For the dough, mix the yeast with the sugar cubes in the lukewarm milk and let rise briefly (I like to use the yeast dough Garant – then the dough does not have to rise and is therefore ready faster).
Crumble the flour with the margarine (I chop this with a knife until nice even crumbs are formed), add the yeast set (not if I take Garant), powdered sugar, egg and baking powder and knead everything well. Divide the dough into three equal parts and roll each out to 35 x 25 cm large dough plates (on a cloth it works great – it does not stick so).
Line a baking pan (I line it with baking paper) with the first sheet of dough (the dough should not quite reach the edge of the baking pan) and spread with jam (use the tart apricot jam with fruit pieces – it tastes like the original in Hungary). Mix the grated walnuts (you can get them in bigger supermarkets, otherwise grate them yourself – tastes even better), with the powdered sugar and sprinkle half of it over the jam layer. Cover with the second layer of dough (I always do this with a rolling pin – so the finished dough doesn’t tear for me), spread this with jam too and sprinkle with sugared walnuts.
On top, place the third sheet of dough, rolled out slightly larger, so that the sides are also covered. Leave to rise at room temperature for an hour (this is not necessary if you use yeast proofing). Prick the top layer of dough several times with a fork (otherwise the dough will bubble and turn into a mountain landscape) and bake the cake at moderate heat (I bake at 170°C with hot air) until it gets an even golden color (after 15 min. baking time I just don’t leave the kitchen for the time being, so it’s best to determine the baking time for my stove and write it down in my recipe book). Let cool on a cake board (I get the cake including baking paper on the cake board, so I can work on it more easily), spread thinly with jam (always have more jam, so I do not have to be stingy with it and despair if I have too little left at the last course) and cover with chocolate icing. For the glaze, boil the sugar with just under 0.1 l of water to a syrup and let the chocolate, which has been broken into pieces, melt in it while stirring constantly. (This can also be done with a ready-made glaze – use the semi-bitter one, it tastes really good.
But heat in a water bath – no microwave or anything).
Remove from heat and continue stirring until the mixture cools down a bit and thickens. Then mix with 1 tsp water and half the egg whites until smooth and frost the cake with it.
Smooth it out on the sides. When the glaze is firm, cut the cake into pieces (2 x 8 cm). Tastes especially in Advent very tasty and can be stored well for 1 – 2 weeks in a closed tin, probably longer, but with me it was always gone sooner.
This recipe is very long and looks complicated (but it is not), but all the steps are described in detail, so even beginners should not be afraid. I’ve baked the slices several times and always (even the first time) they have succeeded, they are fluffy, melt in your mouth, and although they are relatively sweet and saturate well, it still always tastes like ‘more’.
