Prague Cake with Condensed Milk Cream
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
Prague Cake with Condensed Milk Cream
Ingredients
- Chicken Egg - 4 pieces
- Wheat Flour - 2 cups
- Sugar - 10.6 oz
- Cocoa Powder - 6 tablespoons
- Butter - 17.6 oz
- Condensed Milk - 1 can
- Milk - 3 tablespoons
- 10% cream - 17.6 oz
- Baking Powder - 0.7 oz
- Apple Wine - 1 tablespoon
Step by Step guide
Step 1
For the batter, beat the eggs with a cup of sugar, add the flour, sour cream, 2 tablespoons of cocoa (I use golden label), baking powder, and wine, brandy, or liqueur if desired. Mix all the ingredients (I use a blender), pour the batter into a mold lined with foil (the layers turn out dry with parchment paper). I get 4 layers with a diameter of about 20 cm. Bake at 392°F for 30 minutes. Let cool and cut each layer into 2 halves. In total, you will have 8 thin layers.
Step 2
For the cream, mix 400 g of butter with two tablespoons of cocoa and a can of regular condensed milk. Beat with a mixer. Spread the cream on all layers except the top one (the top layer is covered with glaze).
Step 3
For the glaze, in a small saucepan or cezve, mix one tablespoon of butter, milk, the remaining cocoa, and 4 tablespoons of sugar. Cook over low heat until it starts bubbling to a thin stream.
Step 4
Pour the glaze over the top layer. Wait for the glaze to harden.
Step 5
You can decorate with nuts or fruits if desired.
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