Gerbeaud (djerbo) Cake

-THE FILLING-
3 White eggs
1/2 c Sugar
1 c Fine ground walnuts; or
-Haselnuts
6 Tabls Apricots jam.

TOPPING
100 g Bitter chocolate
1/4 c Butter
2 ts Granulated sugar
2 ts Brandy or rum
1/2 White egg.

Source : From my mother with love & more. From my own collection.

First step:

Mix yeast with luck warm milk with one teasp sugar, Cover ,let mixture rise
to double. Mean while ,in the food processor put the rest of
sugar,butter,flour,and baking powder. Mix till it resembled crumbs.
Transfer to a bowl. Mix Vanilla, egg yolks and sour cream. Add to flour
mixture , and mix till all is fine blended. NOTE: At this stage you can
leave it in the refrigerator over night, or for just an hour or two. Divide
dough to 3 portions.

2nd step: The filling: Directions: Beat white well ,Add sugar beat until
white hold its peak. Add with an hand whisker the ground walnuts.

Take a rectangle cake pan 30X20 cm, Put baking paper and butter just
slightly. Now: Take on part of the dough , roll a rectangle, put in the
pan, Strach it a little , Take 3 tabls jam and spread it gently over dough,
Take 1/2 of the filling and spread on top of the jam. Continue the same
with the 2nd part of dough, Jam + Filling,and end by putting the 3rd part
of dough on top. PRICK with folk ,Cover with a towels and leave to rest for
1/2 an hour.

Bake in preheated 375 F hot oven for 40 – 45 minutes .till it gets a nice
brown color.

Cool completely.

3rd step: Topping: Directions: Put chocolate, sugar and Brendy in glass
container cover and micro , stir every few seconds ,till chocolate melt.
Out of the micro, Add butter, stir till butter melts.Add the white egg ,
stir. It gives a shiny toping. Spread the toping over cake, cool.

This cake keep fresh even after few days.

Cut small squares, put in a nice paper cups.Arrange on a serving plate and
enjoy.