Katy Cake

Name: Katy Cake - Ludmila C.
Ingredients: 0.5 kg flour; 200 g margarine; 3 egg yolks + 1 egg white; 150 g sugar; 1 tbsp ammonia (dissolved); 1 cup milk; cream: 1/2 cup milk; 1/2 cup powdered sugar; 2 tbsp cocoa; 1 sheet (the least successful); crumbled; 1/2 pack butter (or margarine) + plum jam (or other sour jam); glaze 1: 2 egg whites beaten with 100 g powdered sugar; glaze 2: 300 g powdered sugar + 1 tbsp cocoa + 1 tbsp warm water + 2 tbsp oil

Dessert - Katy Cake by Ludmila C. - Recipia

Katy Cake – A Nostalgic Delight from Childhood Who doesn't remember the enticing flavors of childhood, when homemade sweets were true treasures of the kitchen? The Katy Cake is one of those recipes that instantly transports us to simpler times, filled with smiles and joyful moments. This delicious cake, with its fine layers and rich filling, is perfect for any occasion and is sure to delight everyone who tastes it. Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 Ingredients: For the dough: - 0.5 kg flour - 200 g margarine - 3 egg yolks + 1 egg white - 150 g sugar - 1 tablespoon ammonia (quenched) - 1 cup warm milk For the filling: - 1/2 cup warm milk - 1/2 cup powdered sugar - 2 tablespoons cocoa - 1 sheet of cake (the least successful one) – crumbled - 1/2 pack margarine - Sour jam (plum or other type, as preferred) For the glaze: - Glaze 1: 2 beaten egg whites with 100 g powdered sugar - Glaze 2: 300 g powdered sugar + 1 tablespoon cocoa + 1 tablespoon warm water + 2 tablespoons oil Preparation: 1. Preparing the dough: Start by creaming the margarine with sugar and egg yolks. Use a mixer to achieve a fluffy and homogeneous mixture. Add the warm milk and quenched ammonia (mixed with a little vinegar or lemon juice) and mix well. Finally, gradually incorporate the sifted flour, mixing with a spatula or your hands until you obtain a homogeneous dough ball. 2. Dividing and rolling out the dough: Divide the dough into 3 equal parts. On a clean surface, dusted with flour, roll out each part with a rolling pin to obtain thin sheets. Ensure you use a smooth motion to avoid breaking the dough. 3. Baking the sheets: Preheat the oven to 180°C. Place each sheet on a baking tray lined with parchment paper and prick them with a fork to prevent air bubbles. Bake each sheet for about 10 minutes, until they are lightly browned. Be careful with them, as baking time may vary depending on your oven. 4. Preparing the filling: Take the imperfect sheet, crumble it in a food processor or by hand. Mix with 1/2 cup of warm milk, 1/2 cup of powdered sugar, 2 tablespoons of sifted cocoa, sour jam, and 1/2 pack of soft margarine. The mixture should be homogeneous and slightly spreadable. 5. Assembling the cake: Take the first baked sheet and spread the filling evenly over it, then place the second sheet on top. Repeat the process with the filling and the third sheet. 6. Preparing the meringue: Beat the egg whites with 100 g of powdered sugar until you obtain a firm and shiny meringue. Spread the meringue evenly over the cake, ensuring it is well covered. 7. Preparing the glaze: In a bowl, mix the powdered sugar with cocoa, warm water, and oil until you obtain a homogeneous glaze. Use a fork to spread the cocoa glaze over the meringue, creating a marbled effect. 8. Cooling and serving: Allow the cake to cool completely before cutting it into portions. It is ideal to leave it in the refrigerator for a few hours for the flavors to blend perfectly. Practical tips: - Ammonia is a special ingredient that helps achieve fluffy and light sheets. Do not skip it, but make sure it is properly quenched. - You can replace the sour jam with your favorite fruit preserves, but a plum or apricot jam offers a touch of acidity that balances the sweetness. - Experiment with different types of flour, such as whole wheat flour, to add extra nutrients. Frequently asked questions: 1. Can I use butter instead of margarine? Yes, butter will provide a richer taste, but make sure it is at room temperature for easy incorporation. 2. How long can the cake be stored? The cake keeps well in the refrigerator for up to 5 days, but it is best within the first 2 days after preparation. 3. What drinks pair well with Katy Cake? This cake pairs wonderfully with fruit tea or flavored coffee. You can also try it with a sweet wine, which will highlight the rich flavors of the cake. Katy Cake is not just a dessert, but also a memory, a moment of connection with loved ones, and a way to bring joy to our tables. I wish you success in making this delicious cake and to enjoy every moment spent in the kitchen!

Katy Cake

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