The yeast is mixed with a tablespoon of sugar and two tablespoons of coconut milk or warm water, according to preference. This mixture is left to rise for about 10-15 minutes until it becomes frothy and doubles in volume, indicating that it is active and ready to use. Meanwhile, in a large bowl, the flour is combined with a tablespoon of sugar, baking powder, and baking soda. The dry ingredients are mixed well to ensure an even distribution of the leavening agents. Then, the margarine, which should be at room temperature, is added, and using fingers, the flour is rubbed with the margarine until a crumbly texture resembling fine sand is obtained.
After the yeast has risen, it is added to the flour mixture, and homogenization begins. It is important to add warm milk gradually, one tablespoon at a time, while continuously mixing. This technique helps control the dough's texture, as the amount of milk needed can vary depending on the type of flour used, typically needing about 35-60 ml. Vanilla can also be added for extra flavor. The dough should become soft and non-sticky, making it easy to shape. It is recommended that the kneading does not take too long to avoid excessive activation of the gluten, which would make the dough elastic and hard to roll out.
Once the dough is ready, it is divided into three equal parts. The first part is rolled out into a thin sheet that is placed in the baking tray. Over this, apricot jam is generously added, which will bring a sweet and sour taste, followed by a layer of ground walnuts mixed with sugar and grated lemon peel. The second sheet of dough is rolled out and placed on top, followed by another layer of jam and walnuts. The last sheet of dough, which should be rolled out slightly larger, is placed over everything, and the edges are pulled down, being pressed with a fork to create a beautiful and even edge.
The dough is poked with a fork in several places to allow steam to escape during baking, and then it is placed in a preheated oven at medium heat (about 190°C). It is baked until the cake develops a golden crust, with an appetizing aroma that will spread throughout the kitchen. After baking, it is left to cool in the tray.
For the glaze, sugar is mixed with cocoa, homogenizing well, and gradually adding two tablespoons of warm water at a time, continuously mixing. It is essential not to add all the water at once to control the consistency of the glaze. The hot glaze is poured over the cake using a fine sieve to remove any lumps. After it cools, the cake is cut into pieces and served. This will be a true delight, perfect for any occasion.
After the yeast has risen, it is added to the flour mixture, and homogenization begins. It is important to add warm milk gradually, one tablespoon at a time, while continuously mixing. This technique helps control the dough's texture, as the amount of milk needed can vary depending on the type of flour used, typically needing about 35-60 ml. Vanilla can also be added for extra flavor. The dough should become soft and non-sticky, making it easy to shape. It is recommended that the kneading does not take too long to avoid excessive activation of the gluten, which would make the dough elastic and hard to roll out.
Once the dough is ready, it is divided into three equal parts. The first part is rolled out into a thin sheet that is placed in the baking tray. Over this, apricot jam is generously added, which will bring a sweet and sour taste, followed by a layer of ground walnuts mixed with sugar and grated lemon peel. The second sheet of dough is rolled out and placed on top, followed by another layer of jam and walnuts. The last sheet of dough, which should be rolled out slightly larger, is placed over everything, and the edges are pulled down, being pressed with a fork to create a beautiful and even edge.
The dough is poked with a fork in several places to allow steam to escape during baking, and then it is placed in a preheated oven at medium heat (about 190°C). It is baked until the cake develops a golden crust, with an appetizing aroma that will spread throughout the kitchen. After baking, it is left to cool in the tray.
For the glaze, sugar is mixed with cocoa, homogenizing well, and gradually adding two tablespoons of warm water at a time, continuously mixing. It is essential not to add all the water at once to control the consistency of the glaze. The hot glaze is poured over the cake using a fine sieve to remove any lumps. After it cools, the cake is cut into pieces and served. This will be a true delight, perfect for any occasion.
Ingredients
480 g flour, 200 g margarine, 10 g fresh yeast or 1 tablespoon of dry yeast, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 tablespoon of sugar (again, not a mistake), apricot jam, 300 g ground walnuts mixed with sugar to your taste, lemon zest (optional), vanilla (optional), coconut milk (soy, almond). Glaze: 100 g sugar, 3 heaping teaspoons of cocoa, margarine the size of a walnut, 2-3 tablespoons of warm water.