Gerbeaud Cake (Traditional Hungarian Dessert)

Gerbeaud Cake: A Traditional Hungarian Dessert

Hungary is known for its rich and decadent desserts, and one of its most beloved treats is the Gerbeaud Cake (Zserbó Szelet). This delightful layered pastry, filled with apricot jam and ground walnuts, and topped with a smooth chocolate glaze, is a staple in Hungarian households, especially during the holidays.

Named after the famous Swiss-born confectioner Emil Gerbeaud, who popularized the recipe at the renowned Gerbeaud Café in Budapest, this cake is a true masterpiece of European baking.

Let’s explore the history, ingredients, step-by-step preparation, and tips to make this authentic Hungarian dessert at home!

🍰 History of Gerbeaud Cake

The origins of Gerbeaud Cake date back to the late 19th century, when Emil Gerbeaud took over the famous Café Gerbeaud in Budapest. Known for his innovative and refined pastries, he perfected this recipe by layering a delicate yeast-based dough with walnut filling and apricot jam, then covering it with a glossy chocolate glaze.

Since then, Gerbeaud Cake has become a Hungarian classic, served at family gatherings, Christmas, and Easter celebrations.

🥄 Ingredients for Traditional Gerbeaud Cake

For the Dough:

  • 3 ½ cups (450g) all-purpose flour
  • ½ cup (100g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 egg
  • ½ cup (120ml) warm milk
  • 1 packet (7g) active dry yeast
  • 1 pinch of salt

For the Filling:

  • 1 ½ cups (150g) ground walnuts
  • ¾ cup (150g) granulated sugar
  • 1 ½ cups (350g) apricot jam

For the Chocolate Glaze:

  • 3 ½ oz (100g) dark chocolate
  • 2 tbsp butter
PREPARATION