Prague Cake
4 servings
45 minutes
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.
1
Beat the yolks with 75 grams of sugar. Whip the whites separately, adding 75 grams of sugar.
- Egg yolk: 1 piece
- Chicken egg: 6 pieces
2
Mix the egg whites with the yolks.
3
Sift flour and cocoa (25 g) into the egg mixture.
- Wheat flour: 115 g
- Cocoa powder: 35 g
4
Melt 40 grams of butter, cool it down, and add it to the dough.
- Butter: 300 g
5
Bake the cake for 30 minutes at 200 degrees.
6
Beat the yolk with 20 ml of water.
- Egg yolk: 1 piece
- Condensed milk: 120 g
7
Boil condensed milk and yolk in a water bath until thickened.
- Condensed milk: 120 g
8
Whip 200 grams of butter and vanilla sugar.
- Butter: 300 g
- Vanilla sugar: 10 g
9
Gradually, add the condensed milk mixture by the spoonful.
10
Add cocoa and whip until smooth.
- Cocoa powder: 35 g
11
Cut the cake in half, spread with jam, then cream, and combine.
- Apricot jam: 50 g
12
For the glaze, melt chocolate and 60 g of butter in a water bath, then pour over the cake.
- Chocolate: 60 g
- Butter: 300 g
13
Serve, cut into portions.