Cat’s Eyes
Cat’s eyes or mačje oči is a beloved dessert originating from the Balkans, especially popular in Croatia, Serbia and Bosnia. The dessert’s name comes from its appearance, as the slices resemble a cat’s eyes, with banana embedded in layers of cream and sponge cake. Known for its delicate flavor and stunning presentation, it is a staple at festive occasions and family gatherings.
This dessert typically consists of a soft, fluffy sponge cake paired with a rich, creamy filling. The “eyes” are created by embedding whole bananas into the roll. The cylindrical shape of the fruit makes it perfect for achieving the signature look. Other fruits, such as cherries or plums, are sometimes used for a tangier variation. The filling is smooth and indulgent, often made from chocolate whipped buttercream, complementing the fruit’s natural sweetness.
Visually, this is as captivating as it is delicious. Once sliced, each piece reveals a perfect swirl of sponge cake around the filling, with the fruit prominently displayed in the center.
Beloved for both its flavour and its nostalgic charm, mačje oči continues to be a highlight at celebrations, a testament to the creativity and culinary heritage of the region.
Separate egg whites from the yolks, then mix the yolks with the sugar until light and fluffy.
Add in flour, cocoa powder, baking powder and a pinch of salt into the yolk and mix until incorporated.
Separately whip the egg whites with a pinch of salt into stiff peaks, then with a spatula gently fold it into the batter until just combined.
Spread the mixture over a full lined baking sheet, then bake in a preheated oven at 180°C/356°F for 20 minutes.
While it's still hot, place a kitchen towel over it, then roll it together with the baking paper and let it cool down rolled like that.
Whip whole eggs with sugar and vanilla extract until fluffy, then in a double boiler cook for 10 minutes with stirring occasionally.
Now remove from the heat and stir in the white chocolate until it's melted, then allow it to cool down to room temperature.
Roll out the base and peel off the baking paper.
Separately mix room temperature butter until creamy, then add whipping cream and mix until stiff peaks.
Add in the egg cream into the whipped cream and mix until fully incorporated, then spread 2/3 of the cream over the base.
Place 2 peeled bananas on both of the opposite sides, then tightly roll those two sides towards one another so they meet in the middle.
Carefully turn the roll over so the rolled part is facing down, then spread the rest of the cream over the roll and refrigerate for 4 hours to set.
Cat’s Eyes
Ingredients
Instructions
- Separate egg whites from the yolks, then mix the yolks with the sugar until light and fluffy.
- Add in flour, cocoa powder, baking powder and a pinch of salt into the yolk and mix until incorporated.
- Separately whip the egg whites with a pinch of salt into stiff peaks, then with a spatula gently fold it into the batter until just combined.
- Spread the mixture over a full lined baking sheet, then bake in a preheated oven at 180°C for 20 minutes.
- While it's still hot, place a kitchen towel over it, then roll it together with the baking paper and let it cool down rolled like that.
- Whip whole eggs with sugar and vanilla extract until fluffy, then in a double boiler cook for 10 minutes with stirring occasionally.
- Now remove from the heat and stir in the white chocolate until it's melted, then allow it to cool down to room temperature.
- Roll out the base and peel off the baking paper.
- Separately mix room temperature butter until creamy, then add whipping cream and mix until stiff peaks.
- Add in the egg cream into the whipped cream and mix until fully incorporated, then spread 2/3 of the cream over the base.
- Place 2 peeled bananas on both of the opposite sides, then tightly roll those two sides towards one another so they meet in the middle.
- Carefully turn the roll over so the rolled part is facing down, then spread the rest of the cream over the roll and refrigerate for 4 hours to set.
