Instructions
- Make the Dough:
- Mix yeast with warm milk and 1 tbsp sugar. Let sit until foamy (if using instant yeast, this step can be skipped).
- In a large bowl, combine flour, sugar, salt, butter, egg yolks, sour cream, and yeast mixture.
- Knead until smooth and elastic (8–10 minutes). Cover and let rise 1 hour until doubled.
- Prepare the Filling:
- Mix ground walnuts with sugar in a bowl. Set aside.
- Roll & Layer:
- Divide dough into 4 equal parts.
- Roll out the first portion to fit the pan, place in greased or parchment-lined pan.
- Spread with ⅓ of the apricot jam, then sprinkle with ⅓ of the walnut-sugar mix.
- Repeat with 2 more layers.
- Top with the final dough layer. Prick with a fork all over to prevent bubbling.
- Bake:
- Bake at 350°F (175°C) for 35–40 minutes until golden brown.
- Let cool completely.
- Glaze:
- Melt chocolate with butter or oil over low heat or in a double boiler.
- Spread evenly over cooled cake.
- Allow glaze to set before slicing into small squares or diamonds.
✨ Tips
- The cake tastes even better the next day, once the flavors meld.
- Use high-quality apricot jam — it makes a huge difference.
- Traditionally cut into small diamond shapes for serving.
This dessert is rich, elegant, and packed with Hungarian tradition ❤️.
Would you like me to also share the original Gerbeaud café serving style (how they garnish and plate it in Budapest)?
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