Here’s a homemade Hungarian Zserbó (Gerbeaud) cake recipe — a classic layered yeast cake with walnuts and apricot jam 🍰
(This is the traditional home-style version.)
🇭🇺 Hungarian Zserbó Cake (Zerbo)
Ingredients
Dough
- 3 cups (375 g) all-purpose flour
- ½ cup (100 g) sugar
- ¾ cup (170 g) butter, softened
- 2 egg yolks
- ½ cup (120 ml) warm milk
- 1 packet (7 g) dry yeast
- 1 tsp vanilla sugar or vanilla extract
- Pinch of salt
Filling
- 1½–2 cups (150–200 g) ground walnuts
- ¾ cup (150 g) sugar
- About 1 cup apricot jam (smooth, not chunky)
Chocolate Topping
- 3½ oz (100 g) dark chocolate
- 2 tbsp butter or neutral oil
Instructions
- Activate yeast
Mix warm milk with a teaspoon of sugar and the yeast. Let sit 5–10 minutes until foamy. - Make the dough
In a bowl, combine flour, sugar, salt, butter, egg yolks, vanilla, and yeast mixture.
Knead until soft and smooth (about 5–8 minutes). - Divide & rest
Divide dough into 3 equal parts, cover, and let rest 15–20 minutes. - Prepare filling
Mix ground walnuts with sugar. - Assemble layers
- Roll out first dough layer and place in a greased baking pan (approx. 9×13 in / 23×33 cm).
- Spread ½ the jam, then sprinkle ½ the walnut mixture.
- Repeat with second dough layer.
- Place final dough layer on top.
- Bake
Bake at 350°F (180°C) for 35–40 minutes, until lightly golden.
Let cool completely. - Chocolate glaze
Melt chocolate with butter, spread over the top evenly. - Set & slice
Let chocolate set fully before cutting into squares.
Tips
- The cake tastes even better the next day.
- Use fine-ground walnuts for the best texture.
- Traditionally cut into neat rectangles or diamonds.
If you want, I can also share:
- a quick no-yeast version
- a history of Zserbó
- or a step-by-step photo guide 😊