Impregnation for the Prague cake
Did you know that the Prague cake was originally created as a Soviet equivalent of the famous Sachertorte? That's why the combination of chocolate and apricot jam became the new dessert's signature feature. And the right soaking will further enhance the primary flavors.
- Proteins: 3.2 g
- Fats: 8.9 g
- Carbohydrates: 37.8 g
- Total time:
- Time in the kitchen:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
- Number of servings: 1
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Milk80 G
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Cognac50 ml
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Apricot jam1 tbsp
Use all ingredients at room temperature so they'll mix better. If you want to make the soak without alcohol, simply omit the cognac. No other changes are necessary.
We weigh the milk, measuring it out with a spoon, and then pour in the cognac.
Now add the apricot jam. This is what's used for the original dessert, so don't substitute it with other flavors. In this case, you don't need to spread the jam between the cream layers.
Mix everything with a whisk or spatula until a homogeneous mixture is obtained.
The Prague cake frosting is ready. Spread it evenly over the cake layers using a pastry brush.
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