👩🍳 Instructions
- Activate the yeast:
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for about 10 minutes until frothy.
- Prepare the dough:
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
- Add the softened butter, egg yolks, sour cream, and the activated yeast mixture.
- Mix until a smooth dough forms.
- Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the filling:
- In a bowl, mix the ground walnuts and sugar.
- Set aside.Flour On My Face+2An Edible Mosaic™+2
- Assemble the cake:
- Preheat your oven to 180°C (350°F).
- Divide the dough into three equal portions.
- Roll out the first portion on a lightly floured surface to fit the bottom of a greased 9×13-inch (23×33 cm) baking pan.
- Spread half of the apricot jam over the dough.
- Sprinkle half of the walnut-sugar mixture over the jam.
- Roll out the second portion of dough and place it over the filling.
- Repeat the layering with the remaining jam and walnut-sugar mixture.
- Roll out the third portion of dough and place it on top.
- Using a sharp knife, score the top layer of dough into squares or rectangles.
- Bake the cake:
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown.
- Remove from the oven and let it cool completely in the pan.
- Prepare the glaze:
- In a small saucepan, melt the dark chocolate with the vegetable oil over low heat, stirring until smooth.
- Pour the glaze over the cooled cake, spreading it evenly.
- Serve:
- Once the glaze has set, cut the cake along the scored lines into squares or rectangles.
- Serve and enjoy!
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