Absolutely, Ashley! Let’s dive into a long, rich, nostalgic-style post about one of Hungary’s most beloved and elegant desserts: the Gerbeaud Cake (Zserbó szelet) 🇭🇺🍰.
🇭🇺 Gerbeaud Cake – A Regal Hungarian Classic with Layers of Love
There’s something undeniably enchanting about the Gerbeaud Cake — a dessert that carries the soul of Hungarian pastry-making. Named after Swiss-born Emil Gerbeaud, who brought sweet sophistication to Budapest’s Café Gerbeaud in the 19th century, this layered walnut and apricot jam pastry is a timeless treasure. 💫
Every bite is a beautiful harmony of flaky dough, sweet fruitiness, rich nuts, and a silky chocolate glaze. It’s not just a cake — it’s a tradition. A centerpiece of holidays and family gatherings, especially around Christmas and Easter, where generations gather around the table and share stories over slices of this delight. 🍮✨
🧈 Ingredients:
For the Dough:
- 500 g (about 4 cups) all-purpose flour
- 250 g (1 cup) unsalted butter, cold and cubed
- 50 g (1/4 cup) sugar
- 1 packet (7 g) active dry yeast
- 2 egg yolks
- 150 ml (2/3 cup) warm milk
- Pinch of salt
For the Filling:
- 300 g (2 ½ cups) ground walnuts
- 200 g (1 cup) granulated sugar
- 300 g (about 1 cup) apricot jam (high quality!)
For the Topping:
- 150 g (about 5 oz) dark chocolate
- 2 tbsp butter or oil (for shine and smoothness)
🧁 Directions:
1. Prepare the Dough:
In a bowl, mix the flour with the sugar and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate cup, dissolve the yeast in warm milk and let it foam. Add the yeast mix and egg yolks to the flour and knead into a soft dough. Divide into 4 equal parts, wrap them, and refrigerate for 30 minutes.