Djerbo

1 Servings

Ingredients

Quantity Ingredient
1 kilograms Self-rising flour
400 grams Pareve margarine
3 Eggs
1 tablespoon Sugar
1 pack Baking powder (I imagine about 3-4 tsp)
½ cup Liquid - water or juice
300 grams Ground walnuts
500 grams Sugar (I think this is too much - 300 grams - about 1 1/4 cups
Should be enough)
1½ cup Good quality jam - apricot?
100 grams Bitter chocolate
¼ cup Butter
2 teaspoons Granulated sugar
2 teaspoons Brandy or rum
½ White egg.

Directions

DOUGH

FILLING

TOPPING

Yield: 1 11"X15" baking pan plus 2 filled rolls of dough baked and sliced Dough: Mix all together to make a smooth dough. You can use the food processor if you process it into 2 batches. Divide the dough into 5 parts.

Wrap them in plastic and refrigerate for 1-2 hours.

Filling: Mix sugar and ground walnuts together.

Roll out one piece of dough and lay it in the ungreased pan (Baking paper may be better). Spread ½ cup of the jam on the dough. Spread ⅓ of the nut-sugar mixture. Repeat with another piece of dough, covered with jam and nut-sugar mixture. Roll out the third piece of dough and lay it over the filling.

Bake at 350 for 40 minutes.

The two remaining pieces of dough get rolled out, spread with what's left of the jam and nuts, rolled up like jelly rolls and baked for the same length of time. You can also fill them with other things - like date-chocolate filling, poppy-seed filling, etc. (I'm not giving the filling recipes since you can buy these prepared from Vita in Israel.) After baking Frost with chocolate frosting - I'm quoting Rina's frosting since I'm too tired to type more.

Topping Directions: Put chocolate, sugar and Brendy (sic) in glass container cover and micro , stir every few seconds ,till chocolate melt.

Out of the micro, Add butter, stir till butter melts.Add the white egg , stir. It gives a shiny toping. Spread the toping over cake, cool.

Posted to JEWISH-FOOD digest V97 #310 by Shelly Shalev <zshalev@...> on Nov 28, 1997

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