Kati tészta

~the taste of a transilvanian childhood

One of my favourite childhood tastes, but for some reason, we haven't made it for years (probably because ever since I've started baking, I always wanted to try something new). However, this time I wanted something traditional so I asked for my mother's original recipe. I have to admit that I've changed it a tiny bit to adapt to my taste (which usually means less sugar) and to what I had at home, but it still reminded me of the 'good old days'.

Ingredients for the layers:

✔ 500 g flour

✔ 100 g sugar

✔ 200 g butter

✔ 3 egg yolks

✔ 10 g baking powder

✔ 1 dl milk

Instructions for the layers:

Preheat the oven to 180 C and line your baking tray (30x40) with baking paper.
Knead all the ingredients together until dough is formed. Divide into 2 layers.
Roll them out and bake them on 180 C for about 10-12 minutes.
Set aside to cool.

Ingredients for the cream:

✔ 250 g biscuits (Petit-Beurre) chopped or broken to small pieces

✔ 2 tbsp milk

✔ 3 tbsp apricot jam

✔ 3 tpsb rum essence

✔ 120 g soft butter

✔ 3 tpsb cocoa powder

✔ 200 g icing sugar

✔ 10 g bourbon vanilla

Instructions for the cream:

In a large bowl, mix the butter and the icing sugar.
Add the vanilla and apricot jam,
Add the cocoa powder and the biscuits.
Add the milk and mix well.
Set aside to cool.

Ingredients for the topping:

✔ 3 egg whites

✔ 200 g icing sugar

Instructions for the topping:

Prepare two saucepans or cooking pots for the bain-marie.
In the larger one, bring some water to boil (add about 1 or 2 cups of water, based on the size of zour cooking pot - the second pot should not touch the water when placed above it).
In the second cooking pot or saucepan, beat the eggs. When thick, add the sugar and put your saucepan above the boiling water, bain-marie style. Continue beating over the steam for about 20-25 minutes or until gooey.

Tip: when you consider it to be ready, draw a line on a small plate and put it into the fridge to see if it hardens when cold.

Final Instructions:

Take one layer, cover it with the cream, then add the second layer.
Transfer the topping (just as you take it off the heat) on the top of the second layer and smoothen,
Decorate with grated chocolate.
Leave to cool before serving.