Hungarian Zserbó (Gerbeaud Cake)

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Ingredients

For the Dough:

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup) unsalted butter, softened
• 50 g (¼ cup) sugar
• 1 packet (7 g / 2¼ tsp) active dry yeast
• 1 egg
• 200 ml (¾ cup + 1 tbsp) warm milk
• Pinch of salt

For the Filling:

• 300 g (3 cups) ground walnuts
• 200 g (1 cup) sugar
• 200 g (¾ cup) apricot jam

For the Chocolate Glaze:

• 150 g (5 oz) dark chocolate
• 2 tablespoons oil or butter

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Instructions

1. Dissolve yeast in warm milk with a little sugar. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour, sugar, and salt.
3. Add butter and rub into the flour until crumbly.
4. Add egg and yeast mixture. Knead into a smooth dough.
5. Divide dough into 3 equal parts.
6. Roll out the first portion to fit a 9×13 inch (23×33 cm) pan. Place it in the lined pan.
7. Spread half of the apricot jam over the dough.
8. Mix ground walnuts with sugar and sprinkle half over the jam.
9. Repeat with the second dough layer, remaining jam, and walnut mixture.
10. Cover with the third rolled dough layer.
11. Let rest for 30 minutes.
12. Bake at 180°C (350°F) for 30–35 minutes until golden.
13. Let cool completely.
14. Melt chocolate with oil or butter and spread over the top.
15. Allow glaze to set, then cut into rectangular bars.