Cake
Description
Homemade treats for tea. The "Chiffon Prague" cake is a variation of the classic "Prague" cake. It's called chiffon because the biscuit recipe includes vegetable oil. The biscuit turns out light and airy; it's recommended to cut it only after it has completely cooled down. Therefore, it's better to bake it the day before. Of course, you can make your own adjustments to the recipe—for example, you can soak the cake layers with cognac, not just add it to the cream, or you can omit it altogether. Good luck and enjoy with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Beat the yolks with sugar and add the oil. Continue beating.
- 3
Step 3
Mix the brewed coffee with cocoa and add to the egg yolks.
- 4
Step 4
Mix the flour with salt, baking soda, baking powder, and sift into the egg yolks.
- 5
Step 5
Beat the egg whites and add to the dough.
- 6
Step 6
Bake the sponge cake at 160 degrees for about 50 minutes, cool and cut into three parts.
- 7
Step 7
Over low heat, scald the egg yolks beaten with water and condensed milk (5 tbsp), constantly stirring, then add the chocolate. Mix until smooth and homogeneous. Let cool.
- 8
Step 8
Beat the butter, add the cooled egg yolks with chocolate and half of the condensed milk (5 tablespoons). Add the cognac.
- 9
Step 9
Spread the cake layers with cream.
- 10
Step 10
Spread the top biscuit with jam.
- 11
Step 11
Prepare the glaze: simmer sour cream, cocoa, and sugar over low heat for 3 minutes, then add butter and stir until smooth.
- 12
Step 12
Pour the cake with glaze and cool.
- 13
Step 13
The pastry is ready. Serve with tea.