The Liszt Institute London and The Rosemary restaurant have organised a workshop series to introduce Hungary’s sweet side to you! Our guest chef Szabolcs Böszörményi returns to a special Christmas episode, to guide you through the secrets of the probably best-known Hungarian dessert, the Gerbaud cake.
Ingredients:
serving 8
7g dry yeast
1 teaspoon caster sugar
150ml lukewarm milk.
600g plain flour
300g butter
1 pinch of salt
2 eggs
2 tablespoons sour cream
200g apricot jam
120g ground walnut
30g caster sugar
160g dark chocolate
40g oil
Recipe:
Dissolve 7g of dry yeast and a teaspoon of caster sugar in 150 ml of lukewarm milk.
Rub together 600g plain flour, 300g cold butter, and a pinch of salt with your fingers until it resembles breadcrumbs.
Mix in two egg yolks, 2 tablespoons of sour cream and the milk with the yeast.
Knead it well, until it becomes rollable.
Divide the pastry into 4 pieces, cover and leave to rest for 1/2 hour in the fridge.
Roll one of the pastries to fill a 24x30cm baking tray.
Spread 200g apricot jam on the pastry.
Put 120g ground walnut and 30g caster sugar mix on top evenly. Repeat it with two more layers (1st pastry, 2nd jam, 3rd walnut and sugar mixture).
Roll the final pastry and cover the last layer. With a fork punch holes all the way through to the bottom of the cake to prevent rising the pastry.
Put it into a 180 °C fan oven and bake it for 35 mins.
Let it cool down.
Warm up 160g dark chocolate with 40g oil on slow heat.
Pour onto the top and cover the whole surface. Wait until the chocolate sets, then cut it into small pieces using a knife dipped in hot water.
Bon Appetite!
