Hungarian Gerbeaud Cake

Hungarian Gerbeaud Cake (Zserbó Szelet)

Ingredients (serves 8–10):

For the dough:

• 500 g (4 cups) all-purpose flour
• 200 g (1 cup) unsalted butter, softened
• 2 egg yolks
• 50 g (¼ cup) sugar
• 100 ml (⅓ cup + 1 tbsp) warm milk
• 7 g dry yeast
• Pinch of salt

For the filling:

• 200 g (2 cups) ground walnuts
• 200 g (1 cup) sugar
• 300 g (1 cup) apricot jam

For the chocolate topping:

• 150 g (5 oz) dark chocolate
• 2 tbsp butter

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Instructions:

1. Make the dough:
   • Dissolve yeast in warm milk.
   • Mix flour, sugar, salt, butter, egg yolks, and yeast mixture into a soft dough.
   • Divide into 3 equal parts.
2. Assemble layers:
   • Roll out one dough layer and place in a baking pan.
   • Spread with half the jam, then sprinkle with half the walnut-sugar mix.
   • Repeat with the second dough layer.
   • Cover with the third layer.
3. Bake:
   • Preheat oven to 180 °C (350 °F).
   • Bake 30–35 minutes until golden. Cool completely.
4. Add chocolate topping:
   • Melt chocolate and butter together.
   • Spread over cooled cake. Let set before slicing.