Prague Cake

Whip the eggs with sugar, fold in the sifted flour and cocoa, then gently mix in the melted butter.

Bake the sponge cake at 180 °C (350 °F) in a 24 cm (9.5-inch) pan for 30–40 minutes. Let it cool completely, then slice into 3 horizontal layers.

Combine the condensed milk, egg yolks, water, and vanilla; cook over low heat for 3–5 minutes, stirring constantly, and allow to cool.

Whip the softened butter. Melt a portion of it, mix with cocoa, and combine with the rest of the butter.

Gradually stream in the cooled custard base, beat until smooth and homogeneous, and chill if desired.

Prepare the simple syrup by dissolving 150 g of sugar in 150 g of water, adding a splash of cognac if you like.

Soak the sponge layers with the prepared syrup and spread the cream generously between them.