Here’s the authentic Hungarian Gerbeaud Cake (Zserbó szelet) recipe 🇭🇺 — one of Budapest’s most famous café desserts, created by Swiss confectioner Emil Gerbeaud in the late 19th century.
It’s a layered yeast-based pastry filled with apricot jam and ground walnuts, topped with a rich chocolate glaze.
Gerbeaud Cake (Zserbó szelet)
Servings: 20 squares | Prep Time: 45 min + rising | Bake Time: 35 min
Ingredients
For the dough:
- 500 g (4 cups) all-purpose flour
- 250 g (1 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 200 ml (3/4 cup + 1 tbsp) lukewarm milk
- 25 g fresh yeast (or 7 g / 2 tsp active dry yeast)
- 2 egg yolks
- 1 tsp vanilla sugar (or 1 tsp vanilla extract)
- A pinch of salt
For the filling:
- 350 g (about 3 cups) ground walnuts
- 300 g (1 1/4 cups) apricot jam (preferably Hungarian-style, slightly tart)
- 150 g (3/4 cup) granulated sugar
For the glaze:
- 150 g (5 oz) dark chocolate
- 2 tbsp sunflower oil or 40 g (3 tbsp) butter
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