Traditional Hungarian Gerbeaud slice (Hungarian: zserbó szelet) is a delicious homemade of shortcrust pastry with ground walnuts and apricot jam filling, covered with chocolate.
If you hear the name of Hungarian Gerbeaud, probably you associate with the Café Gerbeaud in Budapest. If I eat the Gerbeaud, I associate with my mom, my grandmas, my family, my childhood and the Christmas Eve.
The homemade Gerbeaud slice (Hungarian: “zserbó” or “zserbó szelet“) is my favorit cake.
The perfect homemade Gerbeaud slice has 3 walnuts layers and 2,5-3 cm tall. Simply but excellent.
Gerbeaud slice recipe
Ingredients (for 40 cm x 30 cm baking pan)
For the pastry:
400 grams all-purpose flour 100 grams butter (or margarine) 1 whole egg 120 ml whole milk 1 tablespoon sugar 10 grams fresh yeast (or 3,5 grams dried yeast) Pinch of salt
In a small pan heat milk until lukewarm and dissolve the sugar and the yeast.
In a large bowl mix the flour, the butter, the whole egg, the dissolved sugar and yeast mixture and pinch of salt. Knead thoroughly.
Divide the dough into 4 balls, cover and let rest for 15 minutes.
For the filling:
300 grams ground walnuts 200 grams sugar 6 tablespoons homemade apricot jam
Mix the ground walnuts with the sugar.
Heat the oven to 180°C (355°F).
Line (40 cm x 30 cm) baking pan with parchment paper.
On a floured surface roll out one part of the dough to the size of the baking pan, then lay it in.
Spread 2 tablespoons apricot jam on the first layer of dough. Sprinkle with third of the walnut-sugar mixture.
Repeat it two times with the second and the third piece of dough.
Roll out the forth layer, place on top and carfully press it. Prick the dough all over with a fork.
Bake the cake for 30 minute. Let it cool completely in the baking pan.
Turn the cake. (Remove the parchment paper.)
For the chocolate glaze:
150 grams sugar 1 tablespoon cocoa powder (20-22%) 3 tablespoons of water 50 grams butter
In a small pan melt sugar, cocoa powder, butter and 3 tablespoons of water.
Stir until the sugar melts and the mixture thickens.
Cover the cake with the chocolate glaze.
Wait until the chocolate glaze is firm. Cut into small (bites) pieces.
My grandmother made Linzer Cookies and Gerbeaud slice for Christmas and Easter. These cookies are the taste of childhood for me. Luckly my grandmother teached me the recipes of these cookies, and now I make them for my family and my kids.