Berlin Cake
Berlini-sutemeny
For the dough
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1 cup powdered sugar
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3 cups flour
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1 stick (8 tablespoons)
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3 whole eggs
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grated lemon peel from 1 lemon
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For the filling
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1 cup almonds or walnuts
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1/5 cup unsweetened cocoa powder
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3 whole eggs
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0.5 teaspoon ground cinnamon
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8 tbsp apricot jam (or raspberry, strawberry)
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1 teaspoon homemade vanilla powdered sugar
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Knead 50 g of icing sugar, flour, butter, 3 whole eggs, and lemon zest.
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A rectangular sheet of about two-thirds is stretched out, placed in a baking sheet, pricked slightly, and baked in a preheated oven about 15-20 minutes (350f).
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Chop almonds or walnuts, mix with cocoa, 100 g powdered sugar, cinnamon, and 3 whole eggs.
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Spread the baked dough with 4 teaspoons of jam and place the almond mixture on top.
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Roll the remaining raw dough into sticks and place it on top of it in a grid shape.
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Bake again and firmly over low heat (300f) about 10 minutes.
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When cooled, sprinkle with vanilla sugar. The gaps between the grids are filled with jam.
