I recently tried this crumbly layer cake - an adapted version of the Katy cake. In fact, it turned out quite well on the first try, even though I adjusted the original recipe here and there, especially for the layers. However, I kept the basic steps and the combination of tender layers, chocolate cream with apricot jam, and meringue. The recipe is not difficult, but it requires a bit of attention to the layers and assembly.
Quick Info
Total time: 4-6 hours (including cooling)
Preparation time: about 50 minutes
Baking time: approx. 15-20 minutes for layers
Servings: 20-24, depending on how you cut it
Difficulty: medium
Recipe suitable for festive platters or occasions
Ingredients
For the layers (3 layers):
- 3 egg yolks
- 200 g butter (soft, at room temperature)
- 150 g sugar
- 2 packets of vanilla sugar
- 3 tablespoons sour cream (optional, but helps with tenderness)
- 3 tablespoons milk
- 600 g flour
- 1 packet baking powder
- 1 pinch of salt
For the cream:
- 200 g butter
- 200 g dark chocolate
- 1 baked layer, crumbled
- 350 g apricot jam
- 100 ml milk
- 50 g sugar (you can adjust depending on how sweet the jam is)
- 1 pinch of salt
For the meringue:
- 3 egg whites
- 120 g sugar
- Juice from 1/2 lemon
- 1 pinch of salt
For decoration:
- 50 g coarsely ground nuts
- 50 g grated chocolate
Preparation method
1. Layers
In a large bowl, mix the soft butter with the egg yolks, sugar, and vanilla sugar. Beat until well combined, then incorporate the sour cream (if using) and continue mixing. Add the milk, essence (if you want), salt, and finally the sifted flour together with the baking powder. You should obtain a dough that is easy to roll out and not sticky. Let it rest for 10-15 minutes at room temperature.
2. Roll out and bake the layers
Divide the dough into three equal pieces. Roll each piece into a layer the size of the baking tray (I used a tray of 25x36 cm), directly on the back of the tray. Bake each layer for 5-6 minutes in a preheated oven at 180°C, or until lightly browned. The layers are thin and bake quickly, so keep an eye on them. After baking, let them cool completely.
3. Prepare the cream with crumbled layers
When the layers are cold, choose one (usually the most uneven one) and crumble it into pieces - some can be smaller, but keep a few larger ones for texture.
Break the chocolate into pieces and place it in a small pot with the butter, sugar, milk, and a pinch of salt. Place on low heat and stir constantly until everything becomes a smooth cream. Remove the pot from the heat and let the cream cool a bit (not completely, just enough to be warm, but you can put your finger in without burning).
Pour the chocolate cream over the crumbled layer pieces, mix well, and add the apricot jam. Homogenize everything.
4. Assemble the cake
Place one baked layer on a platter. Spread all the cream over it. Place the second layer on top and press gently.
Cover with plastic wrap and place a weight on top (I use a heavier book). Refrigerate the cake for a few hours, ideally overnight, so that the layers soften and the layers bind together.
5. Meringue
After the cake has set and can be cut, beat the egg whites until foamy with a pinch of salt, then gradually incorporate the sugar, mixing until you obtain a firm and shiny meringue. Gradually add the lemon juice until the meringue reaches a firm consistency.
Spread the meringue evenly over the cake. Sprinkle grated chocolate and ground nuts on top.
Refrigerate the cake again for 30-40 minutes before cutting. It can be cut immediately, but the layers settle better and the meringue looks cleaner if it stays cold.
Why I make the recipe often
I love it because the result is a substantial dessert, with tender layers that do not break when cut, and the combination of chocolate cream, tangy jam, and meringue works well. It keeps for a few days in the fridge without changing texture and can be prepared in the evening for the next day.
Tips and variations
Tips
- The sour cream helps the layers not to be too crumbly. If you don’t have it, you can skip it, but the texture will be different.
- Let the layers cool completely before assembly. If they are warm, the cream will melt.
- Do not cut the cake until it has cooled; the layers need to absorb from the cream so they are not dry.
Substitutions
- The apricot jam can be replaced with another tangy jam (plum or sour cherry).
- I do not recommend replacing butter with margarine, it changes the taste and texture significantly.
- Dark chocolate can be replaced with milk chocolate, but the cream will be sweeter.
Variations
- Chopped nuts can be added to the cream for extra texture.
- If you want a tangier taste, you can add a bit of lemon juice to the jam.
- You can add a little rum essence to the cream if you like the aroma.
Serving ideas
- I cut it into small pieces because it is quite filling.
- It goes well with tea or coffee.
- You can add a thin layer of jam over the second layer, under the meringue, if you like it tangier.
Frequently asked questions
1. Can I bake all the layers at once if I have a large oven?
The layers need to be baked one at a time on the back of the tray because they are thin and bake quickly. If you have multiple trays and an oven with even baking function, you can bake two at once, but be careful not to burn the edges.
2. Can the cream be made only with crumbled layers, without jam?
You can skip the jam if you want just chocolate cream, but the layer of jam brings balance between sweet and tangy. Without jam, the cake will be denser and sweeter.
3. What do I do if the layers break when I take them off the tray?
The layers are fragile, but if they break, you can use them for the cream. During assembly, it won’t be visible, and the cake will look good anyway.
4. Can I use plum or berry jam?
Yes, as long as it is a slightly tangy jam and not too runny. The jam should be thick enough not to run.
5. Is the meringue layer mandatory?
You can skip the meringue if you want a simpler version, but this layer gives a light texture at the end and the cake looks better on the platter.
Nutritional values
Approximately, one serving (about 60-70 g) has around 250-300 kcal, with about 15 g of carbohydrates, 5-7 g of protein, and 14-16 g of fat. The values vary depending on how sweet the jam is and the type of chocolate used. The cake is substantial, so small pieces are sufficient.
Storage and reheating
It can be stored in the refrigerator, covered, for 3-4 days without problems. The layers soften, and the taste becomes more balanced after the first day. I do not recommend reheating - it is served cold, directly from the fridge. The meringue holds up well, does not sag or become sticky. If you want to transport it, cut it cold and use a moistened knife.
Quick Info
Total time: 4-6 hours (including cooling)
Preparation time: about 50 minutes
Baking time: approx. 15-20 minutes for layers
Servings: 20-24, depending on how you cut it
Difficulty: medium
Recipe suitable for festive platters or occasions
Ingredients
For the layers (3 layers):
- 3 egg yolks
- 200 g butter (soft, at room temperature)
- 150 g sugar
- 2 packets of vanilla sugar
- 3 tablespoons sour cream (optional, but helps with tenderness)
- 3 tablespoons milk
- 600 g flour
- 1 packet baking powder
- 1 pinch of salt
For the cream:
- 200 g butter
- 200 g dark chocolate
- 1 baked layer, crumbled
- 350 g apricot jam
- 100 ml milk
- 50 g sugar (you can adjust depending on how sweet the jam is)
- 1 pinch of salt
For the meringue:
- 3 egg whites
- 120 g sugar
- Juice from 1/2 lemon
- 1 pinch of salt
For decoration:
- 50 g coarsely ground nuts
- 50 g grated chocolate
Preparation method
1. Layers
In a large bowl, mix the soft butter with the egg yolks, sugar, and vanilla sugar. Beat until well combined, then incorporate the sour cream (if using) and continue mixing. Add the milk, essence (if you want), salt, and finally the sifted flour together with the baking powder. You should obtain a dough that is easy to roll out and not sticky. Let it rest for 10-15 minutes at room temperature.
2. Roll out and bake the layers
Divide the dough into three equal pieces. Roll each piece into a layer the size of the baking tray (I used a tray of 25x36 cm), directly on the back of the tray. Bake each layer for 5-6 minutes in a preheated oven at 180°C, or until lightly browned. The layers are thin and bake quickly, so keep an eye on them. After baking, let them cool completely.
3. Prepare the cream with crumbled layers
When the layers are cold, choose one (usually the most uneven one) and crumble it into pieces - some can be smaller, but keep a few larger ones for texture.
Break the chocolate into pieces and place it in a small pot with the butter, sugar, milk, and a pinch of salt. Place on low heat and stir constantly until everything becomes a smooth cream. Remove the pot from the heat and let the cream cool a bit (not completely, just enough to be warm, but you can put your finger in without burning).
Pour the chocolate cream over the crumbled layer pieces, mix well, and add the apricot jam. Homogenize everything.
4. Assemble the cake
Place one baked layer on a platter. Spread all the cream over it. Place the second layer on top and press gently.
Cover with plastic wrap and place a weight on top (I use a heavier book). Refrigerate the cake for a few hours, ideally overnight, so that the layers soften and the layers bind together.
5. Meringue
After the cake has set and can be cut, beat the egg whites until foamy with a pinch of salt, then gradually incorporate the sugar, mixing until you obtain a firm and shiny meringue. Gradually add the lemon juice until the meringue reaches a firm consistency.
Spread the meringue evenly over the cake. Sprinkle grated chocolate and ground nuts on top.
Refrigerate the cake again for 30-40 minutes before cutting. It can be cut immediately, but the layers settle better and the meringue looks cleaner if it stays cold.
Why I make the recipe often
I love it because the result is a substantial dessert, with tender layers that do not break when cut, and the combination of chocolate cream, tangy jam, and meringue works well. It keeps for a few days in the fridge without changing texture and can be prepared in the evening for the next day.
Tips and variations
Tips
- The sour cream helps the layers not to be too crumbly. If you don’t have it, you can skip it, but the texture will be different.
- Let the layers cool completely before assembly. If they are warm, the cream will melt.
- Do not cut the cake until it has cooled; the layers need to absorb from the cream so they are not dry.
Substitutions
- The apricot jam can be replaced with another tangy jam (plum or sour cherry).
- I do not recommend replacing butter with margarine, it changes the taste and texture significantly.
- Dark chocolate can be replaced with milk chocolate, but the cream will be sweeter.
Variations
- Chopped nuts can be added to the cream for extra texture.
- If you want a tangier taste, you can add a bit of lemon juice to the jam.
- You can add a little rum essence to the cream if you like the aroma.
Serving ideas
- I cut it into small pieces because it is quite filling.
- It goes well with tea or coffee.
- You can add a thin layer of jam over the second layer, under the meringue, if you like it tangier.
Frequently asked questions
1. Can I bake all the layers at once if I have a large oven?
The layers need to be baked one at a time on the back of the tray because they are thin and bake quickly. If you have multiple trays and an oven with even baking function, you can bake two at once, but be careful not to burn the edges.
2. Can the cream be made only with crumbled layers, without jam?
You can skip the jam if you want just chocolate cream, but the layer of jam brings balance between sweet and tangy. Without jam, the cake will be denser and sweeter.
3. What do I do if the layers break when I take them off the tray?
The layers are fragile, but if they break, you can use them for the cream. During assembly, it won’t be visible, and the cake will look good anyway.
4. Can I use plum or berry jam?
Yes, as long as it is a slightly tangy jam and not too runny. The jam should be thick enough not to run.
5. Is the meringue layer mandatory?
You can skip the meringue if you want a simpler version, but this layer gives a light texture at the end and the cake looks better on the platter.
Nutritional values
Approximately, one serving (about 60-70 g) has around 250-300 kcal, with about 15 g of carbohydrates, 5-7 g of protein, and 14-16 g of fat. The values vary depending on how sweet the jam is and the type of chocolate used. The cake is substantial, so small pieces are sufficient.
Storage and reheating
It can be stored in the refrigerator, covered, for 3-4 days without problems. The layers soften, and the taste becomes more balanced after the first day. I do not recommend reheating - it is served cold, directly from the fridge. The meringue holds up well, does not sag or become sticky. If you want to transport it, cut it cold and use a moistened knife.