Hungarian Gerbeaud Cake

Hungarian Gerbeaud Cake (Zserbó Szelet) – A Traditional Delight

Hungary is known for its rich culinary heritage, and one of the most iconic desserts is the Gerbeaud Cake (Zserbó Szelet). This multi-layered pastry is a delightful combination of buttery yeast dough, apricot jam, ground walnuts, and a decadent chocolate glaze. Named after the Swiss confectioner Emil Gerbeaud, who popularized it at Budapest’s renowned Gerbeaud Café, this cake has become a must-have for holidays and special occasions.

If you love European pastries, this authentic Hungarian Gerbeaud Cake recipe will become a favorite in your kitchen. Let’s dive into its history, ingredients, step-by-step instructions, and expert tips!

🍰 The History of Gerbeaud Cake

Emil Gerbeaud, a Swiss-born confectioner, took over the famous Café Gerbeaud in Budapest in the late 19th century. He introduced several refined desserts, including Zserbó Szelet, which quickly gained popularity. The cake’s perfect balance of nutty, fruity, and chocolatey flavors made it a classic Hungarian treat, served at Christmas, Easter, and family gatherings.

🥄 Ingredients for Authentic 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