Gerbeaud Cake was created in famous Cafe Gerbeaud in Budapest, Hungary, at the end of the 19th century. The cake got its name after Emil Gerbeaud, a confectioner from Geneva, Switzerland who brought the French taste and the atmosphere of Paris to Budapest.
Gerbeaud Cake - created in famous Cafe Gerbeaud in Budapest, Hungary
- 20 g (0.7 oz) fresh yeast
- 1 Tbsp sugar
- 1/4 cup milk
- 350 g (12 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 200 g (7 oz) butter
- 1 egg
- 250 g (0.5 lb) ground walnuts
- 200 g (7 oz) sugar
- 250 g (0.5 lb) apricot jam
- 2 Tbs rum
- 1/2 cup water
- CHOCOLATE GLAZE:
- 100 g (3.5 oz) chocolate
- 100 g (3.5 oz) margarine
Gerbeaud Cake FILLING: In a bowl, combine ground walnuts and sugar. Set aside. In a cup, combine rum and water. Set aside.
Gerbeaud Cake DOUGH: Dissolve the yeast and 1 Tbsp of sugar in the milk. Let it sit covered for about 10-15 minutes, or until it’s foamy.
In your food processor bowl, combine flour, baking powder and butter. Pulse a few times until you have a crumb like mixture. Add egg and yeast mixture and pulse again until dough just begins to come together. Turn the dough out onto a lightly floured board, knead gently, then divide it into 3 equal pieces.
Roll first part of the dough to the size of your pan (I used 21×24 cm / 8×9 inch pan). Lift the dough onto the rolling pin and ease it into the pan. Spread the dough with half of the apricot jam. Sprinkle half of the walnuts and sugar filling mixture on the jam. Sprinkle walnuts with half of the rum and water mixture.
Roll second part of the dough, put in the pan, spread with remaining apricot jam, sprinkle with remaining filling mixture. Sprinkle with the rest of the rum and water mixture.
Roll third part of the dough and put on top. Cover the cake with a table cloth and let sit for 45 minutes in a warm room. Bake it for 30 – 40 minutes in 175 C (350 F) oven. Let cool.
CHOCOLATE GLAZE: Melt chocolate and margarine in double boiler until melted and smooth. Pour evenly over the cake. Chill Gerbeaud Cake until glaze is firm, about 1 hour.