Prague cake with almond flour

Prague cake with almond flour is a true delight for dessert lovers and a timeless classic of confectionery art. Despite its name, the cake has nothing to do with the Czech capital. This recipe was created by the head chef of the legendary «Prague» restaurant as a response to the famous Austrian Sachertorte.

Adding almond flour not only gives the finished cake a more refined and delicate aroma but also significantly enhances its nutritional value. Organic almond flour made from sweet almonds contains almost all B-group vitamins (B1, B2, B3, B5, B6, B9), which support the cardiovascular system and the central nervous system. It is also rich in vitamin E — an essential antioxidant that protects the body from free radicals — and vitamin C, one of the most powerful immunity boosters.

In addition, almond powder is rich in fiber, easily digestible plant proteins, and minerals essential for the healthy functioning of many body systems.

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CraftOil almond flour is an environmentally friendly product, perfect for cooking, baking, and many other culinary purposes. Visit our website, explore the catalog, and we guarantee you’ll find something you’ll love.

Ingredients

For the prague cake:

• 150 g butter;
• 50 g almond flour (almond powder);
• 150 g wheat flour;
• 100 g sugar;
• 6 eggs;
• 1 tbsp cocoa powder;
• 1 packet baking powder;

For the cream:

• 1 egg yolk;
• 1 tbsp water;
• 1 tsp cocoa;
• 120 g sweetened condensed milk;
• 200 g butter;

Step-by-step preparation (Prague cake recipe with almond flour)

First, prepare the dough. Separate the eggs into whites and yolks, then beat each portion with sugar separately. Sift the wheat flour twice and mix it with cocoa, almond flour, and baking powder. Soften the butter (microwave on «Defrost» mode works well), then combine it with the yolk-sugar mixture. Mix thoroughly. Add the beaten egg whites, then the dry ingredients. The batter should resemble thick sour cream in consistency.

Pour the mixture into a baking pan greased with butter and bake for 30–35 minutes at 180°C.

Meanwhile, prepare the cream. Beat the egg yolk with water, then mix it with condensed milk. Heat over medium heat, stirring continuously until it begins to boil. Finally, add the cocoa and softened (not melted) butter. Stir until smooth and let the mixture cool and thicken.

Remove the baked sponge only after it has completely cooled, then cut it into three layers and spread the cream between them. The cake is best served after 24 hours, once it has fully absorbed the cream.

Notes:

For a more elegant look, cover the dessert with chocolate glaze. The easiest way is to melt a bar of dark chocolate in a microwave or using a double boiler. You can also enhance the cake by adding nuts along with almond flour.

A wide selection of flour, nuts, seeds, and other organic products is available at CraftOil — the Ukrainian organic products store.