Here’s a classic Gerbeaud Cake (Zserbó Szelet) 🇭🇺 One of Hungary’s most famous desserts—buttery yeast dough, walnut filling, apricot jam, and a glossy chocolate glaze. Rich, elegant, and absolutely timeless.
🇭🇺 Gerbeaud Cake (Zserbó)
🛒 Ingredients
For the dough:
3 cups (375 g) all-purpose flour
½ cup (100 g) granulated sugar
1 packet (2¼ tsp) active dry yeast
½ cup (120 ml) warm milk
8 tbsp (115 g) unsalted butter, softened
2 egg yolks
Pinch of salt
For the filling:
2 cups (240 g) finely ground walnuts
¾ cup (150 g) granulated sugar
1½ cups apricot jam (smooth)
For the chocolate glaze:
4 oz (115 g) dark chocolate
3 tbsp butter
👩🍳 Instructions
Activate yeast Mix warm milk with a spoon of sugar and yeast. Let foam 5–10 minutes.
Make the dough Combine flour, sugar, salt, butter, egg yolks, and yeast mixture. Knead into a soft, smooth dough.
Divide Divide dough into 4 equal parts. Cover and rest 15 minutes.
Layer the cake Roll one dough layer to fit a greased pan (9×13 in / 23×33 cm). Spread apricot jam, sprinkle walnut-sugar mixture. Repeat layers, finishing with dough on top.
Rest & bake Prick top lightly with fork. Rest 30 minutes. Bake at 350°F (175°C) for 35–40 minutes until lightly golden.
Glaze Melt chocolate with butter. Spread over warm cake. Let set completely before slicing.
