Gerbeaud Cake Recipe

Gerbeaud Cake

From chilicat 17 years ago

This is an original hungarian dessert, it was invented by an french confectioner who lived and worked in Hungary. This dessert simply excelent.

Mix all the dough ingredients together and knead it well. You should get a firm, not soft, but well shapeable dough. If needed use more joghurt to make good dough.
Cut the dough into 3 similar pieces. Grease a deep, medium baking tin, put in baking paper.
On floured surface, roll out one of the dough to the size of the baking tin then put it in.
Mix together the ground walnut and sugar.
Put half of the jam on the first layer of dough. Sprinkle the layer of jam with the half of the walnut-sugar mix.
Roll out the secound piece of dough. Put it on the first layer and the jam-walnut-sugar mix.
Put the remained jam on it and sprinkle with the remained walnut.
Roll out the third layer. Put on the top.
Cover the baking tin with a tea towel and allow to rise the dough for 1 and and half hours, in room temperature.
After it heat the oven to 180 celsius (350F) and bake the cake for 25-30 min, until the top are light-browned.
Take the cake out from the oven, allow to cool for an hour.
For the chocolate topping: Melt the chocolate and blend it well with the 2 tbsp of oil.
Put the chocolate on the top of the cake and smooth it with a wide knife.
Allow to cool and firm completely then cut into narrow slices.

Mix the dough ingredients. Close

Knead it together. Close

Divide into 3 pieces. Close

Roll out one piece of dough. Close

Put the jam and walnut on the dough. Close

Put the third layer and prickle with a fork. Close

Coat with the chocolate. Close

. Close

Cut into slices. Close

Ready. Close

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" It was excellent "
ahmed1 ate it and said...
Great one!!
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" It was excellent "
trigger ate it and said...
This is one of the most though out desert recipes I have seen in a long time.

A great recipe, I love all of the step by step photos.

Michael
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chilicat Budapest, Hungary

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Reviewed by 2 people