Introduction
At Love With Recipes, we understand that desserts are not just about sweet flavors but about creating memories, celebrating traditions, and indulging in the culinary artistry that transforms simple ingredients into extraordinary treats. The Ugat Ketzef ve Katzefet, also known as the Meringue and Cream Cake, is a beloved Israeli dessert that embodies these qualities. It is a harmonious blend of crisp, airy meringue, luscious whipped cream infused with coffee, and a buttery crust that provides a sturdy foundation for the decadent layers above. This cake is often associated with joyful gatherings, birthdays, and festive occasions, making it a treasured centerpiece in Israeli cafes and homes alike.
Originally a labor-intensive recipe, modern adaptations have made this cake more accessible to home bakers, often incorporating store-bought meringue cookies for convenience without sacrificing flavor. The result is a delightful dessert that offers a crunchy exterior, a creamy interior, and a touch of bitterness from the coffee that perfectly balances the sweetness of the whipped cream and the richness of the crust. Whether you are recreating childhood memories or exploring new culinary horizons, this recipe is designed to be approachable, flexible, and incredibly satisfying.
Time Overview
The entire process spans approximately 3 hours and 30 minutes, not including the essential 24-hour chilling period required for optimal flavor and texture. Breaking down the timeline:
- Preparation and baking of the meringue: 1.5 hours
- Cooling and setting the crust: 10-15 minutes for baking, plus cooling time
- Whipping the cream filling: 10 minutes
- Assembly time: 10-15 minutes
- Chilling for flavor development: 24 hours
The extensive chilling period is critical for allowing the flavors to meld and the cake to set properly, ensuring each slice is perfectly balanced and cohesive.
Needed Equipment
Essential Baking Tools
- 9-inch springform pan: Ideal for easy removal and shaping of the cake layers
- Mixing bowls: Various sizes for preparing meringue, cream, and crust dough
- Electric hand or stand mixer: For whipping egg whites and cream to stiff peaks
- Silicone spatula: For folding ingredients gently and scraping bowls
- Measuring cups and spoons: Precise measurement of ingredients
- Parchment paper: To line the springform pan and prevent sticking
- Oven: Convection or conventional, capable of maintaining stable temperatures
- Cooling racks: To cool baked layers evenly
- Rubber scraper: For mixing and folding ingredients without deflating
- Plastic wrap or cake cover: For wrapping and storing the cake during chilling
- Decorating tools: Optional, for arranging store-bought meringue cookies or drizzling syrup
Optional Equipment for Advanced Preparation
- Food processor: For crushing store-bought meringue cookies into smaller pieces if desired
- Pastry brush: For applying syrup or melted chocolate
- Kitchen scale: For precise measurement of ingredients, especially for crust dough and cream
Tags
Gluten-Free (if using gluten-free meringue cookies), No-Bake, Cake, Israeli Cuisine, Dessert, Celebratory, Springform, Easy, Family-Friendly, Traditional, Modern Twist
Serving Size
Each cake yields approximately 10 to 12 generous slices, making it perfect for family gatherings, small parties, or intimate celebrations. For large events or buffets, consider scaling the recipe accordingly or preparing multiple cakes.
Difficulty Level
Moderate. This recipe involves multiple steps—preparing meringue, crust, and cream filling—but with careful attention to detail, it can be mastered by home bakers of intermediate skill. Patience and precise measurement are key to achieving the desired texture and flavor.
Allergen Information
| Allergen | Presence | Notes |
|---|---|---|
| Eggs | Yes | |
| Milk/Dairy | Yes | |
| Gluten | Yes (unless using gluten-free meringue cookies and flour) | |
| Potential Cross-Contamination | Depends on ingredients used |
Dietary Preference
Vegetarian. This recipe does not contain meat or seafood. It can be adapted for gluten-free diets by substituting gluten-free flour and meringue cookies. For dairy-free options, consider using plant-based whipped cream alternatives and vegan meringue substitutes.
Course
Dessert
Cuisine
Israeli
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 1/2 cup (113 g) | For crust; softened |
| Sugar | 2 cups (400 g) | For crust; granulated |
| Self-rising flour | 2 cups (240 g) | For crust; sifted |
| Heavy whipping cream | 1 – 1 1/2 cups (240-360 ml) | For cream filling; chilled |
| Sugar (for cream) | 4 tablespoons (50 g) | To sweeten whipped cream |
| Instant coffee granules | 3 tablespoons (15 g) | For flavoring the cream |
| Egg whites | 8 large | For meringue; room temperature |
| Sugar (for meringue) | 1 1/3 cups (267 g) | Granulated |
| Chocolate syrup | As needed | For drizzling on top |
Instructions
Preparing the Meringue
Begin by preheating your oven to 150°C (300°F). Proper oven temperature is crucial to ensure the meringue dries out without browning, resulting in a crisp, airy texture. Prepare a 9-inch springform pan by lining it with parchment paper. Lightly butter the sides and bottom of the pan to prevent sticking, then cut a circle of parchment to fit the base and secure it with a small amount of butter or non-stick spray. This setup allows for easy removal of the meringue layer after baking.
In a clean, dry mixing bowl—preferably metal or glass—beat the egg whites using an electric mixer on medium speed. As the whites become frothy, increase the speed to high. Continue beating until soft peaks form, which means the whites hold shape but are still soft and bendable when the beaters are lifted. Gradually add the sugar (1 1/3 cups), a few tablespoons at a time, ensuring each addition is fully incorporated before adding the next. This gradual process stabilizes the meringue, making it glossy and stiff.
Once stiff peaks are achieved—meaning the mixture holds firm peaks that stand upright—the meringue is ready. Be cautious not to overbeat, as it can cause the whites to become grainy or break down, compromising the final texture.
Carefully spoon or pipe the meringue into the prepared pan, spreading it evenly with a silicone spatula. Use the back of a spoon to create a smooth surface or decorative peaks, as desired. Place the pan in the oven and bake for approximately 1.5 hours, or until the meringue is dry to the touch and easily lifts from the parchment paper without sticking. The meringue should be crisp and slightly ivory-colored, with no browning.
Remove the pan from the oven and allow the meringue to cool in the pan for 10-15 minutes before transferring it onto a wire rack. Carefully peel away the parchment paper and let the meringue cool completely at room temperature. This step ensures the meringue hardens further and prevents cracks during assembly.
Preparing the Crust
While the meringue cools, prepare the buttery crust. Use the same pan to streamline the process. In a mixing bowl, combine 1/2 cup of softened unsalted butter, 2 cups of sugar, and 2 cups of sifted self-rising flour. Mix thoroughly using a wooden spoon or a stand mixer fitted with a paddle attachment until the mixture resembles coarse crumbs that hold together when pressed.
Increase the oven temperature to 190°C (375°F). Transfer the crust mixture to the prepared pan and press it evenly across the bottom, creating a firm, flat layer. Use the bottom of a glass or measuring cup to press the mixture firmly, ensuring a uniform thickness. Bake for approximately 10 minutes or until lightly golden. Remove from the oven and allow to cool completely on a wire rack before assembling the cake.
Making the Cream Filling
In a chilled mixing bowl, pour in 1 to 1 1/2 cups of heavy whipping cream. Add 4 tablespoons of sugar and 3 tablespoons of instant coffee granules. Using an electric mixer, whip the mixture on high speed until stiff peaks form. This process usually takes about 3-4 minutes. Be careful not to overwhip, as the cream can turn into butter if beaten excessively.
For a more pronounced coffee flavor, you can dissolve the coffee granules in a tablespoon of hot water before adding to the cream. The whipped coffee cream will be rich, aromatic, and slightly bitter, balancing the sweetness of the cake.
Assembling the Ugat Ketzef ve Katzefet
Once all components are prepared and cooled, assemble the cake in a clean, spacious workspace. If you used a springform pan, carefully remove the sides to expose the crust. Place the crust on your serving platter.
Spread the coffee-infused whipped cream evenly over the cooled crust, smoothing the surface with a spatula. The layer should be about 1 to 1.5 inches thick, but adjust according to your preference. Gently place the cooled meringue layer atop the cream, pressing lightly to adhere. If you opted for store-bought meringue cookies, arrange them decoratively on top of the cream layer, covering the surface completely or creating a pattern that pleases your aesthetic sensibilities.
Drizzle chocolate syrup generously over the meringue layer, allowing it to cascade naturally for a beautiful, appetizing appearance. This adds a rich, cocoa flavor that complements the coffee and sweet cream perfectly.
Chilling and Serving
Wrap the assembled cake with plastic wrap or place it in a cake cover and refrigerate for at least 24 hours. This chilling period allows the flavors to meld, the meringue to soften slightly, and the overall structure to become cohesive. The cake will develop a slightly softer texture on the exterior while maintaining its airy crunch inside.
When ready to serve, slice the cake with a sharp serrated knife, wiping the blade between cuts for clean slices. Serve chilled, and enjoy the harmonious blend of crunchy meringue, creamy coffee-flavored filling, and buttery crust. Drizzle additional chocolate syrup or garnish with fresh fruit or edible flowers for an elegant presentation.
Preparation Tips
- Ensure egg whites are at room temperature for maximum volume and stability.
- Use clean, dry bowls and beaters to prevent grease contamination, which can inhibit meringue formation.
- Gradually add sugar to the egg whites to achieve glossy, stiff peaks without deflation.
- For a more stable meringue, you can add a pinch of cream of tartar (about 1/8 teaspoon) during beating.
- Store the cake in the refrigerator and serve within 2-3 days for optimal freshness.
- If using store-bought meringue cookies, crush them into smaller pieces for a different texture or leave them whole for visual impact.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 423.5 kcal |
| 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 |
Tips and Tricks
- For an extra flavor dimension, add a splash of vanilla extract or a dash of cinnamon to the whipped cream.
- Using high-quality dark chocolate syrup enhances the overall richness of the cake.
- Chill all mixing bowls and utensils before whipping to achieve better volume.
- For a gluten-free version, substitute self-rising flour with almond flour or gluten-free baking mix, and opt for gluten-free meringue cookies.
- Experiment with different toppings such as chopped nuts, fruit slices, or edible gold leaf for a festive touch.
Add-ons
- Fresh berries (strawberries, raspberries, or blueberries) for a tart contrast.
- Chocolate shavings or curls for added decadence.
- Whipped mascarpone or cream cheese for a richer filling.
- Caramel drizzle or fruit compote for a different flavor profile.
Side Dishes
- Fresh fruit salad to complement the sweetness of the cake.
- Light citrus sorbet to cleanse the palate.
- Espresso or strong black coffee to enhance the coffee notes in the cake.
Improvements
- Incorporate a layer of fruit preserves or jam between the crust and cream for added flavor.
- Add a splash of liqueur such as Kahlua or Baileys to the whipped cream for an adult twist.
- Use a layer of caramelized nuts or toasted coconut for texture variation.
- Experiment with different meringue textures—soft or chewy—by adjusting baking times.
Save and Store
Wrap the cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 2-3 days. Due to the meringue’s delicate nature, avoid freezing, as moisture can cause it to become soggy. If preparing in advance, assemble the cake a day before serving and keep refrigerated.
FAQ
Can I make the meringue ahead of time?
Yes, baked and cooled meringue can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep it in a cool, dry place to prevent moisture absorption. However, for optimal crispness, assemble the cake just before serving.
Can I use store-bought meringue cookies instead of homemade?
Absolutely. This shortcut simplifies the process. Choose firm, crisp meringue cookies and arrange them on top of the whipped cream. For added texture, crush some cookies into small pieces and sprinkle over the cream layer.
Is this cake suitable for gluten-free diets?
Yes, with modifications. Use gluten-free meringue cookies and flour alternatives for the crust. Verify all store-bought ingredients for gluten content to ensure safety.
Can I make this cake vegan?
While traditional recipes rely on eggs and dairy, vegan substitutes such as aquafaba (canned chickpea liquid) for meringue and plant-based whipped cream can be used. Adjust recipes accordingly, and consider testing small batches first.
Conclusion
The Ugat Ketzef ve Katzefet, or Meringue and Cream Cake, encapsulates a delightful balance of textures and flavors that evoke warm memories and festive spirits. Its layered composition and harmonious taste make it a standout dessert that pleases both traditional palates and modern tastes. By following this detailed guide, home bakers can recreate a piece of Israeli culinary heritage, impressing friends and family with a dessert that is as beautiful as it is delicious. Remember, patience during the chilling process is key to achieving the perfect consistency and flavor integration, so plan ahead and enjoy the process as much as the final indulgence. For more recipes celebrating global desserts, visit Love With Recipes, your trusted platform for culinary inspiration.