Kati cake is a delicacy that perfectly combines textures and flavors, offering an unforgettable culinary experience. This homemade layered cake stands out with its crispy layers, perfectly balanced with a tangy jam, a delicate rum-flavored cream, and a meringue crust that adds a touch of refinement. Preparing this cake is not just a culinary activity, but also a true art that will bring you satisfaction at every step.
To begin, you will need the necessary ingredients for the layers, jam, cream, and meringue. We start with the two layers: mix 300 g of flour with 100 g of sugar, 2 eggs, a tablespoon of baking soda, and 100 g of melted butter. Knead the dough well until it becomes smooth and elastic. Divide the dough into two equal parts and roll out each piece on a baking sheet lined with parchment paper. Bake at 180 degrees Celsius for 15-20 minutes, until the layers become golden and crispy.
Meanwhile, prepare the jam. Choose a tangy jam, such as apricot or raspberry, which will add a delicious contrast to the sweetness of the cake. Once the layers have cooled, spread a generous layer of jam on the first layer, then add the cream.
The cream is made from 200 g of butter, 200 g of powdered sugar, 3 eggs, and a tablespoon of rum essence. Mix the butter with the powdered sugar until fluffy, add the eggs one at a time, and continue mixing. Finally, incorporate the rum essence to enhance the flavor. Spread the cream evenly over the jam on the first layer, then carefully place the second layer on top.
Now it's time for the meringue. Beat 4 egg whites with 200 g of sugar until you get a firm and glossy foam. Spread the meringue evenly over the second layer and bake the cake again at 150 degrees Celsius for 20-25 minutes, until the meringue is lightly browned.
Once the cake has completely cooled, cut it into cubes and enjoy! The Kati cake will surely become a favorite among family and friends, and each piece will bring a smile to the faces of those who taste it. This recipe is not only a demonstration of culinary skills but also a way to bring joy to every home.
To begin, you will need the necessary ingredients for the layers, jam, cream, and meringue. We start with the two layers: mix 300 g of flour with 100 g of sugar, 2 eggs, a tablespoon of baking soda, and 100 g of melted butter. Knead the dough well until it becomes smooth and elastic. Divide the dough into two equal parts and roll out each piece on a baking sheet lined with parchment paper. Bake at 180 degrees Celsius for 15-20 minutes, until the layers become golden and crispy.
Meanwhile, prepare the jam. Choose a tangy jam, such as apricot or raspberry, which will add a delicious contrast to the sweetness of the cake. Once the layers have cooled, spread a generous layer of jam on the first layer, then add the cream.
The cream is made from 200 g of butter, 200 g of powdered sugar, 3 eggs, and a tablespoon of rum essence. Mix the butter with the powdered sugar until fluffy, add the eggs one at a time, and continue mixing. Finally, incorporate the rum essence to enhance the flavor. Spread the cream evenly over the jam on the first layer, then carefully place the second layer on top.
Now it's time for the meringue. Beat 4 egg whites with 200 g of sugar until you get a firm and glossy foam. Spread the meringue evenly over the second layer and bake the cake again at 150 degrees Celsius for 20-25 minutes, until the meringue is lightly browned.
Once the cake has completely cooled, cut it into cubes and enjoy! The Kati cake will surely become a favorite among family and friends, and each piece will bring a smile to the faces of those who taste it. This recipe is not only a demonstration of culinary skills but also a way to bring joy to every home.
Ingredients
Ingredients for the sheets: 3 egg yolks, 150 g margarine or butter, 150 g sugar, 500 g flour, one lemon, 1 teaspoon baking powder (I used a full teaspoon as I didn't have any in a packet), 1 tablespoon milk. Ingredients for the cream: crumble one sheet, 150 ml warm milk, 3 tablespoons cocoa, 2 tablespoons peach/apricot jam (tart), 150 g sugar, 150 g butter, one tablespoon rum essence, one teaspoon rum, or whatever inspires you to make it as aromatic as possible, as that is the idea. Ingredients for the meringue: the 3 egg whites left from the sheets, a pinch of salt, a cup of powdered sugar (or to taste), a few drops of lemon juice.