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Parve
Medium
8 Servings
Allergens 
1 Hour, 15 Minutes
Diets
1 package flaky dough, such as Gefen Puff Pastry or homemade Easy Flaky Dough
Tuscanini Apricot Fruit Spread or other apricot jam, for spreading
10 eggs, separated
1 cup sugar, divided (1/2 cup for egg whites; 1/2 cup for yolks)
1 tablespoon vanilla sugar
7 tablespoons Mishpacha Flour
1 and 1/2 cups ground walnuts
zest of 1 orange
zest of 1 lemon
1 teaspoon baking powder
6 eggs, separated
1/2 cup sugar
4 tablespoons oil
3 tablespoons Gefen Cocoa
3 tablespoons Mishpacha Flour
3 tablespoons challah crumbs
2 (3.5-ounce) bars truffle-filled chocolate
1 tablespoon vanilla sugar
1 tablespoon coffee
8 ounces margarine
1/2 pound Gefen Confectioners’ Sugar
2 eggs
Divide dough in half. Roll out both doughs and place on inverted 11- x 17-inch cookie sheets overlapping sides.
Prick with a fork and bake for 15 to 20 minutes at 350 degrees Fahrenheit. Cool.
Dissolve apricot jam in minimal amount of hot water and spread over one dough.
For either filling, beat egg whites with sugar until stiff. Add remaining ingredients.
Pour into a lined 11- x 17-inch cookie sheet and bake at 350 degrees Fahrenheit for 35 minutes. Invert onto dough.
Melt first three ingredients over low heat.
In mixer, cream margarine and sugar. Add eggs, one at a time.
Add chocolate mixture and beat well.
Spread cream over cake.
Place second sheet of dough on top and dust with additional confectioners’ sugar.
Photography by Periphotography.com
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