Baigli on the tray

PREPARATION

For the dough:
Mix warm milk with yeast and sugar; let it sit on the table.
Add the rest of the ingredients for the dough and knead quickly (2-3 minutes), by hand or with a food processor.
Wrap the dough in cling film and refrigerate for 2 hours or overnight.

For the walnut cream:
Put the milk with ground walnut, vanilla, lemon peel and 100 g of sugar on the fire; simmer, stirring occasionally.
Let the cream cool.
Beat the egg whites with a pinch of salt until stiff, add 200 g of sugar and continue to beat for a few minutes.

Assembling the Baigli Cake in the Pan:
Divide the dough into three equal parts.
Spread half of the walnut cream on the first sheet of dough in the pan; level with a spatula.
Add the second sheet of dough over the cream; sprinkle with the rest of the walnut cream.

Cover with the third sheet of dough; lightly prick the surface to allow the steam to escape.
Brush the cake with beaten egg yolk mixed with 1-2 tablespoons of milk.
Bake at 170°C for 20 minutes, then at 155°C for another 20 minutes. Cover with baking paper if it browns too much.