The very name of the pastry (or pie) comes from the surname of the Hungarian pastry chef Emile Gerbeau. This recipe has a very unusual dough that is not typical of our cuisine. Here yeast acts as an additional baking powder. The dough is similar to shortbread but more tender and crumbly.
Ingredients
For the dough: Flour – 400 g Butter – 200 g Milk – 70 ml Fresh yeast – 10 g Egg – 1 pc. Honey – 1 teaspoon. Baking powder – 1 teaspoon. Sugar – 1 teaspoon Salt – 1/2 teaspoon. Vanilla sugar – 1/2 teaspoon Cardamom – 1/2 teaspoon *
For filling: Walnuts – 200 g Apricot jam – 300 g Sugar – 50 g *
For glaze: Milk chocolate – 100 g Vegetable oil – 25 ml
Instructions
Mix warm milk with honey and yeast. Wait for their activation. Stir the sifted flour with salt.
Stir softened butter with sugar, vanilla sugar, and cardamom. Add all the flour to the butter and mix into crumbs at low mixer speeds. Add a slightly stirred egg and yeast mash into the groove in the crumb. Mix at low speed of the mixer.
Knead the dough quickly until smooth, do not knead for a long time. Remove the yeast shortbread dough in the refrigerator for 2-3 hours.
Grind nuts together with sugar. (You can leave some nuts for decoration.) Mix with apricot jam.
Divide the dough into three or four pieces. On a table sprinkled with flour, roll one part of the dough into a rectangular layer 2-4 mm thick.
Coat the rolled dough with the filling. Lay another layer on top, grease with filling, etc. Finish with a layer of dough. Use a fork to chop the cake on top.
Place the shortcrust yeast dough pie in an oven preheated to 180 ° C for about 25-30 minutes. Allow the finished cake to cool.
Melt chocolate and mix with vegetable oil. Cover the cooled Gerbeau pie with icing.
When the icing “rises”, cut the pie into cakes. Enjoy your meal!
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Ingredients
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