Grandma's Prague Cake
Dense vanilla cake made with sour cream and sweetened condensed milk and topped with condensed milk buttercream and strawberry jam - simple yet delicious gluten free version of a family favorite.
Ingredients
- Cake:
- 1 1/2 cups flour I used Cup4Cup gf
- 250 g sour cream
- 3 eggs
- 1 cup sugar
- 7 oz sweetened condensed milk
- 1 tsp vanilla
- 1 tsp baking powder
- a pinch of salt
- Buttercream:
- 3 sticks unsalted butter soft
- 10 oz sweetened condensed milk chilled
- 1 tsp vanilla
- strawberry jam
- optional: strawberries sprinkles, sugar pearls and cocoa dusting
Instructions
- Combine flour with a pinch of salt and baking powder.
- Start mixing sugar with eggs till it’s pale, add condensed milk, vanilla and sour cream, continue beating till all is incorporated.
- Gradually add flour and mix well to combine.
- Divide into two 9 inch cake pans and bake for about 40 minutes.
- Cool before removing and cutting. Cut each cake layer into two to make four layers.
- While the cake is baking, prepare buttercream. Whip butter until soft, add chilled condensed milk and vanilla and finish whipping.
- Start frosting the layers alternating between buttercream with almonds and strawberry jam.
- Assemble the cake, then frost the sides and add sliced almonds.
- You can decorate as desired. I used strawberries dipped in buttercream and sprinkles, plus some cocoa dusting and sugar pearls.
Notes
You can substitute raspberry jam instead of strawberry one or even a sweet orange marmalade for a bit of a tangy flavor.