in

Zserbo cake

This traditional Hungarian delicacy, also known as Gerbeaud cake, is made up of alternating layers of yeast cake and an apricot and walnut filling, all topped with a chocolate glaze. It’s usually made for special occasions like Easter and Christmas but would be excellent with your cuppa any time.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.

11 Ingredients


  • 125ml (1/2 cup) milk, warmed

  • 2 tsp (7g sachet) dried yeast

  • 55g (1/4 cup) caster sugar

  • 450g (3 cups) plain flour

  • 200g butter, chopped, at room temperature

  • 1 egg, lightly whisked

  • 340g (1 cup) apricot jam

  • 150g walnuts, finely chopped
  • Topping


  • 200g dark chocolate (45% cocoa), chopped

  • 50g butter

  • 2 tbsp thickened cream

8 Method Steps


  • Step 1

    Place the milk

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (125ml (1/2 cup) milk, warmed) in a jug. Add the yeast (2 tsp (7g sachet) dried yeast) and a pinch of the sugar (55g (1/4 cup) caster sugar). Set aside for 5 minutes or until frothy.


  • Step 2

    Meanwhile, place the flour (450g (3 cups) plain flour) and butter (200g butter, chopped, at room temperature) in a bowl. Use your fingertips to rub the butter into the flour until well combined. Add the remaining sugar and stir until combined. Make a well in the centre. Add the yeast mixture and egg. Stir with a wooden spoon until the dough starts to come together. Turn the dough onto a lightly floured surface and bring together. Knead for 5 minutes or until smooth and elastic. Place in a clean, lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until dough has risen slightly.

  • Step 3

    Preheat oven to 180C/160C fan forced. Lightly grease a 20 x 30 cm (base size) slice pan and line with baking paper, allowing the paper to overhang the 2 long sides. Divide the dough into four portions. Use a lightly floured rolling pin to roll out each portion on a lightly floured surface to a 20 x 30cm rectangle. Line the pan with 1 portion of dough.

  • Step 4

    Spread the base with 120g (1/3 cup) jam and sprinkle with 45g (1/3 cup) walnuts. Repeat to make 2 more layers of dough, jam and walnuts, then top with the remaining dough rectangle.

  • Step 5

    Bake for 30 minutes or until golden. Set aside in the pan for 15 minutes to cool slightly before turning onto a wire rack. Remove and discard baking paper and set aside to cool completely.

  • Step 6

    Clean and line the 20 x 30cm slice pan with baking paper, allowing the two long sides to overhang. Carefully return the cake to the pan, base side up (so you have a flat surface for the top).

  • Step 7

    Place the chocolate (200g dark chocolate (45% cocoa), chopped), butter (50g butter) and cream (2 tbsp thickened cream) in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate is almost melted. Remove from heat and stir until smooth. Set aside to cool, stirring occasionally, for 10 minutes. Pour chocolate mixture over the slice. Smooth the surface. Place in the fridge for 1 hour or until chocolate has set.

  • Step 8

    Transfer the slice to a chopping board. Lightly score the top, making 4 lengthways cuts (to make 5 long strips). Score 8 cuts diagonally (see note). Use a large sharp knife to cut cake along scored lines. Store in an airtight container for up to 3 days.
Tell us what you think of this recipe!

Recipe Notes

This will give you 18 diamonds, with lots of offcuts. If you prefer, just cut into bars.

Source link

0/5 (0 Reviews)

Red Ripperz lamingtons

3-ingredient passionfruit sorbet shots