Kati Cake

Name: Kati Cake - Dorli B.
Ingredients: Sheets (3); 2 cups of flour; 6 tablespoons of sugar; 3 egg yolks; 1 teaspoon baking soda extinguished with lemon juice; 125 g butter; 2 tablespoons lard; a little milk Cream:; one crumbled sheet; 125 g margarine; 200 g powdered sugar; 4; 5 tablespoons sour jam; rum essence; 2 tablespoons cocoa For decoration: 3 egg whites; 6 tablespoons sugar; grated chocolate

Dessert - Kati Cake by Dorli B. - Recipia

I believe every family has those desserts with their own names, even if the recipes circulate everywhere. In our case, it has always been called Kati cake, a combination of crumbly layers and cream with tart jam, covered with meringue and chocolate. It's not a sophisticated dessert, but it has remained a favorite for many celebrations or when we had jam to use. I still make it quite often – the recipe is straightforward, it doesn't require hard-to-find ingredients, and it doesn't take much time to prepare, just a bit of patience with the layers. Quick Info Total time: About 3-4 hours, including cooling and resting the cake Preparation time: 30-40 minutes Baking time: 10-12 minutes/layer Servings: 10-12 slices, depending on how you cut it Difficulty: medium Recipe type: layered cake, homemade dessert Ingredients Layers (for 3 layers): - 2 cups of flour - 6 tablespoons of sugar - 3 egg yolks - 1 teaspoon baking soda activated with lemon juice - 125 g butter - 2 tablespoons lard - A little milk (just enough to bind the dough, depending on how much the flour absorbs) Cream: - 1 layer (from the 3) crumbled - 125 g margarine - 200 g powdered sugar - 4-5 tablespoons of tart jam (plum, sour cherry, or something not too sweet) - Rum essence - 2 tablespoons cocoa powder For decoration/meringue: - 3 egg whites - 6 tablespoons sugar - Grated chocolate or cocoa powder (for sprinkling on top) Preparation Method 1. Layers 1.1. In a large bowl, mix the flour with the sugar, egg yolks, activated baking soda, butter, and lard. 1.2. Knead gently, adding milk little by little, just enough to make a softer but non-sticky dough. Don't overwork the dough, just enough to combine. 1.3. Divide the dough into three equal parts. 1.4. Roll out each part into thin layers, about the size of your baking tray (usually a standard baking tray). 1.5. Grease the bottom of the tray with a little fat and sprinkle with flour. 1.6. Bake each layer on the bottom of the tray for 10-12 minutes in the oven (medium temperature – 180°C) until they turn slightly golden at the edges, but not too browned. 1.7. Carefully remove them and let them cool completely. They are fragile right after baking, but they will firm up as they cool. 2. Cream 2.1. Take one of the layers and crumble it well in a larger bowl (you can also use your hands, no mixer needed). 2.2. If you want a thicker cream, you can add a few crushed plain biscuits, but it's not mandatory. 2.3. Add the softened margarine, powdered sugar, jam, rum essence, and cocoa. 2.4. Mix everything very well until you have a thick, spreadable cream. 2.5. Taste and adjust if you want more jam or a little sugar, depending on how tart the jam is. 3. Assembly 3.1. Place one whole layer on a platter or the bottom of the tray. 3.2. Spread all the cream evenly. 3.3. Cover with the second layer. 3.4. Cover the cake with a clean towel or plastic wrap and let it chill for a few hours (ideally overnight) so that the layers soften and the flavors combine. 4. Meringue and decoration 4.1. Beat the egg whites into a foam with the sugar over steam until they stiffen and become shiny (about 8-10 minutes). 4.2. Spread the meringue over the cake as evenly as possible. 4.3. Sprinkle cocoa or grate a little chocolate on top. 4.4. Let the cake chill until the meringue sets. Why I make this recipe often It's one of those desserts that holds up well and is made from simple ingredients. It can be cut nicely and doesn't crumble when served if it has been left overnight. I've noticed it works well for smaller snacks, not just for festive meals. The layers and cream adapt easily based on what I have in the pantry. Tips and variations Tips - Use tart jam, not a very sweet one, so the cake doesn't turn out heavy. - If the dough is too stiff, add another tablespoon of milk. - Don't roll the layers too thick, as they won't soften well. - Let the cake chill for at least a few hours (ideally overnight). Substitutions - Lard can be replaced with butter, but the texture of the layers will be slightly different, less crumbly. - The margarine in the cream can be replaced with butter if you prefer not to use margarine. - The jam can be made from plums, sour cherries, or apricots, as long as it's not too sweet. Variations - For more consistency, you can add 2-3 crushed plain biscuits to the cream. - If you don't want meringue, you can leave the cake with just cocoa powder or grated chocolate. - You can flavor the cream with a little grated lemon zest. Serving ideas - It cuts best with a damp knife after it has been chilled. - It goes well with coffee or tea, but also as a packed dessert. - It can be served alongside other layered cakes or fruit desserts. Frequently Asked Questions How long does the cake last after it's made? It lasts well for 3-4 days in the fridge, in a sealed or covered container. The layers soften gradually, but it doesn't become gooey. Can I bake the layers directly in the tray, not on the bottom? You can, but they come out crispier and detach more easily from the bottom. In the tray, you risk them sticking or breaking when removed. If I don't have lard, can I just use butter? Yes, you can, but the texture of the layers will be slightly denser. Can I use other types of jam? Yes, any tart jam works, as long as it’s not too runny. Nutritional values Estimation (for 1 slice, out of 12 servings): approximately 260-300 kcal Carbohydrates: 40-45 g Fats: 10-12 g Proteins: 4-5 g Values are approximate and depend on the weight of the layers, the type of jam, and whether margarine or butter is used. Storage and reheating Kati cake is best stored in the fridge, covered, for up to 4 days. It should not be reheated; serve it cold, straight from the fridge. If it becomes too hard, let it sit at room temperature for a few minutes before serving.

Kati Cake

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