Kotanyi Cake

Kotanyi Cake: A Chocolate Delight

Who hasn't ever dreamed of a decadent cake with delicate layers and a rich chocolate cream? The Kotanyi cake is the perfect answer for those moments when the craving for chocolate becomes irresistible. This recipe harmoniously combines classic ingredients and brings a touch of magic to every bite. Whether you serve it at a birthday, a gathering with friends, or simply to indulge your taste buds, this cake is the ideal choice.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 1 hour (plus cooling time)
Number of servings: 12

Necessary ingredients:

For the layers:
- 1 egg
- 120 g sugar
- 80 g butter (at room temperature)
- 2 tablespoons honey
- 3 tablespoons milk
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 300 g flour (sifted)

For the cream:
- 400 g white chocolate (preferably Heidi)
- 400 ml liquid cream
- 5 g gelatin
- Lemon zest (for a fragrant taste, from Kotanyi)

Preparing the layers:

1. Start by preheating the oven to 180°C (medium heat). Prepare a 20x30 cm baking tray, which you can line with parchment paper to prevent sticking.

2. In a large bowl, cream the butter with the sugar until you achieve a creamy and slightly light-colored mixture. This step is essential, as the incorporated air will make the layers fluffier.

3. Add the egg and honey to the bowl and continue mixing until the ingredients are well integrated.

4. In another container, combine the baking soda with warm milk (not boiling!) and let it react, then add it to the butter and egg mixture.

5. Sift the cocoa and flour directly into the bowl, gently mixing until you achieve a homogeneous mixture. It is important not to overmix, to avoid developing the gluten in the flour and to keep the layers tender.

6. Divide the dough into 3 equal parts and roll out each part into a thin layer. Bake each layer in the preheated oven for 15 minutes or until they turn slightly golden. Let them cool completely on a cooling rack.

Preparing the cream:

1. In a saucepan, heat the liquid cream almost to boiling point over a double boiler, stirring constantly. When it is very hot, add the white chocolate broken into small pieces.

2. Continue to stir until the chocolate completely melts, forming a smooth mixture. It is important to be patient at this step, as constant stirring will prevent the chocolate from burning.

3. Remove the saucepan from the heat and let the cream cool. In a small bowl, dissolve the gelatin in a few tablespoons of cold water, then place it over low heat to completely melt, but do not boil it!

4. Add the dissolved gelatin to the chocolate cream, along with the grated lemon zest. This will add an extra flavor and balance the sweetness of the white chocolate.

5. Let the cream chill in the refrigerator overnight (or at least 4 hours) to set.

Assembling the cake:

1. Once the layers have cooled and the cream is ready, start assembling the cake. Place the first layer on a board, generously spread it with cream, and cover with the second layer.

2. Continue alternating between layers and cream until all ingredients are used. The last layer will be covered with a thin layer of cream, and for an elegant look, you can sprinkle cocoa on top or even grated chocolate.

3. Place a light weight on the cake (for example, a tray or another heavy object) and let it rest in the refrigerator to soften the layers, preferably overnight.

Serving and suggestions:

The Kotanyi cake is delicious on its own, but you can enhance it with a white chocolate glaze with cranberries and orange, providing a contrast of flavors that will impress. Serve it with a cup of coffee or fragrant tea for a perfect indulgence moment.

Nutritional benefits:

- White chocolate brings a touch of calcium and antioxidants, while honey is a natural alternative to sugar, having antibacterial properties.
- Gelatin contributes to joint and skin health, while lemon provides a boost of vitamin C.

Frequently asked questions:

1. Can I replace white chocolate with another type of chocolate?
- Yes, you can use dark chocolate, but you will need to adjust the amount of sugar to compensate for the bitterness.

2. What can I do if I don't have gelatin?
- You can use another thickening agent, such as agar-agar or tapioca powder.

3. How can I keep the cake for a longer time?
- Wrapped well in plastic wrap or in an airtight container, the cake can be kept in the refrigerator for 4-5 days.

Possible variations:

- Add chopped nuts or hazelnuts between the layers of cream for a crunchy taste.
- Experiment with flavors by adding a few drops of vanilla or rum essence to the chocolate cream.

I hope this Kotanyi cake recipe inspires you to refresh your culinary repertoire and treat your loved ones to an unforgettable delicacy! Don't hesitate to share this recipe too, because there's no day without chocolate, right?