Russian Monday: “Prazskiy Tort” – Cake “Prague”

Line the 9-inch round baking cake pan with parchment paper and spray lightly with non-stick spray.

To make a cake batter: In a large bowl, whisk together egg yolks and half of the sugar until pale yellow and fluffy. In a separate large bowl, whisk the egg whites until soft peaks. Add the remaining sugar, and whip until stiff peaks. Using a rubber spatula carefully fold the egg yolks into the egg whites mixture, mix until just combined.

In a small bowl mix together the flour and cocoa powder. Sift the flour mixture to the egg mixture. Carefully but thoroughly fold them together (use a rubber spatula). Add the melted butter and again carefully fold until thoroughly mixed. Pour the cake batter in prepared cake pan and bake in preheated oven at 350F, for about 30 minutes.

Remove from the oven, let cool for about 10 minutes and turn over onto a cooling rack. Leave on to cool uncovered for about one hour. Then cut the cake in 3 layers.

To make the chocolate glaze: Bring whipping cream to a boil, add chocolate and butter to it. Stir until the chocolate is all melted and smooth, let it cool.

Now you are ready to put your cake together. Put one layer of cake at a time and top it off with the frosting. Brush the top of the cake with the apricot jam. Then cover the cake with chocolate ganache and sprinkle some grated chocolates on top.

To make the frosting: In a saucepan, mix the egg yolk with water, and condensed milk and mix. Cook on low heat until little thick, but don't bring to boil. Let mixture cool to room temperature. In a separate bowl, whip the butter with the mixer and whip attachment until white in color and fluffy, about 3-4 minutes. Add the milk-egg mixture, a tablespoon at the time, and mix until incorporated. Add the cocoa powder and whip again.