Prague Cake

This authentic Prague cake features a rich chocolate sponge, charlotte cream, an apple layer and sugar fondant. It's easier to make than it looks: the sponge bakes in a 22-24 cm pan, the cream cooks in just 10 minutes, and the fondant is simply a sugar syrup boiled to 120°C. I recommend baking this to treat your loved ones with a sweet tooth - enjoy!

Prague Cake

Classic Prague cake: chocolate sponge, charlotte cream, an apple layer, and chocolate sugar fondant.

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Prep Time 40 minutes mins

Cook Time 35 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Sponge

• 6 eggs
• 6 tbsp sugar heaping
• 5 tbsp flour
• 2 tbsp cocoa powder

Charlotte Cream

• 1 egg
• 120 ml condensed milk
• 100 ml water
• 240 g butter
• 1 tbsp cocoa powder
• 20 ml brandy

Chocolate Fondant

• 300 g sugar
• 100 ml water
• 1-2 tbsp cocoa powder

Layer

• 4 tbsp apple preserves

Method

 

1. Whisk the egg whites to stiff peaks, adding the sugar gradually, then fold in the yolks in parts. Sift the flour with the cocoa powder and gently fold in with a spatula.
2. Pour the batter into the pan and bake for 30-35 minutes. Test for doneness with a toothpick: it should come out dry. Remove the sponge and let it cool completely.
3. For the charlotte cream, whisk the egg with the condensed milk and water in a saucepan, bring to a gentle boil until thickened, then remove from heat and let cool.
4. Whip room-temperature butter until fluffy, add the cooled condensed milk mixture, cocoa powder, and brandy for flavor. Whip again - the cream is ready.
5. Slice the sponge into three layers. Spread cream on two layers, and apple preserves on the top one. Chill the cake in the fridge.
6. For the fondant, boil a sugar syrup (sugar and water in a 3:1 ratio) to 120°C - without a thermometer, that's roughly 7-10 minutes of boiling. Let it cool slightly, then whisk until pale and thickened to the right consistency.
7. Add cocoa powder to the fondant and stir with a spatula until smooth. Spread it over the top of the cake quickly. Put the kettle on and wait for your guests!
   

Notes

If the fondant thickens too much, thin it with boiled water or warm it slightly.

Tips

• Only slice the sponge once it's completely cool - warm sponge crumbles.
• You can swap the brandy for rum essence or vanilla.