Prague Cake

Baking and Desserts | Mediterranean cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

In Prague, no one knows about the 'Prague Cake,' and that's because it was created in the pastry shop of a Moscow restaurant named after the city. The recipe's author, John Smith (who also came up with the 'Bird's Milk' cake), studied under pastry chefs from Czechoslovakia, and 'Prague' is a variation of the 'Sacher' cake, only with cream. In the classic version, 'Prague' contains four types of cream, but in our version, there is just one; however, this does not diminish the cake's flavor.

Ingredients

Chicken Egg - 6 pieces
Whole egg - 1 piece
Wheat Flour - 5 oz
Sugar - 5 oz
Cocoa Powder - 0 oz
Butter - 10 oz
Condensed Milk - 5 oz
Vanilla salt - 0 oz
Apricot Jam - 0 oz
Chocolate - 5 oz

Step by Step guide

Step 1

Separate the egg yolks from the whites.

Step 2

Whisk six egg yolks with 75 grams of granulated sugar until light and fluffy, then beat the egg whites until they reach a firm consistency. Gradually add 75 grams of sugar and continue whisking until fluffy.

Step 3

Combine the egg white and yolk mixtures, then add the flour sifted with 25 grams of cocoa powder, and mix thoroughly. Pour the prepared batter into a greased and floured cake pan with a diameter of about 23 cm. Bake in a preheated oven at 390°F for half an hour. Allow the finished sponge cake to cool in the pan for about five minutes, then turn it out onto a wire rack (this allows air circulation so the cake doesn't become soggy on the plate and stays dry). Leave the sponge cake on the rack until completely cool. Once cooled, wrap it in plastic wrap.

Step 4

Mix the remaining yolk with 20 ml of water until smooth, then add the condensed milk and stir. Place over low heat and cook until thickened. You can also thicken the milk and egg mixture using a double boiler. Allow the result to cool.

Step 5

Beat 200 grams of butter with vanilla sugar, then gradually add in the chilled condensed milk while continuing to whisk. At the end of the whipping process, add 10 grams of cocoa powder to the resulting cream.