Gerbeaud Cake (Traditional Hungarian Dessert)

Name: Gerbeaud Cake (Traditional Hungarian Dessert)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9 -12
Ingredients: 1 instant yeast; 4 cups all-purpose flour; ½ cup sugar; 1 teaspoon baking powder; 1 egg; 7 ounces butter; ½ cup milk; 7 ounces apricot preserves; 7 ounces walnuts; 5 ounces dark chocolate; 2 ounces butter

User Reviews

5

22 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
9 -12
Course
Dessert
Cuisine
Hungarian

Gerbeaud Cake (Traditional Hungarian Dessert)

Benson Rosales

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Gerbeaud Cake is a layered Hungarian dessert made from yeast dough and filled with a mixture of apricot preserves and chopped walnuts. The dough is rolled into three layers, each spread with the apricot-walnut filling, then baked until golden. Once cooled, a dark chocolate and butter topping is applied, adding a rich finish to the sweet, nutty layers. The cake has a tender crumb from the yeast dough and balances fruity sweetness with nutty texture.

Description

Gerbeaud Cake starts with a yeast-leavened dough made from flour, sugar, baking powder, egg, melted butter, and milk. After rising, the dough is divided into three equal parts, rolled out, and layered in a baking pan with a filling of apricot preserves mixed with chopped walnuts. Each layer is carefully assembled to ensure even distribution of the filling and dough.

During baking at a moderate temperature, the dough layers turn golden and develop a tender crumb. Piercing the top layer before baking helps prevent air bubbles. After the cake cools, it is topped with a smooth, glossy coating of melted dark chocolate mixed with butter, adding a slightly bitter contrast to the sweet filling.

This dessert is best served sliced, offering a combination of soft yeast dough, rich fruit preserve, crunchy nuts, and chocolate that complements afternoon tea or as a festive sweet treat.

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Ingredients

Servings

For the dough

1 instant yeast 7 grams packet
4 cups all-purpose flour 500 grams
½ cup sugar
1 teaspoon baking powder
1 egg
7 ounces butter 200 grams, melted
½ cup milk

For the filling

7 ounces apricot preserves 200 grams
7 ounces walnuts 200 grams, chopped

For the chocolate topping

5 ounces dark chocolate 140 grams
2 ounces butter 56.7 grams

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Instructions

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In a medium bowl combine flour, yeast and baking powder.
In a large bowl whisk together egg, warm milk, sugar and melted butter. Gradually stir in flour and yeast mixture and knead until the dough is smooth and not sticky. Cover the bowl with a plastic wrap and place it in a warm place to rise for 30-40 minutes.
Meanwhile, in a medium bowl mix together walnuts and apricot preserves.
Preheat the oven to 355 F.
Line 13x9-inch baking pan with a parchment paper. Divide the dough into 3 equal parts.
Lightly dust a working surface with a flour and roll out the first piece of dough to be the size of your baking pan. I used a ruler for convenience.
Transfer first layer of dough into the baking pan and spread half of the apricot-walnut mixture on top. Repeat with the remaining 2 layers of dough.
Pierce the top layer with a fork 10-15 times.
Bake the cake for 25-30 minutes until top is golden brown.
Remove cake from the oven and let it cool.
In a small bowl combine butter and chocolate and microwave in 10-15 seconds intervals until melted. Give it a stir and evenly spread the chocolate on top of the cake.
Chill for an hour or until chocolate is set.
Enjoy!