Prague Cake

Separate the egg whites from the yolks. Whip the yolks with half of the sugar, and whip the whites separately until fluffy, then fold in the remaining sugar. Combine both mixtures.

Fold in the sifted flour and cocoa powder. Gently fold in the melted butter at the end.

Bake at 180°C (350°F) for about 30–35 minutes. Let the sponge cake rest for a few hours after baking.

Combine the egg yolk, water, and condensed milk. Cook over low heat until slightly thickened, then let it cool.

Separately, beat the softened butter with vanilla and cocoa powder, then gradually incorporate the cooled condensed milk mixture.

Slice the sponge cake into 2–3 layers. Fill and frost with the buttercream.

Lightly coat the top and sides with apricot jam—this is a classic signature of the Prague cake.