Harlequin cake

Ingredients for 1 servings:

• 250 g butter, fresh, room temperature
• 500 g flour
• 1 egg(s)
• 3 tbsp cream
• 120 g sugar
• 4 egg yolks
• 110 g sugar
• 1 handful of currants
• 1 handful of almonds, chopped
• 400 g currant jelly or apricot jam

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

old Transylvanian Christmas pastries

Pile the flour, sugar, cream, egg, and butter (in small pieces) onto the work surface. Cut the butter into small flakes with a knife and then knead the dough thoroughly by hand until it forms a uniform mass. Divide the dough into three equal parts, preferably by weight, and divide as evenly as possible. Place one of the parts on a piece of baking paper and roll it out with a rolling pin to the size of a baking sheet. Dusting the dough with a little flour every now and then will prevent it from sticking to the rolling pin. The dough will be very thin, about the thickness of a knife’s back. Therefore, make sure it is rolled out as evenly as possible, without any thin spots, and do not skip the corners. If necessary, trim off any excess dough from the long sides and stick it to the corners. Once rolled out, prick the dough a few times with a fork to prevent it from bubbling during baking. Lift the dough, including the baking paper, onto an upturned baking sheet and bake in the oven for 10 minutes at 175°C (fan oven). Bake the other two sheets of dough in the same way until they form thin sheets. Spread 200g of blackcurrant jelly or, if desired, apricot jam between each sheet of dough and stick the sheets together. Be careful, the dough will break easily. Carefully slide the second and third sheets of dough from the back of the baking tray onto the bottom sheet of dough. Beat 4 egg yolks and the sugar until frothy and spread this over the top sheet of dough. Finally, sprinkle with currants and chopped almonds and let the cake set in a lukewarm oven. The cake can be cut into small squares or diamonds and served as cookies at Christmas time. The cake is best cut if left to rest for 24 hours.