Instructions:
- Prepare the yeast:
- Dissolve the yeast in lukewarm milk with a teaspoon of sugar. Let it sit for 10 minutes until foamy.
- Make the dough:
- In a large bowl, mix flour, sugar, and salt.
- Cut in the butter until crumbly.
- Add the egg yolks and yeast mixture. Knead into a smooth dough.
- Cover and let rest for 30 minutes.
- Prepare the filling:
- Mix ground walnuts with sugar in a bowl.
- Roll and layer:
- Divide dough into 4 equal parts.
- Roll out one piece to fit a baking pan (about 9×13 inch / 23×33 cm). Place it in the pan.
- Spread with ⅓ of the apricot jam, then sprinkle with ⅓ of the walnut-sugar mixture.
- Repeat layering with the next two dough portions, jam, and walnut mixture.
- Place the last dough sheet on top. Prick with a fork to prevent bubbling.
- Bake:
- Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, until golden.
- Let cool completely.
- Glaze:
- Melt chocolate with oil or butter, mix until smooth.
- Pour over the cooled cake and spread evenly.
- Let the glaze set before slicing into squares or diamonds.
✨ The result: soft yeasted layers, nutty-sweet filling, fruity apricot notes, and a shiny chocolate top — the true Hungarian Zserbó experience!
Would you like me to also share a shortcut version (without yeast dough, more like a quick cake base) for busy days?
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