Prague cake with cherries

Sweet lovers, just for you!

Ingredients

• Egg - 2 pcs.
• Sugar - ¾ cup (150 g)
• Cocoa - 2 tbsp. l.
• Condensed milk - ½ can (190-200 g)
• Sour cream - 1 cup (250 g)
• Salt - 1 pinch
• Soda (quenched with a few drops of lemon juice) - ½ tsp.
• Flour - 1 ½ cups (240 g)
• Cherries (fresh, frozen, canned) - 1 cup (150-200 g)
• Butter for greasing the mold - 5-10 g
• Cream 1:
• Sour cream (cream) - 500 g
• Vanilla sugar - 1 sachet (10 g)
• Powdered sugar - 4-5 tbsp. l.
• Cream 2:
• Butter - 100 g
• Condensed milk - ½ can (190-200 g)
• or sour cream - 2-3 tbsp. l. and sugar - ½ cup (100 g)
• Cocoa - 1 tbsp. l.

Directions

1. Preheat the oven to 200 degrees (electric oven - up to 175 degrees).
2. Rub the eggs with sugar.
3. Add cocoa, sour cream, condensed milk, salt, slaked soda and flour. Mix the dough well.
4. Put the dough in a greased round form (preferably with removable sides). Bake for 30-40 minutes.
5. Remove from the mold, cool and carefully cut into 2-3 cakes (depending on personal tastes and amount of cream).
6. Prepare the first cream: beat sour cream or cream with powdered sugar and vanilla sugar with a mixer.
7. Make the second cream: beat the butter softened at room temperature, adding a little condensed milk and cocoa (or sour cream, sugar and cocoa).
8. Pour the first cake lightly with the juice from the cherries, spread the cherries evenly on it, and then the cream.
9. Lubricate two cakes with sour cream, the third with butter (or one with sour cream, the second with butter).
10. Decorate the top of the cake with cherries or cream patterns. Improvisation in this case is only welcome. The top of the cake can be either brown or white, the number of cherries also varies, depending on your desire.