Gerbeaud Cake Recipe – Hungarian Special
Gerbeaud Cake, known as Zserbó szelet in Hungarian, is a beloved dessert that showcases the elegance of Hungarian patisserie. This layered cake features a delicate shortcrust pastry, sweet apricot jam, a rich walnut filling, and a glossy chocolate glaze. Named after the renowned Gerbeaud Café in Budapest, this treat is often enjoyed during festive seasons and special gatherings. Its combination of textures and flavors makes it a standout dessert that captures the essence of Hungarian culinary tradition.
- 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:
Alternative Fillings: While the traditional filling combines ground walnuts with sugar, some variations include additional ingredients like lemon zest or cinnamon for added flavor.
Dough Variations: The dough can be prepared using a food processor for a quicker method, ensuring a consistent texture.
Chocolate Glaze Options: For a different finish, consider using a dark chocolate ganache instead of the traditional glaze.
Serving Suggestions: Gerbeaud Cake pairs wonderfully with a cup of strong coffee or Hungarian dessert wine, enhancing its rich flavors.
Storage Tips: Store the cake in an airtight container at room temperature for up to a week; it can also be frozen for longer preservation.
