Grease a 23 cm cake pan and line the bottom with parchment paper.
Divide the dough into three portions: one 270 g (40%) and two 200 g (30%).
Roll out the first piece of dough, lining the pan and pressing down the sides. Spread the walnut mixture evenly over the base.
Roll out the second piece of dough and place it on top of the walnut layer, pressing down the edges. Spread the apricot mixture evenly over the second layer.
Roll out the third piece of dough and place it on top of the apricot layer. Press down the edges and roll the dough around the perimeter.
Brush the top with egg yolk and make steam vents.
Sprinkle the walnut mixture over the cake.
Grease a 23 cm cake pan and line the bottom with parchment paper.
Divide the dough into three portions: one 270 g (40%) and two 200 g (30%).
Roll out the first piece of dough, lining the pan and pressing down the sides. Spread the walnut mixture evenly over the base.
Roll out the second piece of dough and place it on top of the walnut layer, pressing down the edges. Spread the apricot mixture evenly over the second layer.
Roll out the third piece of dough and place it on top of the apricot layer. Press down the edges and roll the dough around the perimeter.
Brush the top with egg yolk and make steam vents.
Sprinkle the walnut mixture over the cake.
