🥣 Instructions
1. Prepare the Dough
- In a bowl, mix the flour, yeast, sugar, and salt.
- Add the softened butter, egg, and warm milk.
- Knead until you get a smooth, soft dough (about 8–10 minutes).
- Cover and let it rest for 30–45 minutes, until slightly risen.
2. Divide and Roll Out
- Divide the dough into 4 equal parts.
- Roll each part into a rectangle roughly the size of your baking pan (9×13 inch / 23×33 cm).
- Grease or line the pan with parchment paper.
3. Assemble the Layers
- Place the first dough layer into the pan.
- Spread with apricot jam, then sprinkle evenly with a mixture of walnuts and sugar.
- Repeat with the next two layers: dough → jam → nut-sugar mix.
- Top with the final layer of dough (no jam on top).
- Pierce the top gently with a fork to prevent bubbling.
4. Bake
- Bake at 350°F (180°C) for 35–40 minutes, until golden brown.
- Let cool completely before adding the glaze.
5. Prepare the Chocolate Glaze
- Melt chocolate and butter (or oil) together over a water bath or in the microwave (short bursts).
- Stir until smooth and glossy.
- Spread over the cooled cake evenly.
- Allow to set, then slice into diamonds or squares.
🍰 Tips
- For the best flavor, let the cake rest overnight before cutting — it becomes moist and the flavors meld beautifully.
- You can warm the apricot jam slightly to make it easier to spread.
- Use high-quality dark chocolate for a classic Hungarian finish.
Would you like me to give you a short blog-style intro for this recipe (like for your website), with a bit of history about Café Gerbeaud in Budapest?
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