Shortcrust pastry layers are smothered with almond jam-walnut filling and covered with rich dark chocolate. This Hungarian Gerbeaud Cake is moist and so delicious! It makes a big batch and just like my Chocolate Eclairs, Gerbeaud Cake is perfect for potlucks, picnics or other special occasions. 
Gerbeaud Cake
I'm pretty sure that the first time I visited Hungary I haven't tried Gerbeaud Cake. Honestly speaking, I don't even remember the food that I had back then.
Hungary was one of the first European countries that I was lucky to travel to and I was so impressed by its beauty that I didn't pay much attention to the local cuisine.
Now, that my blog is all about European recipes, I'm slowly starting to explore more and more recipes of my favorite places that I've been to.
Gerbeaud Cake is named after a Swiss confectioner Emil Gerbeaud in 18th century. He used to live in Budapest and took charge of a famous Confectionery Kugler, which he later renamed to Café Gerbeaud.
He was the one to invent several famous Hungarian desserts and delicious Gerbeaud Cake was one of it.
Just like my Russian Sour Cream Layer Cake, this traditional Hungarian dessert consists of several layers of shortcrust pastry which are slathered with a thick layer of apricot jam and walnut mixture and followed by an impressive layer of melted chocolate.
Dessert comes moist and crispy at the same time with an incredibly delicious filling! It's definitely a crowd-pleasing dessert that is not difficult to make.
Original Gerbeaud Cake recipe uses apricot preserves, however you can make your own twist to the recipe and use any other jam you like.
Start off with making the dough. In a medium bowl combine flour, yeast and baking powder.
In a large bowl whisk together egg, warm milk, sugar and melted butter. Gradually stir in flour and yeast mixture and knead until the dough is smooth and not sticky. Cover the bowl with a plastic wrap and place it in a warm place to rise for 30-40 minutes.
I've actually started the process the night before. So I put my dough in the fridge and the next morning when I was ready to continue, I took it out the fridge and let it come to a room temperature.
Meanwhile, in a medium bowl mix together walnuts and apricot preserves.
Line 13x9-inch baking pan with a parchment paper. Divide the dough into 3 equal parts. I found the best way to ensure this is by weighting the dough. Here are my favorite kitchen weights that I use all the time.
Next, lightly dust a working surface with a flour and roll out the first piece of dough to be the size of your baking pan. I used a ruler for convenience. 
Transfer first layer of dough into the baking pan. It's okay if you have little gaps here and there, you won't feel them in the final result.
Generously spread half of almond preserve-walnut mixture on a first layer of dough. 
Repeat with the remaining 2 layers of dough. Pierce the top layer with a fork 10-15 times. Bake the cake for 25-30 minutes at 355 F until top is golden brown.
Now, is the my favorite part - spreading of hot chocolate. I used good quality bittersweet chocolate, melted it in the microwave along with some butter and generously spread it on top of the cake. You can lick the spatula after:) Yummy!
And we're pretty much done. Not too difficult at all and the best part - the cake comes out incredibly delicious and rich.
Also try these amazing Eastern European desserts recipes
- Trdelnik recipe
- Russian Apple Sponge Cake
- Ukrainian Paska
- Syrniki
Recipe
Ingredients
For the dough
- 1 7 grams packet instant yeast
- 4 cups 500 grams all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 egg
- 7 ounces 200 grams butter, melted
- ½ cup milk
For the filling
- 7 ounces 200 grams apricot preserves
- 7 ounces 200 grams walnuts, chopped
For the chocolate topping
- 5 ounces 140 grams dark chocolate
- 2 ounces 56.7 grams butter
Instructions
- In a medium bowl combine flour, yeast and baking powder.
- In a large bowl whisk together egg, warm milk, sugar and melted butter. Gradually stir in flour and yeast mixture and knead until the dough is smooth and not sticky. Cover the bowl with a plastic wrap and place it in a warm place to rise for 30-40 minutes.
- Meanwhile, in a medium bowl mix together walnuts and apricot preserves.
- Preheat the oven to 355 F.
- Line 13x9-inch baking pan with a parchment paper. Divide the dough into 3 equal parts.
- Lightly dust a working surface with a flour and roll out the first piece of dough to be the size of your baking pan. I used a ruler for convenience.
- Transfer first layer of dough into the baking pan and spread half of the apricot-walnut mixture on top. Repeat with the remaining 2 layers of dough.
- Pierce the top layer with a fork 10-15 times.
- Bake the cake for 25-30 minutes until top is golden brown.
- Remove cake from the oven and let it cool.
- In a small bowl combine butter and chocolate and microwave in 10-15 seconds intervals until melted. Give it a stir and evenly spread the chocolate on top of the cake.
- Chill for an hour or until chocolate is set.
- Enjoy!
Nutrition
Try this traditional Gerbeaud Cake and let me know what you think.
If you make my Gerbeaud Cake recipe, don't forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I'd love to see your creations.
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Angela says
Help! My cake turned out dry, crumbly and biscuit flavored. I went back and read the recipe again and so didn’t miss anything, what am I doing wrong???
Iryna Bychkiv says
Hi Angela! I'm sorry the cake didn't turn out as you expected. I'd love to troubleshoot this for you.
Did you knead the dough enough so that all ingredients were fully combined? Sometimes, when the dough is not kneaded well enough, it doesn't develop gluten, and it may result in a crumbly cake.
Also, did you let the cake cool before cutting it? Usually, warm cake right out of the oven is difficult to cut because it crumbles.
M6 says
Hi, I am originally from Austria and I always loved this dessert. Thank you for the recipe. I will try it today
Iryna says
M6, thank you for your comment! I hope you'll give this delicious dessert a try! Please let me know how it turns out.
Rachel says
Please can you let me know how long this cake will keep and whether it needs to be kept refrigerated?
Iryna says
Hi Rachel! Yes, I would refrigerate it. It will keep for about 5-6 days.
Rachel says
Thank you 😊
monika says
oh the memories of making pastries every week for the hungarian center in SF with my grandma….. i wish i would of paid more attention to details!!!
i do remember making these
yummmmmy
Iryna says
Thank you for your comment Monica! This cake is delicious indeed.
nagyG says
eating it regularly at Hungarian pastry shops and making it regularly at home, I can kindly add: this is one, distant cousin of the original zserbo. It looks different, the recipe is different, but it may taste great of course.
Iryna says
nagyG, thank you so much for your comment! Indeed, my Zserbo cake is not an authentic recipe, but rather my adaptation of it. As with all recipes on my website, I put a personal spin on classics.
Jane says
I just made cream cheese bars with crescent rolls for a crust, can this work for this recipe
Jane
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Iryna says
Sorry, I haven't made this cake with crescent rolls and not sure how it will work in this recipe.
Debbie says
Hi, does it matter which sugar you use? Thanks
Iryna says
Hi Debbie! It doesn't matter which sugar. I used regular cane sugar.
szilvia says
Hello,
This is one of my favourite desserts and have always wanted to know how to make it. Your recipe seems sure enough easy to follow. I do have a few questions regarding quantity. When you say 1 packet of instant yeast, I'm assuming first dry yeast but how many grams is one packet? Also when you say butter butter do you mean just normal butter?
Thank you if you can reply it will be much appreciated.
Iryna says
Hi Szilvia! I'll be happy to help you. One packet of instant yeast is 7 grams or 2 1/4 teaspoons. And yes, I meant regular butter, I mistakenly put the word "butter" twice:)
Melissa says
Probably make in the morning and serve that same evening? Will it stay in refrigerator till I serve?
Iryna says
Yes, without any problem.
Natanja || Home Baked Bliss says
Wow this looks gorgeous! Your layers are perfect! Next time I am in Hungary I definitely want to give this a try.
Iryna says
Thank you Natanja! I would love to try this dessert in its place of origin too! Hungary has some great food.
Natalie says
I tasted gerbeaud cake a long time ago and it was such a wonderful and unique dessert. Never thought of making it myself but this recipe looks and sounds absolutely delicious and the cake looks gorgeous!
Iryna says
Thanks for your comment Natalie! Gerbeaud cake is a unique dessert indeed:)
Camila Hurst says
TOTALLY pinned this DELICIOUSNESS!!! oh my goodness!! The flavors in this!! Amazing!! Well, you had me at the first pic when I saw this fabulous dessert!! I am for sure going to make this!!
Iryna says
Thank you so much Camila! I'm glad you liked the pictures!
Chichi says
Never heard of this before. I am glad for the opportunity to learn about Hungary through this awesome dessert. Looks yum.
Iryna says
Thank you Chichi!
Jillian says
This looks sooo good! I love recipes that have a cultural background - thank you for sharing the history too!
Iryna says
You're welcome Jillian! I'm glad you like it!
Sonal says
What a brilliant looking cake and an amazing recipe. Thanks for introducing me to this Hungarian Cake.
Iryna says
I'm glad you like it Sonal:)