Recipes

Gerbeaud Cake

Indulge in the decadent delight of Gerbeaud Cake, a Hungarian classic marrying layers of buttery pastry, sweet apricot jam, rich walnut filling, and velvety chocolate, promising a symphony of flavours in every bite.

Ingredients

Yield: 10 portions

10 g Instant yeast
500 g Golden Cloud Flour
100 g Sugar
5 ml Baking powder
1 Egg, large
200 g Butter, melted
120 ml Milk

For the filling:

410 g KOO Apricot Halves (mince up with syrup)
200 g Walnuts, Roasted chopped

For the chocolate topping:

140 g Beacon Dark Chocolate
100 ml Cream

Method

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 180°C.
Line 30 cm x 22 cm baking pan with baking 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.
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 15-20 minutes until top is golden brown.
Remove cake from the oven and let it cool.
In a small bowl combine chocolate and cream and microwave in 10-15 seconds intervals until melted. Give it a stir and evenly spread the chocolate ganache on top of the cake.
Chill for an hour or until chocolate is set.
To plate, heat a bread knife to get an even cut, for the layers to be visible.
Serve a slice of the cake with a side of warm custard for cold day warm up.