https://padlet.com/carol_samlal/International_Recipe_Book Thank you all for sharing your delicious food from your country. I have created a virtual recipe book for us to share these delightful dishes! Please feel free to add your recipes and pictures! en-us 2018-07-18 09:43:39 UTC 2025-12-05 02:47:55 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Lovecookie.png carol_samlal https://padlet.com/carol_samlal/International_Recipe_Book/wish/306852159 2018-11-21 21:13:00 UTC https://padlet.com/carol_samlal/International_Recipe_Book/wish/306852159 carol_samlal https://padlet.com/carol_samlal/International_Recipe_Book/wish/306852200 2018-11-21 21:13:20 UTC https://padlet.com/carol_samlal/International_Recipe_Book/wish/306852200 titianachertes https://padlet.com/carol_samlal/International_Recipe_Book/wish/307096576 Kati cake
Ingredients
For Sheets:
600 g flour
180 g of butter or 250 g of butter with at least 80% fat
160 g of powdered sugar
4 yolks
100 ml of milk
salt, vanilla
For the cream:
200 ml of water
60 g of sugar
vanilla
50 ml rom
50 g of cocoa
160 g apricot jam
250 g butter minimum 80%
80 g of powdered sugar
For the foam layer:
4 egg whites
200 g of sugar
1 vanilla sugar
For decoration:
black chocolate breed
Method:
In a bowl mix all the ingredients for the dough. They must be cold. Do not knead, the dough must remain tender. If necessary add a spoon of cold water.
Dough is divided into 3 portions of approximately 400 g and spreads directly on the baking sheet so that we obtain squares of about 30 × 30 cm. The sheets are then baked at 170 ° C - preinclared oven (medium stage gas) for 7-8 minutes.
Choose the worst of the three sheets and break. She will get into the cream. That's why it's called the crushed sheet cake.
Cream:
Separately beat the butter until it fades well, add powdered sugar and then gradually add one tablespoon of the rum composition, mixing either with a pallet or with the mixer in short intervals of 1-2 seconds.
Glaze:
For the meringue layer, whisk the whites with a salt of salt, then you have two choices. Either add the sugar directly, but the cake will remain with raw white, either make a sugar syrup and 100 ml of water and, after the syrup has thickened (to 115 degrees Celsius), pour it into the whisker whipping the mixer.
After cooling, you can switch to the cake and breed the black chocolate.

Enjoy the Kati cake


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