Prague Cake with Sour Cream

Baking and Desserts | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Prague Cake with Sour Cream

Ingredients

Condensed Milk - 1 can
Butter - 8.8 oz
Wheat Flour - 2 glasses
Sugar - 1 glass
Cocoa Powder - 6 teaspoons
Meyer Lemon Juice - 1 tablespoon
Activated Baking Soda - 1 tablespoon
20% Sour Cream - 7.1 oz
Chicken Egg - 1 piece
Milk - 2 spoons

Step by Step guide

Step 1

For the cake layers, add baking soda quenched with lemon juice, an egg, 1 cup of sugar, and 1/3 of a can of condensed milk to the sour cream. Mix well with a spoon until the mixture becomes slightly frothy and increases in volume. Let it sit for a few minutes to allow the sugar to dissolve, then add sifted flour and 2 tablespoons of cocoa powder, and mix well again with a spoon. Divide the mixture into two parts. Grease two baking pans with butter and dust with flour, then pour the mixture into the pans. Bake at 356°F (350 degrees Fahrenheit) for 35-40 minutes until a toothpick comes out clean. Allow the finished layers to cool and then cut each into 2 parts.

Step 2

For the cream, add the remaining condensed milk and 2 tablespoons of cocoa powder to the softened butter (200 g), and mix well with a spoon, without whipping.

Step 3

Prepare the glaze by mixing 50 g of butter, 2 tablespoons of sugar, 2 tablespoons of milk, and 2 tablespoons of cocoa powder. Place the mixture over a double boiler or on very low heat, cooking for 5 minutes while constantly stirring. Allow the finished glaze to cool at room temperature.

Step 4

Spread cream on each layer, and also coat the sides and top of the cake with cream. Place it in the refrigerator for about 30 minutes to allow the cream to set slightly. After that, drizzle the cake with glaze and return it to the refrigerator, preferably for a few hours, to let it soak through well.