Combine dough ingredients and knead into smooth dough. Divide into four parts.

Roll out one part of dough and place into nine- by 13-inch greased pan.

Spead apricot jam over dough.

For nut filling: Combine ground nuts with sugar.

Roll out second part of dough and place over nut mixture. Spread with a layer of apricot jam and sprinkle second part of nuts. Repeat with remaining dough and nuts, top with dough.

Bake for 50 minutes. Cool.

Preheat oven to 325 degrees Fahrenheit.

For nutless filling: Beat egg white until stiff, gradually adding sugar and beating until peaks form. Add coffee and crumbs, then mix thoroughly.

Sprinkle one third of nuts or nutless mixture over apricot jam.

Combine oil, water, cocoa, confectioners’ sugar, and rum extract for the glaze. Spread glaze over cake.

Prepare dough and half of above nut or nutless filling. Divide dough into three parts.

Roll out one part of dough. Place into nine- by 13-inch pan.

Spread apricot jam and sprinkle nuts. Roll out second part of dough and place over nuts.

Prepare the mohn filling: Combine and mix poppy seed filling, egg whites, and apples.

Spread mohn filling over dough. Roll out third part of dough and place over mohn layer. Brush with beaten egg.

Bake for 45–55 minutes. Sprinkle liberally with confectioner’s sugar.

Preheat oven to 350 degrees Fahrenheit.