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Parve
Medium
5 Hours
Diets 
In this variation on the traditional Hungarian dessert, coconut is folded into the filing instead of the traditional chopped nuts. The filling is added between layers of crumbly pastry, then baked to perfection and served with a chocolate glaze. This Zserbo cake is dairy free.
3 cups flour
6 tablespoons water
3 tablespoons sugar
1 ounce yeast
1 teaspoon Haddar Baking Powder
4 egg yolks
12 ounces margarine
7 egg whites
2 cups sugar
3 ounces shredded coconut
4 tablespoons coffee, dissolved in 1 tablespoon water
Tuscanini Apricot Fruit Spread or other apricot jam, for spreading
1 cup Gefen Cocoa
2 teaspoons coffee dissolved in 1/2 cup boiling water
1/2 cup oil
drop of rum or whiskey
1 pound Gefen Confectioners’ Sugar
Combine all ingredients for dough and knead until smooth. Refrigerate overnight or at least three to four hours.
Beat egg whites until fluffy. Add sugar, gradually beating until stiff. Fold in coffee and coconut. Divide into three parts.
Divide dough into four parts. Roll out one part of dough and place into 10- by 16-inch baking pan. Spread apricot jam. Spread 1/3 of filling over dough. Repeat with remaining dough jam and filling. Cover with remaining dough.
Prick top. Bake at 350 degrees Fahrenheit for 50 minutes or until golden. Cool. Frost with Chocolate Glaze.
Beat over high speed until smooth and slightly thickened.
Photography and styling by Peri Photography
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