Catalina Cake

Name: Catalina Cake - Pompilia G.
Ingredients: base: 6 egg whites; 6 tablespoons of water; 1 baking powder; 12 tablespoons of sugar; 12 tablespoons of flour; sour cherries; 1 sheet of wafer; cream: 6 egg yolks; 1 vanilla pudding; 200 g sugar; 400 ml milk; 250 g butter

Dessert - Catalina Cake by Pompilia G. - Recipia

I have made the Cătălina cake several times, especially when I had leftover egg whites from other recipes or when I wanted something with sour cherries, not too sweet, with vanilla cream and fluffy dough. It is one of those cakes with layers of wafer that quickly disappear from the platter. The pudding with egg yolks makes the cream thick, while the sour cherries give a slightly tangy taste. Quick Info Total time: approx. 1 hour and 30 minutes (without cooling time) Preparation time: 35-40 minutes Baking time: 30-40 minutes (depending on the oven) Servings: 15-20 pieces (depends on how you cut the cake) Difficulty: medium Recipe type: homemade cake, suitable for platters or festive days Ingredients For the dough: - 6 egg whites - 6 tablespoons water - 1 baking powder - 12 tablespoons sugar - 12 tablespoons flour - pitted sour cherries, drained (the amount is to taste, just not too many so it doesn’t release too much juice) - 1 sheet of wafer For the cream: - 6 egg yolks - 1 packet of vanilla pudding - 200 g sugar - 400 ml milk - 250 g butter For decoration: - Whipped cream (the amount depends on preference) - Grated chocolate (optional) Preparation method 1. The dough: 1.1. Beat the egg whites until stiff, easiest with a mixer on high speed. 1.2. Gradually add the 6 tablespoons of water while continuing to mix. The foam will puff up and become shiny. 1.3. Gradually incorporate the baking powder, sugar (spoon by spoon), and sifted flour into this mixture. Add the flour gradually with gentle movements to avoid losing air from the foam. 1.4. Finally, add the drained sour cherries, mixing gently with a spatula. 1.5. A medium-sized baking tray (usually 25x35 cm, but not mandatory) is lined with baking paper, then the wafer sheet is placed. 1.6. Pour the dough mixture over the wafer and level it out. 1.7. Bake in a preheated oven at 170-180°C for about 30-40 minutes. The dough should be lightly browned and not stick to a toothpick. Let it cool completely in the tray. 2. The cream: 2.1. In a pot, combine the egg yolks, pudding powder, sugar, and milk. Mix well with a whisk to avoid lumps. 2.2. Place the pot over low-medium heat and stir constantly. Cook until the cream thickens like a thick pudding. 2.3. Remove from heat and let it cool to room temperature. Do not use the butter while the cream is warm to avoid curdling. 2.4. When completely cool, add the diced butter and mix until a smooth, light-colored cream is obtained. 3. Assembly: 3.1. Spread the vanilla cream over the completely cooled dough (with the wafer sheet at the bottom). 3.2. Level well with a spatula. 3.3. Top with whipped cream in an even layer (you can use vegetable whipped cream or whipped cream, depending on preferences). 3.4. Grate chocolate over the whipped cream layer for decoration (optional). 4. Refrigerate the cake for at least 2-3 hours before cutting. The resting time helps with portioning and stabilizing the cream. Why I make this recipe often It’s the kind of cake with wafer layers and sour cherries that works well at any table because it’s not heavy, cuts nicely, and keeps well in the fridge. If I have a lot of egg whites from cozonaci or other creams, I make it almost every time. The combination of airy dough, tangy from the sour cherries, pudding cream with butter, and whipped cream provides a good balance between textures and flavors. Tips and variations Tips - The sour cherries must be well-drained before adding to the dough; otherwise, they will release too much juice, and the dough may become soggy. - The cream must be completely cool when mixing with the butter; otherwise, there is a risk of curdling. - If you use 80% fat butter, the cream will be more stable. - For a clean cut, keep the cake in the fridge for a few hours before portioning. Substitutions - Sour cherries can be frozen or from compote, but they must be very well drained. - Vanilla pudding can be replaced with caramel or pistachio pudding if you want a different flavor. - The wafer sheet can be found in any store, but if you don’t have one, you can also use baking paper under the dough – you won’t have the same texture, but it won’t stick. Variations - You can replace the whipped cream with a thin layer of sweet cream cheese or mascarpone if you don’t prefer classic whipped cream. - For decoration, instead of grated chocolate, you can use coconut flakes, crushed pistachios, or even fresh fruits. Serving ideas - It is easiest to portion with a large, well-sharpened knife dipped in hot water and wiped dry. - It works well on festive platters, at parties, or as a weekend dessert. Frequently asked questions 1. Can I use whole eggs for the dough? No, the dough for this recipe is made only with egg whites. The yolks go into the cream. 2. Do I need to grease the tray if I put a wafer sheet? No, the wafer sheet does not require greasing. You can place baking paper underneath if you want to be sure it doesn’t stick, but generally, it is not necessary. 3. Can the sour cherries be replaced with something else? Yes, but the texture and final taste will change. Sour cherries or blueberries would work, but they will release less juice than sour cherries. 4. What kind of whipped cream is suitable for decoration? You can use whipped liquid cream or vegetable whipped cream; both are suitable. It is important that it is whipped stiffly so that it does not run. 5. If I don’t have vanilla pudding, what can I use? You can use cornstarch and a little vanilla essence, but the sugar amount needs to be adjusted. Nutritional values Approximately, for a medium piece (about 60 g): Calories: 220-250 kcal Proteins: 3-4 g Carbohydrates: 27-30 g Fats: 12-14 g These are approximate values and may vary depending on how much whipped cream and what type of butter or sour cherries you use. The cake has a moderate calorie density, especially due to the cream with butter and sugar. Storage and reheating The Cătălina cake keeps well in the fridge, in a closed container or covered with plastic wrap, for up to 4 days. Freezing is not recommended because the whipped cream and cream change texture after thawing. It is not reheated; it is served directly from the fridge. If left at room temperature too long, the cream may soften. That’s all you need to know about the Cătălina cake. The steps are straightforward, the ingredients are simple, and the result is consistent if you follow the order and cooling time.

Catalina Cake

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