This is one of the most famous Hungarian desserts. Known to me as the Zserbo Cake, it is also called the Gerbaud Cake after its creator, Emil Gerbaud.
Emily was a Swiss-born Hungarian who eventually became known as one of the most famous confectioners and entrepreneurs.
He went on to develop several famous Hungarian desserts including this Zserbo Cake. Dating back to the 1800’s this one may just be the most famous Hungarian cake of all.
What goes into this Zserbo Cake?
The Hungarian Zserbo Cake is a layered yeast cake. You’ll want to use a mixer and mix until the dough is no longer sticky to the bowl you are using. If you notice the cake is not soft, but rather crispy, don’t be surprised. This cake is meant to have a crunch in the layers. It actually comes out as more of a layered cookie, especially once cut. We use a small amount of yeast and in proportion to sugar, preventing a true rise.
Walnuts and apricot jam, chocolate on top – simply delicious!
For more recipes, visit our Good Eats Section.
HUNGARIAN ZSERBO (GERBAUD) CAKE
INGREDIENTS
Dough:
- 4 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon instant dry yeast
- 1 teaspoon baking powder
- 1 cup of butter
- 4 egg yolks
- 3/4 cup lukewarm milk
Filling:
- 4 egg whites
- 2 1/2 cups walnuts (finely chopped)
- 1/2 cup sugar
- 2 cups apricot jam (it is easier to spread jam over layers if you microwave for 1 minute)
- Chocolate glaze:
- 1 cup of chocolate chips
- 5 tablespoons of oil
INSTRUCTIONS
- In a large bowl with a wire whisk together flour, yeast, baking powder, sugar and salt.
- Cut the butter in with a fork, or your fingertips, until it crumbles into small pieces.
- Add egg yolks and then warm milk. Mix to combine.
- Transfer to a floured surface.
- Knead until the dough is smooth; form a ball and put it in a bowl; cover and let it rest for 15-20 minutes.
- While the dough is resting prepare the filling. Mix egg whites until foamy, add sugar and keep beating until firm peak forms. Use a rubber spatula to fold in the walnuts.
- Preheat the oven to 360F.
- Divide the dough in four equal parts. Take one dough ball, place it on a lightly floured surface (you can use a silicone mat or parchment paper) and roll using roll pin to the size of a pan.
- Transfer your first layer to the prepared pan (13″ x 9″), pull off parchment if using, and cut off any excess dough. If the layer is not big enough to cover the pan just press it with your fingertips until it fits.
- Spread one third of apricot jam over the entire layer, and then spread one third of the walnut filling.
- Repeat procedure with a second and third layer and then cover the cake with a fourth layer.
- Using a fork poke few holes on the top layer.
- Bake 30 minutes or until golden brown. Remove from the oven, put on a wire rack, and let it cool.
- For chocolate glaze add oil to chocolate chips and microwave for 1 minute. Stir with a spoon until melted and then pour evenly over the cake until fully covered.
For more recipes, visit our Good Eats Section.
Mina Banjac’s goal is simple- create delicious, beautiful, and authentic food.
Her passion started as a young child, in her native Sarajevo, Bosnia, watching her grandmother bake. “A handful of this” and “a pinch of that” would lead to a life and wonderful journey of perfecting these recipes. To learn more about Mina visit; Minas Bakery – Create delicious, beautiful, and authentic food.
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