Gerbeaud slice, known in Hungary as zserbó szelet, is a classic Hungarian layered cake made with soft yeast dough, apricot jam, and a rich walnut filling, finished with a smooth chocolate glaze. This traditional Gerbeaud slice recipe is deeply rooted in Hungarian pastry heritage and is especially popular during holidays and festive occasions. With its distinctive layers and balanced sweetness, zserbó szelet is one of the most iconic Hungarian desserts.
Gerbeaud Slice (zserbó szelet)
Print RecipeIngredients
- CRUST
- 40 Dekagram (dkg) flour
- 25 Dekagram (dkg) butter
- 1 Piece egg
- 1 Piece egg yolk
- 1 Table spoon (tbsp) caster sugar
- 2 Dekagram (dkg) yeast
- 1 Decilitre (dl) milk
- FILLING
- 50 Dekagram (dkg) apricot jam
- 20 Dekagram (dkg) chopped walnuts
- 10 Dekagram (dkg) sugar
- GLAZE
- 2 Table spoon (tbsp) cocoa powder
- 3 Table spoon (tbsp) milk
- 4 Table spoon (tbsp) sugar
- 5 Dekagram (dkg) butter
Instructions
CRUST
This is a typical, traditional festive cake especially on birthdays, weddings and Christmas time. Very tasty and not too sweet, so you can’t stop to eat. Warm the milk and add some sugar and the yeast. Flour and butter has to be crumbled therea!er add the egg, egg yolk, milk-yeast mixture, sugar and knead it. Share the dough into 3 equal parts and roll out for 20X35 cm what is the size of your mold. Put baking paper into the form and roll the first dough in it.
FILLING
Grease the dough with half of the apricot jam, strew with half of the walnut-sugar mixture. Put the second rolled dough top of this and layer again the jam-walnut- sugar mix. Put the third dough top of this and pierce with fork avoiding from humpy. Put the cake into 180 C degree preheated oven and bake it 30-40 minutes until nicely browned.
GLAZE
When it is getting cold spread the chocolate glaze which is prepared from cocoa powder, milk, sugar and butter. Mix the cocoa with sugar and milk therea!er stir and cook it, boil just some minutes. When it is glossy, close the heat and add the butter and continuously stir it. Wait 5 minutes when the glaze is cooling and smooth the glaze on top of the cake. You can slice it when the glaze is firm.
