Set to 350°F (180°C). Grease or line a 9-inch (23 cm) round or square baking pan.
Make the Batter
In a bowl, beat the butter and sugar until creamy.
Add eggs one at a time, then mix in vanilla.
Stir in flour, baking powder, and salt until smooth.
Assemble the Layers (Easy Style)
Spread half the batter into the pan.
Spread apricot jam evenly on top.
Sprinkle with ground walnuts.
Add the remaining batter on top and smooth gently with a spatula.
Bake
Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool completely before glazing.
Add the Chocolate Glaze
Melt chocolate and butter together until smooth.
Pour over the cooled cake and spread evenly.
Let it set, then slice into squares or wedges.
🍯 Optional Touches
Dust lightly with powdered sugar before serving for a café-style look.
For extra flavor, brush the bottom cake layer with a tablespoon of rum or orange liqueur before adding the jam.
💡 Why It’s “Streamlined”
This version skips yeast and multiple dough layers — yet keeps the signature Hungarian combo of nutty, fruity, and chocolatey flavors that made the original Gerbeaud famous.
Would you like me to give this a blog-style introduction for your recipe page (with a cozy Hungarian café feel and a short backstory)?
