Ofelia cake: A family celebration delight with sweet cherries

The best afternoon snack is a good piece of homemade cake. Ofelia fits this role excellently. Once the compote is used up and the cherries are left, it's time to start baking. This cake rapidly disappears from the plates, and requests for the recipe never seem to end.

The Ofelia cake is a true gem, especially popular during holidays and other occasions. It's a layered cake that charms with its combination of delicate sponge, aromatic jelly, fluffy pudding, and sweet cherries.

Whether its name refers to a Shakespearean character, flowers, or is simply a lovely name, one thing is for sure: the Ofelia cake is a true feast for the senses.

Ingredients:

Sponge Cake: 

• 6 eggs,
• 200g sugar, 
• 125g all-purpose flour, 
• ¾ teaspoon baking powder.

Cherry Layer: 

• 1 cup pitted cherries, 
• 1 litre cherry juice, 
• 2 packages of vanilla pudding,
• 1 tablespoon potato starch. 

Pudding Layer: 

• 2 packages of vanilla pudding, 
• 700ml milk,
• 5 tablespoons powdered sugar, 
• 200g softened butter.

Additionally: 

• coconut flakes for sprinkling.

Instructions:

Step 1. Pour the pudding into a bowl and mix it with 230ml of milk. Boil the remaining milk and add the pudding powders. Cook, stirring the mixture, until pudding forms. Set aside to cool. To prevent skin from forming, you can cover the surface of the pudding with cling film.

Step 2. Prepare the sponge cake. Separate the egg whites from the yolks and beat until foamy, gradually adding sugar. Once the mixture is stiff and white, add the yolks one by one, sifted flour, baking powder, and mix.

Step 3. Line the bottom of a baking pan measuring approximately 28x18cm with baking paper. Pour the sponge cake mixture in an oven preheated to 180 degrees Celsius. Bake for 35 minutes. Set aside to cool, but do not remove from the pan.

Step 4. In the meantime, prepare the cherry layer. Add potato starch to the pudding, pour some cherry juice, and mix. Boil the remaining juice, add the pudding mixture and cook until it thickens.

Step 5. Place the pitted cherries on the sponge cake and pour the cherry mixture over the top. Refrigerate until the mixture thickens and cools. Then, place the wafers on top.

Step 6. Beat softened butter, gradually adding the cooled pudding at the end. Spread the batter on the wafers and sprinkle with coconut flakes. Refrigerate the cake for at least 30 minutes.

Step 7. After this time, the cake is ready. Cut it into pieces and enjoy its taste. Bon appétit!