Gerbeaud Cake

In a bowl, mix hot milk with yeast and 1 tablespoon of sugar. Sprinkle 1-2 tablespoons of flour on top.

Let the bowl for 10-15 minutes and notice that it starts to grow.

In another larger bowl put the flour, add the yeast and milk composition, the egg and the 2 yolks, the soft butter, the sour cream, and a pinch of sugar and salt.

Knead well until it not sticks to your hands.

Put the dough in a bowl and leave it to rise covered, in a warm place, until it doubles in volume.

Cut the dough into 3 equal pieces and form some balls of dough, let rest for 5 minutes.

During this time, prepare the walnut filling. Mix in a bowl the walnuts (finely chopped in the robot) with the powdered sugar.

Optionally, you can also add the lemon zest.

Spread the first sheet of dough on a large stove tray, lined with baking paper, so that it perfectly covers the entire surface of the tray.

Grease with half the amount of jam.

Pour half of the filling and distribute it evenly over the entire sheet.

Spread the second sheet and put it over the first (the one with jam and walnut filling).

Grease it again with the rest of the jam and put the remaining amount of walnut filling.

Spread the third sheet, put it over the first 2.

Important to know: the dough sheets are rolled on a rolling pin and then rolled carefully in the tray.

Prick from place to place with a fork and put it in the preheated oven at 180 degrees for about 30-35 minutes.

When the cake is almost baked, make the cocoa icing:

- In a small saucepan pour 3 tablespoons of water, add 6 tablespoons of sugar, 1 tablespoon of cocoa and 1 tbs of butter.

- Melt everything over low heat.

When the cake is browned, do the test with the toothpick, if it comes out well and clean, it's ready.

Immediately, while the cake is hot, pour the icing over it and let it cool completely.

When the cake has cooled, the icing should harden and dry.

Then portion it into small pieces and arrange on a plate.

Very comfortable to eat with your hands, without plates and forks - the icing does not stick and the cake has a firm texture.

Good appetite!