Cake Prague

Description

The Prague cake was created in the image and likeness of the Austrian Sacher cake during Soviet times. But it's easier to prepare.

Cooking

Step 1

Separate whites from yolks. Beat egg whites with a mixer (2 minutes). Add sugar, condensed milk, sour cream and beat for another 3 minutes. Separately, beat the yolks until white. Sift flour with baking powder and cocoa into a large bowl. Very carefully combine the protein mass with whipped yolks and flour. Mix with light movements from the bottom up.

Step 2

Preheat the oven to 200°C. Grease a 25 cm baking dish with butter. Pour the dough into it, put in the oven and bake for 1 hour. * If you use a one-piece form, then, after lubricating the bottom and walls with oil, lightly sprinkle them with semolina. This will make it easier to remove the finished biscuit.

Step 3

While the cake is baking, prepare the cream. Beat softened butter with cocoa with a mixer until smooth (1 minute). Pour in the condensed milk and beat for another 2 minutes. * If the cream, in your opinion, is not sweet enough, add powdered sugar or sugar syrup to it to taste.

Step 4

Remove the finished biscuit from the oven. Put the form on a damp towel, cover with a dry one. Let cool. Remove the cooled biscuit from the mold and cut into 3 cakes of the same thickness. Soak the cakes with vodka.

Step 5

Spread two cakes on top with cream. Stack them on top of each other and cover with the third cake. Spread the top cake with apricot jam.

Step 6

Break the chocolate into small pieces, place in a fireproof bowl and place over a pot of boiling water. Once the chocolate has melted, brush the top and sides of the cake with it. Put the cake in the refrigerator for at least 3 hours. Place the bowl with the rest of the melted chocolate in the refrigerator as well. Once the chocolate has hardened, scrape it off with a small knife. Decorate the cake with chocolate chips.