Classic Cake
Description
The well-known pastry chef of the "Praga" restaurant and author of over 30 original cakes and pastries, V. Guralnik, learned a great deal from Czech confectioners who came to Moscow for knowledge exchange. The chocolate cake "Praga" is his answer to the Polish "Zacher" cake. Recipe, Baking is ready. Serve at the table.
Instructions
- 1
Step 1
Separate the egg yolks from the egg whites and beat the yolks with half the sugar and vanilla until thick and pale. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the remaining sugar. Gently fold the egg whites into the yolk mixture. Sift the flour and cocoa powder and add them to the egg mixture in 2–3 stages, carefully mixing with a silicone spatula using an upward motion. While continuing to mix, pour the melted oil along the edge of the bowl.
- 2
Step 2
Grease a 22 cm (diameter) pan with butter and dust with flour. Pour the batter into the pan, cover with foil, and bake in a preheated oven at 200°C for 30 minutes. Let the sponge cake cool in the pan, then on a wire rack.
- 3
Step 3
While the biscuit is resting, prepare the cream. In a heavy-bottomed saucepan, mix 1 egg yolk with an equal amount of water, then add condensed milk.
- 4
Step 4
Over low heat, bring to a thick consistency, stirring constantly.
- 5
Step 5
Beat softened butter with vanilla, add the custard cream and beat. Add cocoa and beat.
- 6
Step 6
Cut the sponge cake into three layers. Assemble the cake. On a serving plate, place the first layer, half of the cream, the second layer, the remaining half of the cream, and then the third layer.
- 7
Step 7
Spread apricot jam on the top layer. Place the cake in the refrigerator.
- 8
Step 8
Prepare the glaze. In a saucepan with a thick bottom or in a sauté pan, bring the cream to a boil, then add the chocolate broken into pieces. Stir the mixture until smooth.
- 9
Step 9
Spread the icing on the cake. Place the dessert in the refrigerator to set the icing.