Dissolve yeast in lukewarm milk with a pinch of sugar and let sit 5–10 minutes until foamy.
In a large bowl, combine flour, sugar, and salt.
Cut in butter until the mixture resembles breadcrumbs.
Add eggs and yeast mixture. Knead until smooth. Let rise for 30–40 minutes until doubled in size.
2. Prepare the walnut filling
In a small saucepan, combine ground walnuts, sugar, cinnamon, and milk.
Heat gently until the mixture thickens slightly. Let cool.
3. Assemble the cake
Preheat oven to 350°F (175°C).
Divide dough into 3 equal parts.
Roll out the first part and place it on a greased baking pan.
Spread ½ of the walnut filling evenly, then ½ of the apricot jam.
Repeat with the second dough layer, remaining walnut filling, and remaining apricot jam.
Cover with the final dough layer.
4. Bake
Bake 25–30 minutes until golden brown. Let cool completely.
5. Add chocolate topping
Melt dark chocolate and butter together.
Spread over the cooled cake.
Let chocolate set before cutting into slices.
💡 Tips
Use freshly ground walnuts for best flavor.
Apricot jam can be slightly warmed for easier spreading.
Slice neatly using a hot, sharp knife to prevent cracking the chocolate topping.
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