Kati Cake
Kati Cake
I remembered the Kati cake while flipping through old magazines, just when I was looking for something with layers that isn't too sweet, but suitable for a tray full of festive cakes. This cake is quite simple to make, doesn't require expensive ingredients, and yields a good amount, making it great for family or when you have more guests.
Quick Info
Total Time: about 2 hours (including cooling and assembly)
Preparation Time: 40-50 minutes (for layers, cream, and glaze)
Baking Time: 30-35 minutes (10-12 minutes for each layer)
Servings: one tray of 25x35 cm, 24-30 pieces
Difficulty: medium
Recipe Type: layered cake, good for platters on occasions
Ingredients
Layers (3 pieces):
500 g flour
120 g powdered sugar
175 g butter or margarine (at room temperature)
3 egg yolks
about 5 tablespoons sour cream (Albalact or similar, enough to make a non-sticky dough)
1 packet baking powder
grated zest of one lemon
1 vial vanilla essence
Filling:
100 ml milk
2 tablespoons cocoa
4 tablespoons apricot or peach jam
1 packet vanilla powdered sugar
100 g butter or margarine (soft, not liquid)
1 vial rum essence
Glaze:
3 egg whites
3 heaping tablespoons of sugar
grated chocolate for decoration
Preparation Method
1. Preparing the Layers
1.1. Sift the flour together with the baking powder into a large bowl.
1.2. Add the soft butter or margarine, egg yolks, powdered sugar, lemon zest, and vanilla essence.
1.3. Gradually add the sour cream, depending on how much the dough requires, until you obtain a consistent, non-sticky dough.
1.4. Divide the dough into three equal pieces.
1.5. Roll each piece into a rectangular layer suitable for the 25x35 cm tray.
1.6. Bake the layers on the bottom of the tray (greased with a little butter or margarine) in a preheated oven, for about 10-12 minutes each, until they are slightly colored. Carefully remove them and let them cool.
2. The Cream (Filling)
2.1. Take one of the three cooled layers and break it into small pieces directly into a large bowl.
2.2. Pour 100 ml of milk (it should not be hot) over the broken layer.
2.3. Add the rum essence, soft butter, vanilla powdered sugar, apricot jam (or peach) and cocoa.
2.4. Mix everything gently so that larger pieces of layer remain in the cream – in the end, the cream should not be very fine, but textured.
2.5. Set aside for a few minutes to soften a bit.
3. The Glaze
3.1. Place the egg whites in a heat-resistant bowl.
3.2. Add the 3 heaping tablespoons of sugar.
3.3. Beat them over a double boiler (above a pot of hot water, but without the bottom of the bowl touching the water) until they become frothy and shiny. The foam should be stiff.
3.4. Turn off the heat and let the foam cool slightly.
4. Assembling the Cake
4.1. Use the same tray in which you baked the layers.
4.2. Place the first whole layer at the bottom of the tray.
4.3. Spread all the prepared cream, leveling it as evenly as possible.
4.4. Cover with the second whole layer, pressing gently.
4.5. Spread the egg white foam on top as evenly as possible.
4.6. Sprinkle grated chocolate on top.
4.7. Cover the tray with aluminum foil and refrigerate the cake until the next day (minimum 8 hours) – this way it softens and slices better.
Why I Make the Recipe Often
It’s a generous cake, not too sweet, and doesn’t require complicated ingredients. I like it because it can be made in advance, lasts well for a few days in the fridge, and has an interesting texture, especially in the cream, where the pieces of layer absorb the jam and milk.
Tips and Variations
Tips
The broken layer for the cream should be dry, don’t use the softest one.
Don’t overmix the cream, so that not all pieces of layers crumble completely.
When whipping the glaze, ensure that the bowl is completely clean and dry.
Let the cake chill overnight; otherwise, the layers will be too hard to cut.
Substitutions
Margarine can be replaced with butter without any problems.
You can use apricot or peach jam, according to taste. It’s important that it’s not too liquid.
If you don’t have rum essence, it can be omitted, but it adds to the flavor.
Variations
The jam can be replaced with another type of jam, but a slightly sour variant works better.
You can add a thin layer of ground nuts in the cream of layers if you want to vary the texture.
If you don’t want egg white glaze, you can just sprinkle powdered sugar or put a thin layer of jam and then grated chocolate.
Serving Ideas
The cake is easier to portion after it has been in the fridge overnight.
It’s great on platters, alongside other layered cakes or simple cookies.
Frequently Asked Questions
1. Can I use only butter, not margarine?
Yes, the recipe works just as well with butter. The flavor will be more pleasant.
2. Why do I have to let the cake chill overnight?
The layers soften from the cream, and the cake cuts cleanly. If you cut too quickly, the layers may crumble.
3. What kind of jam is most suitable?
An apricot or peach jam, not too liquid. It should have a slightly sour taste.
4. Can I freeze the cake?
I do not recommend it. The texture changes, and the egg white glaze does not hold up well to freezing.
5. Can the layers be baked on parchment paper?
You can use parchment paper to transfer the layers from the tray more easily, especially if you want to avoid breaking them.
Nutritional Values (estimate for one serving)
Calories: approximately 210-230 kcal
Protein: 3-4 g
Carbohydrates: 25-28 g
Fats: 10-12 g
The values are indicative and may vary depending on the jam or fat used.
Storage and Reheating
It keeps best in the fridge, covered, for up to 4-5 days. The glaze maintains its texture if not uncovered. No reheating is needed; it is served cold or at room temperature. If left for more than 3-4 days, the layers become wetter, but it does not spoil; only the texture changes slightly.
Ingredients: 3 sheets: 500 g flour, 120 g powdered sugar, 175 g butter/margarine, 3 egg yolks, about 5 tablespoons of sour cream (Albalact), 1 packet of baking powder, grated zest of 1 lemon, 1 vial of vanilla essence. Cream: 100 ml milk, 2 tablespoons of cocoa, 4 tablespoons of apricot/peach jam, 1 packet of vanilla powdered sugar, 100 g butter/margarine, 1 vial of rum essence. Glaze: 3 egg whites, 3 heaping tablespoons of sugar, grated chocolate.
