Katinka
Indulge in the delightful charm of Katinka, a decadent European-inspired layer cake that combines fluffy sponge layers, luscious fruit preserves, and a velvety custard-cream topping. Crafted with simple pantry staples like all-purpose flour, eggs, and butter, this dessert elevates itself with a rich layer of jam—think tart raspberry or sweet apricot—and a luxurious custard blended with softly whipped cream. The cake is finished with an optional garnish of fresh berries, making it as visually appealing as it is delicious. Perfect for special occasions or as a show-stopping centerpiece for any dessert table, this elegant treat strikes a perfect balance between lightness and indulgence. Ready in just under an hour, Katinka is a must-try recipe for fans of layered cakes and custard desserts alike!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 100 grams Unsalted butter
- 4 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 50 milliliters Milk
- 200 grams Fruit preserves (e.g., apricot or raspberry)
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 2 tablespoons Custard powder
- 200 milliliters Water
- 50 grams Fresh berries (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
In a mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until the batter is smooth.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cool, carefully slice the cake horizontally into two even layers. Spread the fruit preserves on the bottom layer, then place the top layer back on.
To make the custard, combine the custard powder, powdered sugar, and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened and smooth. Let it cool to room temperature.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the cooled custard into the whipped cream until combined and smooth.
Spread the custard mixture evenly over the top and sides of the cake, smoothing it with a spatula.
Optional: Garnish the top of the cake with fresh berries for a decorative touch.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the layers to set.
Slice and serve your delicious Katinka dessert. Enjoy!
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 489.3 g | 178% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 273.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
