Prague cake with condensed milk cream
8 servings
120 minutes
The 'Prague' cake with condensed milk cream is a luxurious dessert that embodies the best traditions of Russian cuisine. Its delicate chocolate layers soaked in subtle notes of wine or liqueur create a harmony of taste, while the rich cream made from condensed milk and butter gives the cake softness and velvetiness. The finishing touch is a thick chocolate glaze that adds a noble shine and a completed look to the cake. Decorated with nuts or fruits, this dessert becomes a true centerpiece of the festive table. Inspired by the legendary Prague cake, it stands out for its simplicity in preparation and deep, rich flavor that pairs perfectly with a cup of aromatic coffee or tea.
1
For the test, beat the eggs with a glass of sugar, add flour, sour cream, 2 tablespoons of cocoa (I have a golden label), baking powder, and wine, cognac, or liqueur to taste. Mix all the ingredients (I use a blender), pour the batter into a mold lined with foil (the layers turn out dry with baking paper). I get 4 layers about 20 cm in diameter. Bake at 200 degrees for 30 minutes. Let cool and cut each layer in half. In the end, I got 8 thin layers.
- Chicken egg: 4 pieces
- Sugar: 300 g
- Wheat flour: 2 glasss
- Sour cream 10%: 500 g
- Cocoa powder: 6 tablespoons
- Baking powder (raising agent): 20 g
- Wine: 1 tablespoon
2
For the cream, mix 400 g of butter with two tablespoons of cocoa and a can of condensed milk. Whip with a mixer. Spread on all layers except the top one (the top layer is covered with glaze).
- Butter: 500 g
- Cocoa powder: 6 tablespoons
- Condensed milk: 1 jar
3
For the glaze, mix 1 tablespoon of butter, milk, the remaining cocoa, and 4 tablespoons of sugar in a small saucepan or cezve. Cook on low heat until bubbles start to form.
- Butter: 500 g
- Milk: 3 tablespoons
- Cocoa powder: 6 tablespoons
- Sugar: 300 g
4
Pour the glaze over the top layer. Wait for the glaze to harden.
5
You can decorate with nuts or fruits as desired.
