Served as dessert. Vegetarian dish. Speciality: Low Sodium diet.

The Dough

3 Tablespoons Honey

220 gm Sugar

3 Tablespoons Milk

30 gm Butter, softened

1 Egg, whole

1 teaspoon Baking Soda

400 gm Flour (may be slightly less)

3 Tablespoons Icing Sugar

The Filling

250 ml Apricot Jam

300 ml Milk

3 Tablespoons Cream of Wheat

1 Tablespoon Sugar

100 gm Butter

120 gm powdered Sugar (Icing Sugar)

100 gm Walnuts, finely chopped

1 Tablespoon Cocoa, unsweetened

THE DOUGH:- Melt the honey on bain-marie. Add the sugar and the milk and stir until all melted and well blended. Add the butter and mix well. Take out of the bain-marie and add the egg, baking soda and mix well. Add the flour bit by bit kneading well. Add the flour until still kneadable but slighlty hard. It should not come apart. If it does (too much flour), add a bit of milk to fix. Separate the dough into 4 equal parts and let it rest for 15 minutes. Roll each part of the dough in a slim layer (approx. 5mm thick) on the bottom of a cookie sheet and bake at 180 Celsius until golden. Set aside to cool. THE FILLING:- Make a hot cereal cream out of the wheat cream, milk and 1tbsp sugar. Cool. Mix butter and powdered sugar until smooth. Add the walnuts and cocoa. Add all to the cooled wheat cream mix. Separate in two equal parts. THE LAYERING:- Lay one layer of baked dough and cover evenly with one part filling prepared as above. Lay the second layer of dough and cover evenly with 250ml appricot jam. Lay the third layer of dough and cover with the second part of the filling. Lay the forth layer of dough and sprinkle with 3tsp icing sugar. Set aside in cool place (or refrigerate) until dough layers soften. Serve in the same day (kept for too long gets the dough too soft and may slid).

Preparation time: 45 minutes

Cooking time: 1 1/4 hours

Serves: 20

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