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Diana@The House of Dee

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.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12 -15
Course: Dessert
Cuisine: Russian/Ukrainian
Ingredients Method Notes

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

Method
 

  1. Combine flour with a pinch of salt and baking powder.
  2. Start mixing sugar with eggs till it’s pale, add condensed milk, vanilla and sour cream, continue beating till all is incorporated.
  3. Gradually add flour and mix well to combine.
  4. Divide into two 9 inch cake pans and bake for about 40 minutes.
  5. Cool before removing and cutting. Cut each cake layer into two to make four layers.
  6. While the cake is baking, prepare buttercream. Whip butter until soft, add chilled condensed milk and vanilla and finish whipping.
  7. Start frosting the layers alternating between buttercream with almonds and strawberry jam.
  8. Assemble the cake, then frost the sides and add sliced almonds.
  9. 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.