Cake "Prague"

INGREDIENTS              For 12 servings

• Chicken egg 6 pieces
• Egg yolk 1 piece
• Wheat flour 115 g
• Sugar 150g
• Cocoa powder 35 g
• Butter 280 g
• Condensed milk 120 g
• Vanilla sugar 7 g
• Apricot jam 55 g
• Chocolate 140 g

PREPARATION INSTRUCTION
1. Separate the egg yolks from the whites.
2. Beat the six yolks with 75 grams of granulated sugar into a rich light cream, and whip the whites to a dense texture, then add 75 grams of sugar and continue to beat until fluffy.
3. Mix the protein and yolk mass, add flour, sifted with 25 grams of cocoa, mix thoroughly. Pour the prepared mass into a greased mold and sprinkled with flour about 23 cm in diameter. Bake in an oven heated to 200 degrees for half an hour. Cool the finished sponge cake in the form for about five minutes, then turn it over onto a wire rack (it is necessary for air access - so that the sponge cake is not “soaked” on the plate and is dry). Leave the sponge on the grid until it cools. How cool it is - wrap in cling film.
4. Mix the remaining yolk with 20 ml of water until smooth, add condensed milk, mix. Put on a low fire and cook until thick. You can thicken the milk-egg mixture in a water bath. Result cool.
5. Beat 200 grams of butter with vanilla sugar, add to chilled condensed milk - add a little bit, beating it up each time. At the end of whipping, add 10 grams of cocoa powder to the resulting cream.
6. Cut the biscuit into three layers, brush two of them with chocolate cream, assemble the cake. Warm the jam, rub it through a sieve and smear the cake.
7. Melt the chocolate and 80 grams of butter in a water bath, pour the cake and put it in the fridge for half an hour.

Bon appetit!