Ah, Hungarian Gerbeaud Cake—also called Zserbó szelet—is a classic layered Hungarian dessert with rich flavors: buttery shortcrust, apricot jam, a walnut layer, and a chocolate glaze. 🍫🍯 Here’s a clear, traditional recipe:
Hungarian Gerbeaud Cake (Zserbó)
Ingredients (for a 9×13-inch pan)
For the dough (shortcrust):
- 3 cups (375 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) sugar
- 1 egg
- 1 tsp baking powder
- Pinch of salt
For the filling:
- 1 1/2 cups (150 g) finely ground walnuts
- 1/2 cup (100 g) sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed to moisten)
- 1 cup (250 g) apricot jam
For the topping:
- 4 oz (115 g) dark chocolate
- 1–2 tbsp butter or cream (to melt with chocolate)
Instructions
- Preheat oven
- 350°F (175°C). Grease or line a 9×13-inch pan.
- Make the dough
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in butter until crumbly, then add egg and knead until smooth.
- Divide the dough into three equal parts.
- Assemble the layers
- Roll out one part and press it into the bottom of the pan.
- Spread half the apricot jam over it.
- Roll out second part and place on top of jam.
- Spread walnut mixture evenly (walnuts + sugar + vanilla + milk if needed).
- Roll out third part and place on top of walnuts.
- Bake
- 30–35 minutes until golden brown.
- Let cool completely.
- Add chocolate topping
- Melt chocolate with butter or cream and pour over the cooled cake.
- Spread evenly and let it set.
- Serve
- Cut into squares or rectangles.
💡 Tips:
- Make sure the cake is completely cool before adding chocolate, or it will melt unevenly.
- You can toast the walnuts lightly for a deeper flavor.
- Apricot jam gives the cake its characteristic tangy-sweet layer, but plum or raspberry jam works too.
I can also give a simpler, quicker “weeknight” version of Gerbeaud Cake that skips rolling layers and uses a single pan-baked base.
Do you want me to do that?
