Dec 25, 2007

Gerbeaud (Zserbó)

Gerbeaud Slice is a signature pastry from the famous Gerbeaud Cafe in Budapest. I've been looking for a recipe for it online, but none of them was quite right. Finally I found a cookbook titled Koffeehaus - by Rick Rodgers - that solved my problem.



1 oz cake yeast or 3/4 tsp (ca 1 3/4 envelopes) active dry yeast

1/2 cup warm milk

3 egg yolks

1 tsp vanilla extract

3 1/2 cups unbleached flour

1 cup sugar

pinch of salt

14 tbs (1 3/4 sticks or 7 oz) unsalted butter, cut into 1/2-inch cubes, chilled


1 cup ground walnuts

1/2 cup sugar

1 cup apricot preserves, warmed


3 1/2 oz bittersweet chocolate, finely chopped

1/3 cup sugar

1/4 cup water

1 tbs unsalted butter

Crumble yeast into the milk, let stand for 3 minutes, then stir. Add egg yolks and vanilla and mix.

Mix flour sugar, salt, add butter and mix till its texture is like coarse cornmeal. This can be done with food processor, or old school, by hand. Add the yeast mixture and work it together, adding more milk if necessary. Move to lightly floured surface and knead for 2-3 minutes. Consistency should be like cookie dough. Wrap in plastic and put in fridge for an hour.

Mix the walnuts and sugar together, set aside.

Butter and flour a 13x9-inch baking pan. Divide the dough into 3 equal parts. Roll out the first portion and use it to line the pan with. Spread half of the apricot preserves on it and sprinkle half the walnut mix on top of that. Roll out the second part of the dough and repeat the steps. Top with the third portion of rolled-out dough. Cover with clean kitchen towel and let it stand at a warm place for one hour. The dough will not rise noticeably, so don't be alarmed.

Preheat oven to 350˚F. Pierce the top layer of dough well with fork. Bake till top is golden brown, 30-35 minutes.
Cool for 15 minutes before turning it out. Run and knife along the edges to loosen it. Put a large board or rack over the pan and turn them together upside down. The cake should slip out smoothly. Remove pan and cool the cake completely.

Make the icing: bring chocolate, sugar, water to a boil over medium heat, stirring consistently, for 3-4 minutes. Remove from heat, add butter, and stir till it melts. Cool it till it thickens, but is still pourable. This happens pretty fast, so don't set it asided, just keep stirring till it's ready. Pour it over the top of the cake and smooth it with a spatula. Do not bother working the chocolate down the edges. Refrigerate till icing sets.
Using sharp knife dipped in hot water trim the edges off and cut the cake to long rectangular slices.

Of course my cuts were all crooked and messy, not at all like they are in the cookbooks, but they taste just right.


2ames said...

These are great! I just tried one and while they look deceptively rich and over sweet, they are actually pleasant. The chocolate doesn't overwhelm the Apricot and the crusts are light and crumbly.

Great Recipe!

Danielle said...

Those look wonderful! I've added the cookbook to my to-buy list. I've only been to Gerbaud once, but I really enjoyed it when I was there.

Angie said...

oh my I think I've died and gone to heaven! my grandmother used to make these and we haven't had them since she passed away..they were my dads favorite when he was growing up! I'm excited to make these and suprise him with them for christmas..these will definitely bring back all those memories of Magyarorszag that we treasure :)

All About Ancient Egypt said...

I got this book out of the library, and was lucky enough to find a copy for $1 at a used book sale. We just moved and I couldn't find it so I am so thankful you posted the recipe! It came out perfect. It is such an impressive looking (and tasting) presentation to bring to an event.

Vanda said...

I'm glad to be of service. Mine didn't look anywhere as pretty as the pictures in the book but tasted great.