Katy Cake

Katy Cake – An Unforgettable Delight

A cake that beautifully combines flavors and textures, the Katy cake is a perfect choice for any occasion. With delicate layers, a rich cream, and a fluffy meringue, this dessert will bring smiles to the faces of everyone who enjoys it. Even though the recipe has deep roots in culinary traditions, every improvement or variation we can make can transform this cake into a personal masterpiece. Let’s embark on this culinary journey!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Servings: 12

Ingredients

For the layers:
- 600 g flour
- 150 g sugar
- 150 g cold lard (or butter, if you prefer)
- 3 egg yolks
- 1 teaspoon baking soda mixed with a little vinegar

For the cream:
- 2 cups milk
- 1 cup sugar
- 3-4 tablespoons cocoa powder
- 150 g butter or margarine
- 3-4 tablespoons apricot jam or another tart jam
- rum essence

For the meringue:
- 5 egg whites
- 10 tablespoons sugar

Preparation

Step 1: Preparing the layers

1. Start by preparing the cake base. In a bowl, combine the flour with the cold lard. It’s essential that the lard is cold, as this will help achieve flaky layers. Use your fingers to mix the flour with the lard until the mixture resembles fine crumbs.

2. Add the sugar, egg yolks, and the baking soda mixed with vinegar. Knead the dough until it becomes smooth and elastic. If you feel the dough is too dry, you can add a little cold milk.

3. Divide the dough into three equal parts. This will be used to form the three layers. Roll out each piece of dough on the back of a greased and floured baking tray. Pre-bake the layers at 180 degrees Celsius for about 15-20 minutes, or until they turn lightly golden.

4. Once the layers are baked, let them cool completely. Here’s a tip: if one of the layers doesn’t turn out well, don’t throw it away! You can crumble it and use it in the cream later.

Step 2: Preparing the cream

1. In a saucepan, combine the milk, sugar, and cocoa powder. Place the saucepan over medium heat and stir constantly until the mixture reaches a boiling point.

2. After it comes to a boil, add the crumbled layer into the saucepan. This ingredient adds a delicious texture to the cream and helps thicken it. Continue to stir over low heat until the cream thickens.

3. Once the cream has thickened, remove the saucepan from the heat and add the butter, apricot jam, and rum essence. Mix well until the butter completely melts and the ingredients are combined.

Step 3: Assembling the cake

1. Place the first layer of dough on a serving platter and spread half of the prepared cream evenly over it. Cover with the second layer and repeat the process with the remaining cream. Finally, add the third layer of dough on top.

2. Place a weight (such as another platter or a tray) over the cake to gently press it down. Let the cake chill for a few hours, or ideally overnight, to allow the flavors to meld.

Step 4: Preparing the meringue

1. In a heatproof bowl, beat the egg whites over a double boiler. Gradually add the sugar, continuing to mix with a whisk or mixer until a firm and glossy meringue forms.

2. As soon as the meringue is ready, spread it evenly over the chilled cake. You can use a spatula to create a decorative look.

3. Grate a little chocolate on top for added flavor and an attractive appearance.

Step 5: Cutting and serving

1. Allow the cake to cool completely at room temperature or, if you prefer, you can refrigerate it to firm it up even more.

2. When ready to serve, use a sharp knife, moistened with water, to cut the cake into portions. This trick helps achieve clean cuts without damaging the meringue or cream.

3. Serve the Katy cake alongside a cup of aromatic coffee or tea. You can also add a scoop of vanilla ice cream for a delicious contrast of temperatures.

Useful tips

- You can replace the apricot jam with raspberry or blackberry jam to add a berry twist.
- If you love chocolate, you can add chocolate chips to the cream for an intense flavor.
- To achieve a fluffier meringue, ensure the bowl in which you beat the egg whites is perfectly clean and dry. Any trace of fat can prevent the meringue from forming correctly.

Nutritional benefits

Although the Katy cake is a dessert, it contains nutritious ingredients. Milk is an excellent source of calcium, and fruit jam provides essential vitamins. The meringue, made from egg whites, is a source of protein, and using butter in moderation contributes to the intake of healthy fatty acids.

Frequently asked questions

1. Can I use margarine instead of lard?
Yes! Margarine is a good alternative, but make sure to choose a quality one for the best results.

2. What type of jam can I use?
Any tart jam works well, but apricot or raspberry jam are the most popular choices due to their flavors.

3. How can I store the cake?
The Katy cake keeps well in the refrigerator, covered, for a few days. It can also be frozen, but it’s recommended to remove the meringue before freezing.

Now that you have all the necessary information, I invite you to start cooking! The Katy cake is not just a dessert, but an experience that will delight your senses and create lovely memories with your loved ones. Enjoy!