Katy Cake
Katy Cake: A Delicacy with a Story
Katy Cake is more than just a simple dessert; it is an experience, a sweet memory intertwined with joyful moments spent with loved ones. I remember the first time I tasted this refined dessert, five years ago, when my friend's mother brought it to a family wedding. Its unmistakable aroma and soft texture captivated me instantly, making it a perfect choice for a festive occasion. If you also want to create sweet memories, this recipe is the perfect way!
Preparation time: 40 minutes
Baking time: 20 minutes
Total time: 1 hour
Number of servings: 12
Ingredients
For the 3 layers:
- 150 g margarine (preferably high quality)
- 200 g powdered sugar
- 4 egg yolks
- 4 tablespoons milk
- 2 egg whites
- 1 teaspoon ammonia
- Grated zest of 1 lemon
- 1 tablespoon vanilla sugar
- 500-550 g flour
For the cream:
- 1 layer from those previously baked (without using the first layer)
- 100 ml milk
- 130 g butter (preferably at room temperature)
- 2 tablespoons cocoa
- 150 g sugar
- 3-4 tablespoons sour jam (plum or cherry)
- 1 tablespoon rum essence
For the meringue:
- 2 egg whites
- 200 g powdered sugar
- 1 tablespoon vanilla sugar
- Milk chocolate (for decoration)
Preparing the Layers
1. Start by preparing the layers. In a large bowl, add the softened margarine and powdered sugar. Use a mixer to combine them until you achieve a creamy consistency.
2. Add the egg yolks one by one, mixing well after each addition. Then incorporate the milk, the ammonia dissolved in a little lemon juice, the grated lemon zest, and the vanilla sugar.
3. Gradually start incorporating the flour, mixing with your hands. It’s time to get a little messy, but the result will be worth the effort. If the dough is too wet, you can add a few tablespoons of flour until you reach the desired consistency.
4. In another bowl, beat the egg whites until they become foamy. Then, gently fold them into the prepared dough. Mix delicately so that the air remains in the dough.
5. Divide the dough into 3 equal portions. Use a rolling pin to roll out each portion into a thin layer. Place the layers on the back of a baking tray lined with parchment paper and prick them here and there with a fork.
6. Preheat the oven to 180°C and bake the layers for about 15-20 minutes or until they turn slightly golden. Carefully remove them and place them on a cooling rack.
Preparing the Cream
1. Once the layers have cooled, take the first layer and crumble it by hand. This will add an interesting texture to the cream.
2. In a bowl, cream the butter with the sugar until it becomes a creamy mixture. Add the crumbled layer, milk, cocoa, and rum essence. Mix well with a spatula.
3. Fold in the sour jam, which will add a delicious taste and a perfect contrast to the sweetness of the cream.
Assembling the Cake
1. Place the first layer on a cutting board or platter. Spread the cream evenly over it, smoothing it out well.
2. Place the second layer on top and press gently to adhere.
Preparing the Meringue
1. In a bowl, beat the two egg whites with the powdered sugar and vanilla sugar over a double boiler. Continue to mix until the mixture thickens and becomes glossy.
2. Spread the meringue over the cake and smooth it out with a silicone spatula. Grate chocolate on top for an attractive appearance and delicious aroma.
Cooling and Serving
1. Allow the cake to cool slightly at room temperature, then refrigerate for a few hours (or overnight for an even more intense flavor).
2. Serve the cake cut into squares, admiring its attractive layers. I promise you’ll be licking your fingers after each piece!
Useful Tips and Variations
- Choose quality margarine: A good margarine will influence the texture of the layers, so don’t hesitate to invest a little more in this ingredient.
- Flavor experiments: You can experiment with different flavors in the cream, such as vanilla or almond essence, to give it a personalized touch.
- The jam: Use your favorite jam, which will allow you to adapt the cake to your tastes or those of your loved ones.
Frequently Asked Questions
1. Can I use butter instead of margarine? Yes, you can use butter, but the cake will have a slightly different texture and a more intense flavor.
2. How can I keep the cake longer? Store it in an airtight container in the refrigerator. It can also be consumed after a few days, but the flavor will be best in the first few days.
3. Is this recipe suitable for events? Absolutely! Katy Cake is ideal for weddings, anniversaries, or any other party. All guests will be impressed by its appearance and taste.
Katy Cake is not just a recipe but an invitation to create unforgettable moments with your loved ones. Enjoy every bite and share this delicacy with those who matter most to you!
Ingredients: For 3 sheets: 150 g margarine in a package, 200 g powdered sugar, 4 egg yolks, 4 tablespoons milk, 2 egg whites, 1 teaspoon ammonia, grated lemon peel, 1 tablespoon vanilla sugar, 500-550 g flour. For the cream: 1 sheet prepared as above, 100 ml milk, 130 g butter, 2 tablespoons cocoa, 150 g sugar, 3-4 tablespoons sour jam (plum or sour cherry), 1 tablespoon rum essence. For the meringue: 2 egg whites, 200 g powdered sugar, 1 tablespoon vanilla sugar, milk chocolate.
