Here is an authentic, traditional Hungarian Gerbeaud Cake (Zserbó szelet) recipe — the famous layered walnut-apricot pastry created by Swiss confectioner Émile Gerbeaud in Budapest.

It’s a beloved classic, especially at Christmas and Easter.

🍰 Hungarian Gerbeaud Cake (Zserbó Szelet)

Flaky yeast dough • Apricot jam • Walnut filling • Dark chocolate glaze

⭐ Ingredients

For the Dough

3 cups (380 g) all-purpose flour
½ cup (100 g) unsalted butter, cold, cubed
¼ cup (50 g) sugar
1 large egg
¼ cup (60 ml) milk, lukewarm
1 packet (7 g) instant yeast or 1 tsp active dry yeast
Pinch of salt

For the Filling

1 ½ – 2 cups (350–450 g) smooth apricot jam
1 ½ cups (150 g) finely ground walnuts
½ cup (100 g) sugar
Optional: 1 tsp vanilla sugar or a pinch of cinnamon

For the Chocolate Glaze

¾ cup (120 g) dark chocolate
3 Tbsp (40 g) butter
Optional: 1 tsp oil (for shine)

🥣 Instructions

1. Make the Dough

Mix flour, sugar, salt, and yeast.
Rub in the cold butter until crumbly.
Add egg and warm milk; knead into a soft dough.
Cover and let rest 30 minutes (it doesn’t need a full rise).

2. Prepare the Filling

Mix ground walnuts with sugar.
Warm the apricot jam slightly so it spreads easily.

3. Assemble (4 Layers of Dough)

Divide dough into 3 equal pieces.
Roll the first piece to fit a 9×13 inch (23×33 cm) baking pan. Place into the pan.
Spread with ⅓ of the jam, then sprinkle with ⅓ of the walnut mixture.
Repeat with the second and third layers.
Top with the last sheet of dough (4th layer).
Prick the top with a fork.

Let rest 20–30 minutes.

4. Bake

Bake at 350°F (180°C) for 30–35 minutes, until lightly golden.
Cool completely before glazing.

5. Chocolate Glaze

Melt chocolate and butter together over low heat or in a microwave.
Pour over the cooled cake and spread evenly.

Allow glaze to set before slicing.

🍮 How to Serve

Cut into small rectangles or diamonds.
Best after resting overnight, when the layers meld together.

💡 Tips for Authentic Flavor

Use real Hungarian apricot jam if possible (not overly sweet).
Walnuts should be freshly ground for aroma.
The glaze is traditionally dark and firm, not soft like ganache.
The cake keeps 5–7 days in a cool place and gets better each day.

If you want, I can also give you:
✅ A step-by-step photo-style guide
✅ A quick version with no yeast
✅ A traditional Hungarian Christmas dessert menu to go with it

Hungarian Gerbeaud cake