Cake “Prague” – Пражский Торт по ГОСТу

Back in the day (when I was a kid), this was a very popular cake. Older people say that people would stand in mile long lines to get this cake at the stores. The cake was originally made by the same person that came up with the “Ptichie Moloko” cake recipe (a layer of cake, topped with fluffy soufflé).

This is the original recipe, but to my taste, it was a bit dry. I will soak the cake layers with simple syrup or flavored (coffee, liquor etc) syrup, next time I make it.  Also, I made 50% more frosting, which compensated for the lack of (in my opinion) soaking syrup in the cake layers. The pictured cake was a double portion of the recipe, so if you’re going to make it in a 9 inch round pan, your cake will not be as tall.

I realize after the holidays everyone is one some kind of a diet or detox, recovering from binging ( really, can you come up with a better word to describe it?) on all the crazy deliciousness we consumed during the holidays, but bookmark this recipe now, you will be glad you did later when you really need your chocolate fix, or you’re just looking for a great chocolate cake.

The 0riginal cake was completely covered in apricot jam and then covered in chocolate. I did not have any apricot jam so I just decorated it with what I had on hand.

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Cake “Prague” – Пражский Торт по ГОСТу

Rating: 51

Ingredients

Cake
• 6 egg whites
• 6 egg yolks
• 150g sugar (2/3 cups)
• 115g flour (1 cup)
• 25g cocoa powder (1/4 cup, minus 1 teaspoon)
• 40g unsalted butter, melted
Frosting:
• 1 egg yolk
• 20g water (1 tablespoon + 1 teaspoon)
• 120g sweetened condensed milk
• 200g unsalted butter, room temperature
• 10g cocoa powder (2 teaspoons)
Decorating:
• 55g apricot jam (4 tablespoons)
• 100 mls heavy cream
• 100g. dark chocolate, finely chopped

Instructions

Cake:
1. In a large bowl, whip together egg yolks and half of the sugar until pale yellow and fluffy.
2. In a separate large bowl, whip the egg whites until soft peaks. Continuing to whip (with a mixer) add the remaining sugar, one tablespoon at a time until stiff peaks.
3. Carefully fold the egg yolks into the egg whites mixture.
4. Add the mixture of, sifted flour and cocoa powder and carefully but thoroughly fold into the egg mixture, being careful not to deflate the batter.
5. Add the melted butter and again carefully fold until thoroughly mixed.
6. Pour the mixture into a 9 inch round baking pan, lined with parchment paper and sprayed with non stick spray.
7. Bake at 350F, for 30 minutes. Remove from the oven, let cool for 5 minuters and invert onto a cooling rack. Leave on the cooling rack uncovere for 8 hours.
8. Frosting Ingredients:
Frosting:
9. In a saucepan, mix the egg yolk with water, then add condensed milk and mix again. Cook on low heat until the anglaise creme thickens (if you dip a wooden spoon and run your finger against the back, you should see a clean streek without the creme running onto it), but not boils. Let mixture cool to room temperature.
10. In a separate bowl, whip the butter with the mixer and whip attachment until white in color and fluffy (about 3-4 minutes). One tablespoon at a time add the anglaise creme (egg yolk and condensed milk mixture) until fully incorporated. Add the cocoa powder and whip again until no streaks show.
Assembly:
11. Cut the baked cake in 3 layers.
12. Layer each cake layer with frosting.
13. Heat 55g. of apricot jam in the microwave, run it throgh a sieve (removing any solids). Cover the whole cake in jam.
Decorating:
14. Boil 100 mls of heavy cream in a microwave. Pour over 100g. finely chopped chocolate. Let sit for 2-3 minutes. Mix with a spoon until smooth. Cover the cake with chocolate ganache. Decorate to your liking.

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The recipe was translated from Chadeyka where she has very descriptive and step by step photos.

Happy Pinning!