ReceptnaptárPrague cake (chocolate cream)
The Prague cake (Prazhsky tort) is one of the best-known chocolate cakes of Soviet confectionery, with cocoa sponge, buttery condensed-milk cream and chocolate glaze. It was named after the Prague restaurant in Moscow, where it was first made. Festive, rich, heavy.
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Method
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- Whisk the yolks with half the sugar until fluffy and the whites with the other half until stiff.
- Sift in the flour and cocoa and fold with the whites gently.
- Bake in a 24 cm tin at 180 °C for 35 minutes, cool and cut into 3 layers.
- Beat the butter with the condensed milk and cocoa until fluffy.
- Sprinkle the layers with rum, brush with jam and then cream and assemble.
- Melt the chocolate with the cream, pour over the cake and chill for 8 hours.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cool the sponge slowly so it does not collapse.
- Soaking with rum moistens the layers.
- Pour the glaze lukewarm so it is smooth.
Frequently asked questions
Where does the name come from?
From the Prague restaurant in Moscow, where the famous pastry chef first made it.
How long does it keep?
5 days in the fridge.
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