Classic Prague Cake
cobalt (Co)
Vitamin A
copper (Cu)
selenium (Se)
phosphorus (P)
Choline
Description
Famous chocolate cake with delicate buttercream and apricot jam.
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Wheat flour (highest grade) — 15 г
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Granulated sugar — 20 г
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Butter 82.5% — 8 г
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Chicken egg — 1 шт
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Cocoa powder (dry, 100g) — 3 г
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Butter 82.5% — 40 г
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Sweetened condensed milk — 25 г
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Cocoa powder (dry, 100g) — 3 г
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Chicken egg yolk — 3 г
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Cognac — 3 мл
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Vanillin crystals — 1 г
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Water, carbonated water — 3 мл
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Apricot jam — 15 г
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Dark chocolate (70% cocoa) — 15 г
- Prepare the sponge cake: beat 0.75 egg with 14 g of sugar until fluffy and light.
- Melt 6 g of butter, cool it down, and gently fold into the egg mixture.
- Sift 12.5 g of flour with 2.25 g of cocoa and gradually fold into the batter using a spatula.
- Pour the batter into a small parchment-lined pan and bake at 180°C (350°F) for about 15 minutes.
- Cool the sponge cake and cut it into 2-3 thin layers.
- For the cream, beat 30 g of softened butter with 17.5 g of condensed milk until fluffy.
- Add 2.25 g of cocoa, 0.125 egg yolk, 2.25 ml of cognac, and vanillin to the cream; mix thoroughly.
- Mix 9.5 g of apricot jam with 2.25 ml of water and warm it slightly.
- Assemble the cake: spread cream between layers and cover the top with a thin layer of apricot jam.
- Melt 9.5 g of dark chocolate and pour it over the top of the cake.
- Let the cake rest in the refrigerator for at least 2 hours before serving.
804
385 kcal / 100 g
kcal
13.2 g
6.3 g / 100 g
Protein
62.7 g
30.0 g / 100 g
Carbohydrates
54.7 g
26.2 g / 100 g
Fats
2.1 g
1.0 g / 100 g
Ash
3.7 g
1.8 g / 100 g
Fiber
33.6%
Water
49.6 g
23.7 g / 100 g
Sugars
11.1 g
5.3 g / 100 g
Starch
0.24 g
0.11 g / 100 g
Omega-3
2.53 g
1.21 g / 100 g
Omega-6
31.6 g
15.1 g / 100 g
SFA
