Nut Roll Cake (Beigli)

This is a cake that is found in many Eastern European countries (it is called Beigli in Hungary) and is a traditional Christmas cake, even though it can be eaten all year round. This recipe was handed down to me by my aunt who was by far the best cook in my family and who loved cakes. I can still see her in her tiny kitchen, which was no bigger than 4m2, busy and happy to cook for a crowd.

Ingredients for three rolls:

For the dough:

· 500g of flour

· 250g butter (or margarine)

· 2 whole eggs

· 1 sachet of bicarb (levure chimique)

· 1 yoghurt (125g)

· 60g of sugar + sachet of vanilla sugar

For stuffing:

· Walnuts to make 400g of chopped walnuts (about 1.3kg of walnuts)

· 300 to 350 g of sugar

· 1 bowl of white grapes soaked in tea

· the zest of a lemon

· 1 large jar of apricot jam

· peanut oil (or sunflower oil in case of allergy)

· 1 egg yolk

· 1 tablespoon of fresh cream

Instructions:

1. Mix all the ingredients for the dough and leave it to rest in the fridge (for about 2 hours) .

2. In the meantime, prepare the mixture of chopped walnuts and sugar and the egg yolk/fresh cream mixture.

3. Once the dough has rested, divide into three identical balls.

4. Flour a board and shape one ball at a time into a rectangle. The dough should be a little less than 0.5 cm high.

5. Spread a layer of apricot jam generously over the dough, then a layer of the nut/sugar mixture, sprinkle with previously drained grapes, then sprinkle with lemon zest, and finish with a drizzle of oil.

6. Leave a few centimetres around the edges without stuffing so that it doesn't overflow.

7. Roll p gently and close at the ends.

8. Repeat for the other two dough balls.

9. Place the three rolls on a baking tray covered with baking paper. Stick forks into all the rolls (this prevents the rolls from exploding!).

10. Brush the rolls with the mixture of cream and egg yolk.

11. Put in the oven previously heated to 200 degrees

12. Leave to cook for about 35 minutes, checking the cooking, the crust should be well browned.

This recipe is shared by Denise Moliard