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Cake Prague

A healthy version of the classic cake "Prague". A little "improved", but very tasty and chocolate.

Cake Prague
Servings10 Serving
Ingredients for sponge cake (diameter of the baking mold 20 cm)
 5 Eggs
 145 g Kefir 2%
 75 g Rice flour
 70 g The sweetener erythritol
 35 g Honey
 35 g Cocoa
 30 g Dry milk
 20 g Corn starch
 6 g Baking powder
 2 g Soda (1/2 teaspoon)
Ingredients for impregnating Bissweets
 80 g Apricot jam without sugar
 120 g Water
Ingredients for Cream
 750 g Fresh cheese "Ricotta" 6%
 350 g Culinary curd "Baltais"
 35 g Cocoa
 100 g Dark chocolate without sugar
Ingredients for Apricot Jam
 250 g Fresh apricots
 50 g Water
 12 g Corn starch
Ingredients for Icing
 240 g Milk 2%
 38 g Cocoa
 15 g Gelatin
 90 g Water
 Sweetener of your choice
Bake sponge cake

Separate egg whites from egg yolks


Sift the dry ingredients into a bowl: flour, cornstarch, cocoa, soda, and baking powder.


Add honey and kefir to the egg yolks and whisk.


Whisk the egg whites into a strong foam.


Add the mixed and sifted ingredients to the egg yolks. Mix it up.


In 3 times, gradually mix the whipped egg whites into the cocoa mass with a silicone spatula, stirring carefully to one side.


Pour the dough into two molds, put them in the oven at 175 degrees, and bake until ready ~30-35 minutes. Cool down.

I usually bake the sponge cake a day before "putting together" the cake, so I wrap it in cling film when it's cooled and put it in the fridge overnight).

Prepare apricot jam

Remove the pits from the apricots, put them in a saucepan, add water, cornstarch, and sweetener - stir everything and cook until the mass thickens. Remove from the stove and cool.

Preparation of the cream

Melt the dark chocolate in a hot water bath (or with pulses in the microwave - turning on for 20-30 seconds, removing and stirring).


Mix the culinary curd "Baltais" with the fresh cheese "Ricotta". Add the melted chocolate and beat the cream with a mixer into a homogeneous mass. The cream is filled in a larger condor bag.

Assemble the cake

For biscuits, if necessary, cut off the "caps" and cut them in half.


Prepare "apricot syrup" for soaking biscuits - blend 80 g of sugar-free apricot jam with 120 g of water and sweetener.


Place the first biscuit on the base and soak it with 50 g of sweet apricot syrup. On top, use a pastry bag to squeeze ~250 g of cream to a width of ~0.8 cm. Equalizes.


Put another biscuit on top, soak it with syrup, and put the apricot puree in the middle in a circle, squeeze out chocolate cream around the edges.


Put the third biscuit on top, soak it with syrup, and spread cream on top. Repeat the same with the fourth biscuit - soak and apply the cream not too thickly (leaving ~ 200-250 g of cream for the edges). I cover the pie with cling film and put it in the refrigerator overnight (but you can cook it to the end on the same day).

Cake Prague

Apply the icing

Pour 15 g of gelatin with 90 g of water. Leave to swell.


Pour 240 g of milk into the pot, and add 38 g of cocoa and sweetener. Boil while stirring. Allow to stand for 3 minutes and add the swollen gelatin. Stir and drain through a sieve so that no lumps remain in the glaze and it is shiny and smooth.


Pour some icing into a small pastry bag - for criss-cross lines. Set aside to cool.


Cool the rest of the icing to a temperature of 28-28 degrees. Pour over the cake and put it in the fridge.


When the glaze has gelled, take it out and decorate it with cross lines.

Cake Prague

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Nutrition Facts

Finished product weight 2200

Servings 10

1 serving contains
Calories 288.5
% Daily Value *
Total Fat 12.4g20%
Total Carbohydrate 25.8g9%
Protein 20.31g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Sea buckthorn cake

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