Composition:

flour 600 g.

2 eggs

sugar 1 tsp.

dry yeast 1 tsp.

milk 150 ml.

butter 150 g.

cream 1 tbs.

 

filling:

nuts 600 g.

sugar 500 g

cardamom 1 tbs. 

 

sherbet:

sugar 500 g.

water 300 ml.

saffron 1 tsp

citric acid ½ tsp

butter for layers 150 g.

butter for the top layer 300 g.

 

for the top layer:

2 egg yolks

oil 1 tbs.

nuts 100 g.