Zserbó Szelet – Hungarian Gerbeaud Cake

Instructions

1. Mix the warm milk with the yeast and 1 teaspoon of sugar. Let stand for 5–10 minutes.
2. In a large bowl, combine the flour, powdered sugar, and salt. Add the butter, egg yolks, vanilla, and yeast mixture.
3. Knead until a smooth dough forms. Cover and let rest for 30 minutes.
4. Divide the dough into 3 equal portions.
5. Roll the first portion into a thin rectangle and place it in a greased or parchment-lined baking pan.
6. Spread half of the apricot jam over the dough. Sprinkle with half of the ground walnuts mixed with half of the sugar.
7. Roll out the second portion of dough and place it over the filling.
8. Repeat with the remaining jam and walnut mixture.
9. Place the final dough layer on top and gently press the edges.
10. Cover and let rest for 30 minutes.
11. Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, until lightly golden.
12. Allow the cake to cool completely.
13. Melt the chocolate with the butter and cream over low heat, stirring until smooth.
14. Spread the chocolate glaze evenly over the cooled cake.
15. Refrigerate until the glaze is set, then cut into squares or rectangles.

Prep Time: 45 minutes
Resting Time: 1 hour
Bake Time: 30–35 minutes
Servings: 16–20 pieces