Gerbeaud cuts from Budapest

Ingredients for 1 servings:

• 500 g flour
• 250 g butter
• 20 g fresh yeast or 7.5 g dry yeast
• 100 ml milk
• ½ tsp sugar
• 4 egg yolks
• 1 pinch of salt
• 800 g apricot jam
• 350 g walnuts, ground
• 250 g sugar
• 2 tbsp vanilla sugar
• 5 tbsp cocoa powder, unsweetened
• 5 tbsp powdered sugar
• 7 ½ tbsp water, hot
• 80 g butter
• 1 ½ tbsp lemon juice, freshly squeezed
• Flour for the work surface
• possibly grease for the tray

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 10 minutes

Zserbó Cake

Crumble the fresh yeast and dissolve it in the lukewarm milk with half a teaspoon of sugar. Set aside and let it ferment. The sugar in the milk stimulates the yeast. The yeast begins to ferment when many bubbles form on the surface of the milk. The mixture will grow and become a viscous mass. It is advisable to use a slightly larger bowl to allow enough room for growth. In a large bowl, mix a pinch of salt with the flour and then add the softened butter in small pieces. Knead the butter and flour well by hand. Then knead in the 4 egg yolks and the fermented yeast. Knead thoroughly into a homogeneous mass so that the dough does not fall apart when cutting later. Weigh the dough and divide it into 4 equal portions. Shape each portion into a ball and let it rise in a covered bowl in a warm place for 1 hour. While the dough is resting, prepare the filling. Mix the ground walnuts with the sugar and vanilla sugar and divide into 3 equal portions. Divide the jam into 3 equal portions. Roll out the first dough ball on a floured surface to the size of the 35 x 25 cm baking sheet. Try to roll it out as square as possible. Place it on a baking sheet lined with baking paper or lightly greased. Spread with the first portion of jam and sprinkle with the first portion of walnuts. Repeat these layers two more times. Finally, place the fourth dough sheet on top. Prick all over with a fork, all the way through to the baking sheet, to allow air to escape during baking and prevent the dough sheets from bursting. Bake in a preheated oven at 180°C (top/bottom heat) for about 35 minutes. When the cake is done, remove it from the oven and let it cool for a few minutes. Turn it out onto a clean, odor-free board. Remove the baking paper and let it cool completely. The bottom of the cake is better for the glaze, as it’s usually smoother than the surface. So we simply turn our cake upside down and make the bottom the top. For the chocolate glaze, combine all the ingredients except the lemon juice and heat over hot water. Stir in the freshly squeezed lemon juice and spread the chocolate glaze over the cake, smoothing it down. Once the cake has cooled, cut it into pieces using a sharp, thin knife that has been dipped in hot water and wiped clean. It will keep for up to a week in a plastic container in the refrigerator.