|1.||Chicken egg Biscuit||5 PC.|
|2.||Sugar Biscuit||150 Column|
|3.||Flour Biscuit||115 Column|
|4.||Cocoa Biscuit||25 Column|
|5.||Butter Biscuit||40 Column|
|6.||Egg yolk Cream||1 PC.|
|7.||Water Cream||20 Ml|
|8.||Condensed milk Cream||120 Column|
|9.||Butter Cream||200 Column|
|10.||Chocolate Cream||30 Column|
|11.||Vanilla Cream||2 Column|
For a biscuit, beat 4 egg yolks and beat with half the sugar.
Beat the whites with the rest of the sugar separately until stable peaks.
Gently mix the whites and yolks. Pour flour sifted with cocoa, mix, making a spoonful of movement from edge to middle, carefully. Pour along the edge of 40 gr. mix the melted butter, cooled. Pour the finished mass into a greased and flour-sprinkled mold.
Bake a cake for Prague cake at 200 C for half an hour. Allow to cool on a wire rack. Divide into 3 cakes.
Mix the yolk with water, then add condensed milk. Then we put the mixture on a slow fire and cook, achieving condensation, it will immediately be visible. Beat butter a little with vanilla. Add the condensed milk with the egg to the oil a little without stopping whipping. At the end of whipping, add melted chocolate.
Sponge cake with cream. Allow to stand for a while in the refrigerator. Cake Prague cover with your favorite icing.