Here’s a detailed recipe for Gerbeaud Cake, a classic Hungarian dessert known for its layered structure, buttery shortcrust, jam filling, and nutty flavor. I’ll make it clear and easy to follow so you can share or make it at home.
Gerbeaud Cake (Traditional Hungarian Dessert)
Ingredients
For the dough:
250 g (2 cups) all-purpose flour
150 g (2/3 cup) unsalted butter, cold and cubed
50 g (1/4 cup) granulated sugar
1 egg
Pinch of salt
For the filling:
200 g (1 cup) ground walnuts
100 g (1/2 cup) granulated sugar
1 tsp vanilla extract
3 tbsp milk (to moisten the walnut filling)
200 g (about 3/4 cup) apricot jam (or plum jam, lightly warmed)
For the topping:
1 egg, beaten (for brushing)
Powdered sugar (optional, for dusting)
Instructions
Prepare the dough:
In a large bowl, combine the flour, sugar, and salt.
Add the cold butter and rub it into the flour mixture with your fingers until it resembles coarse crumbs.
Add the egg and knead gently until a smooth dough forms.
Wrap in plastic and refrigerate for 30 minutes.
Prepare the walnut filling:
In a bowl, mix the ground walnuts with sugar, vanilla extract, and milk.
Stir until you get a slightly thick, spreadable paste.
Assemble the cake:
Preheat oven to 180°C (350°F).
Divide the dough into 3 parts: 2 larger and 1 smaller for the top lattice.
Roll out one portion of the dough to fit your baking pan (approx. 9×13 inches / 23×33 cm).
Spread a thin layer of apricot jam over the dough.
Spread half of the walnut mixture evenly on top.
Roll out the second portion of dough and place it over the walnut layer.
Spread the remaining walnut mixture over this layer.
Roll out the last portion into thin strips and create a lattice on top, or cover fully with dough and score lines with a knife.
Brush the top with beaten egg.
Bake:
Bake for 30–35 minutes until golden brown.
Remove from oven and let cool completely in the pan.
Serve:
Cut into squares or rectangles.
Optional: Dust lightly with powdered sugar before serving.
Tips:
Gerbeaud cake is best enjoyed the next day when flavors meld.
You can use a mix of walnuts and almonds for a richer flavor.
Keep it in an airtight container for up to 5 days—it actually tastes better after a day.
If you want, I can also make a quick, step-by-step illustrated version of this recipe that’s perfect for sharing on Facebook or Instagram, which usually gets a lot of engagement.
