Owl Eyes

Owl Eyes Cake: A Delicacy with a Story

Preparation time: 45 minutes
Baking time: 40 minutes
Total time: 1 hour and 25 minutes
Number of servings: 12-16 servings

This cake recipe is not just a simple dessert; it carries an amusing story. Instead of Peacock Eyes, our cake transformed into Owl Eyes, thanks to a small mishap during portioning. But as we know, sometimes the most beautiful creations come from mistakes! Let’s see how we can create this wonderful cake, full of flavors and textures, that will delight both the eyes and the taste buds.

Ingredients:

For the dough:
- 4 egg yolks
- 6 tablespoons of sugar
- 6 tablespoons of oil (sunflower oil with a neutral taste is ideal)
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 25 g fresh yeast
- 400 ml lukewarm milk
- 750 g flour (you can use type 000 flour for a finer texture)
- A pinch of salt

For the filling:
- 100 g chocolate (choose a quality chocolate with at least 60% cocoa for an intense flavor)
- 30 ml milk
- 2 tablespoons of cocoa powder
- 2 tablespoons of sugar
- Cherries from compote or jam (about 200 g)

For the meringue:
- 4 egg whites
- 4 tablespoons of sugar
- 200 g chopped walnuts
- 2 tablespoons of flour
- A pinch of salt
- Juice of ½ lemon
- Juice of ½ orange

Step by Step:

1. Preparing the yeast
In a small bowl, rub the yeast with 2 tablespoons of sugar until it becomes liquid. Add a little lukewarm milk (not hot, to avoid killing the yeast) and a handful of flour. Mix well and let the yeast rise in a warm place, covered, for about 15-20 minutes until it doubles in volume.

2. Preparing the dough
In a large bowl, put the remaining flour (about 600 g) and make a well in the center. Add the egg yolks rubbed with sugar, oil, salt, and the lukewarm milk in which you dissolved the salt. Start mixing with a wooden spatula, gradually incorporating the flour from around. Add the risen yeast, the grated citrus zest, and the remaining flour, kneading the dough well. Cover and let it rise for 15-20 minutes in a warm place.

3. Preparing the filling
For the filling, melt the chocolate together with the milk over low heat, stirring continuously to avoid sticking. Once melted, add the cocoa and sugar, mixing well. Let the filling cool slightly before using. If using cherries from jam, heat them gently to make them more liquid and easy to distribute.

4. Preparing the meringue
In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to beat until you get a stiff and glossy meringue. Fold in the chopped walnuts, flour, lemon juice, and orange juice, gently mixing with a spatula.

5. Assembling the cake
Divide the risen dough into two or three parts (if you want smaller cakes). Roll out each part on a floured surface, forming a rectangle. Spread the ends with the chocolate filling, place the cherries, and roll the dough, leaving space between the rolls to add the meringue. Place the rolls in a baking tray lined with parchment paper, separating them with paper to prevent sticking.

6. Baking
Preheat the oven to 180°C. Bake the cake for 30 minutes, then remove the tray and brush the rolls with a little milk. Put back in the oven for another 5-10 minutes until golden and fluffy.

7. Serving
Let the cake cool before slicing. Serve with a scoop of vanilla ice cream or a cup of flavored tea for a pleasant contrast. Offer the cake alongside melted chocolate glaze or caramel sauce for an extra burst of flavor.

Useful tips:
- If you want an even more aromatic cake, add a few drops of vanilla extract to the dough.
- You can substitute the cherries with other fruits (peaches, strawberries) for a personalized version.
- Pay attention to the oven temperature; each oven bakes differently, so check the cake from time to time.

Nutritional Information
This Owl Eyes Cake has an approximate caloric intake of 250-300 calories per serving, depending on the ingredients used. It is rich in protein due to the nuts and eggs, also providing a good dose of carbohydrates from flour and sugar.

Frequently Asked Questions:
- Can I use whole wheat flour? Yes, but the cake will have a denser texture.
- What can I do if I don’t have fresh yeast? You can use dry yeast, making sure to follow the proportions indicated on the package.
- How can I store the cake? Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days.

So, get ready to delight your family and friends with this Owl Eyes Cake, which is not only delicious but also full of story and character. We wish you happy cooking!

 Ingredients: Dough: 4 egg yolks, 6 tablespoons sugar, 6 tablespoons oil, grated orange peel, grated lemon peel, 25 g yeast, 400 ml milk, 750 g flour, salt. Filling: 100 g chocolate, 30 ml milk, 2 tablespoons cocoa, 2 tablespoons sugar, cherries from compote/jam. Meringue: 4 egg whites, 4 tablespoons sugar, 200 g ground walnuts, 2 tablespoons flour, salt, lemon juice, orange juice.

 Tags:  nut cake meringue cake