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(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)

Take two cups of flour, one egg, three tablespoons of fat, one cup of
water, a little sugar, pinch of salt, and knead lightly. Put dough aside
in a cold place while you prepare a mixture of one cup of sugar, one and
one-half teaspoons of cinnamon and three tablespoons of bread crumbs.
Cut dough in seven pieces and roll out each piece separately. Place one
layer on a greased baking-tin and spread the layer with melted fat and
sprinkle with sugar and cinnamon; place upon this the second layer,
sprinkle on this two ounces of sweet and bitter almonds which have been
grated and mixed with sugar; over this place the third layer and spread
with oil, sprinkle with cinnamon and sugar and one-half pound of
cleaned, seedless raisins. Place the fourth layer on and spread with
jelly and one-half pound of citron cut up very small. Cover over with
another layer, spread fat and sprinkle with cinnamon and sugar and
grated lemon peel and juice of lemon. Place the sixth layer and spread
and sprinkle with sugar and cinnamon. Put on the last layer and spread
with fat and sprinkle with sugar and cinnamon. Cut in four-cornered
pieces and bake thoroughly and until a nice brown.
This schalet may be made and left whole; a frosting put on top and when
well baked will keep for a month or more.

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