Hungarian Gerbeaud Cake (Zserbó Szelet) – A Timeless Classic 🇭🇺🍰

Hungarian Gerbeaud Cake (Zserbó Szelet) is one of the most iconic and beloved desserts in Hungary. This multi-layered pastry features flaky, buttery dough filled with apricot jam and ground walnuts, topped with a rich chocolate glaze. It is a true masterpiece of Central European baking, traditionally served during Christmas, Easter, and special celebrations.

Named after the Swiss confectioner Émile Gerbeaud, who popularized it in the 19th century at the famous Gerbeaud Café in Budapest, this cake continues to be a staple in Hungarian households. Though it requires a bit of patience to assemble, the result is an incredibly flavorful, elegant dessert that only gets better with time.

The History of Gerbeaud Cake

The story of Gerbeaud Cake begins in the 1850s when Henrik Kugler, a Hungarian confectioner, founded the Gerbeaud Café in Budapest. In 1884, he invited Émile Gerbeaud, a Swiss-born pastry chef, to join him. Gerbeaud quickly became famous for introducing sophisticated, high-quality desserts, including Zserbó Szelet.

The combination of flaky pastry, sweet apricot jam, crunchy walnuts, and glossy chocolate made this cake an instant classic. Over the decades, it has remained one of Hungary’s most cherished desserts, often prepared days in advance since the flavors improve over time.

Why You’ll Love This Recipe

✔ Authentic Hungarian tradition – A true taste of Budapest’s famous café culture.
✔ Layers of flavor – Buttery dough, sweet jam, nutty filling, and silky chocolate.
✔ Perfect for celebrations – A showstopper dessert for the holidays.
✔ Tastes even better the next day – The flavors meld beautifully over time.

Ingredients for Traditional Gerbeaud Cake

For the Dough:

3 cups all-purpose flour
½ cup unsalted butter, softened
¼ cup powdered sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 packet (7g) dry yeast
½ cup warm milk
1 egg
1 tablespoon sour cream

For the Filling:

1 ½ cups ground walnuts
¾ cup powdered sugar
1 ½ cups apricot jam

For the Chocolate Glaze:

½ cup dark chocolate (70% cocoa or more), chopped
2 tablespoons butter
2 tablespoons milk

Step-by-Step Instructions

1. Prepare the Dough

In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.
In a large bowl, mix the flour, powdered sugar, and salt.
Add the softened butter, vanilla extract, egg, sour cream, and yeast mixture.
Knead until a smooth, elastic dough forms (about 5-7 minutes).
Cover and let it rest for 30-40 minutes in a warm place.

2. Prepare the Filling

In a bowl, combine the ground walnuts and powdered sugar.
Stir well and set aside.

3. Roll Out and Layer the Dough

Preheat your oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.
Divide the dough into three equal portions.
Roll out the first portion into a thin rectangle and place it in the baking dish.
Spread half of the apricot jam evenly over the dough.
Sprinkle half of the walnut-sugar mixture over the jam.
Roll out the second portion of dough and place it over the filling.
Repeat the process with the remaining jam and walnut mixture.
Roll out the last portion of dough and place it on top, gently pressing down.
Prick the top layer with a fork to prevent bubbles.

4. Bake the Cake

Bake for 30-35 minutes, or until the top is golden brown.
Remove from the oven and let it cool completely before glazing.

5. Prepare the Chocolate Glaze

In a heatproof bowl, melt the chocolate, butter, and milk over a double boiler (or microwave in 20-second intervals, stirring in between).
Stir until smooth and glossy.
Pour the glaze evenly over the cooled cake, spreading it with a spatula.