Peacock eyes

Peacock Eyes: A Delicious and Aromatic Cake

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 20 minutes
Servings: 12 servings

Peacock Eyes is a cake that perfectly combines the slightly sour taste of sour cherries with the crunchy texture of walnuts, resulting in a delicacy you won't forget anytime soon. This recipe, inspired by Mirela Goleanu, is not only delicious but also easy to make, suitable for any occasion. Even if the weather is gloomy and rainy, your cake will bring a touch of joy in every slice. Let’s see how we can prepare it step by step!

The History of Peacock Eyes

This cake has deep roots in cooking traditions, often associated with festive moments and family reunions. Its name comes from its appearance, reminiscent of a peacock's eyes, with delicious layers beautifully stacked on top of each other. Each bite will take you on a journey of flavors, reminding you of warm moments spent with loved ones.

Ingredients

*For the dough:*
- 500 g flour
- 170 g margarine (or butter, preferably Cremino)
- 30 g fresh yeast
- 150 ml lukewarm milk
- 3 egg yolks
- 3 tablespoons sugar (you can add 2 more for a sweeter taste)
- Grated zest of one lemon

*For the filling:*
- 3 egg whites (4 for extra fluffiness)
- 100 g powdered sugar (or 120 g for a sweeter taste)
- 200 g ground walnuts (220 g for extra texture)
- 700 g sour cherries (you can use more if desired)
- Apricot jam for spreading on the 3 layers
- Sugar to sprinkle over the cherries
- Semolina (optional, to absorb the juice from the cherries)

Step-by-Step Instructions

1. Preparing the yeast: Start by activating the yeast. In a small bowl, mix 30 g of fresh yeast with 1 teaspoon of sugar, a little lukewarm milk (about 2-3 tablespoons), and 1 tablespoon of flour. Let the mixture sit for 10 minutes until it becomes frothy.

2. Preparing the dough: In a large bowl, sift 500 g of flour. Add the activated yeast, soft margarine (or butter), egg yolks, sugar, and the remaining lukewarm milk. Knead the dough for about 10 minutes until it becomes elastic and smooth. This step is essential for achieving a fluffy cake.

3. Letting the dough rise: Cover the bowl with a clean towel and let the dough rise for 30 minutes in a warm place. This will allow the dough to grow and become airy.

4. Preparing the filling: In another bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the powdered sugar, continuing to mix until you obtain a firm meringue. Finally, gently fold in the ground walnuts with a spatula to avoid deflating.

5. Forming the layers: Once the dough has risen, divide it into 3 equal parts. Roll out each part into a thin sheet, the length of the baking tray you will use.

6. Adding the jam and cherries: Spread each sheet with apricot jam. On the long sides of the sheet, place the sour cherries, sprinkling a little semolina over them to absorb the juice. Roll each sheet, leaving space in the middle for the walnut filling.

7. Arranging in the tray: Place the rolls in the prepared baking tray lined with parchment paper, making sure to leave space between them. After placing all the rolls, pour the walnut filling on top.

8. Baking: Preheat the oven to 180°C and bake the cake for 40-50 minutes until it turns golden. Check occasionally, as baking time may vary depending on the oven.

9. Cooling and serving: Once the cake is baked, let it cool completely in the tray. Then, dust it with powdered sugar and cut it into generous slices. Each slice will be an explosion of flavors!

Practical Tips

- Ingredients: Make sure all ingredients are at room temperature before starting. This helps with better dough homogenization.
- Cherries: If using frozen cherries, make sure to thaw and dry them well before use to avoid excess juice.
- Sweetness: You can adjust the amount of sugar according to your personal preferences. If you prefer a less sweet taste, you can reduce the sugar in the filling.
- Variations: Instead of sour cherries, you can use other berries or even peaches, and for the filling, you can also experiment with ground almonds.

Ideal Pairings

Peacock Eyes can be enjoyed alongside a cup of black tea or flavored coffee. Additionally, a dollop of whipped cream or a scoop of vanilla ice cream can turn each slice into a refined dessert.

Frequently Asked Questions

1. Can I use dry yeast?
Yes, you can use dry yeast, but make sure the proportion is correct (about 10 g).

2. How do I store the cake?
You can store it in an airtight container at room temperature, where it will stay fresh for a few days.

3. Is the cake suitable for vegans?
You can adapt the recipe by using vegan margarine and replacing the eggs with a substitute, such as banana puree or flaxseeds.

Peacock Eyes is more than just a simple cake; it is a culinary experience that brings together delicious flavors and textures. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe will bring a smile to your face. Don't hesitate to share it with loved ones and create unforgettable memories around the table!

 Ingredients: Dough: 500 g flour, 170 g margarine or butter (I used Cremino), 30 g fresh yeast, 150 ml warm milk, 3 egg yolks, 3 tablespoons of sugar, grated lemon zest. Filling: 3 egg whites (I used 4), 100 g powdered sugar (I used 120), 200 g ground nuts (I used 220), 700 g sour cherries (more can be used, but that's all I had), apricot jam for spreading on the 3 layers, sugar to sprinkle over the cherries, semolina (the recipe does not specify, but I added it because the cherries released quite a bit of juice).

 Tags:  cherry cake nut cake