Hungarian Gerbeaud Cake (Zserbó szelet)

Hungarian Gerbeaud Cake (Zserbó szelet) is one of Hungary’s most beloved classic pastries—layers of soft yeast dough filled with walnuts and apricot jam, finished with a rich chocolate glaze. 🇭🇺🍫🌰

Below is an authentic, traditional recipe like you’d find in Hungarian bakeries.

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Hungarian Gerbeaud Cake (Zserbó szelet)

Ingredients (9×13 inch / 23×33 cm pan)

Dough

• 4 cups (500 g) all-purpose flour
• 1 cup (240 ml) warm milk
• 1½ tsp active dry yeast
• ¾ cup (150 g) sugar
• 1 cup (225 g) unsalted butter, softened
• 2 large egg yolks
• 1 tsp vanilla sugar or vanilla extract
• Pinch of salt

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Filling

• 2½ cups (250 g) ground walnuts
• ¾ cup (150 g) sugar
• 1½ cups apricot jam (thick, smooth)

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Chocolate Glaze

• 6 oz (170 g) dark chocolate
• 3 tbsp butter
• 2 tbsp heavy cream (optional, for shine)

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Instructions

1. Prepare the Dough

1. Dissolve yeast in warm milk with 1 tsp sugar. Let foam 5–10 minutes.
2. In a bowl, mix flour, salt, sugar, butter, egg yolks, vanilla, and yeast mixture.
3. Knead until smooth and soft (about 8–10 minutes).
4. Divide dough into 4 equal portions.
5. Roll each portion into a rectangle the size of your baking pan.

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2. Assemble the Layers

1. Grease the baking pan.
2. Place first dough layer in the pan.
3. Spread ⅓ of the apricot jam, then sprinkle ⅓ of walnut-sugar mixture.
4. Repeat layers two more times.
5. Top with the final dough layer.

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3. Rest & Bake

1. Prick the top layer with a fork to release steam.
2. Let rest 30 minutes.
3. Bake at 350°F (180°C) for 30–35 minutes, until lightly golden.
4. Cool completely in the pan.

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4. Add Chocolate Glaze

1. Melt chocolate and butter gently (double boiler or microwave).
2. Stir in cream if using.
3. Spread glaze evenly over cooled cake.
4. Let set completely before slicing.

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Tips for Perfect Zserbó

• Use thick apricot jam (or reduce it slightly on the stove)
• Roll dough thin but even
• Let the cake rest overnight—flavor improves greatly
• Cut with a hot, clean knife for sharp edges

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Storage

• Keeps 4–5 days at room temperature
• Freezes very well (without glaze or fully glazed)

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Traditional Serving

• Cut into neat rectangles (szelet)
• Served with strong coffee or tea

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If you’d like, I can also share:

• No-yeast shortcut version
• Authentic Café Gerbeaud proportions
• Walnut substitutions
• Step-by-step rolling visuals explained

Just tell me 😊