Real cake
Description
The recipe won't take much time. "Prague" cake is a perfect option for a festive table. If you're making the cake for children, omit the cognac. Use only natural cocoa powder; alkalized cocoa will give a black color but no flavor or aroma. If your cocoa is light, you can mix it with alkalized cocoa in a 1:4 ratio. It's best to bake the sponge cakes in two pans, so the top will be even and there will be minimal scraps. Use only high-quality chocolate, and the taste will delight you. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients to make a genuine "Prague" cake. Melt the butter (27 grams) and cool it to room temperature.
- 2
Step 2
Separate the eggs into whites and yolks. Beat the whites with half the sugar (50 grams) until fluffy, forming stiff peaks.
- 3
Step 3
Beat the egg yolks with the remaining sugar (50 grams), gradually adding, until fluffy and light. Add them to the egg whites and gently mix from top to bottom.
- 4
Step 4
Mix the flour with cocoa powder (16 grams) and sift into the egg mixture. Gently stir until well combined, being careful not to burst the air bubbles, until you have a smooth, fluffy batter.
- 5
Step 5
Pour the melted and cooled butter (27 grams) into the dough and mix.
- 6
Step 6
Divide the batter between two 18-centimeter diameter pans. Place in a preheated oven and bake for 18–20 minutes at 170 degrees Celsius, until a toothpick inserted comes out dry.
- 7
Step 7
As soon as you can touch the pan, remove the cakes and cool them completely on a wire rack. Transfer them to a bag and refrigerate for 2 hours. Then cut each cake in half, resulting in four pieces.
- 8
Step 8
For soaking, mix water and sugar (50 grams) in a saucepan and bring to a boil. Remove from heat and cool. Before soaking the cake, you can add brandy according to your taste.
- 9
Step 9
For the cream, mix the egg yolk, water, and sugar in a saucepan until smooth.
- 10
Step 10
Pour the condensed milk into the mixture and stir.
- 11
Step 11
Place the saucepan over low heat and cook, stirring constantly and without bringing to a boil, until thickened. Then cover the surface with plastic wrap and cool completely.
- 12
Step 12
Beat the soft butter into a fluffy mixture.
- 13
Step 13
Add cocoa powder and beat again until fluffy.
- 14
Step 14
Add the fermented part in portions, beating well each time. Pour in the cognac and beat again until a smooth, fluffy cream is obtained.
- 15
Step 15
Place the first cake layer and soak it with syrup.
- 16
Step 16
Spread part of the cream evenly over one biscuit layer. Place the next layer on top, brush it with syrup, and spread with cream. Repeat with all layers, leaving the top layer clean.
- 17
Step 17
Soak the top with the remaining syrup, spread with apricot jam, and let stand for 10 minutes.
- 18
Step 18
Level the sides and top with the remaining cream.
- 19
Step 19
For the glaze, place butter and crumbled chocolate into a bowl. Melt over a water bath, stirring, until smooth. Remove from heat and let cool. Pour a small amount of the glaze into a piping bag, then pour the remaining glaze over the entire cake. Refrigerate until set. Then, pipe the word "Prague" on top of the cake and decorate with glaze swirls. Let stand for one hour before serving.
- 20
Step 20
The pastry is ready. Serve with tea.