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Prague cake
Tort Praga (Торт Прага): chocolate sponge with chocolate buttercream, apricot jam and glaze
RussianDespite its name, Prague cake was born in Moscow, created in the 1950s by the confectioner at the Praga restaurant on the Arbat, and it became one of the most coveted cakes of Soviet celebrations. Three layers of dark sour-cream chocolate sponge are sandwiched with silky chocolate buttercream made with condensed milk, then brushed with apricot jam and covered in a shiny chocolate glaze. It is served for anniversaries and birthdays in thin slices with black tea. The common mistake is glazing a warm cake, so the glaze slides off the sides. Chef's tip: chill the filled cake for an hour before the jam and glaze go on; the surface sets smooth and glossy.
- Total time
- 100 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the sponge
- 4 eggs
- 7 oz sugar
- 7 oz sour cream
- 3 ½ oz sweetened condensed milk
- 6 ½ oz plain flour
- 1 ⅜ oz cocoa powder
- 1 ½ tsp baking powder
For the cream
- 7 oz soft butter
- 5 ½ oz sweetened condensed milk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
For the top
- 4 tbsp apricot jamwarmed and sieved
- 3 ½ oz dark chocolatechopped
- ¼ cup double cream
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Method
0/7 doneStep 2: Whisk in 7 oz sour cream and 3 ½ oz sweetened condensed milk, then sift in 6 ½ oz plain flour, 1 ⅜ oz cocoa powder and 1 ½ tsp baking powder and fold until smooth.
3 minStep 3: Bake for 35–40 minutes until springy and a skewer comes out clean. Cool completely, ideally for a few hours, then slice into three layers.
40 minStep 4: Beat 7 oz soft butter until very pale, then add 5 ½ oz sweetened condensed milk a spoon at a time, followed by 2 tbsp cocoa powder and 1 tsp vanilla extract, until fluffy and glossy.
5 minStep 5: Sandwich the three layers with the cream, saving a little for the sides. Smooth the sides and chill for 1 hour.
10 minStep 6: Spread 4 tbsp apricot jam thinly over the top and sides.
5 minStep 7: Heat ¼ cup double cream until steaming, pour over 3 ½ oz dark chocolate, leave for 2 minutes and stir into a smooth glaze. Cool for 10 minutes until slightly thickened, then pour over the cake and let it run down the sides. Chill for 1 hour to set.
10 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 7 g
- Carbs
- 56 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does prague cake take?
- About 100 minutes in total: 60 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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