Recipe - Djerbo

DOUGH
1 kg Selfrising flour
400 g Pareve margarine
3 Eggs
1 tablespoon Sugar
1 pack Baking powder (I imagine
about 34 tsp)
One half cup Liquid water or juice

FILLING
300 g Ground walnuts
500 g Sugar (I think this is too
much 300 grams about 1
One fourth cups
Should be enough)
1 One half cup Good quality jam apricot?

TOPPING
100 g Bitter chocolate
One fourth cup Butter
2 teaspoon Granulated sugar
2 teaspoon Brandy or rum
One half White egg.

Yield: 1 11"X15" baking pan plus 2 filled rolls of dough baked and cut or sliced up

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 12 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 One half cup of the jam on the dough. Spread 1/3 of the
nutsugar mixture. Repeat with another piece of dough, covered with jam and
nutsugar 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
datechocolate filling, poppyseed 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 JEWISHFOOD digest V97 #310 by Shelly Shalev zshalev@shani.net
on Nov 28, 1997