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Katy cake

Katy cake

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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


  • 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


  • 5 egg whites
  • 180 g sugar
  • 1 sachet of vanilla sugar
  • 3-4 tablespoons lemon juice
  • 1 pinch of salt


  • 80 g grated chocolate

Servings: 20

Preparation time: less than 90 minutes


  1. For the sheets, I mixed the soft butter, at room temperature with a pinch of salt, sugar, vanilla sugar and vanilla essence.

  2. I gradually added a yolk, milk and cream and mixed well.

  3. I extinguished the baking powder with 1 tablespoon of lemon juice and put it over the butter composition.

  4. I started to add flour in the rain and kneaded until I got a non-sticky and easy to spread dough.

  5. I let the dough rest for 20 minutes while I started it in the oven.

  6. I then divided the dough into 3 equal parts.

  7. 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).

  8. I then let the sheets cool.

  1. For the cream I chose one of the sheets (which came out the ugliest) and I crushed it lightly (to leave bigger pieces).

  2. I put the butter, milk and sugar in a saucepan until the butter is completely melted.

  3. I took it off the heat, added the chocolate pieces and mixed well until all the chocolate melted.

  4. I then let the mixture cool slightly. (15 minutes)

  5. I poured the melted butter with chocolate over the crushed sheet, I added the raisins, the rum essence and the apricot jam.

  6. I then poured the cream over one of the sheets and covered it with the second sheet.

  7. I covered the cake with foil, then put a weight on top and let it cool overnight.

  1. For the meringue, I mixed the egg whites with a pinch of salt until they became foam.

  2. 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)

  3. I spread the meringue over the cake and let the cake cool for another 1 hour.

  4. I decorated the cake with grated chocolate and with the help of a sharp knife I portioned it into suitable pieces.

Tips sites


I used a tray (40/30 cm)

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