Desserts & Pastries

Gerbeaud Cake

by Marta Hilmar
written by Marta Hilmar
Gerbeaud Cake

Gerbeaud_cake_1

Here in Denmark we like to bring a cake to work for all kinds of occasions (bought a car, made a baby,  changed to winter tires, etc.). One was coming up for me – my birthday. Therefore I was thinking for some time, which cake I should bake for my colleagues. Then I was reminded of all the walnuts in the fridge, so why not use them to bake a cake. In Croatia we make lots of cakes with nuts. So I picked one that my grandma always makes for Christmas and we all love it!

I took a chance and made the cake for the first time. Of course mom was a support over the phone, for small tricks, which have been carried on for generations.

I was wondering what the cake’s name means, so I made a little research. There is actually a story behind the name. Gerbeaud cake is a classic of European confectionery and pastry making. It was created in famous Cafe Gerbeaud in Budapest, Hungary (1884). The cake was named after its creator Emil Gerbeaud, who was a confectioner from Geneva, Switzerland, and who brought the French taste and the atmosphere of Paris to Budapest.

Let’s jump to the recipe. It is pretty simple, as batter layers are not baked separately but as a whole cake at once. Filling – quite simple too, walnuts, sugar, marmalade. This combination of batter, walnuts and chocolate is just perfect. Remember to take out butter and eggs half an hour before so they temper.

Gerbeaud_cake_2

Makes22×38 baking tray

TimePreparation: 30 min Resting: 30-45 min Total:  1 h 30 min

Ingredients

Dough

  • 25 g yeast
  • 2 tbsp. sugar
  • 1 dcl milk
  • 350 g all-purpose flour
  • 150 g butter
  • 1 egg
  • pinch of salt

Filling

  • 200 g walnuts
  • 40 g sugar
  • zest of 1 lemon
  • 3 tbsp. milk
  • 200 g apricot marmalade

Chocolate glaze

  • 100 g chocolate
  • 50 g butter
  • 1 tbsp. milk
  • 2 tbsp. sugar

1

Dough
Mix yeast in lukewarm milk. Set aside for 5 minutes. In the meantime, combine flour, chunks of butter, eggs and pinch of salt. Add milk-yeast mixture and sugar. Knead the dough until it becomes smooth, but still a little sticky. If using mixer set it to low. Divide dough into three equal pieces. Cover with a damp cloth and let it rest for 30 min.
  • 25 g yeast
  • 1 tbsp. sugar
  • 350 g all-purpose flour
  • 20 g butter
  • 1 egg
  • pinch of salt

2

Filling
While the dough is rising prepare the filling. Combine sugar and lemon zest with minced walnuts. Add a little bit of milk to combine all the ingredients. It should not be too wet.
  • 250 g walnuts
  • 180 g sugar
  • zest of 1 lemon
  • 3 tbsp. milk

3

Dough should be ready now. Roll out each piece to the size of a baking sheet. Transfer the first layer of dough onto the baking tray, pressing it into the corners to fit. Spread half of the apricot marmalade over the entire layer, followed by a layer of walnuts mixture. Roll the second piece of dough and repeat the process with marmalade and walnuts. Cover with the last piece of dough. Preheat the oven to 200 °C and bake for 30 min. Let it cool.
  • 200 g apricot marmalade

4

Chocolate glaze
Melt the chocolate, milk and sugar mixture over the steam. In the end add butter and mix until all the ingredients are combined. Pour evenly over the cake. Chill for at least one hour before serving.
  • 100 g chocolate
  • 50 g butter
  • 1 tbsp. milk
  • 2 tbsp. sugar
Leftovers have also disappeared ;)

Leftovers have also disappeared 😉

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