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Cake Prague

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Cookinero 4 December 2022
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Cake Prague

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

How to cook Cake Prague

Step 1

Cake Prague

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

Cake Prague

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

Cake Prague

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

Cake Prague

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

Cake Prague

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

Cake Prague

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.

Cake Prague - FAQ About Ingredients, Baking Time and Storage

While all-purpose flour works best for this recipe, you can substitute with cake flour for a slightly more tender crumb. Avoid using bread flour, as it will result in a tougher cake.
If you prefer not to use vodka, you can soak the cakes with a simple sugar syrup, coffee liqueur, or even a fruit juice like cherry or raspberry for a similar moistening effect and added flavor.
The Prague Cake will last for up to 3-4 days in the refrigerator. Store it in an airtight container to prevent it from drying out.
Yes, you can freeze the Prague Cake, but it's best to do so before adding the apricot jam and chocolate glaze. Wrap the assembled cake layers tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator, then apply the jam and glaze.
Yes, you can try a gluten-free version by substituting the all-purpose flour with a gluten-free blend suitable for baking. Be sure to use xanthan gum or guar gum to help bind the cake.
If your cream is too runny, try chilling it in the refrigerator for about 15-20 minutes and then beat it again. If it's still too runny, you can add a tablespoon of powdered sugar or cornstarch to help thicken it.
Yes, you can use any type of chocolate you prefer for the glaze, such as milk chocolate or dark chocolate. Adjust the amount of sugar in the cream to compensate for the sweetness of the chocolate.
If you don't have a 25cm baking pan, a 23cm or 28cm pan will work. Note that the baking time may need to be adjusted slighty. Check for done-ness by inserting a toothpick into the center; if it comes out clean, it's done.

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