Before the weekend, I prepared a classic Prague Cake (Tort Praga) for you – a rich chocolate sponge layered with a silky buttercream made with sweetened condensed milk, finished with a glossy chocolate glaze over a thin layer of apricot jam. The cake takes its name from the famous Praga Restaurant in Moscow, where it was created by a Soviet pastry chef in the mid-20th century. It later became hugely popular not only in Russia but also across many other countries, and in Poland it became one of the most iconic celebration cakes during the communist era. The flavour reminds me a little of a Sachertorte, although Prague Cake is creamier and more indulgent. It looks elegant and impressive, yet it’s surprisingly straightforward to make. It slices beautifully and is guaranteed to impress your guests. Highly recommended!
Ingredients for the chocolate sponge:
- 6 large eggs, at room temperature
- 150 g caster sugar
- 115 g plain flour
- 25 g cocoa powder
- 40 g butter, melted and cooled
Separate the eggs. Beat the egg yolks with half of the sugar until very pale, thick and fluffy. In a separate bowl, whisk the egg whites until stiff peaks form. Towards the end of whisking, gradually add the remaining sugar, one tablespoon at a time, whisking continuously until the meringue is glossy. Fold the whipped egg yolks into the egg whites using a spatula. Sift the flour and cocoa powder over the mixture and gently fold in until just combined. Finally, pour in the melted butter and fold in carefully.
Grease a 23 cm springform tin with butter and line the base with baking paper. Transfer the batter to the tin and level the surface.
Bake at 180°C for about 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and transfer to a wire rack to cool completely. Once cooled, slice the sponge horizontally into three even layers.
Ingredients for the chocolate buttercream:
- 1 large egg yolk
- 20 ml water
- 120 g sweetened condensed milk
- 200 g butter, softened
- 10 g cocoa powder, sifted
- 1 sachet vanillin sugar (8 g) or 1 teaspoon vanilla extract
Place the egg yolk, water and sweetened condensed milk in a heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Cook, stirring constantly, until the mixture thickens. Remove from the heat and leave to cool completely.
Beat the butter with the vanillin sugar (or vanilla extract) until pale and fluffy. Gradually add the cooled condensed milk mixture, one tablespoon at a time, beating well after each addition. Finally, beat in the sifted cocoa powder.
Ingredients for the apricot glaze:
- 55 g apricot jam, sieved
Ingredients for the chocolate glaze:
- 60 g dark chocolate
- 60 g butter
Melt the butter in a small saucepan. Remove from the heat, add the chopped chocolate and stir until smooth and fully melted.
To assemble:
Place one sponge layer onto a serving plate. Spread with half of the chocolate buttercream and level the surface. Top with the second sponge layer, then spread over the remaining buttercream. Finish with the final sponge layer. Spread a thin layer of the sieved apricot jam over the top and sides of the cake. Pour the slightly thickened chocolate glaze over the cake, allowing it to coat the top and sides. Chill until set.
Enjoy!
Recipe inspiration: Chadeyka.
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