Cake 'Prague'
- Preparation and cooking time
- Prep:
- Cook:
- 3-4 hours in the fridge before serving
- More effort
- Makes 15 slices
Skip to ingredients
Sponge
- butter for the cake mould
- 2 large eggs
- 180 g sugar
- 6 tbsp natural yogurt
- 6 tbsp condensed milk
- 4 tbsp cocoa powder
- 2 tsp baking powder
- 240g self raising flour
Cream
- butter for the cake mould
- 2 large eggs
- 180 g sugar
- 6 tbsp natural yogurt
- 6 tbsp condensed milk
- 4 tbsp cocoa powder
- 2 tsp baking powder
- 240g self raising flour
- 0.5 l milk
- 4 tbsp semolina
- 90 g sugar
- 200 g butter, softened
- 1 tsp vanilla extract
- 3 tsp whisky
- 50 g walnuts, chopped
Decoration
- butter for the cake mould
- 2 large eggs
- 180 g sugar
- 6 tbsp natural yogurt
- 6 tbsp condensed milk
- 4 tbsp cocoa powder
- 2 tsp baking powder
- 240g self raising flour
- 0.5 l milk
- 4 tbsp semolina
- 90 g sugar
- 200 g butter, softened
- 1 tsp vanilla extract
- 3 tsp whisky
- 50 g walnuts, chopped
- 50 g butter
- 4 tbsp sugar
- 1 tbsp milk
- 1 tbsp cocoa powder
- sprinkles and/or fresh strawberries
Method
step 1
Heat the oven to 140 C. Grease a cake mould with butter.step 2
Beat the eggs with sugar, mix in natural yogurt and condensed milk. Fold in cocoa powder, baking powder and flour. Pour into the cake mould and bake for about 90 min or until a skewer poked into the middle of the cake comes out clean. Leave in the mould to cool for 10 mins, then remove to a wire rack to cool completely before cutting it into 4 layers.step 3
To prepare the cream, pour milk into a pan, add semolina and leave for 10 minutes. Stir, put on hob and bring to the boil, add sugar and then cook for 3 min stirring constantly. Leave to cool down. Whisk butter, then whisk in the cool semolina mixture, vanilla extract and whisky. Stick all the cake layers together with the cream putting walnuts on top of each layer of cream. Do not put any cream on top. Each layer of cream will be about 1 cm thick.step 4
To decorate the cake, make a chocolate mixture: melt butter in a pan, add sugar, milk, cocoa powder. Cook stirring for about 3 min. Pour the chocolate mixture on top of the cake. Add sprinkles and/or sliced fresh strawberries on top and leave in the fridge for 3-4 hours before serving.
