Zserbó slices (apricot jam and walnut layer cake)

Name: Zserbó slices (apricot jam and walnut layer cake)
Total time: 1 h 30 min
Yield: 24 slices
Cuisine: Hungarian
Ingredients: Dough: 400 g plain flour; 250 g butter (cold); 3 tbsp icing sugar; 3 egg yolks; 100 ml sour cream; 10 g fresh yeast; 1 pinch of salt; Filling: 400 g apricot jam; 200 g ground walnuts; Chocolate glaze: 150 g dark chocolate; 50 g butter; 1 tbsp oil

Time: 1 hour 30 minutes + resting24 slicesapprox. 210 kcal / serving (estimated)approx. 3 g protein / serving

Zserbó is a favourite on the Hungarian cake table: tender pastry, apricot jam and walnut filling, and a glossy chocolate glaze. Tradition links it to the Gerbeaud confectionery, and it is usually associated with the Swiss-born Emil Gerbeaud. Here is a practical homemade version.

Zserbó slices (apricot jam and walnut layer cake) (illustration)

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Method

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Rub the cold butter into the flour, add the icing sugar, salt, the yeast (dissolved in a little sour cream), the yolks and the sour cream. Knead together, divide into 4 parts and rest in the fridge for 1 hour.
Preheat the oven to 180 °C (165 °C fan). Line a 24x34 cm baking tray with baking paper. Roll the sheets of dough out one by one to the size of the tray.
Lay the first sheet in the tray and keep the others in the fridge so they stay manageable.
Mix the jam with the walnuts. Spread the bottom sheet with half of the jam, sprinkle with walnuts, lay another sheet on top, spread with the remaining jam and walnuts, then add the last two sheets.
Prick all over with a fork and bake for 25-30 minutes. Cool and press down lightly with a weight so the layers bond.
Melt the chocolate with the butter and oil over steam and spread it over the cooled cake. Slice once set. Rest overnight so the cake turns soft.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The jam should be thick, preferably a homemade low-sugar one, so it does not run out.
Rest it for at least 1 night; this makes the pastry soft and the flavours blend.
Spread the chocolate glaze on when lukewarm.
Cut into small pieces, it suits festive serving too.

Frequently asked questions

How long does it keep?

5-6 days tightly covered, 2 months in the freezer.

With other jam?

Yes, plum or sour cherry jam is nice too.

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