The “Prague” cake is one of the most popular.
Many housewives prefer to cook it themselves, so the recipe for “Prague” is found in every cookbook, along with “Napoleon” and “honey.”
- for cookie:
- 6 eggs
- 150 g of sugar
- 115 g of flour
- 40 g butter
- 25 g of cocoa powder
- for burning:
- 200 g butter
- 120 g of condensed milk
- 25 ml of water
- 10 g of cocoa powder
- 1 egg yolk
- 1 sachet of vanilla
- for surface lubrication:
- 60 g of fruit jam
- for enamel:
- 100 g of dark chocolate
- 70 g butter
Combine sifted flour with cocoa powder and mix.
Carefully divide the eggs into yolks and whites.
Beat the yolks with half the sugar until lightly browned and lush.
Beat the egg whites first separately. When they are white, add half the remaining sugar and continue beating until soft, then add the remaining sugar and beat until firm.
In the protein prepared in two steps, add the beaten egg yolks and mix gently. Then, kneading gently from bottom to top to form a smooth dough, pour in the flour mixture and pour in the cooled melted butter.
Place the prepared dough in parchment paper and bake for 30 minutes at 180 ° C.
Cool the finished biscuit, remove from the pan, wrap in cling film and let stand for 8 hours.
For the cream, dilute the condensed milk with hot water, add the yolk, stir well and heat without stopping to simmer, without boiling, until the dough thickens and acquires the consistency of the cream. sour cream.
Beat the softened butter by adding the condensed milk-condensed dough in two steps. When finished, add the cocoa powder and vanilla and mix well until you get a lush homogeneous dough.
For the glaze, melt the softened butter along with the broken chocolate in a double boiler.
Cut the biscuit into 3 layers, roll out half of the cream, level, place the second cake, spread the remaining cream, cover with the third cake, which is spread with jam.
Pour the icing over the finished cake and refrigerate for 1 hour, then apply a layer of the icing residue to the surface and leave to cool for a few hours.
In a side note
If you like wet cakes, the cakes can be soaked during the harvest.
It is best to use apricot or apple jam and rub it beforehand through a sieve to avoid pieces of fruit and to obtain a uniform consistency.