Cat's eye cake

Cat Eye Cake with Walnut and Poppy Seed Filling

The "Cat Eye Cake" is a traditional delicacy that combines the rich flavors of walnut and poppy seeds, featuring a soft and fluffy texture, perfect for enjoying with loved ones. This recipe has been passed down through generations in my family, and I have added a personal touch by combining the two fillings, walnut and poppy, to create a truly special dessert. Ideal for Christmas celebrations or any other occasion, this cake will bring a smile to the faces of those who taste it.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 35-40 minutes
Total time: 1 hour 10 minutes
Number of servings: 4 cakes

Ingredients

For the dough:
- 3 eggs (preferably from free-range hens for a more intense flavor)
- 60 g sugar
- 2 tablespoons sour cream (choose a rich sour cream for a more decadent texture)
- 200 g butter (melted but not hot)
- 500 g flour (type 000 for a fluffy dough)
- a cube of fresh yeast (or 7 g dry yeast)
- grated zest of one lemon (for an extra freshness)

For the filling:
- 100 g sugar (preferably brown sugar for a deeper flavor)
- 300 g ground poppy seeds (make sure it's freshly ground for an intense taste)
- 300 g ground walnuts (also freshly ground)
- jam (of your choice, but apricot or plum jam works excellently)
- 100 g coconut (to add an exotic touch)

Preparation Instructions

1. Activating the yeast:
In a small bowl, add the cube of yeast to 50 ml of warm water (not hot, to avoid killing the yeast). Sprinkle a teaspoon of sugar and a little flour. Mix gently and let it rise for 15 minutes until a foam forms on top. This step is essential for achieving a well-risen cake.

2. Preparing the dough:
In a large bowl, combine the flour with salt and the grated lemon zest. Make a well in the center and add the activated yeast, beaten eggs, sour cream, and melted butter. Knead the dough well until it becomes smooth and elastic. If the dough is sticky, add a little more flour.

3. Let the dough rise:
Cover the bowl with a clean towel and let the dough rise in a warm place for 30 minutes until it doubles in size. This is the time to prepare your filling.

4. Preparing the filling:
In a bowl, beat the egg whites with 100 g of sugar until you achieve a firm foam. Add the coconut and gently mix to avoid deflating the foam. Divide the filling into two: one for walnuts and one for poppy seeds.

5. Shaping the cakes:
After the dough has risen, divide it into four equal parts (about 250 g each). Roll each piece into a thin sheet. Spread jam over the sheet, then sprinkle half of the walnut filling on one side and half of the poppy filling on the other. Carefully roll the sheet from both sides towards the center, creating a filled "strudel".

6. Placing in the tray:
Prepare a large baking tray lined with parchment paper and greased with oil. Place the cakes in the tray, leaving some space between them to expand during baking.

7. Greasing and baking:
Beat the remaining three egg yolks and brush the cakes with it. Preheat the oven to 180 degrees Celsius and bake the cakes for 35-40 minutes, or until golden and passing the toothpick test.

8. Cooling:
After removing them from the oven, cover the cakes with a clean towel and let them cool. This step will help retain moisture and make the cakes even fluffier.

Tips and Variations

- Enhancing flavors: You can add a few drops of vanilla or rum essence to the dough for an even more refined taste.
- Alternative fillings: Experiment with other fillings, such as chocolate, raisins, or candied fruits.
- Serving: Serve the cake alongside a cup of tea or coffee for a perfect breakfast or snack. It can be enjoyed plain or with a dollop of sour cream on top.

Nutritional Benefits

The cake is a source of carbohydrates from flour, proteins from eggs, and healthy fats from nuts and butter. Walnuts and poppy seeds are rich in essential fatty acids and antioxidants, contributing to a healthy diet.

Frequently Asked Questions

1. Can I use dry yeast?
Yes, replace the cube of fresh yeast with 7 g of dry yeast, activating it in the same way.

2. How long does the cake keep?
The cake keeps well wrapped in plastic wrap at room temperature for 3-4 days. You can freeze it for longer storage.

3. Why is the dough sticky?
If the dough is sticky, it may need more flour or may have been overmixed. Type 000 flour helps achieve a fluffier texture.

4. How do I know when it is baked?
The cake is baked when it turns golden, and if you insert a toothpick, it comes out clean.

5. Can I add other ingredients to the filling?
Absolutely! Try adding caramelized nuts or chocolate for a more decadent version.

This "Cat Eye Cake" is not just a simple dessert, but a true culinary experience that brings together tradition and creativity. Prepare it with love and enjoy beautiful moments with your loved ones!