Prague Cake

Ingredients

• Chicken Egg 6 pieces
• Whole egg 1 piece
• Wheat Flour 5 oz
• Sugar 5 oz
• Cocoa Powder 0 oz
• Butter 10 oz
• Condensed Milk 5 oz
• Vanilla salt 0 oz
• Apricot Jam 0 oz
• Chocolate 5 oz

Step-by-Step Guide

Step 1

Separate the egg yolks from the whites.

Step 2

Whisk six egg yolks with 75 grams of granulated sugar until light and fluffy, then beat the egg whites until they reach a firm consistency. Gradually add 75 grams of sugar and continue whisking until fluffy.

Step 3

Combine the egg white and yolk mixtures, then add the flour sifted with 25 grams of cocoa powder, and mix thoroughly. Pour the prepared batter into a greased and floured cake pan with a diameter of about 23 cm. Bake in a preheated oven at 390°F for half an hour. Allow the finished sponge cake to cool in the pan for about five minutes, then turn it out onto a wire rack (this allows air circulation so the cake doesn't become soggy on the plate and stays dry). Leave the sponge cake on the rack until completely cool. Once cooled, wrap it in plastic wrap.

Step 4

Mix the remaining yolk with 20 ml of water until smooth, then add the condensed milk and stir. Place over low heat and cook until thickened. You can also thicken the milk and egg mixture using a double boiler. Allow the result to cool.

Step 5

Beat 200 grams of butter with vanilla sugar, then gradually add in the chilled condensed milk while continuing to whisk. At the end of the whipping process, add 10 grams of cocoa powder to the resulting cream.

Step 6

Slice the sponge cake into three layers, spread chocolate cream on two of them, and assemble the cake.

Step 7

Warm the jam, strain it through a sieve, and spread it over the cake.

Step 8

Melt the chocolate and 80 grams of butter in a double boiler.

Step 9

Drizzle the cake.

Step 10

Place it in the refrigerator for half an hour. Serve.