Hungarian Gerbeaud Cake🇭🇺….

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🔪 Instructions:

1. Activate Yeast:

Dissolve the yeast in the warm milk with a teaspoon of sugar. Let sit for 5–10 minutes until foamy.

2. Make the Dough:

In a large bowl, mix flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your hands until crumbly. Add the egg yolks and yeast mixture. Knead gently until smooth. Chill for 30 minutes.

3. Prepare Filling:

Mix ground walnuts and sugar in a bowl. Warm the jam slightly to make it easier to spread.

4. Assemble the Layers:

Divide the dough into 3 equal parts. Roll the first piece into a rectangle (9×13 inch or baking dish size). Place it into a parchment-lined baking dish.

• Spread half the jam, then sprinkle half the walnut-sugar mixture.
• Add second dough layer, repeat jam + walnut-sugar.
• Top with the third rolled-out dough layer.

5. Bake:

Pierce the top layer with a fork in a few places. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until golden.

Let it cool completely.

6. Make the Chocolate Glaze:

Melt the chocolate with butter over a double boiler or gently in the microwave. Spread evenly over the cooled cake.

7. Chill & Slice:

Let the chocolate set before slicing. It’s best to let the cake rest overnight — the flavors blend beautifully!

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✨ Tips:

• Make ahead: It gets better the next day!
• Storage: Keep in a sealed container at room temp for 3–4 days.
• Cutting tip: Use a hot knife (dip in hot water, then dry) to get clean slices through the glaze.

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Would you like a printable version or a video tutorial breakdown? Let me know — this is a showstopper for your holiday table or to impress guests any time of year! 🇭🇺❤️