This cake is maybe the most popular and best known Jewish dessert. It is really delicious, I can highly recommend it to everybody!

Preparation time: 130 minutes + 1-2 hours cooling

For how many servings?:

Ingredients (1 cake= 10 slices per recipe. 1 serving = 1 slice.)

For the dough:
250 g / 8.8 oz plain flour
125 g / 4.4 oz butter
13 g / 0.45 oz castor sugar
2 g / 0.07 oz salt
100 ml / 0.175 pint white wine
2 egg yolks
5 g / 0.175 oz yeast

For the poppy seed filling:
175 g / 6.17 oz ground poppy seed
125 g / 4.4 oz sugar
15 g / 0.5 oz honey
10 g / 0.35 oz raisins
10 g / 0.35 oz sweet white crumbs
125 ml / 0.22 pint water
lemon rind
vanilla sugar

For the walnut filling:
150 g / 5.3 oz ground walnut
125 g / 4.4 oz sugar
30 g / 1 oz sweet white crumbs
13 g / 0.45 oz honey
15 g / 0.5 oz raisins
125 ml / 0.22 pint water
lemon rind
orange rind
vanilla sugar

For the apple filling:
375 g / 13.2 oz peeled, grated apple
30 g / 1 oz raisins
22 g / 0.77 oz ground walnut
22 g / 0.77 oz sweet white crumbs
cinnamon

For the plum filling:
550 g / 19.4 oz very thick plum jam

For the decoration:
castor sugar for sprinkling
white vine and starch for the sauce

Preparation

1. Preheat the oven to 170 C (338 F).

2. First let’s make the dough. Combine the ingredients, - but take care: the salt should not meet indirectly with the yeast- , then knead the mixture until homogeneous. When ready, wrap the dough up and put it into the fridge.

3. Continue with the poppy seed filling. In a pan, boil the sugar, honey and the water. While this mixture is getting hot, put the remaining ingredients in a bowl. When the sugar-mixture is boiled, pour down over the dry materials, and stir with a wooden spoon.

4. Prepare the walnut filling in the same manner.

5. Now the apple filling. Put the peeled, grated apple in a bowl, add the other ingredients and stir gently.

6. When the fillings are ready, take the dough out from the fridge and divide it to five equal parts. Roll out all the five parts. They should fit in a cake tin. (I used the traditional 22 cm diameter cake tin). Prick the stretched dough parts and bake three of them in the oven. It only takes a few minutes.

7. Place one of the raw dough parts at the bottom of the cake tin, and spoon the poppy-seed filling over it evenly.

8. Place one of the baked dough parts on top, press it down gently, and spoon the walnut filling over it.

9. The next layer is a baked dough part again. Press it down a bit, then grease it with plum jam.

10. Then place on top another baked dough part, press it down gently too, and spoon the apple filling over it.

11. Finally comes the last raw dough part: prick it with a fork, and put it in the oven. Bake it for about 50 minutes at 170 C (338 F).

12. When ready, leave it to cool down properly, then cut the cake around with a knife, and slice. Serve it sprinkled with castor sugar. Decorate the plate with white wine sauce.