Desserts

Hungarian Gerbeaud Cake

Made by:

Ingredients

For a 25 × 35 cm baking tray

2 dkg
fresh yeast half teaspoon
sugar 1 dl
lukewarm Mizo milk (2.8%) 20 dkg + a little for stretching
flour a pinch of
salt 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

Instructions:

 
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.
 

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