In a large mixing bowl, combine the flour, eggs, salt, oil, vinegar, and water. Using your hands or a dough hook attachment, knead until the dough is smooth and elastic. It should be soft but not sticky — add a touch more flour if necessary.
Cover the dough with a clean kitchen towel and let it rest for 15 minutes to relax the gluten, making it easier to roll out later.
Divide the dough into 12 equal parts. Shape each into a small ball, cover again, and let them rest for another 15 minutes. This second resting period ensures tender layers once baked.
Step 2: Assemble the Layers
Preheat your oven to 180°C (360°F). Lightly grease a deep baking dish or frying pan with butter or oil.
Using a rolling pin, roll each dough ball into a thin sheet roughly the size of your baking dish. Place one sheet in the bottom of the prepared dish.
Brush the surface generously with melted butter to keep the layers tender and flavorful. Repeat this process with half of the dough layers.
Once you’ve added half of the layers, evenly sprinkle the chopped walnuts across the buttered surface. This creates the nutty center that defines this cake.
Continue adding the remaining layers of dough, brushing each with butter. When all layers are stacked, cut the unbaked cake into diamond or square shapes to make slicing easier after baking.
Bake for 60 minutes, or until the top is golden brown and crisp.
