Gerbeaud slice (zserbó szelet)

Gerbeaud slice (zserbó szelet)
Ingredients
crust
  • 40 Dekagram (dkg) flour
  • 25 Dekagram (dkg) butter
  • 1 Piece egg
  • 1 Piece egg yolk
  • 1 Table spoon (tbsp) caster sugar
  • 2 Dekagram (dkg) yeast
  • 1 Decilitre (dl) milk
filling
  • 40 Dekagram (dkg) flour
  • 25 Dekagram (dkg) butter
  • 1 Piece egg
  • 1 Piece egg yolk
  • 1 Table spoon (tbsp) caster sugar
  • 2 Dekagram (dkg) yeast
  • 1 Decilitre (dl) milk
  • 50 Dekagram (dkg) apricot jam
  • 20 Dekagram (dkg) chopped walnuts
  • 10 Dekagram (dkg) sugar
glaze
  • 40 Dekagram (dkg) flour
  • 25 Dekagram (dkg) butter
  • 1 Piece egg
  • 1 Piece egg yolk
  • 1 Table spoon (tbsp) caster sugar
  • 2 Dekagram (dkg) yeast
  • 1 Decilitre (dl) milk
  • 50 Dekagram (dkg) apricot jam
  • 20 Dekagram (dkg) chopped walnuts
  • 10 Dekagram (dkg) sugar
  • 2 Table spoon (tbsp) cocoa powder
  • 3 Table spoon (tbsp) milk
  • 4 Table spoon (tbsp) sugar
  • 5 Dekagram (dkg) butter

season: Winter

occasion: 4Holidays, 4Gift

origin: Traditional (National&Religious)

Tags

Method

crust

This is a typical, traditional festive cake especially on birthdays, weddings and Christmas time. Very tasty and not too sweet, so you can’t stop to eat. Warm the milk and add some sugar and the yeast. Flour and butter has to be crumbled thereafter add the egg, egg yolk, milk-yeast mixture, sugar and knead it. Share the dough into 3 equal parts and roll out for 20X35 cm what is the size of your mold. Put baking paper into the form and roll the first dough in it.

filling

Grease the dough with half of the apricot jam, strew with half of the walnut-sugar mixture. Put the second rolled dough top of this and layer again the jam-walnut-sugar mix. Put the third dough top of this and pierce with fork avoiding from humpy. Put the cake into 180 C degree preheated oven and bake it 30-40 minutes until nicely browned.

glaze

When it is getting cold spread the chocolate glaze which is prepared from cocoa powder, milk, sugar and butter. Mix the cocoa with sugar and milk thereafter stir and cook it, boil just some minutes. When it is glossy, close the heat and add the butter and continuously stir it. Wait 5 minutes when the glaze is cooling and smooth the glaze on top of the cake. You can slice it when the glaze is firm.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
gramm
(g)
fluid onces
(oz)
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
Upload recipe

Become part of the CK community by uploading and sharing traditional or personal recipes. Once you've logged in you can upload, save and print your dishes online.

Upload

Similar recipes
Ads

Ads