Prague cake with cherries
8 servings
90 minutes
Prague cake with cherry is a delightful combination of tender chocolate biscuit, velvety cream, and juicy cherry. This dessert has roots in Soviet cuisine when cakes with rich flavors and simple ingredients became popular among home bakers. The rich chocolate hue of the batter is complemented by airy creamy frosting and a light tartness of cherries, creating an exquisite balance of flavors. Grated dark chocolate adds a refined texture, while prolonged cooling allows the layers to soak and become even softer. Perfect for festive tea parties or cozy evenings with loved ones. This cake is a true homage to classic recipes where every detail plays an important role in the harmony of taste.
1
For the test, mix two eggs with a glass of sugar, a packet of vanillin, and a pinch of salt. Add half a can of condensed milk (less is fine, about a third, for more cream). Pour in one and a half glasses of flour and baking powder (or just baking soda, about half a teaspoon). Add a glass of sour cream and a couple of tablespoons of cocoa (unsweetened, the cheapest).
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Vanilla: pinch
- Condensed milk: 1 jar
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 1 piece
- Sour cream: 1 jar
- Cocoa powder: 2.5 tablespoons
2
I bake the cake in the multicooker for about 50-60 minutes on the baking mode. It can be done in the oven at 180 degrees for about 40 minutes.
3
Take the ready cake, cut it into three parts, and be sure to wait until it cools completely (so the cream doesn't melt on the cake). You can put it in the fridge.
4
While the cake cools, let's make the cream. Slightly warm a pack of butter in the microwave until it becomes soft but not melted. Mix it with the remaining condensed milk, add vanilla and a teaspoon of cocoa. Stir thoroughly. Cut the cherries in half.
- Butter: 200 g
- Condensed milk: 1 jar
- Vanilla: pinch
- Cocoa powder: 2.5 tablespoons
- Frozen cherries: 400 g
5
Take three layers. We do it like this: place a third of the cherries on the layer and spread cream on top. When you place the top layer, do the opposite: cover the entire cake, including the sides, with cream and place cherries on top. Then sprinkle the cake with grated chocolate on all sides. Put it in the fridge for a few hours or even overnight to let the layers soak.
- Frozen cherries: 400 g
- Butter: 200 g
- Dark chocolate: 50 g
