Zserbó, Gerbaud, zserbó

This week's dessert is zserbó. It's got his name after Gerbaud Emil who was a confectioner at Budapest and had a confectionery at his own. The patisserie still exists; so, if you visit Budapest, go to Gerbaud for a zserbó. Yes, I know I'm hilarious! But let the jokes at comedians because we have some serious cakes to bake! (Ok, I will stop.)

We'll need:

9 oz of flour (25 dkg liszt)
5 eggs (tojás)
2 oz of sugar (6 dkg cukor)
7 oz of margarine (20 dkg margarin)
1 oz of yeast (2 dkg élesztő)
1 deciliter of milk (tej)
1 sprinkle of baking soda (csipetnyi sütőpor)
a little bit of salt (egy kicsi só)





Filling:
5 oz of grained walnuts (15 dkg darált dió)
5 oz of powdered sugar (15 dkg porcukor)
7 oz of peach jam (20 dkg baracklekvár)

Run up the yeast in lukewarm milk.

Then mix the ingredients together for the dough.

Roll the first part of the dough for the first layer and put it into a baking tin.

Glaze it with peach jam, then sprinkle it with sugared grained walnuts. 

Roll the second layer and put it into the baking tin, on top of the walnuts. Repeat the glazing and sprinkling. 

Finish it with a top layer. Bake it. 

At last but not least, glaze it with chocolate.

Here is the result. Enjoy!