Name: Djerbo
Ingredients: 1 kg Self-rising flour; 400 g Pareve margarine; 3 Eggs; 1 tb Sugar; 1 pk Baking powder (I imagine about 3-4 tsp); 1/2 c Liquid - water or juice; 300 g Ground walnuts; 500 g Sugar (I think this is too much - 300 grams - about 1 1/4 cups; Should be enough); 1 1/2 c Good quality jam - apricot?; 100 g Bitter chocolate; 1/4 c Butter; 2 ts Granulated sugar; 2 ts Brandy or rum; 1/2 White egg.

All divine names and titles are applied to Him. He is called God, the mighty God, the great God, God over all; Jehovah; Lord; the Lord of lords and the King of kings. All divine attributes are ascribed to Him. He is declared to be omnipresent, omniscient, almighty, and immutable, the same yesterday, today, and forever. He is set forth as the creator and upholder and ruler of the universe. All things were created by Him and for Him; and by Him all things consist. He is the object of worship to all intelligent creatures, even the highest; all the angels (i.e., all creatures between man and God) are commanded to prostrate themselves before Him. He is the object of all the religious sentiments; of reverence, love, faith, and devotion. To Him men and angels are responsible for their character and conduct. He required that men should honour Him as they honoured the Father; that they should exercise the same faith in Him that they do in God. He declares that He and the Father are one; that those who had seen Him had seen the Father also. He calls all men unto Him; promises to forgive their sins; to send them the Holy Spirit; to give them rest and peace; to raise them up at the last day; and to give them eternal life. God is not more, and cannot promise more, or do more than Christ is said to be, to promise, and to do. He has, therefore, been the Christian’s God from the beginning, in all ages and in all places.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

1	kg	Self-rising flour
400	g	Pareve margarine
3		Eggs
1	tb	Sugar
1	pk	Baking powder (I imagine about 3-4 tsp)
1/2	c	Liquid – water or juice
300	g	Ground walnuts
500	g	Sugar (I think this is too much – 300 grams – about 1 1/4 cups
		Should be enough)
1 1/2	c	Good quality jam – apricot?
100	g	Bitter chocolate
1/4	c	Butter
2	ts	Granulated sugar
2	ts	Brandy or rum
1/2		White egg.

INSTRUCTIONS

DOUGH
FILLING
TOPPING
Yield: 1 11"X15" baking pan plus 2 filled rolls of dough baked and sliced
Dough: Mix all together to make a smooth dough. You can use the food
processor if you process it into 2 batches. Divide the dough into 5 parts.
Wrap them in plastic and refrigerate for 1-2 hours.
Filling: Mix sugar and ground walnuts together.
Roll out one piece of dough and lay it in the ungreased pan (Baking paper
may be better). Spread 1/2 cup of the jam on the dough. Spread 1/3 of the
nut-sugar mixture. Repeat with another piece of dough, covered with jam and
nut-sugar mixture. Roll out the third piece of dough and lay it over the
filling.
Bake at 350 for 40 minutes.
The two remaining pieces of dough get rolled out, spread with what's left
of the jam and nuts, rolled up like jelly rolls and baked for the same
length of time. You can also fill them with other things - like
date-chocolate filling, poppy-seed filling, etc. (I'm not giving the
filling recipes since you can buy these prepared from Vita in Israel.)
After baking Frost with chocolate frosting - I'm quoting Rina's frosting
since I'm too tired to type more.
Topping Directions: Put chocolate, sugar and Brendy (sic) in glass
container cover and micro , stir every few seconds ,till chocolate melt.
Out of the micro, Add butter, stir till butter melts.Add the white egg ,
stir. It gives a shiny toping. Spread the toping over cake, cool.
Posted to JEWISH-FOOD digest V97 #310 by Shelly Shalev <zshalev@shani.net>
on Nov 28, 1997

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