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Try SavoraGerbeaud Cake (Zserbó)
A classic Hungarian Gerbeaud Cake, also known as Zserbó, featuring layers of apricot jam and walnuts between buttery shortbread. This recipe brings a taste of Central Europe to your kitchen, perfect for special occasions or a delightful afternoon treat.
Ingredients
- All-purpose flour350 g
- Unsalted butter250 g
- Powdered sugar50 g
- Egg yolks3
- Active dry yeast7 g
- Milk50 ml
- Apricot jam400 g
- Ground walnuts300 g
- Granulated sugar100 g
- Dark chocolate150 g
- Butter (for chocolate glaze)1 tbsp
- Salt1/4 tsp
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Learn MoreMethod
Prepare the Dough: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
In a large bowl, combine the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolks and the yeast mixture. Knead until a smooth dough forms. Divide the dough into 4 equal portions.
Prepare the Walnut Filling: Mix the ground walnuts with granulated sugar.
Assemble the Cake: Roll out one portion of the dough into a rectangle slightly larger than your baking pan (approximately 9x13 inches). Place it in the pan. Spread half of the apricot jam evenly over the dough.
Sprinkle half of the walnut mixture over the jam. Repeat with the second layer of dough, jam, and walnut mixture. Top with the third layer of dough and the remaining jam and walnuts. Place the final layer of dough on top.
Bake: Cover the pan with plastic wrap and let it rise in a warm place for about 30-40 minutes. Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown.
Cool and Glaze: Let the cake cool completely in the pan. Melt the dark chocolate with a tablespoon of butter. Spread the chocolate glaze evenly over the cooled cake.
Chill and Serve: Refrigerate the cake for at least 2 hours to allow the chocolate to set. Cut into squares and serve. Enjoy!
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