Ah, the Gerbeaud slice—a classic Hungarian dessert that’s elegant, layered, and rich, often served in cafés across Budapest. 🍰
Here’s a detailed look at it:
🇭🇺 Hungarian Gerbeaud Slice (Zserbó Szelet)
⏱ Time
- Prep: 45 minutes
- Cook: 30–35 minutes
- Chill: 2 hours
- Serves: 10–12
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ cup sugar
- 1 tsp vanilla sugar or extract
- 2 large eggs
- ½ cup butter, softened
- ¼ cup milk (lukewarm)
Filling
- 1½ cups ground walnuts
- ¾ cup sugar
- 2 tbsp apricot jam
- Zest of 1 lemon (optional)
Topping
- ½ cup dark chocolate
- 1 tbsp butter
Instructions
1️⃣ Prepare the dough
- Mix flour, baking powder, and sugar.
- Add eggs, butter, vanilla, and milk.
- Knead until smooth, elastic, and slightly sticky.
- Divide into 3 equal parts (two for the base and top, one for middle layers if desired).
2️⃣ Roll and layer
- Roll out first dough portion and place in greased 9×13-inch pan.
- Spread half of the walnut-sugar mixture over it.
- Spread a thin layer of apricot jam on top.
- Repeat with the second dough portion (or just fold topping layer if using 2 layers).
- Place final dough layer on top.
3️⃣ Bake
- Preheat oven to 350°F (175°C)
- Bake 30–35 minutes until golden brown
4️⃣ Chocolate topping
- Melt chocolate with butter
- Pour over slightly cooled cake
- Smooth and let set
🌟 Tips for Perfect Gerbeaud Slice
- Toast walnuts lightly to enhance flavor
- Use good-quality apricot jam for authentic taste
- Chill before slicing to get clean layers
- Serve with coffee for a true Budapest café experience ☕
🔄 Variations
- Walnut-only slice: Skip jam for a simpler, nutty version
- Chocolate walnut layers: Add cocoa to the dough for a richer taste
- Mini squares: Make in muffin tins for bite-sized treats
If you want, I can also make a simpler, no-yeast version of the Gerbeaud slice that’s easier to bake at home but still tastes authentic.
Do you want me to do that?
