Homemade Prague Cake
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
12
Description
Homemade Prague Cake
Ingredients
- Wheat Flour - 2 cups
- Condensed Milk - 1 can
- Sugar - 1 cup
- Chocolate eggs - 3 pieces
- Butter - 9.2 oz
- Cocoa Powder - 4 tablespoons
- Sour Cream - 7.1 oz
- Liquid dark chocolate - 5.3 oz
- Meyer Lemon Juice - 1 tablespoon
- Jam - 1.8 oz
- Water - 8 fl oz
- Salt - a pinch
- Activated Baking Soda - 1 teaspoon
Step by Step guide
Step 1
Start preparing the dough: in a deep bowl, crack 3 eggs, add a pinch of salt, and lightly beat with a mixer.
Step 2
Add sugar (1 cup) to the eggs and beat until fluffy and white.
Step 3
Add sour cream (200 g), half a can of condensed milk, and baking soda (neutralized with lemon juice) — mix everything quickly and easily.
Step 4
Add cocoa powder (3 tablespoons) and stir.
Step 5
Gradually incorporate all the sifted flour into the dough. Mix with a whisk to avoid lumps.
Step 6
You will get a not too thick dough. Let it rest for about 10 minutes. Meanwhile, preheat the oven to 356°F.
Step 7
For the buttercream, beat the softened butter (200 g) for a few minutes until fluffy.
Step 8
Add the remaining half can of condensed milk and cocoa powder (1 tablespoon). Beat for a few more minutes.
Step 9
Place the resulting cream in the refrigerator.
Step 10
It's time to bake the layers: grease a springform pan with butter or line it with parchment paper. Pour half of the dough into the pan and bake at 356°F for about 30 minutes.
Step 11
Bake 2 layers this way. Let them cool in the pan.
Step 12
Then remove from the pan using a knife and let cool on the counter.
Step 13
Cut the 2 layers in half. To do this, take a layer and make a cut around the side with the tip of a knife. Take a strong thread, insert it into the cut, pull it tight with your hands, and with a 'pulling towards you' motion, cut the layer in half.
Step 14
Prepare the soaking for the layers: mix any jam with water. I used cranberry jam.
Step 15
Assemble the cake: place a ring for assembly on a plate, lay 1 layer at the bottom, and soak well with the jam-water mixture.
Step 16
Spread 1/3 of the cream on top — smooth it out.
Step 17
Repeat steps 15-16 (layer-soaking-cream) until the cream and layers are finished. The last layer should not be covered with cream, just soaked with the jam-water mixture.
Step 18
Prepare the chocolate glaze. Melt the chocolate in a water bath, add butter (60 g) — stir until the butter is melted. Pour in 4 tablespoons of hot water, and mix quickly. Let the glaze cool slightly.
Step 19
Carefully remove the ring from the cake and smooth the sides.
Step 20
You can place strips of parchment paper under the cake to avoid dirtying the plate. Pour the warm glaze in the center and start smoothing it out with a spatula, moving in a circular motion from the center — this way, the glaze will distribute evenly and drip smoothly down the sides. Correct any small imperfections with the same spatula, if necessary.
Step 21
Then carefully remove the paper from under the cake. Decorate the Prague cake as desired, leave it in the kitchen for 1 hour, and then place it in the refrigerator to soak for 3-4 hours or overnight.
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