Gerbeaud Layer Cake – Zserbó
It consists of multiple layers held together by frosting walnut and jam. This is typical favorit in every household around Hungary.
“Q” Where does the name Zserbó come from and who was the inventor?
“A” Emil Gerbeaud – (DPOB: Geneve 1854. Febr. 22. – Budapest 1919. Nov.8.) was the legendary pastry chef @ Budapest. He was descended from a confectionary family, born in Switzerland and gained his experience In Germany and France. He had a number of innovations within his pastries by expanding selections with butter creams, Parisian cremes. Beside the Zserbó was the inventor of all kind of short cakes, choco candies and sweeties. As a chocolate master he introduced “Cat Tongue” (cat tongue-shaped chocolate bars) and “Cognac Cherries” (Konyakmeggy) to Hungary. These two sweeties are still available in Hungary and also exported throughout Europe.
Maybe previously foreingers visiting Budapest has tasted these yummies already. Now can bake their own Zserbó cake. Tourists who have not yet been @ Budapest … perhaps when the life become normal without the spread of the Corona virus … will be able to visit and taste these traditional Hungarian awesome sweeties.
Master in chocolate maker, owner of chocolate factory. As a chocolate master, he introduced the famous chocolate-shaped cat tongue and cognac cherries to Hungary.
At the time being had 150 employees and was equipped his large bakery with modern machinery.
The name Gerbeaud became a synonym within his high quality bakery art. In the downtown of the City of Budapest can be found under his name one of the most famous coffee house, where the Zserbó is never missing.
Ingredients: For the Dough: 250g flour, 1 egg york, 25g icing sugar, 150 butter, 50ml milk, 6g powdered yeast, 5g salt, 2g baking powder. For the Filling: 250g ground walnut, 150g icing sugar, 300g apricot jam, 1 lemon zest. For the Covering: 150g dark melted chocolate (can be up to 50-70%), 75g butter.
Small or medium size tray to fit the approx. 12 slices. Preparation time: cca 90 mins.
Baking procedure: Prepare the yeast mix it within warm milk and add 1 tsp of sugar. Place in a big bowl the flour with baking powder and crumble the buter together. Then add the other ingredients as well: milk, yeast mixture, sugar, egg, butter and a hint of salt. Make the dough. Then when the mixture is ready cut the dough into 4 equal pieces, roll them the same size of the baking pan. Mind you the rolled dough has to be very thin. At first spread on the layer lemon zest, grounded walnut and sugar and then another layer comes. On top of each layers place the different fillings. Prod the top with a fork and bake it for cca 20 mins until it reach a golden brown color. Now melt the chocolate and stir in the butter. Glaze the cake both side with chocolate and let it cool down before slicing it. Just a hint … this dessert is the best when made a day or two ahead before consumption, then the flavors all join together.
The Fall has entered the Northern Hemisphere and Zserbó cake time has surely arrived. The cooler weather is just perfect time to bake this cake. In Hungary many bake it at home and especially in the season of Xmas.
May read more, get acquainted about other traditional Hungarian gastronomy by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.
© by Aggie Reiter
Rolling in Budapest 
Posted by Chris on 02/10/2020 at 04:16
Zserbo cake looks superb, very rich I imagine….Would love to try it someday..Thanks Aggie…