Prague cake with sour cream
8 servings
120 minutes
Sour cream 'Prague' cake is a delicate, rich chocolate dessert inspired by the famous 'Prague' cake. Its base consists of fluffy layers made with sour cream, condensed milk, and cocoa, giving them softness and a rich flavor. The cream made from butter and condensed milk with cocoa adds a silky texture to the cake, while the glaze made from milk and cocoa provides an exquisite chocolate hue. This cake is perfect for family celebrations as well as formal events. Its taste is a harmony of creamy softness, sweetness of condensed milk, and rich chocolate notes that leave a pleasant aftertaste. The sour cream 'Prague' cake pairs wonderfully with tea or coffee and becomes even more tender and infused after a few hours in the refrigerator, revealing its full flavor.
1
For the layers, add slaked soda with lemon juice, an egg, 1 cup of sugar, and 1/3 can of condensed milk to the sour cream, and mix well with a spoon until the mixture foams and increases in volume. Let it sit for a few minutes for the sugar to dissolve, then add sifted flour and 2 tablespoons of cocoa, mixing well again. Divide the mixture into two parts. Grease two baking pans with oil and dust with flour, pour the mixture into the pans, and bake at 180 degrees for 35-40 minutes until a dry match comes out. Cool the finished layers and cut each into 2 parts.
- Sour cream 20%: 200 g
- Soda: 1 teaspoon
- Lemon juice: 1 teaspoon
- Chicken egg: 1 piece
- Sugar: 1 glass
- Condensed milk: 1 jar
- Wheat flour: 2 glasss
- Cocoa: 6 tablespoons
2
For the cream, add the remaining condensed milk and 2 tablespoons of cocoa to the softened butter (200 g), mix well with a spoon, do not whip.
- Butter: 250 g
- Condensed milk: 1 jar
- Cocoa: 6 tablespoons
3
To prepare the glaze, mix 50 g of butter, 2 tablespoons of sugar, 2 tablespoons of milk, and 2 tablespoons of cocoa, place the mixture in a water bath or on very low heat, and cook for 5 minutes, stirring constantly. Let the finished glaze cool at room temperature.
- Butter: 250 g
- Sugar: 1 glass
- Milk: 2 tablespoons
- Cocoa: 6 tablespoons
4
Spread cream on each layer, also coat the sides and top of the cake with cream, place it in the refrigerator for 30 minutes to let the cream set a bit. After that, pour glaze over the cake and put it back in the fridge for a few hours to soak well.