Gerbeaud (Djerbo) Cake
| Yield: | 18 -24 |
| Categories: |
| FOR THE DOUGH | ||
| 25 | g | Fresh yeast |
| 1/4 | c | Luck warm milk |
| 4 | Tabls sugar | |
| 1 1/2 | c | Butter or margarine |
| 4 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla essence |
| 3 | Eggs Seperated ( for the dough you'll need the yolks) | |
| 2 | ts | Sour cream (up to 3) |
| THE FILLING | ||
| 3 | White eggs | |
| 1/2 | c | Sugar |
| 1 | c | Fine ground walnuts; or Haselnuts |
| 6 | Tabls Apricots jam. | |
| TOPPING | ||
| 100 | g | Bitter chocolate |
| 1/4 | c | Butter |
| 2 | ts | Granulated sugar |
| 2 | ts | Brandy or rum |
| 1/2 | White egg. |
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