Gerbeaud Cake Recipe – Hungarian Special
Gerbeaud Cake is a classic Hungarian dessert, known for its rich and indulgent layers. Named after the famous Gerbeaud Café in Budapest, this cake features a combination of layers of spongy dough, sweet walnut filling, and a smooth, chocolate glaze. The layers are both crunchy and soft, creating a perfect balance of textures. Gerbeaud Cake is often enjoyed during special occasions or holidays in Hungary and is a beautiful example of Hungarian patisserie, blending rich flavors and elegant presentation.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
For the dough:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup cold butter, cubed
- 1 large egg
- 1/4 cup cold water (or as needed)
For the walnut filling:
- 2 cups ground walnuts
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 egg whites, beaten stiff
- 1/4 cup milk
For the chocolate glaze:
- 4 oz (about 100g) dark chocolate
- 2 tablespoons butter
- 2 tablespoons powdered sugar
Prepare the Dough:
In a large bowl, mix the flour, sugar, salt, baking powder, and vanilla extract.
Add the cold, cubed butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg and cold water, mixing until the dough forms a ball.
You may need to add a bit more water if the dough is too dry.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Prepare the Walnut Filling:
In a bowl, combine the ground walnuts, sugar, and vanilla extract.
Gradually add the milk and mix until you have a smooth paste.
Gently fold in the beaten egg whites, being careful not to deflate them.
This will give the filling a light texture.
Assemble the Cake:
Preheat your oven to 350°F (175°C).
Divide the dough into two equal portions.
Roll out the first portion on a lightly floured surface to fit the bottom of a greased or parchment-lined 9×13-inch baking pan. Press it into the pan.
Spread the walnut filling evenly over the dough layer.
Roll out the second portion of dough and place it on top of the walnut filling, pressing the edges to seal.
Bake:
Bake the cake in the preheated oven for 35-40 minutes or until golden brown.
Let the cake cool completely in the pan before removing it.
Prepare the Chocolate Glaze:
In a small saucepan, melt the dark chocolate and butter over low heat, stirring until smooth.
Add the powdered sugar and mix until well combined.
Pour the chocolate glaze over the cooled cake and spread evenly with a spatula.
Serve:
Allow the glaze to set before cutting the cake into squares or rectangles.
Enjoy your delicious Gerbeaud Cake!
Recipe Notes:
Dough: The dough should be cold when mixed with butter. If it’s too sticky, chill it in the fridge for a while.
Walnut Filling: The filling should be smooth, so mix the ground walnuts, sugar, and milk well before folding in the egg whites gently.
Layering: Roll the dough evenly for both layers. Make sure the edges of the dough are sealed to hold the filling in place.
Baking: Bake the cake until golden brown. It should take about 35-40 minutes, depending on your
Storage: The cake tastes better the next day, as the flavors have more time to develop.
