Hungarian Gerbeaud Cake (Zserbó szelet)
Gerbeaud cake is probably the best known Hungarian dessert. I am sure if you hear the name of Hungarian Gerbeaud, you associate with the Café Gerbeaud in heart of Budapest. But to me, this word “Gerbeaud” means this wonderful and delicious homemade layered cake with walnut and apricot jam filling, covered with chocolate. Christmas and Easter is just unimaginable without this excellent cake, I always make it with my Mom. This dessert was invented by a Swiss born French confectioner (Emil Gerbeaud) who lived and worked in Hungary.
Ingredients
- 500 grams (17.6 ounces) of plain flour
- 250 grams (8.8 ounces) of margarine or butter
- 25 grams (0.9 ounces) of fresh yeast
- 1 whole egg
- 2 egg yolks
- 1 tablespoon of sugar
- 100 ml (0.44 cups) of whole milk
- Zest of half a lemon
- Pinch of salt
- 150 grams (5.3 ounces) of ground walnuts
- 50 grams (1.8 ounces) of powdered sugar
- 400 grams (14.1 ounces) of homemade apricot jam
- 100 grams (1 stick) of butter
- 4 tablespoons of sugar
- 4 tablespoons of cocoa powder (20-22%)
- 4 tablespoons of water
Takes
Serves 8.
Instructions
- In a smaller pan heat milk until lukewarm and dissolve the sugar and the yeast.
- In a large bowl mix the flour and the cubed 250g (8,8 ounces) margarine or butter by hand. The mixture will be quite crumbly.
- Add the whole egg, 2 egg yolks, the dissolved sugar and yeast mixture, pinch of salt and the lemon zest. Knead thoroughly. Add more flour if necessary.
- Divide the dough into 4 balls, cover and let rest for 30 minutes.
- Heat the oven to 180°C (355°F). Butter and flour your baking tin. I used a 16×10 inch (40x25cm) pan.
- On a floured surface roll out one part of the dough to the size of the baking tin, then lay it in.
- Mix the ground walnuts (150g) with the powdered sugar (50g). Spread one third of the apricot jam on the first layer of dough. Sprinkle with third of the walnut-sugar mixture.
- Roll out the second piece of dough. Put the jam on it and sprinkle with walnut-sugar mixture.
- Roll out the third piece of dough. Spread the jam on it and sprinkle with walnut-sugar mixture.
- Roll out the forth layer and place on top.
- Bake the cake for 30 minute, until the top is light-brown. Let it cool completely.
- For the chocolate cover: in a smaller pan melt 100 grams (3,5 ounces) butter, add 4 tablespoons of cocoa powder, 4 tablespoons of sugar and 4 tablespoons of water and stir until the sugar melts and the mixture thickens. Cover your cake with the chocolate sauce. The butter will make the chocolate have a glassy elegant look. Cut into diamonds and serve.
Looks spectacular!
What size of pan works best for this recipe? I want to try it, but need to know the size of the pan before I start rolling out the dough
Thanks for the note, Nina, I updated the recipe. I used a 16×10 inch (40×25 cm) pan. Agnes
Would love to try this cake,but what type of yeast was used pls.
Hello Susan,
I used fresh yeast.
Agnes
You have two measurements of ground walnuts for the filling, i.e., 150 grams and 4 tablespoons. Do you mix both of these with the powdered sugar?
Hello Alice,
You only have to use 150 grams of ground walnuts, I deleted the 4 tablespoons. Thanks!
Agnes
Hi there. This looks yummy and im def going to try. Wondering if this is more of a moist cake or somewhat more dry?
Hi Arpine, this cake is not creamy or moist at all. However, it is not dry either if you use the right amount of apricot jam. It is just perfect then. 🙂
Kind regards,
Agnes
Sound exactly like my old Hungarian neighbour’s amazing cake. She used to make it every Friday.
One question though.. can o use dark chocolate instead of cocoa powder?
Hi Hila,
Thanks for your message, I am glad this recipe sounds like the one you love. Yes, you can use dark chocolate.
best wishes,
Agnes
This one is papiler in Hungary. Today hollydas. I will make this one for sure.
Can I use dry yeast for this recipe?
You can. Just use one third the amount required of fresh yeast.
The amount of yeast is confusing. I used 2 tsp. wouldn’t 25 grams be much too much. Should it be .25 grams?
Hello Faye,
Thanks for your comment. Yes, it is 25 grams. In Hungary the fresh yeast is sold in a 50 g package. For this recipe we use half of that amount.
Agnes
How thick can you roll the dough
Hello Amy,
I used a 16×10 inch (40×25 cm) baking pan. Roll out one part of the dough to the size of the baking tin, then lay it in. It will be perfect then.
Agnes
Thank you Agnes. I have been looking for this recipe in English. I live in US-my father was born in Budapest. I am going to make this in his honor. I remember having it when I was a child.
I love that you know this is really Gerbeaud.
how much dry yeast should I use? Can I use the RapidRise Instant, Fast Acting Yeast? Or should I use Hodgson Mill Active Dry Yeast? Is there a difference?
Also, how long should this bake if I use a 13×9 pan?
Hello Sophie,
I do not know those dry yeast brands, we do not use them in Hungary.
I would add a level tablespoon of dry yeast. Bake until the top is light brown, it takes about 30 minutes.
Kind regards,
Agnes
Dear Agi,
I worked in a Mezes Macko in Toronto. Your recipe is almost exactly the same we used, with one exception: we used Raspberry jam in the middles. You are wonderful for sharing the recipe.
Thank you and wishing you and your family a Very Merry Christmas !!
Marika
Thank you, Marika!
I am so glad that you enjoy my recipes, this year I am trying to upload one recipe each week.:)
Happy New Year!
Agi
My father was also from Budapest. I love making Hungarian food. Thank you so much for this recipe in English! I have lots of first cousins there and hope to go soon. We followed my fathers wishes and took his ashes to Hungary after he passed, and he is buried there in a beautiful cemetery along with his parents.
You mention to use the walnut sugar mixture but you haven’t actually said what that is or how to make it, is it the walnuts mixed with the powder sugar? Mixed with the normal sugar? Anything else going into this mixture?
Hello Helen,
Thanks for your comment, I corrected the recipe. You mix the ground walnuts (150g) with the powdered sugar (50g), and that is what you sprinkle on the jam.
Agnes