🇭🇺 Raspberry Shortcake (Zserbó)

Ingredients

For the Dough:

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, cold and cubed
• 2 large egg yolks
• ½ cup sour cream
• 1 tsp vanilla extract

For the Filling:

• 1 ½ cups finely ground walnuts
• ¾ cup granulated sugar
• 1 ½ cups raspberry jam

For the Chocolate Glaze:

• 6 oz semi-sweet chocolate
• 2 tbsp unsalted butter

---

Directions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
3. Add egg yolks, sour cream, and vanilla. Mix and knead gently until a smooth dough forms. Divide into 3 equal parts.
4. Roll out the first portion and press into the bottom of the pan.
5. Spread half of the raspberry jam evenly over the dough. Sprinkle half of the walnut-sugar mixture on top.
6. Roll out the second layer of dough and place over filling. Repeat with remaining jam and walnuts.
7. Roll out the final dough portion and place on top.
8. Bake 35–40 minutes until lightly golden. Cool completely.
9. Melt chocolate and butter together until smooth. Spread over cooled cake.
10. Let glaze set fully before slicing into squares.