THE “PRAGUE” CAKE IN A SLOW COOKER!


INGREDIENTS:

For sponge cake:

6 eggs
150 g sugar
25 g cocoa powder
115 g flour
40 g butter

For the cream:
200 g butter
1 egg yolk
120 g of condensed milk
2 teaspoons vanilla sugar
20 g of pure water
10 g cocoa powder

You will also need:
60 g of chocolate
60 g butter
lemon or apricot jam

PREPARATION:

Separate the yolks from the whites. Beat whites with half the sugar until you obtain an elastic mass, and the egg yolks with the remaining sugar until the acquisition of white color, then mix. Add sifted flour with cocoa and stir gently from the centre to the periphery. Carefully pour and stir the melted butter, pre-cool to 30-35 degrees.

Grease the bowl multivarki butter, sprinkle it with flour and pour our mixture. Set the mode “Pastries” 1 hour. Cooked sponge cake should be cool and leave for 8 hours to room temperature.

Start making the cream. Mix the yolk with water, add condensed milk and cook on low heat until the mixture thickens. Whipped with vanilla sugar cream butter gradually add in the cream, continually whisking. Then add the cocoa and whisk.

We cut our cake into three pieces and coat with cream. The top of sponge cake covered with jam and allow to bake for 10 minutes. Make chocolate glaze, melt chocolate and mix with butter, pour it on the cake. Before serving, cooled.

BON APPETIT!

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