🧁 Instructions:
- Make the Dough:
- In a large bowl, mix flour, sugar, salt, and yeast.
- Cut in the cold butter until crumbly.
- Add the egg yolks and warm milk, kneading into a soft dough.
- Divide into 3 or 4 equal portions, wrap, and let rest in the fridge for 30–45 minutes.
- Prep Filling:
- Mix the ground walnuts, sugar, and vanilla. Set aside.
- If using fresh raspberry puree, simmer slightly to thicken, or just use jam/preserves.
- Layer It Up:
- Roll out one portion of dough to fit a lined rectangular baking pan.
- Spread a layer of raspberry jam, sprinkle with walnut-sugar mix.
- Repeat layers, ending with a final dough layer on top.
- Bake:
- Poke the top layer gently with a fork.
- Bake at 350°F (175°C) for 30–35 minutes, or until golden.
- Add Chocolate Glaze:
- Melt chocolate and butter together, stir until smooth.
- Pour over cooled cake and spread evenly.
- Let set completely before slicing.
✨ Tips:
- Let the cake rest overnight for best flavor and sliceability.
- Add fresh raspberries between layers for extra fruitiness.
- Store in an airtight container for 3–5 days — it gets better with time!
Would you like a printable recipe card version or a no-bake variation?