Ingredients

- 1 spoon dry yeast (8 g)

- 3 tablespoons milk

- 4 cups flour (560 grams)

- 1 teaspoon baking powder

- 3 egg yolks (size M)

- 1/4 cup sugar (50 grams)

- 250 g butter, softened

- 1/4 cup warm milk

For the filling:

- 1 cup sugar (200 grams)

- 300 g ground walnuts

- grated peel of one lemon

To spread:

- 1 cup apricots jam

Topping:

- 200 grams of dark chocolate

- 100 g butter

Preparing the dough. Melt the yeast in 3 spoons of lukewarm milk. Place in a mixer bowl: flour,

sugar, baking powder, butter,

egg yolks, the yeast mix, milk and mix about 5 minutes, until the dough is smooth.

Cover with plastic wrap place in the refrigerator for 30 minutes.

In the meanwhile prepare the filling: ground the walnuts, peel the lemon

and mix with the sugar.

Preparing the cake. Divide the dough into 3 equal parts. Roll out each into a rectangle about 3 mm thick the size of your pan (20x30 cm). Line the baking pan with parchment paper and place one leaf in, spread half the amount of jam

and sprinkle over half of the nut mix. Place another layer of dough,

spread the remaining jam and sprinkle the remaining nuts mix. Cover with third dough leaf

and pierce with a fork. Bake in the oven at 180°C (360F) for about 30 minutes until lightly golden.

Remove from oven and cool. Melt chocolate and butter in the microwave until it dissolves. Mix well and spread on cake.

When the coating has cooled, cut the cake. It can be stored for a week in a sealed container in room temperature.