Hungarian Gerbeaud Cake (Zserbó Szelet)

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Instructions

1. Prepare the Dough

1. Dissolve yeast in warm milk with a pinch of sugar, let foam for 10 minutes.
2. In a bowl, mix flour, sugar, and salt.
3. Add butter and rub into crumbs.
4. Mix in egg yolks, vanilla, and yeast mixture.
5. Knead until smooth.
6. Cover and let rise 1 hour.

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2. Divide and Roll

1. Divide dough into 3 equal parts.
2. Roll each into a rectangle to fit a baking tray.

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3. Assemble Layers

1. Place first dough layer in a greased pan.
2. Spread half the walnut-sugar mixture.
3. Add second dough layer.
4. Spread apricot jam evenly.
5. Add remaining walnuts.
6. Top with final dough layer.
7. Prick surface with a fork.

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4. Bake

• Bake at 350°F (175°C) for 35–40 minutes
• Until lightly golden on top
• Cool completely in pan

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5. Chocolate Glaze

1. Melt chocolate with butter and milk over low heat.
2. Stir until smooth and glossy.
3. Pour over cooled cake and spread evenly.
4. Let set before slicing.