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Ever since I saw her at Merisor, I said that I must do it too: x and I'm not sorry because a delicacy came out, crumbly sheets, delicious chocolate cream and fine meringue. Thank you Cranberry: - *
It was:
- 200 g butter (82% fat)
- 150 g of fine sugar
- 5 yolks
- 3 tablespoons milk
- 3 tablespoons sour cream
- 2 sachets of vanilla sugar
- 1 vial of vanilla essence
- 1 pinch of salt
- 1 sachet of baking powder
- approx. 550-600 g flour
Cream:
- 200 g butter (82% fat)
- 4 tablespoons sugar
- 100 ml of sweet milk
- 200 g dark chocolate
- 1 crushed sheet
- 100 g raisins
- 2 vials free of rum
- 300 g apricot jam
Meringue:
- 5 egg whites
- 180 g sugar
- 1 sachet of vanilla sugar
- 3-4 tablespoons lemon juice
- 1 pinch of salt
Decor:
- 80 g grated chocolate
Servings: 20
Preparation time: less than 90 minutes
RECIPE PREPARATION Katy Cake:
- For the sheets, I mixed the soft butter, at room temperature with a pinch of salt, sugar, vanilla sugar and vanilla essence.
- I gradually added a yolk, milk and cream and mixed well.
- I extinguished the baking powder with 1 tablespoon of lemon juice and put it over the butter composition.
- I started to add flour in the rain and kneaded until I got a non-sticky and easy to spread dough.
- I let the dough rest for 20 minutes while I started it in the oven.
- I then divided the dough into 3 equal parts.
- I spread the sheets on the back of the tray lined with foil and baked in turn, each sheet for 7-8 minutes until lightly browned (depending on the oven, check it from time to time).
- I then let the sheets cool.
- For the cream I chose one of the sheets (which came out the ugliest) and I crushed it lightly (to leave bigger pieces).
- I put the butter, milk and sugar in a saucepan until the butter is completely melted.
- I took it off the heat, added the chocolate pieces and mixed well until all the chocolate melted.
- I then let the mixture cool slightly. (15 minutes)
- I poured the melted butter with chocolate over the crushed sheet, I added the raisins, the rum essence and the apricot jam.
- I then poured the cream over one of the sheets and covered it with the second sheet.
- I covered the cake with foil, then put a weight on top and let it cool overnight.
- For the meringue, I mixed the egg whites with a pinch of salt until they became foam.
- I added the sugar, spoon by spoon and mixed well after each addition until the sugar melted perfectly and I obtained a very strong meringue. (I dripped lemon juice from time to time)
- I spread the meringue over the cake and let the cake cool for another 1 hour.
- I decorated the cake with grated chocolate and with the help of a sharp knife I portioned it into suitable pieces.
Tips sites
1
I used a tray (40/30 cm)
I can consult you on this matter.
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Is she serious?