Homemade "Prague" Cake
Description
The recipe won't take much time. This cake has an exquisite taste. The dense, porous cake layer holds its shape well and absorbs the filling easily. The cream turns out thick and delicate. And the additional layer of strawberry jam adds a special touch. Those who enjoy a crunchy glaze can melt chocolate with butter and pour it over the cake. Those who prefer homemade glaze can prepare it themselves. One more nuance—this cake should not be washed down with tea or coffee with milk—only with black tea or coffee. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare a baking pan and preheat the oven to 180 degrees. Measure and sift the flour, starch, cocoa, salt, and baking soda.
- 2
Step 2
Beat two eggs and half a can of condensed milk with a mixer until a foamy mixture forms.
- 3
Step 3
Add the flour mixture and mix at low speed with a mixer. Without turning off the mixer, add the lemon juice and water.
- 4
Step 4
Pour the thick batter evenly into the mold and bake for 30-35 minutes until done.
- 5
Step 5
Completely cool the finished cake on a wire rack, wrap it in plastic wrap, and refrigerate overnight to allow the sponge cake to mature. This will make it juicier and tastier.
- 6
Step 6
For the cream, mix the egg yolk well with the second half of the can of condensed milk and cocoa powder in a non-stick saucepan.
- 7
Step 7
Place over medium heat and cook, stirring constantly, until thickened. Remove from heat and let cool completely, covering the surface directly with plastic wrap to prevent a skin from forming on the cream.
- 8
Step 8
Cut the rested sponge cake into two layers.
- 9
Step 9
Mix the cognac with strawberry syrup, lemon juice, and water, and use it to soak the cake layers.
- 10
Step 10
Slightly warm the strawberry jam so it becomes soft, and spread a thin layer over both cake layers.
- 11
Step 11
Beat the softened butter until pale, then gradually add the cooled chocolate custard cream. Beat until you get a thick, airy cream.
- 12
Step 12
Spread 3/4 of the cream on the bottom cake layer and cover with the top layer. Press down slightly and place in the freezer for about 10 minutes.
- 13
Step 13
Then, spread the top of the cake with warmed strawberry jam in a thin, even layer, smoothing the surface. Return it to the freezer for about 10 minutes.
- 14
Step 14
Prepare the chocolate glaze. To do this, mix cocoa with sugar and milk, then simmer the mixture over low heat until thickened. Remove from heat and stir in the butter.
- 15
Step 15
Remove the cake from the freezer, place it on a rack, and pour slightly cooled glaze over it. Quickly smooth the glaze with a spatula, coating the edges. Refrigerate the cake for one to two hours.
- 16
Step 16
Gather the remaining glaze and beat it together with the reserved cream. Pipe decorations onto the cake using the resulting cream and serve.