Kotányi Cake

Kotányi Cake – An Unforgettable Delicacy

Preparation time: 30 minutes
Baking time: 15 minutes (for each sheet)
Total time: 1 hour and 15 minutes (excluding cooling time)
Number of servings: 12

The Kotányi Cake is a delicious recipe that combines the intense flavor of white chocolate with the delicacy of a fluffy cream. This cake is not just a dessert, but a culinary experience that will transport you to a world of refined flavors. The origins of this cake are deeply rooted in the tradition of sweets, where layers of thin sheets are complemented by a rich and velvety cream. Let’s discover together how we can recreate this wonder in our kitchen!

Necessary ingredients:

*For the sheets:*
- 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 high quality, such as Heidi brand)
- 400 ml liquid cream
- 5 g gelatin (granulated)
- Zest of 1 lemon (for an extra flavor, use Kotányi lemon zest)

*For the glaze:*
- 100 g white chocolate (optional, for glazing)
- Dried cranberries or orange peel (for decoration, optional)

Step by step – Preparing the Kotányi Cake

1. Preparing the sheets:
- In a large bowl, add the butter at room temperature and sugar. Using a mixer, beat well until you achieve a creamy, pale white mixture. This step is crucial, as the air incorporated into the butter will make the sheets light and fluffy.
- Add the egg, honey, and milk. Continue mixing until well combined. The honey will add a note of natural sweetness and moisture.
- In another bowl, mix the baking soda with the cocoa powder. This mixture will give an intense color to your sheet.
- Incorporate the cocoa mixture into the butter mixture, mixing well. Then, gradually add the sifted flour, kneading until you obtain a homogeneous dough. The dough should be easy to shape and not stick to your hands.

2. Baking the sheets:
- Divide the dough into 3 equal parts. On a floured surface, roll each part into thin sheets, the size of the tray (20x30 cm).
- Place each sheet on a baking tray lined with parchment paper and bake them in the preheated oven at 180°C (medium temperature) for about 15 minutes or until the sheets turn slightly golden. You will know they are ready when they begin to easily detach from the paper.

3. Preparing the cream:
- In a saucepan, pour the liquid cream and place it over a double boiler. Make sure the water in the pot below does not touch the bottom of the cream pot. When the cream becomes very hot, add the white chocolate broken into small pieces. Stir constantly until the chocolate completely melts.
- Once the chocolate is fully incorporated, leave the pot on medium heat for 4-5 minutes, stirring continuously. Then, remove from heat and let it cool.
- Meanwhile, dissolve the gelatin in a little cold water. Then, place it over low heat, stirring until completely melted. Add the gelatin to the chocolate cream, mixing well to avoid lumps.
- If desired, add lemon zest for a fresh and aromatic taste. This step will add a citrus note, balancing the sweetness of the white chocolate.

4. Assembling the cake:
- After the sheets have completely cooled, prepare a board or platter on which you will assemble the cake.
- Place the first sheet, spread a portion of the prepared cream on it. Continue alternating the sheets with the cream, making sure to cover with the last sheet at the end.
- Place a weight on top of the cake (for example, a tray) and let it sit in the refrigerator until the next day. This step is essential to allow the sheets to soften and blend perfectly with the cream.

5. Finishing the cake:
- The next day, take the cake out of the refrigerator and use a mixer to lightly whip the cream until it becomes fluffy and airy.
- If desired, you can glaze the cake with melted white chocolate and decorate with dried cranberries or orange peel for a festive look and unique flavor.

Practical tips:

- Make sure all ingredients are at room temperature to achieve a uniform mixture.
- Sifting the flour and cocoa helps eliminate lumps and makes them easier to incorporate into the mixture.
- Gelatin should be handled carefully. Do not boil it, as it will lose its gelling properties. Dissolve it in cold water and then heat it gently.
- You can customize the cake by adding various flavors to the cream, such as vanilla extract or rum essence.

Frequently asked questions:

- What type of chocolate should I use?
Choose a high-quality white chocolate to achieve a cream with an intense flavor and velvety texture.

- Can I use another type of sweetener?
Yes, you can replace sugar with honey or maple syrup, but adjust the amount so as not to alter the texture of the dough.

- How can I store the cake?
The cake stores well in the refrigerator, covered, for up to a week. It is even better the next day when the flavors have intensified.

Nutritional benefits:
The Kotányi Cake offers a combination of carbohydrates from flour and sugar, healthy fats from butter and white chocolate, as well as protein from eggs. Although it is a dessert, consumed in moderation, it can be part of a balanced diet.

Serving suggestions:
This cake is fantastic alongside a cup of flavored coffee or a fruit tea. You can also serve it with vanilla ice cream to create a contrast of textures and temperatures.

The Kotányi Cake is not just a dessert, but an unforgettable experience that blends tradition with innovation. Whether you prepare it for a special occasion or simply to indulge yourself, each bite will make you feel good. So, preheat the oven and get ready for a sweet feast!