for 3 minutes. Sift flour with baking powder and cocoa (4 tablespoons) into a large bowl. Combine the beaten mixture with the flour. Mix gently from bottom to top.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Condensed milk: 200 g
- Sour cream: 200 g
- Cocoa powder Dr.Oetker: 5 tablespoon
- Baking powder: 1 teaspoon
2
Preheat the oven to 200 degrees. Grease a baking dish with a diameter of 25 cm with oil. Pour the batter into it, place it in the oven, and bake for 30 minutes.
- Butter: 250 g
3
While the biscuit is baking, prepare the cream. Whip softened butter (150 grams) with cocoa (2 teaspoons) with a mixer until smooth (1 minute). Pour in condensed milk (100 grams) and whip for another 2 minutes.
- Butter: 250 g
- Cocoa powder Dr.Oetker: 5 tablespoon
- Condensed milk: 200 g
4
Take the baked biscuit out of the oven. Place the mold on a damp towel and cover it with a dry one on top. Let it cool down. Remove the cooled biscuit from the mold and cut it into 3 equal thickness layers. Soak the layers with vodka. Spread cream on top of two layers. Stack them on top of each other and cover with the third layer. Do not spread cream on the top layer.
- Vodka: 0.5 glass
5
Break the chocolate into small pieces, place in a heatproof dish, add 100 grams of butter, and set over a pot of boiling water. Once the chocolate melts, coat the surface and sides of the cake with it. Place the cake in the refrigerator for at least 3 hours.
- Chocolate: 200 g
- Butter: 250 g
6
Place the dish with leftover melted chocolate in the refrigerator as well. Once the chocolate hardens, collect it with a small knife. Decorate the cake with chocolate shavings made from the leftover chocolate.
- Chocolate: 200 g