A sweet celebration: Discover the irresistible ofelia cake

The best afternoon snack is a good piece of homemade cake. Ofelia fits this role excellently. Once the compote is gone from the jar and the cherries remain, it's time to start baking. This cake disappears rapidly 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 special 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
• 1 cup of sugar
• 1 cup of all-purpose flour
• 3/4 teaspoon of baking powder

Cherry Layer:

• 1 cup of pitted cherries
• 4 cups of cherry juice
• 2 packages of vanilla pudding
• 3/4 tablespoon of potato starch

Pudding Layer:

• 2 packages of vanilla pudding
• 3 cups of milk
• 5 tablespoons of powdered sugar
• 7 ounces of softened butter

Additionally:

• coconut flakes for sprinkling

Instructions:

Step 1. Pour the pudding into a bowl and mix with 1 cup of milk. Boil the remaining milk, add the pudding powders, and cook, stirring, until pudding forms. Set aside to cool. To prevent a skin from forming, cover the surface of the pudding with plastic wrap.

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

Step 3. Line the bottom of a baking pan measuring approximately 11x7 inches with baking paper. Pour in the sponge cake mixture and place in an oven preheated to 350 degrees Fahrenheit. 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 in some of the 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. Place in the refrigerator until the mixture thickens and cools. After this time, place the wafers on it.

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

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