The legendary Gerbeaud, located in the heart of Budapest, is celebrating its 150th anniversary this year. Rightfully proud to be one of the oldest, largest, most famous, and most tradition-rich confectioneries and cafes in Europe, they’ve graciously allowed us to print a recipe for one of their most famous dishes, the Gerbeaud Szelet (slice).
Ingredients:
For the dough:
350g flour
200g butter
50g sugar
20g yeast
10ml milk
1 egg
For the filling:
200g apricot jam
120g walnuts
120g sugar
For the topping:
100g chocolate
Preparation:
Dissolve the yeast in lukewarm milk with a teaspoon of sugar. Mix together the flour and butter until crumbly. Add the yeast, sugar and egg to the flour mixture and mix well. Divide the dough into three equal portions and roll out into rectangles. Place one layer of dough into a baking sheet, spread with apricot jam and sprinkle with nuts and sugar mixture. Repeat with the second layer of dough. Place the third layer on top and allow it to rest for approximately one hour.
Dissolve the yeast in lukewarm milk with a teaspoon of sugar. Mix together the flour and butter until crumbly. Add the yeast, sugar and egg to the flour mixture and mix well. Divide the dough into three equal portions and roll out into rectangles. Place one layer of dough into a baking sheet, spread with apricot jam and sprinkle with nuts and sugar mixture. Repeat with the second layer of dough. Place the third layer on top and allow it to rest for approximately one hour.
Prick the top of the cake and bake at medium heat until it just begins to brown. Slide the cake onto a cutting board and allow it to cool completely. Melt the chocolate and pour over the top, covering the entire cake. Cut into slices and serve.
About Gerbeaud
The legend began in 1858 when Henrik Kugler, a third generation member of a family of Sopron confectioners, established a confectionery on what is now József Nádor Square. In 1870 he moved his business to Vörösmarty Square, drawing customers with creamy, chocolaty coffee, unique liqueurs and sugar bonbons.
In 1882, Henrik Kugler met the Swiss Emil Gerbeaud, who also came from a dynasty of confectioners, in Paris. Two years later, Gerbeaud was the new owner, and is attributed with introducing “macskanyelv” (“cat’s tongue”) biscuits and brandy cherries to Hungary.
Since that time, Gerbeaud has hosted the cream of Budapest society and anyone famous who has visited the Hungarian capital for even a short time. The ceilings of the elegant Gerbeaud Cafe are decorated with Louis XIV style rococo stucco; the chandeliers and the wall-lamp fixtures are in Maria Therese style; fine woods, marble and bronze were use for the interior fittings and furnishings.
Today, Gerbeaud offers virtually all types of dining and catering. Tempting pastries are available in the turn-of-the-century cafe, home-brewed Gerbeaud beer is on tap in the Gerbeaud Pub, and sumptuous gourmet meals are on offer at the Onyx Restaurant.
“If you haven’t been to Gerbeaud, then you haven’t been to Budapest.”
