Gerbeaud Slice

This dessert was originally created for the iconic ‘Gerbeaud Café’ in Budapest. Established in 1858, the confectionery flourished when it came into possession of the inventive Swiss pastry chef Emile Gerbeaud, and soon developed into one of Europe’s finest coffee houses. Gerbeaud (Zserbó or Žarbo) slice has been a popular choice for festive baking in Central Europe for 100 years. My husband is a big fan of this sweet little dessert, and since ‘the way to man’s heart goes through his stomach’ I had no choice but to learn how to bake it. Best of all, it's easy to assemble, looks elegant and tastes amazing.

Ingredients:

Yields about 30 pieces, depending on the size of the slices

For the pastry:

170 g softened unsalted cultured butter, plus extra to grease pan

500 g plain flour, sifted, plus extra for rolling

4 tablespoons caster sugar

1 teaspoon lemon zest, grated

1 teaspoon bicarbonate soda

1/2 cup milk

7 g dried yeast (1 tbsp)

1 egg yolk, lightly whisked

2 tablespoons sour cream

For the filling:

300 g thick apricot jam

20 g cocoa

200 g caster sugar

200 g ground walnuts

For the chocolate glaze:

350 g dark chocolate

1 tablespoon unsalted butter

Method:

1. Preheat oven to 180°C. 
2. Sprinkle dried yeast and the teaspoon of caster sugar over warm (not hot) milk.  Mix and set aside in a warm spot for 10minutes.
3. Rub the butter into the flour until the mixture resembles breadcrumbs. Add 4 tablespoons of caster sugar, lemon zest and bicarbonate soda and mix to combine.
4. Make a well in the centre of the flour, then add the milk/yeast mixture, the whisked egg yolk and the sour cream and mix to make medium-soft dough. Knead briefly. Cover with a clean tea towel and set aside in a warm spot for 10-15 minutes.
5. Prepare a 23 x 33cm slice tin by greasing it and lining it with baking paper. Cut the dough into three even-sized pieces. Press out into a rectangular shape and then roll out on a lightly floured board. Line the base of the tin with the first layer of pastry. Spread with a layer of the apricot jam (about half the quantity). Sprinkle with half of the combined cocoa and caster sugar and top with a layer of ½ the quantity of ground walnuts.
6. Roll out the second sheet of pastry; layer it over the pastry with filling already in the tin. Spread another layer of apricot jam and finish off by sprinkling over the remaining cocoa and sugar mixture, followed by the remaining ground walnuts. Roll out the third sheet of pastry and place it on top of the layers in the tin.
7. Bake in the oven for 30 to 40 minutes, until nicely browned. Set aside and allow cooling.
8. To make the glaze, melt the chocolate and butter in a bowl over a pot of gently simmering water. Melt until well-combined and then pour evenly over the top of the slice. Use a spatula or palette knife to smooth it over. Set aside to chill. When the glaze has set, use a sharp knife dipped in boiling water to cut the slice into pieces.

Note: The slice is even more delicious the next day, as the flavours develop, and it keeps well in the  air-tight container for up to 2 weeks.