Hungarian Gerbeaud Cake (Zserbó)

A classic Hungarian layered cake with walnut and apricot filling, topped with a shiny chocolate glaze. This rich, elegant dessert is a beloved treat, especially during holidays and special occasions.

History & Significance

Gerbeaud Cake (Zserbó in Hungarian) was created in the late 19th century by Swiss confectioner Émile Gerbeaud, who was invited to Budapest to modernize a famous café. His creation blended Hungarian ingredients (walnuts and apricot jam) with French patisserie technique, resulting in this iconic layered cake.

Ingredients

For the Dough:

500 g (about 4 cups) all-purpose flour, plus extra for dusting
250 g (2 sticks + 2 tsp) unsalted butter, cold and cubed
100 g (½ cup) granulated sugar
2 large eggs
1 packet (7 g) active dry yeast or 20 g fresh yeast
80 ml (⅓ cup) lukewarm milk
A pinch of salt
Zest of 1 lemon

For the Filling:

500 g (about 2 cups) apricot jam (preferably smooth, not too chunky)
400 g (about 4 cups) ground walnuts
150 g (¾ cup) granulated sugar
1–2 tablespoons rum or milk (optional, to moisten filling)

For the Chocolate Glaze:

150 g (about 1 cup) dark chocolate (50–70% cocoa), chopped
50 g (¼ cup) unsalted butter
1 tablespoon honey or corn syrup (for shine)

For Brushing:

2–3 tablespoons apricot jam, warmed and strained (for brushing between layers and on top before glazing)

Instructions

1. Prepare the Dough

Dissolve the yeast in lukewarm milk with a pinch of sugar. Let sit for 10 minutes until frothy.
In a large bowl, mix flour, sugar, salt, and lemon zest. Add cold butter cubes and rub into flour until mixture resembles coarse crumbs.
Make a well, add eggs and yeast mixture. Mix until dough comes together.
Turn onto a floured surface and knead gently until smooth (do not overwork). Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Filling

Mix ground walnuts with sugar. If the mixture seems dry, add a little rum or milk to help it clump slightly.
Warm the apricot jam slightly to make it spreadable.

3. Assemble the Layers

Preheat oven to 180°C (350°F). Grease a 30×40 cm (12×16 inch) baking sheet or jelly roll pan.
Divide dough into 4 equal pieces. On a floured surface, roll out one piece to fit the pan. Place in the bottom of the pan.
Spread ⅓ of the apricot jam evenly over the dough.
Sprinkle ⅓ of the walnut mixture over the jam.
Repeat layers: dough, jam, walnuts, dough, jam, walnuts, ending with a final layer of dough. You should have 4 layers of dough and 3 layers of filling.
Press down gently. Prick the top layer all over with a fork.

4. Bake

Bake for 30–40 minutes, until golden brown. Let cool completely in the pan.

5. Glaze

Warm the 2–3 tablespoons of apricot jam and brush a thin layer over the cooled cake (this helps the glaze adhere).
For the glaze: Melt chocolate and butter together over a double boiler or in short bursts in the microwave. Stir in honey until smooth.
Pour glaze over cake and spread evenly with an offset spatula.
Before glaze fully sets, score lines with a knife to mark slices (traditional Gerbeaud has a characteristic diamond pattern).

6. Rest & Serve

Allow glaze to set completely (at least 2–3 hours, preferably overnight).
Cut into small squares or diamonds. Store in an airtight container for up to 5 days.

Tips for Success

Dough consistency: The dough should be firm and buttery—chilling is crucial for easy rolling.
Walnuts: Freshly ground walnuts give the best flavor. Toast them lightly for extra depth if desired.
Jam: Smooth apricot jam works best. Sieve if it has large fruit pieces.
Patience: Let the cake cool completely before glazing, and let the glaze set before cutting for clean slices.
Traditional touch: Hungarians often brush each layer of dough with a little rum or milk before adding jam for extra moisture.

Enjoy this taste of Hungarian heritage—a perfect balance of buttery pastry, sweet-tart apricot, nutty richness, and dark chocolate!