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Zserbó cake slice
Classic and delicious homemade Zserbó cake

Hungarian Walnut Apricot Layer Cake (Zserbó)

Author: Flavelo
Recipes Cakes and Desserts
The legacy of Emil Gerbeaud. The oil from the walnuts and the acidity of the apricot jam, combined with the bitterness of dark chocolate, create a classic harmony. This version builds on tender pastry layers rather than the traditional yeasted dough, giving it a texture closer to a Linzer torte.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 10 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 9-inch Round Pan
  • Rolling Pin
  • Double Boiler

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Walnut)

Instructions

1 ✓

Preheat oven to 350°F (180°C). Crumble the cold butter into the flour, baking powder, and salt with your fingers.

Tip: Cold butter ensures a flaky, tender texture.
2 ✓

Add sugar and 1 egg (reserve the other for adjusting consistency if needed) and knead into a smooth dough.

Tip: Do not over-knead, or the butter will melt from your hand heat, making the dough greasy.
3 ✓

Divide into 3 parts. Roll them out into circles the size of your pan.

Tip: Work on a floured surface or between two sheets of parchment paper.
4 ✓

Line the pan with the first layer. Spread half the jam and sprinkle with half the walnuts.

Tip: The jam not only flavors but binds the layers together.
5 ✓

Place the second layer on top, spread remaining jam and walnuts. Cover with the third layer.

Tip: Press the edges down slightly to seal in the filling.
6 ✓

Prick the top with a fork and bake for 30-35 minutes.

Tip: Steam must escape, otherwise the top layer will bubble and crack.
7 ✓

Cool completely. Boil the cream, pour over the chocolate, mix until smooth (ganache), and coat the cake.

Tip: Ganache provides a shinier, softer coating than plain melted chocolate.

Recipe FAQ

Why does the chocolate glaze crack when cutting?
It's too hard. Add a little oil or cream to the chocolate to keep it softer after setting.
Does it need to rest?
Yes! It's best the next day when the pastry has absorbed moisture from the jam.

Ingredients

  • 2 cups All-Purpose Flour
  • 1 1/3 sticks Cold Butter (unsalted)
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 2 tsp Baking Powder
  • 2 cups Ground Walnuts
  • 3/4 cup Apricot Jam
  • 5 oz Dark Chocolate
  • 1/2 cup Heavy Cream
  • 1 pinch Salt