Zserbó Szelet (Gerbeaud Slice)
Zserbó szelet, also known as Gerbeaud slice, is a classic Hungarian layered cake featuring a tender yeast dough, a rich filling of apricot jam and ground walnuts, all topped with a smooth chocolate glaze. It's a beloved festive dessert, especially popular during holidays.
🧂 Ingredients
- 500 g All-purpose flour
- 250 g Butter(cold, cubed)
- 25 g Fresh yeast
- 100 ml Whole milk(lukewarm)
- 1 tbsp Granulated sugar(for yeast activation)
- 2 large Egg yolks
- 1 large Whole egg
- 0.5 tsp Lemon zest
- 1 pinch Salt
- 400 g Apricot jam(thick, good quality)
- 150 g Ground walnuts
- 50 g Powdered sugar
- 2 tbsp Unsweetened cocoa powder
- 3 tbsp Milk(for glaze)
- 4 tbsp Granulated sugar(for glaze)
- 50 g Butter(for glaze)
👨🍳 Instructions
- 1
Activate the yeast: Warm the milk slightly, stir in 1 tbsp sugar and the fresh yeast. Let it sit for about 10 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Rub in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg yolks, whole egg, lemon zest, and the activated yeast mixture. Knead until a smooth, elastic dough forms. Add a little more flour if too sticky.
- 3
Divide the dough into 4 equal portions. Cover and let rest for 30 minutes.
- 4
Preheat oven to 180°C (355°F). Grease and flour a baking pan (approx. 20x35 cm or 8x14 inches).
- 5
Roll out one portion of dough to fit the baking pan. Place it in the pan. Spread with one-third of the apricot jam, then sprinkle with one-third of the walnut-sugar mixture (mix ground walnuts with powdered sugar).
- 6
Repeat the layering process with the remaining dough portions, jam, and walnut mixture, ending with the fourth layer of dough.
- 7
Prick the top layer of dough with a fork. Bake for 30-40 minutes, or until the top is golden brown.
- 8
While the cake cools, prepare the glaze: In a small saucepan, combine cocoa powder, 4 tbsp sugar, and 3 tbsp milk. Stir and cook over medium heat until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in the butter until melted and smooth. Let it cool slightly.
- 9
Once the cake is completely cool, spread the chocolate glaze evenly over the top. Let the glaze set before slicing.
💡 Pro Tips
- ✓Use good quality, thick apricot jam.
- ✓Ensure the butter for the dough is cold.
- ✓Don't overmix the dough after adding the wet ingredients.
- ✓Let the cake cool completely before glazing.
🔄 Variations
- Some recipes use a mix of walnuts and poppy seeds for the filling.
- A touch of rum can be added to the walnut filling for extra flavor.