Prague Cake with Chocolate Glaze
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Prepare a springform pan with a diameter of 9–10 inches, baking paper, and preheat the oven to 200 degrees Celsius.
Ingredients
- Sugar - 1 cup
- Vodka - ½ cup
- Sour Cream - 7.1 oz
- Condensed Milk - 7.1 oz
- Baking Powder - 1 teaspoon
- Chocolate eggs - 2 pieces
- Butter - 8.8 oz
- Water - 1 tablespoon
- Whole egg - 1 piece
- Vanilla salt - 0.4 oz
- Chocolate - 7.1 oz
- Jam - 1.8 oz
- Cocoa Powder - 2 teaspoons
- Wheat Flour - 2 cups
Step by Step guide
Step 1
Mix the flour with cocoa powder and sift it into a large bowl. Carefully separate the egg whites from the yolks. Beat half of the sugar with the yolks using a mixer until the mixture thickens and lightens in color. The better you beat the yolks, the more tender the sponge cake will be.
Step 2
Beat the egg whites with a mixer for about two minutes, then add the condensed milk, the second half of the sugar, and sour cream, and beat for 3 minutes. Gradually fold the egg white mixture into the beaten yolks. Mix the resulting mass gently from bottom to top. It is very important to stir slowly and in one direction.
Step 3
Add the mixture of flour and cocoa powder. Sift the flour and cocoa over the egg mixture and gently fold it in from bottom to top. Line the bottom of the pan with baking paper and grease the entire pan with butter. Pour the batter into it and place it in the preheated oven for 1 hour.
Step 4
After baking, remove the pan from the oven and let it sit for about 5 minutes on a damp towel, then carefully remove the sides of the pan and separate the sponge cake from the paper. It is recommended to place the Prague cake on a rack and leave it for 8 hours — this way, the sponge will be easy to cut into layers.
Step 5
To prepare the cream, you need to have plastic wrap ready and take the butter out of the refrigerator in advance so that it is soft. Separate the yolk from the white.
Step 6
Mix the yolk with water, gradually add the condensed milk. Place the mixture over medium heat or in a water bath and, stirring regularly, bring it to a boil. Then reduce the heat and keep the mixture for 2–3 minutes until it thickens. Remove the cream from the heat and continue stirring for even cooling, then cover with plastic wrap and let it cool. Beat the softened butter with the vanilla sugar using a mixer. Gradually add the cooled cream to the butter while continuing to beat.
Step 7
Add the cocoa powder and beat everything once more.
Step 8
Cut the sponge cake into 3 equal layers. Soak them with vodka. Assemble the cake, spreading the Prague cream between the layers. Do not spread cream on the top layer — all the cream should be evenly spread on the first and second layers. Spread a thin layer of jam on the top layer of the Prague cake. Melt the chocolate in a water bath, add the butter, and mix.
Step 9
Use the resulting chocolate glaze to coat the top and sides of the cake.
Step 10
Place the finished cake in the refrigerator for 12 hours.
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