Cake Prague

Cake Prague is an incredible combination of delicate chocolate biscuit, delicious cream and dark chocolate glaze. Today, Smakota ( shares with you the secrets of cooking and the recipe for this culinary miracle.

Prague cake – ingredients

  • For the chocolate sponge cake:
  • Flour – 115 g.
  • Cocoa – 25 g (you should take a good dark one).
  • Oil – 40
  • Sugar – 150 g.
  • Eggs – 6 pieces.
  • For the cream:
  • Oil – 200
  • Condensed milk – 120 g.
  • Cocoa – 10 g.
  • Water – 20 g.
  • Yolk – from 1 egg.
  • Vanilla sugar – 10 g.
  • For the icing:
  • Chocolate – 80 g.
  • Oil – 80
  • Apricot jam – 55 g (can be replaced with any other).

An interesting video on the topic – How to make chocolate sprinkles:

Prague cake – preparation

In advance, you should separate the eggs into yolks and whites. Send the whites to the refrigerator, and leave the yolks to reach room temperature. We also melt the butter and leave it to cool.

Add half a portion of sugar to the yolks, beat until fluffy (the yolks should be light in color).

Take the chilled egg whites out of the refrigerator and beat them until stiff peaks, continuing to beat them, add the rest of the sugar and beat them until you get a smooth, thick mass.

Carefully, with the help of a spatula, mix the whites with the yolks. Mix sifted flour with cocoa and carefully mix it into the egg mass.

At the end, pour the oil around the edge and mix again carefully. We pour the dough into a form lined with parchment (do not grease the edges of the form with anything. ). We put the biscuit to be baked in an oven heated to 200 degrees, bake for 30-40 minutes (focus on your oven. After baking, leave the finished cake to rest in the form for about 5 minutes, then remove the biscuit from the detachable form, transfer it to the wire rack and leave it for 8- 10 hours.

After our chocolate biscuit has rested well, we start preparing the cream. Mix the yolk with water, add condensed milk. Mix well and put on the lowest heat, stirring constantly, cook until thickened (about 5 minutes). Remove from heat and leave to cool completely.

Beat soft butter with vanilla sugar into a lush white cream. While continuing to beat, add the brewed mixture (cooled!) to the butter. Then add cocoa to the cream, mix well again.

Cut the biscuit into 3 cakes. Spread the cakes with cream (do not spread the cream on top). Spread the top and edges of the cake with apricot jam (if you have jam with pieces of fruit, rub it through a sieve). We put the cake in the refrigerator so that the jam hardens.

Now let’s prepare the glaze. Melt chocolate and butter, stirring, over low heat. We take the cake out of the refrigerator and water the cake. We leave the cake for another 5-6 hours. We cut the cake into pieces and invite everyone to tea.

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