One of Hungary’s most beloved traditional desserts! đź‡đź‡şâś¨ ZserbĂł Szelet, also known as Gerbeaud Cake, is made with thin layers of buttery pastry, sweet apricot jam, and a rich walnut filling, finished with a smooth chocolate glaze.
It takes a little patience to make, but the result is absolutely worth it—crisp, buttery layers, fruity apricot jam, crunchy walnuts, and chocolate in every bite! 🍫🤎
🍰 Hungarian Zserbó Szelet
đź›’ Ingredients
For the pastry:
- 4 cups (500 g) all-purpose flour
- 7 oz (200 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 large egg yolks
- ½ cup (120 ml) milk
- 1½ tsp active dry yeast
- 1 tsp vanilla extract
- ½ tsp salt
For the filling:
- 1½ cups (180 g) finely ground walnuts
- Âľ cup (150 g) granulated sugar
- 1½ cups (350–400 g) apricot jam
- 1 tsp lemon zest, optional
For the chocolate topping:
- 5 oz (140 g) dark chocolate
- 2 tbsp butter
- 1 tbsp vegetable oil or coconut oil
👩‍🍳 Instructions
1. Make the dough
Warm the milk until lukewarm and stir in the yeast with a teaspoon of the sugar. Let stand for 5–10 minutes.
In a large bowl, combine the flour, remaining sugar, and salt.
Add the softened butter, egg yolks, vanilla, and the yeast mixture.
Knead until you have a smooth, soft dough.
Divide the dough into 4 equal portions, cover, and let rest for about 30 minutes.
2. Prepare the walnut filling
Mix the ground walnuts with the sugar.
Set aside.
3. Roll out the layers
Preheat your oven to 350°F (175°C).
Line a rectangular baking pan, approximately 9 Ă— 13 inches (23 Ă— 33 cm), with parchment paper.
Roll one portion of dough into a thin rectangle that fits the pan.
Place it into the pan and gently press it into the corners.
4. Build the layers
Spread a thin layer of apricot jam over the pastry.
Sprinkle evenly with part of the walnut-sugar mixture.
Place the second sheet of dough on top.
Repeat:
Pastry → apricot jam → walnut filling → pastry
Finish with the fourth sheet of pastry on top.
Prick the top gently with a fork in several places to allow steam to escape.
5. Bake
Bake for approximately 30–35 minutes, or until the top is lightly golden.
Remove from the oven and allow the cake to cool completely in the pan.
Don’t rush this step: the layers become easier to cut and the flavors improve as the cake rests.
6. Add the chocolate topping
Melt the dark chocolate with the butter and oil over a double boiler or in short microwave intervals.
Stir until completely smooth.
Spread the chocolate evenly over the cooled cake.
Allow the chocolate to set completely.
7. Slice and serve
Once the chocolate has hardened, carefully cut the cake into small rectangular pieces.
For the cleanest slices, use a sharp knife warmed under hot water and wiped dry between cuts.
⏱️ Recipe Details
Prep Time: 45 minutes
Resting Time: 30 minutes
Bake Time: 30–35 minutes
Total Time: About 2 hours
Servings: 24 pieces
Cuisine: Hungarian
Course: Dessert
❤️ Tips for Perfect Zserbó
- Use good-quality apricot jam for the best flavor.
- Don’t make the pastry layers too thick.
- Let the cake cool completely before adding the chocolate.
- ZserbĂł is even better after resting overnight, when the jam softens the pastry and the flavors come together.
- Store covered at room temperature or in a cool place.
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