bakery
baked
holiday
dessert
dense
Hungarian
all seasons
Room Temperature
Gerbeaud Cake (Zserbó)
Difficulty
medium
Time
1h 35m
Price Category
average
Calories
Very High
Zserbó, also known as Gerbeaud Cake, is an iconic Hungarian dessert created by Emil Gerbeaud, founder of the famous Gerbeaud Confectionery. This layered marvel features a tender pastry, rich walnut and apricot jam filling, all crowned with a generous chocolate glaze. It's a perfect choice for festive occasions or an afternoon coffee, guaranteed to be a crowd-pleaser. Bake this classic at home and savor the traditional Hungarian flavors!
ingredients
Steps
Prepare the Dough
Crumble the cold butter into the flour, then add the granulated sugar and salt. Dissolve the yeast in lukewarm milk with a pinch of sugar, then add it to the flour mixture along with the egg yolks and whole egg. Quickly knead the dough, divide it into 4 equal parts, and refrigerate for 30 minutes.
Layering and Filling
Preheat your oven to 170°C (340°F). Mix the ground walnuts with the powdered sugar. Roll out the first dough portion onto a baking sheet lined with parchment paper (approx. 25x35 cm or 10x14 inches). Spread half of the apricot jam over the dough, then sprinkle with one-third of the walnut-sugar mixture. Place the second dough layer on top, repeat the jam and walnut layer. Add the third layer, spread with the remaining jam and walnuts, then cover with the fourth dough layer.
Baking
Prick the top of the cake several times with a fork to allow steam to escape. Bake in the preheated oven for 30-35 minutes, or until golden brown. Remove from the oven and let it cool completely in the baking pan.
Chocolate Glaze
Once the cake is completely cool, melt the dark chocolate with the butter over a double boiler or on low heat, stirring constantly. Spread the glaze evenly over the top of the cooled cake. Allow the glaze to set completely at room temperature before slicing. Use a sharp knife dipped in hot water to slice, which prevents the glaze from cracking.
Extra Tips
► For the most tender pastry, work the cold butter quickly into the flour.
► Don't skimp on the jam and walnuts; they give Zserbó its true character.
► The chocolate glaze will be beautifully shiny if you melt it slowly over a double boiler and let the cake cool completely before applying it.
Nutrition
| Per 100g | Per Serving 120g / slice | |
|---|---|---|
| Calories | 420 kcal | 504 kcal |
| Protein | 8g | 9.6g |
| Fat | 28g | 33.6g |
| Carbohydrate | 38g | 45.6g |
| Fiber | 4g | 4.8g |
| Sugar | 26g | 31.2g |