Cake “Prague”
by Editorial Staff
This “Prague” cake recipe differs from the Soviet GOST recipe by replacing cocoa powder with dark chocolate, which makes the cake taste more intense. Both options are listed in the ingredients. The choice is yours.
Ingredients
- For the biscuit:
Flour (sifted) – 115 g
Sugar – 140 g
Eggs – 6 pcs.
Butter – 40 g
Bitter chocolate (or cocoa powder) – 25-30 g - For the cream:
Yolk – 1 pc.
Water – 220 g
Butter – 200 g
Condensed milk – 120 g
Vanilla sugar – 1 teaspoon
Bitter chocolate (or cocoa powder) – 10-15 g - To cover the cake:
Fruit jam or jam – 100 g
Bitter chocolate – 90 g
Butter – 40 g
The number of products is designed for a 20-21 cm mold. If the biscuit is baked in a smaller shape, it turns out to be quite tall. And since the cakes for the “Prague” cake are traditionally not soaked, then later they taste rather dry. If the biscuit is a little thinner, then this dryness is not felt at all.
Instructions
- Prepare the form, cover the bottom with baking paper. Turn on the oven and preheat to 200°C.
- Divide the eggs into whites and yolks. Send the yolks to the dough pan.
- Dissolve 40 g butter and 30 g dark chocolate in a water bath. Make sure that the bottom of the container does not touch the boiling water. Whisk the melted butter and chocolate and remove from the water bath.
- Beat the whites into a stable foam, first at low speeds, then at high speeds. Gradually add half of the sugar and beat until firm. Be careful not to over-beat the whites. When they are with sugar, beat them for three minutes.
- Gently combine the whites and yolks, stirring from top to bottom, add flour. (If you’re using cocoa powder instead of chocolate, mix it with flour.)
- In a thin stream, along the wall, carefully add the cooled melted butter with chocolate (the mass must be cooled down to at least 30 ° C).
- Pour the finished dough into the mold immediately.
- Send to the oven and bake the biscuit for 30 minutes. Let the finished biscuit cool right in the mold.
- Cut the sponge cake around the edge with a knife and free it from the mold. The finished biscuit must be allowed to stand for at least 8 hours, and preferably a day. To prevent it from drying out, the cooled cake can be wrapped in plastic wrap.
- Prepare the cream. To do this, combine the yolk and 20 ml of water. Water is needed here so that the yolk does not curdle when adding condensed milk. Pour in condensed milk, add vanilla sugar here, mix everything. Put on low heat and cook until thickened. The custard base for the cream should resemble the same condensed milk in density.
- Turn off the heat and add 15 g of chocolate to the hot cream, mix everything.
- Whisk together the softened butter. Spoon in the custard base (take your time).
- Now you need to cut the cooled biscuit into three parts.
- Lay the top cake down and spread half of the cream. Next – a medium cake put the remaining cream on it. Lay the bottom cake on top, flat side up. Spread a thin layer of fruit jam on top of the chocolate cake (the smoother the jam, the smoother the icing will be). Put the cake with jam in the refrigerator until the jam hardens.
- Prepare the icing: melt the chocolate and butter, stir until smooth. Let the icing cool slightly and pour the icing over the chocolate cake.
The recipe has been verified. The Prague cake is wonderful. Good luck!
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