Prague Cake

To begin, pour all the eggs into the mixer bowl with sugar, salt, and vanilla sugar. Beat at high speed until thick and fluffy.

Meanwhile, mix the cocoa powder with hot milk and add vegetable oil.
This step will maximize the cocoa powder's taste and aroma.
As a result, you will get a mixture similar to chocolate ganache.
Leave it.

In another bowl, combine flour and baking powder. Sift the flour into the egg mixture in two portions, and gently fold it in using a spatula from bottom to top.
Once all the lumps are gone, add the second portion of flour. Mix until smooth.

Next, add a little of the batter to the previously prepared chocolate base to lighten it up a bit so that it's easier to incorporate it into the main biscuit dough.

Combine both bases together, but don't mix for too long, just enough to combine them both, and in the end, you will get a fluffy chocolate biscuit dough.

Moving on to baking: grease two round 20 cm diameter baking forms with oil and line the bottom with baking paper. Carefully pour the batter into the two forms. If you only have one form, then bake them one at a time.

Preheat the oven to 175°C in advance and bake for 20-25 minutes. Adjust the baking time to your oven. The toothpick inserted in the middle should come out dry.

Take them out of the oven, let them cool for 10 minutes, and release them out of the baking tin with a knife. Then wrap them tightly in plastic wrap and put them in the refrigerator for several hours, or overnight.

Let's prepare Prague cream:
Add vanilla sugar to 1 egg yolk. Add 20 ml of water to the yolk.
In a saucepan, take 120 g of condensed milk, pour in the egg mixture, and mix well with a whisk.

Cook everything over low heat until it reaches 82°C. The mixture should darken slightly, thicken a bit, and the bubbles will appear. As soon as the mixture begins to boil actively, remove it from the heat.

Transfer to another dish to cool. Place a sheet of plastic of cling wrap to be in contact with the cream to prevent it from drying out. Allow the mixture to cool to at least 25°C (ideally 21-25°C), room temperature.

Also, 3 hours in advance, take the butter out of the refrigerator so that it becomes soft. Begin to beat the butter until it becomes white and fluffy for about 5 minutes. Use high-quality butter with 82% fat.

Add 1 tbsp of cocoa powder and beat well. Scrape the sides of the cream with a silicone spatula.
Gradually add the custard base in small steps (and rum essence or cognac- if preferred), mix well with a mixer.
In the end, we should have a shiny, stable cream that holds its shape well. It can also be used for decorating cakes and cupcakes, as well as for cake fillings.

Let's make a chocolate glaze:
In the pot or save microwave dish heat milk and butter, poor on top of small pieces of chocolate. Let them sit for a couple of minutes.
Then mix well with a spatula. It becomes a shiny smooth mixture.

Let's assemble the cake:
Cut each prepared cake base in half lengthwise. You will get 4 layers.
Optional: if you like a moist cake texture, soak each layer with the syrup using a spoon or a brush.

Then spread an equal amount of cream on each cake layer, and repeat for all layers.
Optional: spread a thin layer of apricot jam on top of the cake. This will add a wonderful deep aroma as well as assist with spreading the chocolate glaze on top.
Cover with plastic wrap and refrigerate for a couple of hours.

Pour the prepared chocolate glaze on top.
If it has hardened, warm it up for a few seconds on the stove or in the microwave.
Spread the sides of the cake with the glaze as well.
Tip: You can also cut off the tops of the cakes and use the crumbs to decorate the sides of the cake.
Decorate as desired.
Store in the refrigerator for 4-5 days. Take it out of the fridge 1 hour before serving.
Enjoy!

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Prague Cake