Better than Prague Cake: sharing a recipe for a nutty coffee cake for tea

All cakes with chocolate sponge and cream always taste better than a simple sponge cake. Moreover, they are as easy and quick to prepare as classic ones, the only thing is that you should always choose high-quality chocolate and cocoa for a pleasant aroma and bright taste.

Cook Victoria shared a recipe for a delicious chocolate and walnut cake with delicate cream and icing on Instagram.

Cook's tip: Do not open the oven while baking the cakes, as the center will fall off. Let them cool completely and then cut the cakes horizontally into 3 levels.

Ingredients:

Cakes:

• nuts - 225 g
• flour - 60 g

• semolina - 3 tbsp. 

• baking powder for the dough - 1.5 tsp.
• eggs - 4 pcs.

• proteins - 3 pcs.
• sugar - 150 g

• salt - a pinch

For the cream:

• milk - 500 ml

• starch - 3 tbsp.
• yolks - 3 pcs.

• coffee (instant) - 2 tbsp.
• sugar - 100 g
• vegetable oil (82%) - 200 g

Ganache:

• dark chocolate - 100 g

• cream (30%) - 85 ml

Method of preparation:

1. Chop or whip the nuts in a blender.

2. Mix the dry ingredients: nuts, flour, semolina, baking powder.

3. Separate the eggs into whites and yolks.

4. Whisk all the whites with a pinch of salt, and when the whites begin to thicken, turn up the mixer, gradually add sugar, and beat until the sugar dissolves.

5. Then add 4 egg yolks one at a time and beat gently on low speed.

6. Pour in the dry mixed ingredients and gently stir them into the mixture with a spatula.

7. Cover the bottom of the baking dish with parchment, pour in the batter, and bake in a preheated oven at 170 °C until the batter is dry, about 40 minutes.

8. Cream: mix 1/2 tbsp. cold milk with starch and egg yolks. Pour the remaining milk into a saucepan and add coffee and sugar, stirring, and bring to a boil. When it boils, add the diluted starch, stirring, bring it to the first bubble, turn it off, and cover it with cling film "in contact". Leave to cool.

9. Soft butter, beat until fluffy, portions adding the custard mass at room temperature, whip the cream.

10. For the ganache: heat the cream in a saucepan, but do not bring it to a boil. Pour over the chopped chocolate and stir until smooth and cool to room temperature.

11. Cut the finished cooled cakes into 3 pieces, and spread the cooled ganache over all three cakes in a thin layer.

12. Next, spread each cake with cream and put it on top of each other. Top the cake with icing and refrigerate for 2-3 hours to stabilize the cream.