Hungarian Gerbeaud Cake

Made by:


For a 25 × 35 cm baking tray

2 dkg
fresh yeast
half teaspoon
1 dl
lukewarm Mizo milk (2.8%)
20 dkg + a little for stretching
a pinch of
25 dkg
soft Mizo teavaj
4 pcs
egg yolk

for the filling:

35 dkg
chopped walnuts
25 dkg
powdered sugar
2 packs (2 × 10 g)
vanilla sugar
80 dkg
apricot jam

for the glaze:

5 tablespoons
unsweetened cocoa powder
7.5 tablespoons
hot water
5 tablespoons
powdered sugar
8 dkg
Mizo teavaj



Dissolve the yeast in lukewarm sugary milk. Salt the flour then crumble the butter in it. Add the egg yolk, the yeast and knead thoroughly. Weigh and divide it into 4 equal parts. Shape a loaf from each, place them in a bowl, cover and let them rise for 1 hour in a warm place.
For the filling, mix the walnuts with the sifted powdered sugar and vanilla sugar, and divide it into 3 equal parts. Divide the jam into 3 equal pieces.
Roll out the first dough loaf to the size of the baking tray on a lightly floured surface and lay it in the baking tray on a layer of parchment paper. Spread 1 serving of jam on it and sprinkle with 1 serving of sugared walnuts. Repeat the layering twice more. Cover it with the last dough base, prick it in several places with a fork all the way to the baking tray. Bake it ready in a preheated 180 degree C oven in approx. 35 minutes. Let it rest for a few minutes, then turn it upside down and put on a clean, „odorless” – non-plastic, glass, etc. – board. Remove the baking paper to allow it to cool completely.
Heat the glaze ingredients over water steam and layer it over the cake. Allow to cool, then slice it with a sharp, thin-bladed knife dipped in hot water.