Ah, the Hungarian Gerbeaud Cake (or Zserbó) is a classic, rich, layered dessert from Hungary—sweet, nutty, and chocolaty. Here’s a safe, home-friendly recipe you can try:
Hungarian Gerbeaud (Zserbó) Cake
Servings: 12–16
Prep Time: 40 min
Cook Time: 30–35 min
Ingredients
For the dough:
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450 g (3 ½ cups) all-purpose flour
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250 g (1 cup) butter, softened
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100 g (½ cup) sugar
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2 large eggs
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2 tsp instant yeast
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1 tsp vanilla extract
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120 ml (½ cup) milk, warm
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1 pinch of salt
For the filling:
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250 g (2 ½ cups) ground walnuts
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150 g (¾ cup) sugar
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1 tsp cinnamon
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150 g (½ cup) apricot jam
For the topping:
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150 g (5 oz) dark chocolate
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2 tbsp butter
Instructions
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Prepare the Dough
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In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit 5–10 min until foamy.
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In a large bowl, combine flour, sugar, and salt. Cut in the butter until crumbly.
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Add eggs, vanilla, and yeast mixture. Knead until smooth and elastic.
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Cover and let rise for 30–40 minutes in a warm place.
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Prepare the Filling
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Mix ground walnuts with sugar and cinnamon. Set aside.
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Roll and Layer the Dough
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Divide the dough into 3 equal parts.
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Roll out the first layer to fit a greased baking pan (around 9×13 inches). Place it in the pan.
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Spread half the apricot jam, then half the walnut mixture over the first layer.
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Repeat with the second layer.
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Cover with the third dough layer.
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Bake
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Preheat oven to 180°C (350°F).
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Bake 30–35 minutes until golden brown.
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Let cool completely in the pan.
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Chocolate Topping
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Melt chocolate with butter over a double boiler.
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Spread evenly over cooled cake.
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Let set before cutting into squares.
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💡 Tips for Perfect Gerbeaud Cake:
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Use freshly ground walnuts for the best flavor.
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Don’t over-bake; the cake should be golden but still slightly soft.
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For extra authenticity, brush each dough layer with a little melted butter before adding the filling.
If you want, I can also make a “quick visual guide” showing how to layer the jam, walnuts, and dough so it looks just like a bakery version—it’s easier than it sounds!