Prague Cake – Пражский Торт по ГОСТу

In a large bowl, whip together 6 egg yolks and half of the sugar until pale yellow and fluffy, about 3 minutes

In a separate large bowl, whip 6 egg whites until soft peaks. Continuing to whip (with a mixer) add the remaining sugar, one tablespoon at a time until stiff peaks, about 15 minutes.

Carefully fold the egg yolks into the egg whites mixture.

Add the mixture of 115 g of sifted flour and 25 g cocoa powder and carefully but thoroughly fold into the egg mixture, being careful not to deflate the batter.

Add 40 g melted butter and again carefully fold until thoroughly mixed.

Pour the mixture into an 8-inch round baking pan, lined with parchment paper and sprayed with nonstick spray.

Bake at 350°F, for 30 minutes. Remove from the oven, let cool for 5 minutes and invert onto a cooling rack. Leave on the cooling rack uncovered for 8 hours.

In a saucepan, mix 1 egg yolk with 20 g of water, then add 120 g condensed milk and mix again. Cook on low heat until the creme thickens (if you dip a wooden spoon and run your finger against the back, you should see a clean streak without the creme running onto it), but not boils. Let mixture cool to room temperature.

In a separate bowl, whip 200 g 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 10 g cocoa powder and whip again until no streaks show.

Cut the baked cake into 3 horizontal layers.

Layer each cake layer with frosting.

Heat 55g. of apricot jam in the microwave, run it throgh a sieve (removing any solids). Cover the whole cake in jam.

Make the Chocolate Ganache: Boil 100 mls of heavy cream in a microwave. Pour over 100 g. 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.