Light Chocolate Biscuit (for Prague Cake)
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
The biscuit turns out airy and can be easily cut into 2 layers. It can be filled with custard or buttercream, and soaked well with apricot jam, possibly with the addition of brandy. If you want a stronger chocolate flavor, add more cocoa. 350 F = 180 C, it may bake much faster for you; I live in a high-altitude area.
Ingredients
- Sugar - 10.6 oz
- Chicken Egg - 2 pieces
- Sour Cream - 8.8 oz
- Condensed Milk - ½ cans
- Activated Baking Soda - ½ spoons
- Wheat Flour - 14.1 oz
- Cocoa Powder - 1 tablespoon
Step by Step guide
Step 1
Whisk the eggs with sugar. Add the condensed milk, sour cream, and baking soda that has been dissolved.
Step 2
Mix all the dry ingredients separately and gradually sift them into the dough.
Step 3
Pour into a large well-greased baking sheet. Bake at 350°F for about an hour.
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