How to make
Warm 1/2 cup (120 ml) of milk slightly and dissolve the yeast in it. Gradually, add 2 eggs, 1-2 tablespoons melted butter, 3 tablespoons of sugar, a pinch of salt, vanilla and the flour gradually. Knead a soft, but non-sticky dough and let it rise.
Combine the ground walnuts with the marmalade of your choice, 1/4 cup melted butter and milk, 1 egg yolk, 1/2 cup sugar, vanilla, cinnamon and cocoa.
Mix the ingredients for the stuffing well. Roll the risen dough on a floured sheet or cover, into a large rectangular crust, spread filling evenly on top and roll it into a long roll. Gently stretch it to extend it a little more, being careful not to flatten or tear it.
Roll it closed in a form for baking cakes, which you've pre-greased. Leave it to rise in a warm place, then brush it with the beaten egg white and sprinkle with plenty of sugar.
Bake the cake for the first 10 minutes on a very low oven (about 210°F (100 °C)) to rise well, then bake until it's ready at 320°F (160 °C), but be careful not to burn the top. You can bake it on the lower grilling element, if it starts to burn. Check its readiness with a stick or skewer.
