Praga Cake: Russian Chocolate and Apricot Cake
Praga cake is one of the great classics of Soviet pastry: three soaked chocolate sponge layers, a buttercream made with condensed milk and cocoa, a thin layer of apricot jam and a chocolate glaze on top. It was born in the pastry kitchen of Moscow's Praga restaurant and borrows the idea of the Viennese Sachertorte, but the cream turns it into a different cake: softer, moister and very rich.
The sponge cuts better the next day. Freshly baked, it crumbles when you split it into three. And the buttercream takes patience: the condensed milk base has to be completely cold before it meets the butter, or it will split.
Ingredients
- 6 eggs (for the sponge)
- 150 g sugar (for the sponge)
- 115 g all-purpose flour (for the sponge)
- 25 g unsweetened cocoa powder (for the sponge)
- 40 g melted butter, lukewarm (for the sponge)
- 1 egg yolk (for the cream)
- 2 tablespoons water (for the cream)
- 200 g sweetened condensed milk (for the cream)
- 200 g butter, at room temperature (for the cream)
- 20 g unsweetened cocoa powder (for the cream)
- 1 teaspoon vanilla extract (for the cream)
- 80 ml water (for the syrup)
- 40 g sugar (for the syrup)
- 1 tablespoon brandy (for the syrup, optional)
- 150 g apricot jam (for assembling)
- 100 g dark chocolate (for the glaze)
- 60 g butter (for the glaze)
Method
- 1
Preheat the oven to 180 °C and line the base of a 22 cm pan with parchment paper. Separate the eggs.
- 2
Beat the yolks with half the sugar until pale. Separately, whisk the whites to stiff peaks and add the rest of the sugar gradually, until glossy.
- 3
Fold the whites into the yolks in two additions. Sift the flour and cocoa over the top and fold in without beating. Finally, drizzle in the melted butter, folding.
- 4
Bake for 35–40 minutes, until a skewer comes out dry. Let cool in the pan and then on a rack. If you can, wrap it in plastic and cut it the next day.
- 5
For the cream, combine the yolk, water and condensed milk in a small saucepan. Cook over low heat, stirring, until thickened, about 5 minutes. Transfer to a bowl, cover with plastic wrap touching the surface and let cool completely.
- 6
Beat the butter for 5 minutes, until pale and fluffy. Add the cold base one spoonful at a time, beating constantly, and finally the cocoa and vanilla.
- 7
For the syrup, boil the water with the sugar for 1 minute, let it cool slightly and add the brandy, if using.
- 8
Cut the sponge into three layers. Brush the first with syrup, spread with half the cream and repeat with the second layer. Brush the third and set it on top.
- 9
Warm the jam, strain it and brush it over the top. Refrigerate for 30 minutes, until the jam sets.
- 10
For the glaze, melt the chocolate with the butter over a water bath. Let cool for 5 minutes and pour over the cake, using a spatula to cover the sides. Refrigerate for at least 4 hours before slicing.