Instructions
- Prepare the yeast mixture
- Warm the milk until lukewarm.
- Add yeast and 1 tsp sugar, stir, and let sit for 5–10 minutes until foamy.
- Make the dough
- In a large bowl, combine flour, sugar, vanilla sugar, and salt.
- Add softened butter and rub into the flour.
- Add egg yolks and the activated yeast mixture.
- Knead until smooth (about 8–10 minutes by hand or 5 minutes with a mixer).
- Cover and let rise for 30–40 minutes, until doubled in size.
- Prepare the filling
- Mix ground walnuts with sugar in a bowl. Set aside.
- Assemble the cake
- Preheat oven to 180°C / 350°F.
- Divide dough into 4 equal portions.
- Roll out one piece to fit a 9×13 inch (23×33 cm) baking pan. Place in the greased or parchment-lined pan.
- Spread with 1/3 of the apricot jam, sprinkle with 1/3 of the walnut-sugar mixture.
- Repeat with the next two layers of dough, jam, and walnuts.
- Top with the final dough sheet. Prick the surface lightly with a fork.
- Bake
- Bake for 30–35 minutes, until lightly golden.
- Cool completely before glazing.
- Make the chocolate glaze
- Melt chocolate with oil or butter over low heat or in a double boiler until smooth.
- Pour over cooled cake and spread evenly.
- Let glaze set before slicing into squares or diamonds.
Serving Tip
Zserbó tastes even better the next day after the flavors meld. Store in an airtight container at room temperature for up to 5 days.
If you want, I can also give you the original Gerbeaud Café method, which uses homemade tart apricot jam and finely sifted walnuts for a more delicate texture — just like in Budapest. That’s the version people travel for.
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