Hungarian Cake “Gerbeau”

Hungarian pie “Zserbó” is made on the basis of shortbread dough with the addition of yeast, with aromatic apricot-nut filling and chocolate. Despite the seeming complexity, even an inexperienced pastry chef can make very tasty Gerbeau cakes.

Summary

Ingredients

For the dough:

• Butter or margarine – 200 g
• Egg – 1 pc.
• Sugar – 80 g
• Flour – 500 g
• Dry yeast – 3 g
• Baking powder – 1 teaspoon

For filling:

• Apricot jam – 400 g
• Walnuts – 200 g
• Sugar – 2 tablespoons

For glaze:

• Black chocolate – 200 g
• Fat cream – 100 ml

Instructions

1. Gerbeau cake: Put flour, baking powder, yeast and sugar in a bowl.
2. Mix and add the egg.

   

3. Pour melted butter or margarine into a bowl.
4. Knead the dough, put it in a tight ball. Wrap the dough with cling film and refrigerate for 30-40 minutes.
5. Prepare the filling: grind the nuts in a blender, add sugar and apricot jam.
6. We mix.
7. Divide the dough into 3 equal parts, roll each into a rectangular layer. We spread the cake into a mold.
8. Cover with half of the filling.
9. Again the layer of dough, the remaining filling and the last layer of dough.

   

10. We give the future pie to rest for 20-30 minutes.
    We send the pie “Gerbeau” to the preheated oven (180 degrees), wait 25-35 minutes.
11. Melt the pieces of chocolate and cream in a saucepan.
12. Pour the melted chocolate onto the cake, distribute over the entire area.

    

13. Cut the chilled pie into small rectangular pieces.
    We serve Hungarian Gerbeau cake at any time.

Bon Appetit!