Gerbeaud (djerbo) cake

18 -24

Ingredients

Quantity Ingredient
25 grams Fresh yeast
¼ cup Luck warm milk
4 Tabls sugar
1½ cup Butter or margarine
4 cups Flour
1 teaspoon Baking powder
1 teaspoon Vanilla essence
3 Eggs Seperated ( for the dough you'll need the yolks)
2 teaspoons Sour cream (up to 3)
3 White eggs
½ cup Sugar
1 cup Fine ground walnuts; or Haselnuts
6 Tabls Apricots jam.
100 grams Bitter chocolate
¼ cup Butter
2 teaspoons Granulated sugar
2 teaspoons Brandy or rum
½ White egg.

Directions

FOR THE DOUGH

THE FILLING

TOPPING

Source : From my mother with love & more. From my own collection.

First step:

Mix yeast with luck warm milk with one teasp sugar, Cover ,let mixture rise to double. Mean while ,in the food processor put the rest of sugar,butter,flour,and baking powder. Mix till it resembled crumbs.

Transfer to a bowl. Mix Vanilla, egg yolks and sour cream. Add to flour mixture , and mix till all is fine blended. NOTE: At this stage you can leave it in the refrigerator over night, or for just an hour or two. Divide dough to 3 portions.

2nd step: The filling: Directions: Beat white well ,Add sugar beat until white hold its peak. Add with an hand whisker the ground walnuts.

Take a rectangle cake pan 30X20 cm, Put baking paper and butter just slightly. Now: Take on part of the dough , roll a rectangle, put in the pan, Strach it a little , Take 3 tabls jam and spread it gently over dough, Take ½ 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 folk ,Cover with a towels and leave to rest for ½ an hour.

Bake in preheated 375 F hot oven for 40 - 45 minutes .till it gets a nice brown color.

Cool completely.

3rd step: Topping: Directions: Put chocolate, sugar and Brendy 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.

This cake keep fresh even after few days.

Cut small squares, put in a nice paper cups.Arrange on a serving plate and enjoy.

Posted to JEWISH-FOOD digest V97 #310 by Zvi&Rina perry <pzvi@...> on

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