Here is a clean, traditional, photo-free recipe for the beloved Hungarian Gerbeaud Cake — Zserbó szelet. A layered masterpiece of yeasted dough, apricot jam, and walnuts, finished with a glossy chocolate glaze. A true classic of Hungarian patisserie.

🍰🇭🇺 Hungarian Gerbeaud Cake (Zserbó Szelet)

Tender yeast-based pastry layers filled with apricot jam and ground walnuts, baked together and topped with a smooth chocolate glaze. A signature dessert of Hungarian cafés, especially loved at Christmas and Easter.

⭐ Ingredients

For the Dough

3 cups (360 g) all-purpose flour
½ cup (110 g) unsalted butter, softened
¼ cup (50 g) sugar
½ cup (120 ml) warm milk
1 egg
1 packet (7 g) instant yeast
Pinch of salt
1 tsp vanilla sugar (optional)

For the Filling

1 cup (250 g) apricot jam (preferably thick, smooth, slightly tart)
2 cups (200 g) finely ground walnuts
¾ cup (150 g) sugar
Optional: zest of 1 lemon for brightness

Mix walnuts, sugar, and optional lemon zest together in a bowl.

For the Chocolate Glaze

4 oz (120 g) dark chocolate
3 tbsp butter
2 tbsp milk or cream

🔥 Instructions

1. Make the Dough

Combine warm milk, sugar, and yeast; let stand 5–10 minutes until foamy.
In a bowl, mix flour and salt.
Add yeast mixture, egg, vanilla sugar, and softened butter.
Knead until smooth and elastic (about 5–7 minutes).
Cover and let rise 45–60 minutes, until slightly puffy (does not need to double).

2. Prepare the Layers

Divide the dough into three equal parts.
Roll each piece into a rectangle the size of your baking pan
(approx. 9×13 in / 23×33 cm).

3. Assemble the Cake

Place the first dough layer on parchment in the pan.
Spread with one-third of the apricot jam.
Sprinkle with one-third of the walnut mixture.
Place the second layer on top; repeat jam + walnuts.
Add the third dough layer.
Pierce the top several times with a fork (prevents bubbling).

4. Bake

Bake at 350°F (175°C) for 30–35 minutes,
until lightly golden on top.

Cool completely before topping with glaze.

5. Prepare the Chocolate Glaze

In a saucepan, melt chocolate, butter, and milk/cream over low heat.
Stir until smooth and glossy.
Pour over the cooled cake and spread evenly.
Allow glaze to set before slicing.

🍽️ Serving

Cut into traditional small rectangles or diamonds.
Best served the next day — flavors deepen beautifully.
Keeps well for a week wrapped or covered.

💡 Tips for Perfect Zserbó

✔ Use high-quality apricot jam — slightly tart is best.
✔ Roll dough evenly to ensure uniform layers.
✔ Let the cake rest overnight for authentic taste.
✔ Walnut mixture should be fine, not coarse.
✔ Glaze must be applied to a completely cool cake.