RECIPE FOR THE LEGENDARY “CITY TOMCAT” CAKE

The “City Tomcat” cake is one of the most beloved and iconic desserts in Serbia, especially in the country’s capital, Belgrade. Known for its rich yellow cream made with a remarkable 12 egg yolks, this layered treat holds a special place in the city’s culinary tradition.

According to local legend, the cake was created in a Belgrade pastry shop and named in honor of a stray cat who frequented the establishment, charming both staff and customers alike. The cake has since become a symbol of old Belgrade’s sweetness and spirit.

INGREDIENTS:

For One Cake Layer (bake three layers):

4 egg whites

4 tablespoons sugar

3 tablespoons ground walnuts

3 tablespoons flour

For the Filling:

12 egg yolks

750 ml milk

150 g sugar

4 tablespoons flour

3 tablespoons cornstarch

250 g butter

100 g chocolate

100 g walnuts

Whipped cream for decoration

PREPARATION:

Separate the egg whites from the yolks. Beat the egg whites with sugar until stiff peaks form. Gently fold in the flour and ground walnuts. Pour the mixture into a 26 cm baking pan lined with parchment paper. Bake each layer at 180°C (356°F) for about 15 minutes. Repeat to make three layers in total.

For the filling, mix the flour and cornstarch with the egg yolks. From the 750 ml of milk, set aside 100–150 ml and combine it with the yolk mixture, whisking until smooth and lump-free. Heat the remaining milk in a saucepan. Once warm, gradually add the yolk mixture, stirring constantly, and cook until thickened, resembling a pudding. Let the cream cool completely.

Whip the butter until fluffy and then blend it into the cooled custard. Divide the filling into three equal parts:

Add ground walnuts to the first part.

Add melted chocolate to the second.

Leave the third part plain for that signature yellow color.

Assemble the cake by layering the three sponges with the different creams in your preferred order. Once assembled, chill the cake until it sets, then cover with whipped cream and decorate as desired. For the best flavor and texture, let the cake rest in the refrigerator overnight.

The “City Tomcat” is more than just a cake — it’s a bite of history, tradition, and sweet Belgrade nostalgia.