The ''cat eye'' cake

For the dough: 

• 150 millilitre of milk
• 20 grams of fresh yeast
• 300 grams of flour
• 130 grams of butter/margarine
• 3 egg yolk
• ½ teaspoon of salt

For the filling:

• pitted cherries
• 200 grams of chopped walnuts
• 200 grams of powder sugar
• Vanilla extract
• 3 egg white
• 1 zest of a lemon

Dissolve the yeast and sugar in warm milk, leave it to work for 10 minutes.

Rub butter in with the flour. Add the egg yolks and activated yeast, and knead into a smooth, flexible dough. Divide the dough into to equal parts. Chill the dough in the fridge till we make the filling.

Beat egg whites while adding the sugar continuously until you have a nice fluffy and thick foam. Gently fold in the ground walnuts,vanilla extract and lemon zest.

Preheat the oven to 180°C.

On a floured surface roll out a dough ball into a thin rectangle. Put the dough into a baking pan lined with baking paper. (hard to do it later when it’s filled with the walnut mixture)

Place pitted cherries close to each other in two streaks on the edge of the longer sides of the rolled dough. Roll up the edges  leaving a gap between them. Put half of the walnut mixture on the middle and make it even.

Leave enough space for the second roll in the pan. If your pan is to small use another one. Brush the dough with an egg wash.

Repeat the procedure with the other dough ball.

Place in the oven and bake for 30 minutes, until golden brown.

Enjoy!!!