My Favorite Cake (Ugat Ketzef ve Katzefet)
Cook Time: 3 hours
Prep Time: 30 minutes
Total Time: 3 hours 30 minutes (not including 24-hour chilling time)
Description: This cake is a beloved dessert in Israeli cafes, fondly referred to as Ugat Ketzef ve Katzefet, which translates to Meringue and Cream Cake. A staple of my childhood birthdays, Iโve simplified the recipe for easier home preparation, often opting for store-bought meringue cookies to save time.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Unsalted butter |
| 2 cups | Sugar |
| 2 cups | Self-rising flour |
| 1 – 1 1/2 cups | Heavy whipping cream |
| 4 tablespoons | Sugar (for cream filling) |
| 1 1/3 cups | Sugar (for meringue) |
| 8 large | Egg whites |
| 3 tablespoons | Instant coffee granules |
| 1 cup | Chocolate syrup (for drizzling) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 423.5 |
| Total Fat | 23.2 g |
| Saturated Fat | 14.2 g |
| Cholesterol | 116.5 mg |
| Sodium | 240.1 mg |
| Total Carbohydrates | 50.8 g |
| Dietary Fiber | 0.4 g |
| Sugars | 38.2 g |
| Protein | 4.7 g |
Instructions
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Prepare the Meringue (if making from scratch): Start by preheating your oven to 150ยฐC (300ยฐF). Prepare a 9-inch springform pan by buttering and lining it with parchment paper. In a medium bowl, beat the egg whites until they form stiff peaks, gradually adding 1 1/3 cups of sugar until the mixture is glossy. Pour this meringue mixture into the prepared pan and bake for approximately 1.5 hours, ensuring it dries without browning too much. Once baked, remove the meringue from the pan and carefully peel off the parchment paper. Allow it to chill at room temperature.
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Prepare the Crust: Using the same pan, combine 1/2 cup of unsalted butter, 2 cups of sugar, and 2 cups of self-rising flour. Mix thoroughly and raise the oven temperature to 190ยฐC (375ยฐF). Press the crust mixture into the pan and bake for 10 minutes, then cool completely.
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Make the Cream Filling: In a separate bowl, whip 1-1.5 cups of heavy whipping cream with 4 tablespoons of sugar and 3 tablespoons of instant coffee granules until stiff peaks form.
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Assemble the Cake: Once the crust is cool, pour the cream filling into the crust, still in the pan. Gently place the meringue disk on top. If using store-bought meringue cookies, arrange them beautifully over the cream filling. Drizzle with chocolate syrup for an added touch.
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Chill and Serve: Refrigerate the assembled cake for 24 hours before serving. While it may appear a bit crumbly when sliced, donโt let that fool youโthis cake is deliciously delightful!
Enjoy this delectable cake that marries meringue and cream in perfect harmony, bringing a taste of my childhood to your table!
