Katy Cake

Every time I made the Katy cake, it turned out just as I know it: tender layers, dense chocolate cream with fruits and raisins, and a fluffy meringue on top. The process is simple; just have a little patience between the layers of dough, cream, and meringue. I always make it when I need a more substantial homemade cake that cuts nicely.

Quick Info

Total time: about 2 hours + cooling time (ideally overnight)
Preparation time: 40-50 minutes
Baking time for layers: 3 x 7-8 minutes
Servings: 24-30 pieces, depending on how you portion it
Difficulty: medium, requires a little attention to the layers and patience in assembling
Recipe type: homemade cake, good for platters or festive days

Ingredients

Layers:
200 g butter (82% fat), softened
150 g fine sugar
5 egg yolks
3 tablespoons milk
3 tablespoons sour cream
2 packets vanilla sugar
1 vial vanilla essence
1 pinch of salt
1 packet baking powder
approximately 550-600 g flour

Cream:
200 g butter (82% fat)
4 tablespoons sugar
100 ml milk
200 g dark chocolate
1 crumbled layer (from the 3)
100 g raisins
2 vials rum essence
300 g apricot jam

Meringue:
5 egg whites
180 g sugar
1 packet vanilla sugar
3-4 tablespoons lemon juice
1 pinch of salt

Decoration:
80 g grated chocolate

Preparation Method

1. Prepare the dough for the layers.
Put the softened butter in a large bowl. Add a pinch of salt, sugar, and vanilla sugar. Mix until creamy. Gradually incorporate the egg yolks, then the milk and sour cream. Mix well.

2. Activate the baking powder.
Douse the packet of baking powder with a tablespoon of lemon juice, then pour it over the mixture. Stir.

3. Add the flour.
Gradually incorporate the flour, initially mixing with a spoon, then kneading by hand until you get a non-sticky, soft dough that rolls out easily.

4. Rest the dough.
Let the dough rest for 20 minutes at room temperature. Preheat the oven to 180°C.

5. Divide and bake the layers.
Divide the dough into 3 equal parts. Roll out each piece of dough on the back of the tray (lined with foil or baking paper) into a thin layer, the size of a 40x30 cm tray. Bake each layer, one at a time, for 7-8 minutes until lightly colored at the edges. Remove and let the layers cool.

6. Prepare the cream.
Choose one of the layers, usually the one that looks the least attractive, and roughly crumble it (so there are larger pieces, not just crumbs).

Put the butter, sugar, and milk in a small pot over low heat. Stir until the butter and sugar melt. Remove the pot from the heat and add the broken chocolate. Stir until completely melted and you have a smooth cream. Let it cool for 15 minutes.

Pour the warm mixture over the crumbled layer. Add the raisins, rum essence, and apricot jam. Mix well to evenly distribute all the ingredients.

7. Assemble the cake.
Place the first baked layer on a platter. Pour the warm cream over it and level it gently. Place the second layer on top and press gently. Cover the cake with foil and place a flat weight (a tray, a wooden board) to press the layers. Let it cool overnight in the fridge.

8. Make the meringue.
The next day, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, one tablespoon at a time, mixing after each until completely dissolved and a firm, shiny meringue forms. Add the vanilla sugar and gradually the lemon juice. The meringue should be very stiff.

9. Spread and cool the meringue.
Take the cake out of the fridge. Spread the meringue evenly on top. Chill for at least an hour for the meringue to set.

10. Decorate and portion.
Grate the chocolate and sprinkle on top. Cut the cake with a very sharp knife into squares or rectangles, as preferred.

Why I make this recipe often

I like it because it can be made in advance and keeps well for several days in the fridge. The layers meld together, and the cake doesn't dry out. It's suitable for cutting on platters and doesn't ooze or crumble when portioned. It's practical for festive days or when I have many guests.

Tips and Variations

Tips

Be patient to cool the layers well before using them, otherwise, they can break.
For meringue, beat the egg whites in a perfectly clean and dry bowl; otherwise, it won't stiffen.
Use chocolate with at least 50% cocoa for the cream.

Substitutions

The apricot jam can be replaced with any tart jam (apricot, peach, or even plum).
You can use golden or dark raisins after hydrating them a bit in warm water or rum.

Variations

You can add a little grated orange peel to the cream for a more intense flavor.
You can sprinkle chopped nuts in the cream if you want a crunchier texture.
The meringue can be quickly browned over a flame or under a grill if you prefer a lightly caramelized layer (this is not mandatory).

Serving Ideas

It cuts best with a knife dipped in hot water for clean portions.
It can be served on platters alongside other homemade cakes or simply with coffee or tea.

Frequently Asked Questions

1. Can it be made without apricot jam?
Yes, you can substitute it with any tart jam, but apricot jam gives a unique flavor and pairs well with chocolate.

2. How do I prevent the meringue from hardening?
The meringue hardens if you don't cover it or if it's placed on the still hot cake. Let everything cool completely before spreading the meringue and cover it in the fridge.

3. Can I bake all the layers at once?
No, each layer is baked individually on the back of the tray to brown evenly. The dough cannot be poured like a batter; it needs to be rolled out thinly.

4. Can other dried fruits be used in the cream?
Yes, if you don't have raisins, you can try dried cranberries or finely chopped dehydrated apricots, but the taste will be slightly different.

5. Can the cake be frozen?
I do not recommend freezing. The layers and meringue change texture and are not the same after thawing.

Nutritional Values

Estimation for one serving (approximately 60-70 g):
calories: 290-340 kcal
protein: 4-5 g
carbohydrates: 35-38 g
fat: 16-18 g

Values are approximate and depend on the thickness of the cream layer, how much chocolate is used for decoration, and how large the portions are cut.

Storage and Reheating

It keeps well in the fridge, in a container with a lid or covered with foil. It lasts 3-4 days without changing its taste or texture. It does not need reheating. The meringue may become slightly crumbly after a few days, but the cake remains delicious.

 Ingredients: Dough: 200 g butter (82% fat) 150 g fine sugar 5 egg yolks 3 tablespoons milk 3 tablespoons sour cream 2 sachets vanilla sugar 1 vial vanilla essence 1 pinch of salt 1 packet baking powder approx. 550-600 g flour Cream: 200 g butter (82% fat) 4 tablespoons sugar 100 ml sweet milk 200 g dark chocolate 1 crushed wafer 100 g raisins 2 vials rum essence 300 g apricot jam Meringue: 5 egg whites 180 g sugar 1 packet vanilla sugar 3-4 tablespoons lemon juice 1 pinch of salt Decoration: 80 g grated chocolate