Take a ring cake mould, place it on 3 sheets of baking paper, wrapping it tightly around the pan so that the paper forms the bottom. Then, line a baking sheet with foil and wrap 2-3 layers of foil (the thicker the better!) over the paper. It is crucial that the mould does not leak; all the preparations are made for this.

Now, we will assemble the matsebray directly in the mould.

The apples need to be peeled, cored, and grated, sprinkled with lemon juice to prevent them from darkening, and mixed with raisins, ground nuts, half the sugar, and spices.

Beat the eggs with the nut milk in a large bowl. Add the other half of the sugar to the mixture and stir well until it melts.

Dip the matzah sheets into the milk and egg mixture until they are soaked but do not fall apart. Line the bottom of the pan with matzah sheets, lay out a layer of the mixture of apples, nuts, and raisins, and lightly pour the milk and egg mixture on top. It is essential that everything be damp but not wet or leaking!

Then, place another layer of matzah soaked in the milk-egg mixture on top. Repeat the layers until you fill the entire mould; the top layer should be matzah.

Let sit for about half an hour to allow excess liquid to drain out, then drain thoroughly.

Bake in the oven for 1-1.5 hours at 180 degrees Celsius, cool well (preferably overnight!), then carefully remove all protective layers from the mould and place the matsebray on a large plate. Sprinkle sugar and cinnamon on top and burn with a torch to create a sugar crust. You can also pour a glass of your favourite strong alcohol over the sugar and set it on fire so that all the alcohol burns out, but the aroma and crust remain.