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    Home » Dessert » Hungarian Gerbeaud Cake

    Published: Dec 10, 2020 · Modified: Nov 4, 2021 by Nicoletta · 21 Comments

    Hungarian Gerbeaud Cake

    • 365
    • 2
    Jump to Recipe

    Hungarian Gerbeaud Cake, Zserbó szelet (literally “Gerbeaud slice”), is probably the most famous Hungarian dessert. It brings to mind the Café Gerbaud in the heart of Budapest, named after the Swiss chocolatier who lived and worked in Hungary and who invented this cake. Gerbeaud Cake is a delectable layered yeast cake with an apricot walnut filling, covered in thin chocolate glaze. Traditionally made at Christmas or Easter time, slices of this cake are nonetheless sold in every Hungarian café and patisserie all year long.

    Song of the day: Diamonds - Sam Smith

    Hungarian Gerbeaud cake-partial cake on a serving plate-pinterest

    Believe me when I say that during the holiday season there is not a better place you would want to be, other than a European country. They have glam, grandeur, dazzling lights, music, a magical atmosphere, enchanting Christmas markets, and delicious food. Since this year everything is different, we just have to dream...

    Come Eat The World!

    With the pandemic still preventing us from traveling the world, come with us as we take you virtually to Hungary, with our group 'Eat the World'. Grab one of the marble tables in the Gerbeaud Café in Budapest, admire the refined elegance of the place, sit back, and relax with a cup of coffee or tea and a slice of cake. 

    Traditional recipe

    To make the Gerbeaud cake, a traditional Christmas layered cake with an apricot walnut filling covered in a thin chocolate glaze, I followed a recipe I found on a website specialized in Hungarian food tours and cooking classes. Just like many traditional desserts, it has many variations. After researching far and wide, noticing differences and likenesses among recipes, I've finally settled on this one. So happy I did. You'll be, too.

    Emile Gerbeaud

    The story tells that Emil Gerbeaud, a Swiss confectioner who had worked in German, French, and English pastry shops, was invited to Hungary in 1884 by Henrik Kugler, the owner of the same café in the heart of Pest, to work with him. Since Kugler didn’t have any heirs, he eventually sold the establishment to Emil Gerbeaud, who later expanded it and developed into one of Europe’s finest cafés, adding new cakes to the menu and even founding a small chocolate factory where the famous pralines and other sweets were made. The Gerbeaud cake was only one of the many renowned desserts he offered at his confectionery on Vörösmarty square.

    Hungarian Gerbeaud Cake (1)

    The yeast dough

    Although being a sweet yeast dough, do not expect it to be light and fluffy, on the contrary, the result is four layers of crispy pastry. Of course, you can make the dough by hand, but it is much easier and faster with a stand mixer. TIP: just remember to work it until smooth and not sticky anymore (if done in a stand mixer, when it pulls away from the sides of the bowl).

    Hungarian Gerbeaud cake-dough in a bowl-towel on the side
    • In a smaller pan heat milk until lukewarm and dissolve the sugar and the yeast. At the same time, in the bowl of a stand mixer fitted with the paddle attachment, add the flour, the pinch of salt, and the cubed butter. Mix on low until a crumbly texture is achieved.
    • Change to the dough hook, then add the whole egg, 2 egg yolks, the yeast mixture, and the lemon zest. Knead on low/medium until the dough is soft and smooth and pulls away from the sides of the bowl, at least 5 minutes. After, divide the dough into 4 balls (I used a scale to make them equal in weight). Cover, and let rest at room temperature for 30 minutes.
    Hungarian Gerbeaud cake-four pieces of dough on a board

    Preparation 

    • First, preheat the oven to 180°C (350°F). Line your baking tin with parchment paper. I used a 9×15 inch (23x38cm) pan.
    • Then, on a floured surface, roll out one part of the dough to the size of the baking tin, then gently lay it in. Leave the other 3 balls of dough covered.
    • Hungarian Gerbeaud cake-prep-rolling first piece of dough
    • Hungarian Gerbeaud cake-prep-first layer of dough
    • Hungarian Gerbeaud cake-prep-first layer of dough in the pan
    • Grind the walnuts in a food processor, then mix with the powdered sugar.
    • Spread one-third of the apricot jam on the first layer of dough. Then, sprinkle with a third of the walnut-sugar mixture.
    • Hungarian Gerbeaud cake-prep-first layer of dough in the pan-jam and walnuts in the back
    • Hungarian Gerbeaud cake-spreading jam on dough
    • Hungarian Gerbeaud cake-sprinkling walnuts on jam
    • After, roll out the second piece of dough and place it on top of the walnut mixture. Put the jam on it and sprinkle with the walnut mixture.
    • Again, roll out the third piece of dough and place it on top of the last walnut mixture. Spread the jam, then sprinkle with the last of the walnut mixture.
    • Lastly, roll out the fourth layer and place it on top. [At this point, most of the recipes said to bake the assembled cake right away, while very few said to leave it to rest before baking. I baked it right after assembling it].
    • Place the pan in the preheated oven and bake the cake for 30-35 minutes, or until the top is light brown. 
    • Hungarian Gerbeaud cake-last layer of jam and walnuts on dough
    • Hungarian Gerbeaud cake-last layer of dough in the pan
    • Hungarian Gerbeaud cake-baked cake in the pan
    • Let it cool slightly in the pan, then invert it on a baking sheet and let cool completely before adding the glaze.

    For the chocolate glaze:

    • On a bain-marie melt the 100 grams of butter, then add 4 tablespoons of cocoa powder, 4 tablespoons of sugar, and 4 tablespoons of water. Stir until the sugar melts and the mixture thickens and gets glossy. Turn off the heat and let cool slightly.
    • Then, cover your cake with the chocolate glaze. It will spread and fall to the sides without having to use any tool.
    • Hungarian Gerbeaud cake-cake on a baking sheet-melted chocolate in a bowl
    • Hungarian Gerbeaud cake-cake on a baking sheet-starting pouring chocolate on top
    • Hungarian Gerbeaud cake-cake on a baking sheet-pouring chocolate on top

    TIP: You could have the cake on a rack over a baking sheet when you pour the chocolate glaze so the excess chocolate will sit on the sheet. After it is completely set, gently transfer the cake to a flat surface to cut it.

    Hungarian Gerbeaud cake-cake on a baking sheet-chocolate on top

    Squares or diamonds?

    At this point, after the chocolate glaze has set, trim the outer edges of the cake in order to have a cleaner cut. Lastly, you can call it a day, or you can begin the slicing process. Here's come the decision making: you can slice it in squares, well, actually, rectangles, or you could bring out your inner artist and cut the cake in a diamond shape pattern. It's Christmas time after all. As for me, I called my husband, who, a ruler in hand, scored, and then cut the diamond slices.

    How to make the diamonds

    • Firstly, measure on the short sides of the cake 1 ¼ inches which will give you 5 long pieces. Remember, just score the top for now.
    • Then, starting from the bottom left corner make a diagonal line (roughly 45 degrees). From that line, measure perpendicular 1 ¼ inches and that will give you your second angled line.
    • Repeat this process until you get to the top right corner, which gives you 8 diagonal lines.
    • Using a sharp knife, first cut the 4 vertical lines followed by cutting the diagonal lines.
    Hungarian Gerbeaud cake-diamond pattern on top

    A layer cake 

    Surely, it is not like your average layer cake, where the cake is cut after baking or is baked in batches and then stacked, filled, and assembled. Here, the layers are assembled before baking with the filling. Layers of pastry slathered with a delicious apricot preserve, usually homemade, topped with a sugar-walnut mixture, and lastly topped with a delicate chocolate glaze. As a matter of fact, the secret of the deliciousness of the Gerbeaud cake lies in the perfect triad of chocolate, apricot, and walnut. This cake is complex and rich but not overly sweet, moist and crisp at the same time. Our friend Graham's homemade apricot jam adds a luscious tangy flavorful moistness while the walnuts give us some lovely texture and crunch. The chocolate gives a nice decadence, not over the top, which balances out everything beautifully.

    Hungarian Gerbeaud cake-partial cake on a serving plate

    How to make a star-shaped presentation

    Starting from the center, piece together 7 of the diamond pieces. Then, keep working your way out aligning the diamond shapes with an additional 14 pieces. This completes the star. A couple of the pieces may not be fully shaped diamonds and you may have some with finger marks (try not to touch the top, as we did!), however, this does not take away from the beauty and deliciousness of the cake.

    In the end, if you have made it here, you deserve a huge pat on the back. Well done!

    Hungarian Gerbeaud cake-cake on a serving plate-top view

    Check out all the wonderful Hungarian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

    Sneha’s Recipe: Hungarian Beef Goulash
    Magical Ingredients: Langos - Hungarian Potato Fry Bread
    Sugarlovespices (us!): Hungarian Gerbeaud Cake
    Culinary Adventures with Camilla: Lamb Soup With Sour Cream (Palócleves)
    Making Miracles: Beef Goulash
    A Day in the Life on the Farm: Hungarian Short Ribs
    Pandemonium Noshery: Rakott Krumpli - Hungarian Potato Casserole
    Kitchen Frau: Túrós Csusza (Pasta with Cottage Cheese)
    CulturEatz: Borleves | A Hungarian Christmas Wine Soup
    Amy’s Cooking Adventures: Hungarian Braised Short Ribs

    Hungarian Gerbeaud cake-piece of cake on a plate-top view

    Last note

    Chocolate and apricot is also the wonderful combination of another stunning European cake, the Sacher Torte, which again, gives the name to a famous café, the Café Sacher, in Vienna, Austria. Some of you, like me, were probably lucky enough to have tasted the original there. What a treat!

    Chocolate and apricot jam is indeed a combination I love. See this delicious Pull-apart Brioche Bread with Apricot Jam and Chocolate.

    Also, if you liked this cake, we have another sweet taste of Hungary, Brioches with Cottage Cheese and Raisins.

    Hungarian Gerbeaud cake-piece of cake on a plate

    Happy Holidays! 

    Print
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    Hungarian Gerbeaud cake-cake on a serving plate-top view

    Hungarian Gerbeaud Cake


    ★★★★★

    5 from 3 reviews

    • Author: Nicoletta
    • Total Time: 2 hours
    • Yield: 10-12 people 1x
    Print Recipe
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    Description

    Hungarian Gerbeaud (Zserbó) Cake. A layered cake with an apricot walnut filling, covered in thin chocolate glaze. Traditionally made at Christmas time, it is one of the most famous Hungarian desserts.


    Ingredients

    Scale

    For the cake

    • 500 grams flour
    • Pinch of salt
    • 250 g butter, at room temperature
    • 25 g fresh yeast (7 g - 1 and ½ tsp dry yeast)
    • 1 tablespoon sugar
    • 100 ml half and half cream or whole milk
    • 1 whole egg
    • 2 egg yolks
    • Zest of half a lemon

    For the Filling

    • 150 g walnuts, ground
    • 50 g icing (powdered) sugar
    • 450-500 g homemade apricot jam

    For the chocolate glaze

    • 100 g butter
    • 4 tablespoons sugar
    • 4 tablespoons cocoa powder
    • 4 tablespoons water

    Instructions

    1. In a smaller pan heat milk until lukewarm and dissolve the sugar and the yeast.
    2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, the pinch of salt, and the cubed butter. Mix on low until a crumbly texture is achieved. Change to the dough hook.
    3. Add the whole egg, 2 egg yolks, the yeast mixture, and the lemon zest. Knead on low/medium until soft and shiny and pulls away from the sides of the bowl, at least 5 minutes.
    4. Divide the dough into 4 balls (use a scale to get an equal weight), cover, and let rest for 30 minutes.
    5. Preheat the oven to 180°C (350°F). Line your baking tin with parchment paper. I used a 9x15inch (23x38cm) pan.
    6. On a floured surface roll out one part of the dough to the size of the baking tin, then gently lay it in.
    7. Grind the walnuts in a food processor, then mix with the powdered sugar. Spread one-third of the apricot jam on the first layer of dough. Sprinkle with a third of the walnut-sugar mixture.
    8. Roll out the second piece of dough and place it on top of the walnut mixture. Put the jam on it and sprinkle with the walnut mixture.
    9. Roll out the third piece of dough and place it on top of the last. Spread the jam on it and sprinkle with the walnut mixture.
    10. Roll out the fourth layer and place it on top.
    11. Place the pan in the preheated oven and bake the cake for 30-35 minutes, or until the top is light brown. Let it cool slightly in the pan, then invert it on a rack and let cool completely before adding the glaze.

    For the chocolate glaze:

    • On a bain-marie melt the 100 grams of butter, then add 4 tablespoons of cocoa powder, 4 tablespoons of sugar, and 4 tablespoons of water. Stir until the sugar melts and the mixture thickens and gets glossy. Turn off the heat and let cool.
    • Cover your cake with chocolate glaze. It will spread and fall to the sides without having to use any tool. Allow to cool completely and for the chocolate to harden before cutting into squares or a diamond shape with a sharp knife.

    How to make the diamonds

    1. First of all, measure on the short sides of the cake 1 ¼ inches which will give you 5 long pieces. Remember, just score the top for now.
    2. Then, starting from the bottom left corner make a diagonal line (roughly 45 degrees). From that line, measure perpendicular 1 ¼ inches that will give you your second angled line. Repeat this process until you get to the top right corner, which gives you 8 diagonal lines.
    3. Using a sharp knife, first cut the 4 vertical lines followed by cutting the diagonal lines.

    How to make a star-shaped presentation

    1. On a large serving dish, starting from the center, piece together 7 of the diamond pieces.
    2. Then, keep working your way out aligning the diamond shapes with an additional 14 pieces. This completes the star. A couple of the pieces may not be fully shaped diamonds and you may have some with finger marks (try not to touch the top, as we did!), however, this does not take away from the beauty and deliciousness of the cake.

    Notes

    The cake lasts for a few days, in an airtight container, in the fridge. It tastes even better after the second day. Also, it freezes well, in an airtight container.

    It would be best to use a homemade apricot preserve, less sweet and less thick than store-bought ones.

    If you do not want to go to the trouble of cutting the diamonds, you can cut the cake into rectangles and serve it that way.

    Allow some time for the preparation. It is not difficult but it requires time and patience. Well worth it!

    • Prep Time: 1 hour 30 minutes
    • Cook Time: 30 minutes
    • Category: Dessert, cakes
    • Method: Baking
    • Cuisine: Hungarian

    Keywords: cake, dessert, hungary, eat the world, yeast, walnuts, apricot jam, chocolate glaze

    Did you make this recipe?

    Tag @sugarlovespices on Instagram and hashtag it #sugarlovespices

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    Loreto

    When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment. Dig deeper →

    Nicoletta

    I love baking and kneading dough because it takes me to a happy place in my soul. Dig deeper →

    Reader Interactions

    Comments

    1. Juli M says

      December 10, 2020 at 8:29 am

      I love the smooth glaze on the top! It's just so visually appealing! The cake sounds as delicious as it looks.

      ★★★★★

      Reply
      • Nicoletta says

        December 10, 2020 at 8:37 am

        Thank you, Juli! It's one of the best cakes/slices we've ever had! That thin chocolate glaze just adds the perfect touch.

        Reply
    2. Wendy Klik says

      December 10, 2020 at 8:38 am

      How beautiful!! I love the presentation and the history you shared.

      Reply
      • Nicoletta says

        December 10, 2020 at 8:42 am

        Thank you! It is a beautiful cake, indeed! I am so happy I made it, it is worth every minute.

        Reply
        • Anna says

          February 06, 2021 at 8:49 am

          Hello! I am making this for my dads birthday which is in 4 days. Should I keep it in fridge or freeze it? Should I freeze without chocolate glaze?

          Thank you!!

          Reply
          • Nicoletta says

            February 06, 2021 at 11:11 am

            Hi! Great choice for a birthday cake. It will look stunning. I left the cake, assembled like you see in the fridge and it kept well for a few days. I also froze some individuals "bars" (with the chocolate glaze) in a Tupperware, and when taken out of the freezer and let it come at room temperature, they were just as good. Hope that helps.

            Reply
    3. Rebekah Hills says

      December 10, 2020 at 11:27 am

      Wooooww those layers! This is simply stunning!

      Reply
      • Nicoletta says

        December 10, 2020 at 1:09 pm

        Thanks! Yes, it presents beautifully, and it is also pretty good!!

        Reply
    4. Radha R says

      December 10, 2020 at 11:38 am

      European yeasted cakes are my favorites. Your cake looks sinfully addictive and an excellent presentation. Thanks for sharing the recipe!

      Reply
      • Nicoletta says

        December 10, 2020 at 1:10 pm

        I love them too very much! It is indulgent but less heavy than many layer cakes 😉 .

        Reply
    5. Camilla M Mann says

      December 10, 2020 at 11:39 am

      Oh, wow! This is such an impressive dessert. You did an amazing job. I can't wait to try it...once I get a dose of bravery.

      Reply
      • Nicoletta says

        December 10, 2020 at 1:13 pm

        Thank you! I loved this cake since the moment I saw it and had to make it 🙂 . Hope you get to make it, too!

        Reply
    6. Margaret @ Kitchen Frau says

      December 10, 2020 at 9:43 pm

      Oooh, you have me wanting to sit in a cafe somewhere, anywhere in Europe right now and be drinking a delicious coffee and eating a slice of that heavenly cake. I love the picture you painted of this cake and its history, and your mention of how magical Christmas is in Europe. This cake is a stunner, and you did a magnificent job!

      Reply
      • Nicoletta says

        December 11, 2020 at 6:11 am

        Thank you Margaret, I am with you, I would love to be anywhere in Europe and experience the magical atmosphere of Christmas. Anyway, this cake truly helped to get in the mood. It is absolutely outstanding! Worth every effort 🙂 .

        Reply
    7. Amy's Cooking Adventures says

      December 11, 2020 at 7:55 am

      This is absolutely stunning! Just beautiful!

      Reply
      • Nicoletta says

        December 11, 2020 at 12:58 pm

        Thank you so much! We loved making it, eating it, and sharing with family and friends.

        Reply
    8. Julia says

      December 11, 2020 at 9:54 pm

      I absolutely love these and such a beautiful presentation!

      ★★★★★

      Reply
      • Nicoletta says

        December 14, 2020 at 1:29 pm

        Thank you, Julia! It was wonderful to make and it is absolutely delicious to eat!

        Reply
    9. Stephanie says

      December 01, 2021 at 2:44 pm

      My Ukrainian grandmother used to make this (without a recipe of course). I used a different recipe for the last few years, but this looks much closer to the version that she made. I agree that it's the right move to NOT allow the dough to rise after being assembled. My grandmother's version had thin pastry-like layers, not thick/cakey layers. I'll be making this for Christmas as that is always when Baba made it.

      Reply
      • Nicoletta says

        December 02, 2021 at 7:19 am

        Stephanie, you made my day when you said that this cake looks similar to the one your grandma used to make. I hope when you make it, it will transport you back there. Thank you for giving this a chance and hope to hear from you after you've made it. Happy holidays.

        Reply
    10. Ri says

      December 14, 2021 at 6:56 pm

      Thanks for the recipe! Finally, the Gerbeaud cake recipe that is not overloaded with sugar. Nicoletta, can you also share your recipe for the homemade apricot jam?

      ★★★★★

      Reply

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    Hi! We are Loreto and Nicoletta, the foodie duo behind Sugar Love Spices. We love creating in the kitchen using seasonal good quality ingredients that we believe are key to the success of every meal. Come with us as we share traditional Italian recipes and so much more. Having fun in the kitchen is very important to us, and want to share that light heartedness with you. Nicoletta will help you with the sweet things, and I Loreto like to spice things up. Dig deeper →

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