Zserbó Szelet – Classic Hungarian Walnut and Apricot Cake

Zserbó Szelet, also called Gerbeaud cake, is one of Hungary’s most famous traditional desserts. This elegant layered pastry combines tender yeast dough with apricot jam, finely ground walnuts, and sugar, finished with a glossy chocolate topping.

The contrast between buttery pastry, tangy apricot preserves, crunchy walnuts, and rich chocolate makes Zserbó a truly special Hungarian treat—especially popular around Christmas and other celebrations. 🇭🇺🍫

🍰 Ingredients

For the Dough

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup + 2 tbsp) unsalted butter
• 50 g (¼ cup) granulated sugar
• 2 egg yolks
• 20 g fresh yeast or 7 g active dry yeast
• 100 ml (⅓ cup + 1 tbsp) warm milk
• Pinch of salt

For the Filling

• 300 g (about 1¼ cups) finely ground walnuts
• 150 g (¾ cup) granulated sugar
• 300–350 g (about 1¼ cups) apricot jam

For the Chocolate Topping

• 150 g (5 oz) dark chocolate
• 50 g (3½ tbsp) unsalted butter
• 1 tablespoon vegetable oil, optional