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Measure the
flour into a large bowl and
make a well in the center.
Add the crumbled yeast and
the 4 teaspoons of sugar.
Add warm milk and let the
yeast work. As soon as the
yeast has worked, add the 2
egg yolks and 1 egg
white. |
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Add the melted margarine to
the dough. Knead the dough,
until it is shiny. Let
the dough rise. |
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Divide the dough into 3
parts. Let the dough rise
again. |
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Meanwhile, prepare the
filling. Thoroughly mix the
sugar and the walnuts
together. |
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Roll out the first part of
the three pieces of dough on
a baking sheet covered with
parchment paper. |
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Next coat the dough with jam
(not too thin a layer). |
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Spread
half of the sugar-walnut-mix
on top of the jam. |
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Roll out
the second piece of the
dough. |
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Place it
over the layers already
prepared. |
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Coat this
layer first with the jam and
then spread the second half
of the sugar-walnut mixture. |
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Roll out
the last piece of dough and
place it over the layers on
the baking sheet. |
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Place the
baking sheet in the oven at
160°C (320-350° F), center
rack, for 30 minutes. When
the cake is cooled, remove
the parchment paper... |
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...and
coat the cake with chocolate
icing. |
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As soon
as the chocolate icing is
cold and set, cut the cake
in square pieces (about 5x5
cm or 2x2”)
Important Note:
It
is necessary to find the right
amount of jam! Every jam is
different. If you use too much,
the filling will be runny and
will ooze out when you cut the
Zuckerkichl into small squares.
If
you use too little jam, the
filling will be too dry and the
sugar, jam and walnuts will not
combine properly resulting in
the sugar being grainy.
There are some jams that are
especially good for this recipe:
apricot, strawberry & mirabelle. (a kind of plum). The
lighter jams are preferred over
the dark ones such as
blackberry. Raspberry can be
used, but choose the seedless
variety. |
