In Prague, they do not know anything about the Prague cake, and all because it was invented in the confectionery shop of the Moscow restaurant Prague.

Ingredients

• Chicken egg – 6 pieces
• Egg yolk – 1 piece
• Wheat flour – 115 g
• Sugar – 150 g
• Cocoa powder – 35 g
• Butter – 280 g
• Condensed milk – 120 g
• Vanilla sugar – 7 g
• Apricot jam – 55 g
• Chocolate – 140 g

Cooking instructions

• Separate the egg yolks from the whites.
• Beat six yolks with 75 grams of granulated sugar in a fluffy light cream, and beat the whites first until they become dense, then add 75 grams of sugar and continue beating until fluffy.
• Mix the protein and yolk masses, add flour sifted with 25 grams of cocoa, mix thoroughly. Pour the prepared mass into a greased and floured form with a diameter of about 23 cm. Bake in an oven preheated to 200 degrees for half an hour. Cool the finished biscuit in the form for about five minutes, then turn it over on the wire rack (it is needed for air access – so that the biscuit does not “soak” on the plate and is dry). Leave the sponge cake on the wire rack until it cools. When it cools down, wrap it in plastic wrap.
• Mix the remaining yolk with 20 ml of water until smooth, add the condensed milk, mix. Put on low heat and cook until thickened. You can thicken the milk-egg mixture in a water bath. Cool the result.
• Beat 200 grams of butter with vanilla sugar, add to chilled condensed milk – add a little, beating each time. At the end of whipping, add 10 grams of cocoa powder to the resulting cream.
• Cut the biscuit into three layers, grease two of them with chocolate cream, collect the cake. Heat the jam, rub it through a sieve and coat the cake.
• Melt chocolate and 80 grams of butter in a water bath, pour over the cake and put it in the refrigerator for half an hour.