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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.
Hungarian Gerbeaud Cake - Zserbó szelet
Gerbeaud Cake (Zserbó) isa delicious layered yeast cake with an apricot walnut filling, covered in thin chocolate glaze. Traditionally it is a holiday dessert, made at Christmas or Easter time. Gerbeaud cake is probably the best known Hungarian dessert, I grew up eating it all the time.
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Total Time 2 hours hrs
Course Dessert
Cuisine Hungarian
Servings 8 people
Equipment
Saucepan
Baking tin
Rolling Pin
Measuring spoons
Measuring cups
Big bowl
Ingredients
For the dough
- 17.6 ounces all purpose flour 500 grams
- 8.8 ounces butter 250 grams
- 0.9 ounces fresh yeast 25 grams
- 1 whole egg
- 2 yolks
- 1 tbsp sugar
- 0.4 cup whole milk 100 ml
- 1/2 lemon zest
- 1 pinch salt
- 5.3 ounces ground walnuts 150 grams
- 1.8 ounces powdered sugar 50 grams
- 14.1 ounces apricot jam 400 grams
Instructions
In a saucepan heat milk until lukewarm and dissolve 1 tablespoon of sugar and the yeast.
In a large bowl mix the flour and the cubed 250g (8,8 ounces) 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. You can test it with a tootpick, if it comes out clean, then the cake is baked. Let it cool completely.
For the chocolate cover: in a smaller pan melt 100 grams (3,5 ounces or 8 tablespoons) 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.
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30 Comments
Margareta B2016-05-20 at 04:56 - Reply
Looks spectacular!
Nina2016-05-20 at 13:52 - Reply
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
Agnes Barath2016-05-20 at 14:23 - Reply
Thanks for the note, Nina, I updated the recipe. I used a 16×10 inch (40×25 cm) pan. Agnes
Susan2016-05-23 at 21:08 - Reply
Would love to try this cake,but what type of yeast was used pls.
Agnes Barath2016-05-24 at 10:22 - Reply
Hello Susan,
I used fresh yeast.
AgnesAlice2016-05-27 at 10:51 - Reply
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?
Agnes Barath2016-05-27 at 20:39 - Reply
Hello Alice,
You only have to use 150 grams of ground walnuts, I deleted the 4 tablespoons. Thanks!
AgnesArpine Shahdaryan2016-06-21 at 19:38 - Reply
Hi there. This looks yummy and im def going to try. Wondering if this is more of a moist cake or somewhat more dry?
Agnes Barath2016-06-22 at 06:33 - Reply
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,
AgnesHila2020-05-16 at 10:20 - Reply
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?Barath Agnes2020-06-15 at 15:07 - Reply
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
Paula Rodriguez2017-03-22 at 00:48 - Reply
This one is papiler in Hungary. Today hollydas. I will make this one for sure.
Karen2017-04-06 at 09:47 - Reply
Can I use dry yeast for this recipe?
Ashley Tóth2017-06-11 at 15:12 - Reply
You can. Just use one third the amount required of fresh yeast.
Faye2017-11-13 at 04:38 - Reply
The amount of yeast is confusing. I used 2 tsp. wouldn’t 25 grams be much too much. Should it be .25 grams?
Barath Agnes2017-12-14 at 17:55 - Reply
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
Amy2018-05-08 at 01:58 - Reply
How thick can you roll the dough
Barath Agnes2018-05-16 at 13:23 - Reply
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
Shirley Slezak2018-05-18 at 19:00 - Reply
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.
Anita2018-05-22 at 15:31 - Reply
I love that you know this is really Gerbeaud.
Sophie2018-11-13 at 20:35 - Reply
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?
Barath Agnes2018-11-19 at 09:46 - Reply
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
Marika2018-12-23 at 21:51 - Reply
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 !!
MarikaBarath Agnes2019-01-03 at 12:35 - Reply
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
Shirley Slezak2019-07-12 at 19:24 - Reply
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.
Helen Gráf2020-03-22 at 07:29 - Reply
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?
Barath Agnes2020-03-22 at 15:39 - Reply
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
val2022-04-15 at 03:59 - Reply
I baked my cake for 30 min let it cool and I put chocolate, and after when cut was not fully baked from the bottom.what should I do? I already put chocolate on top I can’t put back to the Owen. it’s a waste such a good cake. Thanks, val.
Barath Agnes2022-04-16 at 20:07 - Reply
Hi Val, I’m sorry it did not turn our perfectly. Every oven is different, you may have to bake it a bit longer. The color should be light brown, next time you can also test it with a toothpick. If it comes out clean, then the cake is well baked for sure.
Agnes
Berzsa2023-06-01 at 02:07 - Reply
Meglehet elöre meggyúrni a tésztát, jégszekrénybe tenni, és másnap összerakni a tortát?
