Classic Prague Cake

Classic Prague Cake

90 min
Hard
1 serv.
152 g / 1 serv.

Rating

Average rating:—

Description

Famous chocolate cake with delicate buttercream and apricot jam.

  1. Prepare the sponge cake: beat 0.75 egg with 19 g of sugar until fluffy and light.
  2. Melt 8 g of butter, cool it down, and gently fold into the egg mixture.
  3. Sift 17 g of flour with 3 g of cocoa and gradually fold into the batter using a spatula.
  4. Pour the batter into a small parchment-lined pan and bake at 180°C (350°F) for about 15 minutes.
  5. Cool the sponge cake and cut it into 2-3 thin layers.
  6. For the cream, beat 38 g of softened butter with 25 g of condensed milk until fluffy.
  7. Add 3 g of cocoa, 0.125 egg yolk, 3 ml of cognac, and vanillin to the cream; mix thoroughly.
  8. Mix 13 g of apricot jam with 3 ml of water and warm it slightly.
  9. Assemble the cake: spread cream between layers and cover the top with a thin layer of apricot jam.
  10. Melt 13 g of dark chocolate and pour it over the top of the cake.
  11. Let the cake rest in the refrigerator for at least 2 hours before serving.
554
365 kcal / 100 g
kcal
9.9 g
6.5 g / 100 g
Protein
44.5 g
29.3 g / 100 g
Carbohydrates
36.7 g
24.2 g / 100 g
Fats