Gerbeaud Cake

The uncrowned king of Hungarian holidays: walnut and apricot jam layers with a chocolate glaze.

The dough

1. Knead a smooth dough from the flour, the soft butter, the icing sugar, the crumbled yeast, the sour cream and the egg yolk, then rest it in the fridge for at least half an hour.

2. Divide the dough into four equal parts.

The layering and the glaze

3. For the filling, mix the ground walnuts with the sugar.

4. Roll the first sheet of dough to the size of a baking tray, spread it with apricot jam, and scatter over the sugared walnuts.

5. Repeat the layering, with a plain sheet of dough on top.

6. Bake at 180 °C until golden, then let it cool completely.

7. Melt the dark chocolate and coat the top of the cake with it.

8. Once set, cut it into squares and serve.

Tip: It slices most beautifully after standing for a day.