In a small bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit 5–10 minutes until frothy.
In a large bowl, mix flour, sugar, and salt. Cut in the butter until it resembles coarse crumbs.
Add the egg, vanilla, and yeast mixture. Knead until smooth and elastic. Cover and let rise for about 1 hour, until doubled in size.
Prepare the filling:
Mix ground walnuts with sugar. Set aside.
Warm the apricot jam slightly so it spreads easily.
Assemble the layers:
Divide the dough into three equal parts.
Roll out the first portion and place it in a greased baking pan.
Spread half of the walnut-sugar mixture evenly over the dough.
Roll out the second portion, place over the walnuts, and spread apricot jam evenly.
Roll out the third portion and place on top, gently pressing down.
Bake:
Preheat the oven to 350°F (175°C).
Bake for 30–35 minutes until golden brown. Let cool completely.
Add chocolate glaze:
Melt chocolate with butter in a double boiler or microwave.
Spread evenly over the cooled cake. Let set before cutting into squares or rectangles.
✨ Tips for perfection:
Don’t over-roll the dough — it should stay soft and tender.
Make sure the cake is completely cool before adding chocolate glaze; otherwise, it will melt too much.
Store in an airtight container; Gerbeaud actually tastes better the next day as the flavors meld.
If you want, I can also give you a shortcut version using ready-made puff pastry, which is easier but still tastes amazing — perfect for when you’re craving this Hungarian classic without the long prep.
