Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ¼ cup (50 g) sugar
- 1 packet (7 g) active dry yeast
- ½ cup (120 ml) warm milk
- 2 egg yolks
- Pinch of salt
For the Filling
- 1 cup (250 g) apricot jam
- 1½ cups (150 g) ground walnuts
- ½ cup (100 g) sugar
For the Chocolate Glaze
- 4 oz (120 g) dark chocolate
- 2 tbsp butter
Instructions
Prepare the Dough
- Dissolve the yeast in the warm milk and let stand for 5–10 minutes.
- In a large bowl, combine the flour, sugar, and salt.
- Cut in the butter until crumbly.
- Add the egg yolks and yeast mixture.
- Knead until a smooth dough forms.
- Divide the dough into 3 equal portions.
Assemble the Layers
- Preheat the oven to 350°F (175°C).
- Grease and line a 9×13-inch (23×33 cm) baking pan.
- Roll out the first dough portion and place it in the pan.
- Spread half of the apricot jam over the dough.
- Mix the walnuts and sugar, then sprinkle half over the jam.
- Roll out the second dough portion and place it on top.
- Repeat with the remaining jam and walnut mixture.
- Roll out the final dough portion and place it on top.
- Prick the surface with a fork.
Bake
- Bake for 35–40 minutes, or until golden brown.
- Let the cake cool completely in the pan.
Make the Glaze
- Melt the chocolate and butter together until smooth.
- Spread evenly over the cooled cake.
- Allow the glaze to set before slicing.
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes (plus cooling time)
Servings
16
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