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Zserbo cake recipe
Zserbo cake recipe
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Prep Time:
100 minutes
Cook Time:
30 minutes
Total Time:
130 minutes
Indulge in a decadent Hungarian Gerbeaud cake, featuring layers of yeast cake filled with apricot, walnut, and topped with chocolate glaze. Perfect for any occasion or with a cup of coffee.
Ingredients:
  • 125ml (1/2 cup) milk, warmed
  • 2 tsp (7g sachet) dried yeast
  • 55g (1/4 cup) caster sugar
  • 450g (3 cups) plain flour
  • 200g butter, chopped, at room temperature
  • 1 egg, lightly whisked
  • 340g (1 cup) apricot jam
  • 150g walnuts, finely chopped
  • 200g dark chocolate (45% cocoa), chopped
  • 50g butter
  • 40.40 gm thickened cream
Instructions:
  • Combine milk, yeast, and a pinch of sugar in a jug and let it sit for 5 minutes until frothy.
  • In a bowl, combine the flour and butter using your fingertips until well mixed. Add in the sugar, make a well in the center, then pour in the yeast mixture and egg. Stir with a wooden spoon until the dough forms. Transfer the dough onto a lightly floured surface, knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 30 minutes.
  • 1. Preheat the oven to 180C/160C fan forced. Grease a 20 x 30 cm slice pan and line with baking paper, leaving an overhang on the two long sides. 2. Divide the dough into four portions. Roll out each portion into a 20 x 30 cm rectangle on a floured surface. 3. Line the pan with one portion of the rolled-out dough.
  • Layer the base with 120g (1/3 cup) of jam and sprinkle with 45g (1/3 cup) of walnuts. Repeat this step two more times for a total of three layers, then finish with the remaining dough rectangle on top.
  • Bake for 30 minutes, or until beautifully golden. Cool in the pan for 15 minutes, then transfer onto a wire rack. Remove and discard the baking paper, letting it cool completely.
  • Line the 20 x 30cm slice pan with baking paper, leaving the two long sides hanging over the edges. Gently place the cake back in the pan, with the base facing up for a smooth top.
  • In a large heatproof bowl, combine the chocolate, butter, and cream and place the bowl over a saucepan of simmering water without letting it touch the water. Stir occasionally with a metal spoon until the chocolate is nearly melted. Take the bowl off the heat and continue stirring until smooth. Let it cool for 10 minutes, stirring occasionally. Pour the chocolate mixture over the slice, smooth the top, and refrigerate for 1 hour until the chocolate sets.
  • Transfer the slice to a chopping board. Score the top with 4 lengthways cuts and 8 diagonal cuts. Use a large sharp knife to cut the cake along the scored lines. Store in an airtight container for up to 3 days.

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