Hungarian Gerbeaud Cake (Zserbó szelet): A Timeless Classic of Hungarian Pastry
Hungarian Gerbeaud Cake, or Zserbó szelet, is a cherished dessert that embodies the essence of Hungarian baking tradition. With its delicate layers of buttery pastry, filled with sweet apricot jam and ground walnuts, all topped with a smooth chocolate glaze, this cake is both sophisticated and deeply comforting. Named after the Swiss-born Hungarian confectioner Émile Gerbeaud, this cake has become a must-have treat for holidays, celebrations, and cozy coffee breaks.
The History Behind the Gerbeaud Cake
The Gerbeaud Cake was introduced in the late 19th century by Émile Gerbeaud, who took over the famous Café Gerbeaud in Budapest. The café, originally founded by Henrik Kugler, became renowned under Gerbeaud’s leadership, and the Zserbó szelet quickly gained popularity. Combining traditional Hungarian flavors like walnuts and apricots with European pastry techniques, Gerbeaud created a dessert that has stood the test of time.
Ingredients for an Authentic Gerbeaud Cake
For the Dough:
2 ½ cups all-purpose flour
1 cup unsalted butter, chilled and cubed
½ cup powdered sugar
1 large egg
½ cup sour cream
1 tablespoon active dry yeast
2 tablespoons warm milk
Pinch of salt
For the Filling:
1 ½ cups ground walnuts
1 cup granulated sugar
1 ½ cups high-quality apricot jam
For the Chocolate Glaze:
3 ½ ounces dark chocolate
2 tablespoons unsalted butter
How to Make Gerbeaud Cake: Step-by-Step
1. Prepare the Dough:
Dissolve the yeast in warm milk and let it sit until foamy. In a large bowl, mix flour, powdered sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Incorporate the egg, sour cream, and yeast mixture. Knead until a smooth dough forms. Divide the dough into three equal parts and chill for at least 30 minutes.
2. Make the Filling:
Mix the ground walnuts with granulated sugar in a bowl. Set aside.
3. Assemble the Cake:
Roll out the first dough portion and place it in a greased 9×13-inch baking pan. Spread a layer of apricot jam, then sprinkle a portion of the walnut mixture evenly over the jam. Repeat this process with the second dough layer, adding more jam and walnuts. Roll out the final portion of dough and place it on top. Prick the surface with a fork to allow steam to escape during baking.
4. Bake the Cake:
Preheat the oven to 350°F (175°C). Bake the cake for 30–35 minutes or until golden brown. Allow it to cool completely in the pan.
5. Prepare the Chocolate Glaze:
Melt the dark chocolate and butter together in a double boiler or in the microwave in short bursts, stirring until smooth. Pour the glaze over the cooled cake and spread evenly with a spatula.
