This cake was quite popular in the USSR. The recipe for its preparation is very simple, in addition, it is perfect for the festive table and is no worse than the popular “Napoleon”.
- 6 proteins;
- 6 yellow;
- 150 g sugar;
- 115 g flour and 25 g cocoa powder;
- 40 g butter.
- 1 egg yolk;
- 20 g of water;
- 120 g condensed milk (for syrup);
- 200 g butter;
- 1 bag of vanilla sugar;
- 10 g cocoa powder;
- 55 g apricot jam.
- 60 g butter;
- 80 g dark chocolate.
How to make a “Prague” cake from the USSR as an alternative to “Napoleon”:
- Beat the yolks with half the sugar in a light fluffy cream. Beat the egg whites until stiff.
- Add the remaining sugar and beat until combined. Mix the whites and yellows.
- Pour the sifted flour with the cocoa, mix by making movements from the middle edge with a spoon thoroughly but carefully.
- Pour over the edge 40 g of melted butter, cooled to 28-30 degrees, mix.
- Pour the finished mixture into a greased and floured form. Bake at 200 degrees for half an hour. Let stand on a wire rack for at least eight hours.
- Mix the yolk with an equal amount of water and then add the condensed milk. Place the mixture on low heat and cook it like English cream until it thickens.
- Cool the boiled syrup and add to the butter previously beaten with vanilla sugar. This should be done little by little, beating each time.
- At the end of the beating add the cocoa. Cut the biscuit into three layers and coat with cream. You can add caramelized hazelnuts to the cream.
- Coat the outside of the cake with apricot jam (55 g), place in the refrigerator.
- Fill the Prague cake with ordinary chocolate cream, for which you need to melt 60 g of chocolate and butter in a microwave oven or in a water bath.