Posts Tagged ‘New Theme on its way – “Q” & “A”’

#5 Taste of Traditional Homemade Sweeties – Gerbeaud Layer Cake – Zserbó

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

Day-By-Day – Travel in Traditional Hungarian Foodies #1

It was and is nice to have you around. Don’t know how many of you have tried to make your own mouthwatering “Cook Show” with the soups during last week post. Whether your tummy was full of the results of your wonderful taste … will not stop here, cause the traditional Hungarian main foodies yet to come.

As the situation around the world by coronavirus (COVID-19) the numbers of infections are high and low, it is a great preoccupation to enloose your mind by occuping yourselves a little and enjoying the pleasure of cooking and deservedly eat the delicous soups made unsubstituted.

Now lets talk about Hungarian food that local and foreigners are fond of without mentioning Goulash which already is a crusine landmark in-and-out of Hungary. A couple of soups, meat dishes, veggies, sweeties have had already wrote about at the previous: “New Theme on its way – “Q” & “A”.

This week starting with 

Chicken Paprikash with Nokedli – Hungarian egg noddle-dumplings – Nokedlis Paprikás Csirke

Chicken in sour cream, which is not only by locals but as well touched by the flavor of foreigners after the most favorit the Hungarian Goulash soup.

“Q” Is it a stew?

“A”  Not exactly … the chicken cooked in cream and paprika along with olive oil and bell peppers.

“Q” What is the role of the paprika?

“A” Most of the Hungaian stews do not rely on flour or roux for thickening. Paprika takes over the power in thickening. Also is in use in many kitchen to add color, flavor to the dish.

“Q”  What does it taste like?

“A” The paprika as the main ingredient gives it a piquant hotness. If you’re not into chilies, be careful with this!

Good to know … The first use of the word “paprika” in English is from 1896. It came from the Hungarian word “paprika” which was a diminutive of the Serbo-Croatian word “papar” meaning pepper. Hungary is a major source of paprika and it is more commonly used.

Paprika is likely Hungary’s most popular spice, and these are a series of dishes in which it’s the star ingredient.
Paprikash is composed of a creamy, paprika-rich sauce added to a number of different options: chicken, catfish, or
mushrooms are the most common variations. Garnish Nokedli (Hungarian egg noodle-dumplings), and the meal is complete. This is comfort food at its finest, very easy, flavorful meal … but caution … should not have read this with an empty stomach.

Ingredients for 4 person, preparing time: 60-90 mins.

4 pieces of chicken legs, 2 small onions, 1 and a half tbs sweet red papreika powder, 1-2 tomatoes, 1-2 Hungarian sweet yellow paprika. 200 ml sour cream, 2 tbs flour, 2 tbs oil or lard. For the Noodles – Nokedli: 2 eggs, 411 flour, salt 300-350 ml water for the batter, 1 tbs oil and a pan for water  for cooking them.

Cooking: Sauté the finely chopped onions in a little oil until “glossy”, remove from the heat and stir in the paprika powder, watch out not to get it burned. Season it with salt and pepper. Mix well and add a touch of water and simmer. Add some water if it is getting too thick, not too much only not to burn  chicken. Add the cut chicken pieces and return the pan to the stove, leave the skin on c aíuse  by this it will not fall apart by cooking and the end may peel it off, if not prefer to eat it.  Now add pepper and tomatoe. Place the lid on, reduce the heat and simmer chicken until tender. Next, using a bowl, mix into the sour cream. Stir until smooth. Take some of the gravy mix it to the sour cream mixture and repeat it two times until homogeneous.  Before puring the  sour cream into the the pan, remove the chickens. Add the sour cream mixture  to the sauce. Mix it well then put the chicken back and simmer for ccya 4-5 mins. … Now this ain’t too complicated receipt… right 🙂

Now come the most loved by Hungarian and foreigners the cooking of Nokedli Hungarian egg noodle-dumplings.

In a deep bowl mix flour, salt, eggs and  water. Bring 4-5 liters of water to boil point in a large pot for cooking the Nokedli – dumplings.

Mix 1 tbs oil in it so that you get a batter that is easy to stir but not to be sticky and careful not to make it too loose. This will be perfect by experience. Form little dumplings  from the batter and cook them in the salted boiling water. The Nokedli will rise to the top cca. 2-3 mins as boiling, drain and rinse with cold water. Add cca. 1 tbs of oil and mix well. toform the Nokedli place alittle pasta on a cutting board and with a dipped knife cut a little one-by-one put in hot water.

May also achieve a further increase in taste by adding on top of the ready chicken a spoonful sour cream, as you please. Have a great experience cooking!

© by Aggie Reiter