Gerbeaud Slice (Zserbo)
The slice has a 125 years history behind it, first was made in the famous Cafe Gerbeaud in downtown Budapest. Since it has been a family favorite during Christmas time, for weddings and celebrations. Hungarians all know what the word “Zserbo” means, therefore translation of the word never needed. The slice is made of thin layers of sweet yeast dough alternating with ground walnut and sweet apricot jam, finished with a rich dark chocolate topping.
This recipe is for a 30x40cm tray size.
The Dough:
600g Plain Flour
25g Dry Instant yeast (7g if you use fresh)
220g Lard (clean white)
2 tablespoon Sour Cream
Pinch of Salt
100g Icing Sugar
2 Whole Egg (large)
10g Baking Powder
2 teaspoon Vanilla Extract/essence
Mix the dough well, wrap it in a clear foil and refrigerate for 30minutes.
Meanwhile prepare the fillings.
400g fine grind Walnut
2 Teaspoon Cinnamon
320g fine white Sugar
2 Teaspoon Vanilla Extract
1 lemon zest (fine)
Mix the above, and this will be your walnut filling.
800g apricot Jam
2 Teaspoon of Rum
Mix these two up, and this will be the apricot filling.
Divide the dough to 3 equal portions, and roll them out on a piece of baking paper in a size of your baking tray. Place the first sheet with the bake paper into the baking tray. Adjust with your hands to the right size.
Spread the third of the apricot jam evenly over the dough in the baking tray. Sprinkle the walnut mix over the top, and spread with your hands evenly.
Repeat the process, and finish it with a bare dough sheet on the top. Use a fork to make holes into the top (push the fork all the way down).
Spread a thin layer of sour cream on the top.
Bake in a 180-200c oven for 40minutes.
Let it cool down.
The Chocolate topping:
100g Icing Sugar
4 tablespoon Milk
4 tablespoon natural Cocoa Powder
100g Butter
(I have added a little bit of espresso coffee to it, but its optional)
Mix the chocolate topping ingredients together in a pan over low heat. Do not boil it.
Turn the cooled pastry upside down, and spread the chocolate topping evenly over the top.
Put it in the fridge for overnight, or 6-8 hours before slicing.
The longer it stays in the fridge, the softer the pastry will become.
This slice usually lasts up to 2-3 weeks until Christmas day, unless its all eaten before…
