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.

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

Directions

Gerbeau cake: Put flour, baking powder, yeast and sugar in a bowl.
Mix and add the egg.
Pour melted butter or margarine into a bowl.
Knead the dough, put it in a tight ball. Wrap the dough with cling film and refrigerate for 30-40 minutes.
Prepare the filling: grind the nuts in a blender, add sugar and apricot jam.
We mix.
Divide the dough into 3 equal parts, roll each into a rectangular layer. We spread the cake into a mold.
Cover with half of the filling.
Again the layer of dough, the remaining filling and the last layer of dough.
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.
Melt the pieces of chocolate and cream in a saucepan.
Pour the melted chocolate onto the cake, distribute over the entire area.
Cut the chilled pie into small rectangular pieces.
We serve Hungarian Gerbeau cake at any time.

Bon Appetit!

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