Gerbeaud Cake (Zserbó Szelet) – A Traditional Hungarian Masterpiece
Gerbeaud Cake, or Zserbó szelet, is one of Hungary’s most iconic and beloved desserts. Known for its delicate layers of yeasted dough, rich apricot jam, finely ground walnuts, and a decadent chocolate glaze, this pastry is a timeless favorite among Hungarian families. Originating from the renowned Café Gerbeaud in Budapest, this dessert has graced holiday tables for generations and continues to be a must-have treat during Christmas, Easter, and special occasions.
In this article, we’ll explore the history of Gerbeaud Cake, its cultural significance, variations, and a detailed recipe so you can recreate this Hungarian classic at home.
The History of Gerbeaud Cake
The origins of Gerbeaud Cake trace back to Emil Gerbeaud, a Swiss confectioner who moved to Budapest in the late 19th century. He took over the historic Café Gerbeaud, which had been established in 1858 by Henrik Kugler. Under Gerbeaud’s ownership, the café became world-famous for its pastries, chocolates, and sophisticated desserts, including the now-legendary Gerbeaud Cake.
Gerbeaud’s genius was in his ability to refine and elevate traditional Hungarian sweets while maintaining their authentic flavors. His namesake cake quickly became a symbol of elegance and indulgence, spreading beyond Hungary to kitchens worldwide. Today, Gerbeaud Café remains a historic landmark in Budapest, where visitors can still enjoy the original cake.
What Makes Gerbeaud Cake Special?
✔ Rich Layers: The cake consists of alternating layers of a tender, yeasted pastry and a delicious filling of apricot jam and walnuts.
✔ Perfect Balance: The combination of sweet, tart, and nutty flavors creates a sophisticated taste.
✔ Chocolate Glaze: A silky dark chocolate topping adds the perfect finishing touch.
✔ Festive Tradition: A staple at Hungarian Christmas, Easter, and family gatherings.
Ingredients for Gerbeaud Cake
For the Dough:
- 2 ½ cups (300g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 1 egg
- ½ cup (120ml) warm milk
- 1 packet (7g) instant yeast
- 1 pinch of salt
For the Filling:
- 1 ½ cups (150g) ground walnuts
- ½ cup (100g) granulated sugar
- 1 cup (250g) apricot jam
For the Chocolate Glaze:
- 3 ½ oz (100g) dark chocolate
- 2 tbsp (30g) unsalted butter
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt. Add the butter and rub it into the flour until crumbly.
- Add the egg and the activated yeast mixture. Knead until a soft, elastic dough forms. Cover and let it rest for 30-40 minutes.
Step 2: Prepare the Filling
- In a bowl, mix ground walnuts with sugar.
- In another bowl, warm the apricot jam slightly to make it easier to spread.
Step 3: Assemble the Cake
- Divide the dough into three equal parts.
- Roll out one portion and place it in a greased or parchment-lined 9×13-inch baking pan.
- Spread half of the apricot jam over the dough, then sprinkle with half of the walnut mixture.
- Roll out the second portion of dough and place it on top. Repeat with the remaining jam and walnuts.
- Finish with the last layer of dough.
- Prick the top with a fork to prevent air bubbles. Let it rest for 15-20 minutes.
Step 4: Bake the Cake
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes, or until golden brown. Let it cool completely before adding the glaze.
Step 5: Make the Chocolate Glaze
- Melt the chocolate and butter in a heatproof bowl over simmering water (double boiler method). Stir until smooth.
- Pour the glaze over the cooled cake and spread evenly.
- Let the chocolate set before slicing.
How to Serve Gerbeaud Cake
Once the glaze has set, cut the cake into small squares or diamond shapes. The rich flavor makes each bite satisfying, so smaller portions are perfect. It pairs wonderfully with a cup of Hungarian coffee, tea, or even Tokaji wine for an authentic experience.