traditional holiday croatian cake 'Macje Oci' (Cat's Eyes)

​power of senses

This cake holds a special place in my heart, bringing back cherished childhood memories of my mum making it over Christmas period. The traditional Croatian roll cake 'Macje Oci' (Cat's Eyes) is named for its distinctive slices that resemble cat's eyes.

Perfect as a festive dessert, Macje Oci pairs wonderfully with a glass of ice wine or sherry. It's quick, easy, and ideal for even a casual baker like myself. Best of all, it's delicious and reminds me of the importance of keeping traditions alive.

ingredients

Biscuit

• 5 large eggs (whites and yolks separated)
• 1/3 cup (80 g) sugar or 1/3 cup of honey that' I used for making this cake (little healthier option)
• 1/3 cup (50 g) all purpose flour
• 3 tablespoons (22 g) raw cocoa powder
• 1 teaspoon (4 g) baking powder
• 1 tablespoon of vanilla extract 

Cream

• 3 eggs
• 200 g of chocolate for cooking. I used here dark chocolate
• 6 tablespoons of honey or 1 cup (100 g) of sugar - I didn't use anything as chocolate had enough sugar for my taste
• 150 g butter 
• 2 tablespoons of brandy or any rum (I didn't use for this cake)

Additional

• 4 big bananas 

method

For the biscuit:

1. Separate the egg yolks and egg whites. Beat the egg whites with an electric mixer until fluffy.
2. In a separate bowl, mix the egg yolks with sugar or honey using the electric mixer.
3. Add flour, baking powder, and cocoa powder, and mix well until all the ingredients are combined.
4. At the end, use a spoon to gently fold in the fluffy egg whites.
5. Use a large baking pan (preferably one that can go in the oven) and line it with baking paper. Simply pour in the mixture and spread it out evenly.
6. Bake at 180°C for about 15 minutes.
7. Once baked, remove the biscuit from the pan and peel off the paper while it's still warm. Let it cool on a large serving plate.

For the cream:

1. On a pot over steam, mix eggs and sugar until the sugar is fully dissolved.
2. Add pieces of chocolate and cook over steam while constantly mixing. Then add the butter. Alternatively, you can cook in a normal pan on very low heat, mixing constantly.
3. Don’t leave it on the stove too long, as it will overcook—around 10-15 minutes.
4. If you are adding brandy or rum, add it now and mix well.
5. Let it cool down.

To rock and roll:

1. Roll out half of the cream onto the biscuit.
2. Cut the ends off the bananas. Place two whole bananas next to each other in the middle, then place the other two the same way, so it forms a line in the centre.
3. Roll the biscuit from one side, then roll from the other side.
4. Slowly turn the biscuit so that the edges are on the bottom and place it on the centre of the serving plate.
5. Spread the rest of the cream on top, using the back of a spoon to create waves.
6. You can add any décor you have on the outside. In this case, I used a few bay leaves from the garden that I previously washed, giving it a winter log appearance.
7. Place it in the fridge for 30 minutes or longer to allow the ingredients to set.
8. Enjoy it with a glass of sherry, ice wine, or any other dessert wine, or even a nice cup of tea!