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Dough:
Filling:
Topping:
Make Dough:
Meanwhile, in the food processor put in the rest of the sugar, butter, flour and baking powder. Mix until it resembles crumbs. Transfer to a bowl.
Mix vanilla, egg yolks and sour cream. Add to flour mixture and mix until all is finely blended.
Note: At this stage you can leave it in the refrigerator overnight or for just an hour or two.
Divide dough to 3 portions.
Make Filling:
Take a rectangular cake pan (30X20cm) and line with baking paper; butter just slightly.
Take one part of the dough, roll into a rectangle and put in the pan. Stretch it a little. Take 3 tbsp. jam and spread it gently over dough. Take 1/2 of the filling and spread on top of the jam.
Continue the same with the 2nd part of dough: jam + filling and end by putting the 3rd part of dough on top. Prick with fork; cover with a towel and leave to rest for 1/2 an hour.
Bake in preheated 375°F oven for 40-45 minutes until it gets to be a nice brown color.
Cool completely.
Make Topping:
Poster's Notes: This cake keeps fresh even after few days. Cut small squares, put in a nice paper cups. Arrange on a serving plate and enjoy.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
25 grams fresh yeast
1/4 cup lukewarm milk
4 tablespoons sugar
1-1/2 cups butter or margarine
4 cups flour
1 teaspoon baking powder
1 teaspoon vanilla essence
3 eggs, separated (for the dough you'll need the yolks)
2-3 teaspoons sour cream
3 egg whites (left from the dough ingredients)
1/2 cup sugar
1 cup finely ground walnuts or hazelnuts
6 tablespoons apricot jam
100 grams bitter chocolate
1/4 cup butter
2 teaspoons granulated sugar
2 teaspoons brandy or rum
1/2 white egg
Mix yeast with lukewarm milk and one teaspoon sugar. Cover; let mixture rise to double.
Beat egg whites well; add sugar and beat until egg whites hold its peak. Add with a hand whisker the ground walnuts.
Put chocolate, sugar and brandy in a glass container, cover and microwave, stirring every few seconds until chocolate melts. Take out of the microwave, add butter; stir until butter melts. Add the egg white; stir. (It gives it a shiny topping.) Spread the topping over cake; cool.