There are recipe which even I do not dare to change. The recipe for Greta-Garbo-Schnitten is one of this examples. It is a traditional sweet from the side of my family which stemmed from Siebenbürgen /Transylvania. I firmly believe that this recipe is rooted in the cake Gerbeaud-Schnitten of the Cafe Gerbeaud, but I stay with the Name in which it is filled in the handwritten cookbook of my grandmother. That is traditional, it will keep its Name Greta-Garbo-Schnitte.
The only change I dared to make is that I let the dough rest a little bit before I roll it into sheets. That makes rolling it thinly much easier.
The little slices are a great treat with a cup of coffee. And if you have a little bit patient and self-control, you can let them rest some days before eating them and they will reward you with a perfect mellow texture and a taste infused by walnuts, currants and chocolate.