Prague Cake from an Old Recipe

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Prepare semolina porridge in advance. You can use liqueur or vodka instead of cognac. Choose Soviet-style cocoa, not diluted with dry milk.

Ingredients

Wheat Flour - 1½ glasses
Sugar - 2 glasses
20% Sour Cream - 6 teaspoons
Condensed Milk - 6 teaspoons
Activated Baking Soda - 2 spoons
Cocoa Powder - 7 teaspoons
Butter - 10.6 oz
Milk - 0 qt
Semolina - 4 spoons
Vanillin - a pinch
Cognac - 0 fl oz
Walnuts - 25 pieces
Chicken Egg - 2 pieces

Step by Step guide

Step 1

Beat the eggs and a cup of sugar, then add sour cream, 2 teaspoons of baking soda dissolved in vinegar, condensed milk, and 4 tablespoons of cocoa powder. Mix this mixture in a blender or food processor. Then add one and a half cups of flour and mix thoroughly.

Step 2

Pour half of the mixture into a pre-greased baking dish. Bake for 30-40 minutes in a preheated oven at 130–284°F. Depending on the power of your oven, the temperature and baking time may vary. To check if the cake is done, insert a toothpick. If there is batter on the toothpick, continue baking.

Step 3

To make it easier to remove the cake layers from the pan, place them on a cloth dampened with cold water. Do the same with the second layer. While they cool, start preparing the cream.

Step 4

Cook the porridge (prepare it in advance so that it has time to cool): 3-4 tablespoons of semolina, half a liter of milk, and half a cup of sugar. The porridge should be thick. Let it cool, then place it in the refrigerator, or even in the freezer for no more than 10 minutes.

Step 5

Beat 200 grams of butter, then gradually add the porridge, continue beating, add vanilla and a splash or two of alcohol, and mix well. The cream should be thick. Place it in the refrigerator for now.

Step 6

Remove the cakes and cut each one into 2 parts. Spread cream on each layer except for the top one, and sprinkle walnuts on the cream. Cover the top layer with glaze. To make the glaze, melt 100 grams of butter in a saucepan, add 8 tablespoons of sugar, 2 tablespoons of milk, and 2 tablespoons of cocoa powder. Stir for about 5 minutes. Pour over the cake and spread immediately, as it sets quickly!