Golden Dumpling Cake



  • 1 envelope of yeast
  • 1 cup lukewarm milk
  • 2 tablespoons granulated sugar
  • 1 pound flour
  • 6 egg yolks
  • Pinch of salt
  • 10 tablespoons sweet butter, melted
  • Flour for pastry board
  • Butter for mold
  • 2 tablespoons cake crumbs
  • 1 cup ground walnuts
  • 1 tablespoon grated lemon rind
  • ½ cup thick apricot jam
  • ¼ cup vanilla sugar


  1. Mix yeast, ¼ cup lukewarm milk, ½ tablespoon granulated sugar and 3 tablespoons flour. Let this starter mixture rest for 10 minutes.
  2. Mix remaining lukewarm milk, the egg yolks, salt, remaining granulated sugar and flour. Mix well and stir into the starter dough.
  3. Add 4 tablespoons melted butter, little by little, to the dough, kneading it in to make sure it is incorporated until dough becomes blistered and separates easily from hand or spoon. Let the dough rise for about 1 hour. Preheat oven to 375°F.
  4. Sprinkle flour on a board. Put the dough on it and stretch it to a sheet ½ inch thick. Cut the dough into rounds with a 1- to 1½-inch cookie cutter.
  5. Butter a kugelhof mold 9 inches in diameter and 4 inches high. Sprinkle it with cake crumbs. Dip the little dough rounds into remaining melted butter, and place a layer of them tightly on the bottom of the mold. Sprinkle with a mixture of walnuts and lemon rind.
  6. Arrange more buttered dough rounds to make a second layer. Put ½ teaspoon jam in the center of each round. Continue this way, alternating rounds with ground walnuts and rounds with jam until the mold is filled. Cover top with remaining melted butter. You may need up to ¼ pound additional butter at this point.
  7. Bake in the preheated oven for 35 to 40 minutes. Turn out of the mold, sprinkle with vanilla sugar, and serve with Wine Cream or Milk and Rum Cream.