Prague cake

Ingredients for 1 servings:

• 4 eggs
• 400 g sugar
• 2 packets of vanilla sugar
• 2 cups of sour cream (200 g each)
• 500 g flour
• 2 pinches of salt
• 2 tsp baking powder
• 2 tbsp cocoa powder, unsweetened (for the dark dough)
• 1 can condensed milk, sweetened (Milkmaid)
• 250 g butter, soft
• 4 tbsp powdered sugar
• 2 tbsp cocoa powder, unsweetened
• 4 tbsp milk
• 80 g butter
• 1 bar of dark or milk chocolate
• Walnut halves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Milkmaid cream between light and dark dough

Prepare two layers, one light and one dark. For the light layer, beat 2 eggs with 200g sugar, a pinch of salt, and 1 sachet of vanilla sugar until frothy. Add 250g sour cream and mix. Mix 250g flour with 1 teaspoon of baking powder and gradually stir into the layer. For the dark layer, prepare the layer as above, but mix the cocoa powder with the flour. Spread each layer of batter onto a baking sheet lined with baking paper. Preheat the oven to 200°C (top/bottom heat) and bake each layer on the middle rack for about 20 minutes. For the buttercream, beat the softened butter with a mixer until light in color. Then add the condensed milk and mix everything well. For the chocolate glaze, bring the powdered sugar, cocoa powder, and milk to a boil in a small saucepan, stirring constantly. Add the butter, melt it, and melt the chopped chocolate in it. Layer the cake as follows: the light layer serves as the bottom layer. Spread the buttercream on top and cover with the dark base. Spread the chocolate icing on top and let cool. Decorate with walnut halves, if desired.