Zserbo Cake: Hungarian Apricot Walnut Slices That Taste Better After 2 to 3 Days – Bake Ahead

Zserbo cake is a festive Hungarian slice that is wonderful on the Christmas table. The combination of apricots, walnuts and chocolate is a classic, and the dough is special: tender and flaky, yet lightly risen thanks to a little yeast.

The magic is in the resting. Zserbo cake is best on the second or even third day, when the flavors blend and the dough softens. That makes it an ideal holiday cake, because you can prepare it ahead.

How do you make zserbo cake the right way?

Roll out 4 thin sheets of tender yeast dough. Layer them in a pan, alternating with the filling (apricot jam, ground walnuts and chopped apricots). Prick the top sheet, let it rise for at least an hour, brush it with egg yolk, bake it and pour chocolate glaze over it.

At a Glance

• Prep time: 40 minutes
• Rising time: 1 to 3 hours
• Baking time: 40 to 50 minutes
• Servings: 1 smaller sheet pan (about 24 slices)
• Difficulty: Medium
• Calories: about 300 kcal per slice
• Trend: Festive cake

Ingredients

Instructions

Prepare the Filling and Dough

1. First, soak the apricots. Chop them finely, pour 1/4 cup (60 ml) rum over them and let them stand.
2. Make the dough. Put the flour and cold butter in a bowl and quickly work them into crumbs with your hands (or a food processor).
3. Add the powdered sugar, yeast and lemon zest. Stir to combine.
4. In a separate bowl, lightly whisk the egg, egg yolk and 1 1/2 tablespoons (20 g) rum.
5. Pour the liquid mixture into the flour and start mixing.
6. Gradually add the warm milk, starting with 3 1/2 tablespoons (50 ml). Add only as much as you need to get a firm but pliable dough.
7. Transfer the dough to a work surface and knead it briefly by hand. It is fine if you can still see pieces of butter.
8. Divide it into 4 equal balls and cover them with a kitchen towel.
9. Prepare the walnut filling. Mix the ground walnuts with 1/2 cup (100 g) sugar.

Assemble the Cake

10. Line a 12×16-inch (30×40 cm) baking sheet with parchment paper.
11. Roll out the first ball of dough to the size of the pan and use your rolling pin to carry it onto the sheet.
12. Spread the dough with one third of the apricot jam and sprinkle with one third of the walnut mixture.
13. Roll out the second layer and place it over the first filling.
14. Spread it with another third of the jam and sprinkle with another third of the walnuts.
15. Roll out the third layer and place it over the second filling.
16. Spread it with the remaining jam, sprinkle with the remaining walnuts and add all the chopped apricots (with the rum).
17. Roll out the fourth and last layer. Gently place it on top and press lightly.

Rise and Bake

18. Prick the top layer thoroughly with a fork so steam can escape.
19. Cover the pan with a clean towel. Let the cake rise at room temperature for 1 to 3 hours.
20. Preheat the oven to 350°F (180°C), conventional (top and bottom heat).
21. Whisk the egg yolk with 2 tablespoons of water.
22. Brush the whole surface of the cake with this wash just before it goes into the oven.
23. Bake for 40 to 50 minutes until golden. Test with a skewer: if it comes out clean, it is done.
24. Let the cake cool completely in the pan.

Glaze and Finish

25. Make the glaze. Heat the water, powdered sugar and butter in a small saucepan.
26. When the butter has melted, remove from the heat and add the chopped dark chocolate.
27. Stir until you have a smooth, glossy glaze.
28. Pour the glaze over the completely cooled cake and quickly spread it over the surface.
29. While the glaze is still wet, sprinkle with chopped walnuts.
30. Let the glaze set. Cut the cake on the second or third day.

Video Recipe

Tips for Perfect Zserbo Cake

1. Roll the dough out on parchment paper. The layers are thin and tear easily, and the paper lets you flip each one onto the pan.
2. Why cold butter and yeast? This is a hybrid dough. The cold butter makes it tender and flaky (like Linzer dough), while the yeast and rising time make it soft.
3. Slice it with a hot knife dipped in water so the glaze does not crack.

Easy Variations

• Jam: Instead of apricot jam you can use red currant jam. The cake will taste tarter and a bit more complex.
• Nuts: If you do not have walnuts, hazelnuts work. The flavor is different, but still delicious.

Frequently Asked Questions (FAQ)