Gerbeau cake recipe. Cake Gerbeau

23.02.2024

1 For the dough, combine fresh yeast with sugar, add warm butter (reserve about 1 teaspoon of butter for glaze), beat in two eggs and mix well using a mixer. Then add sour cream, lemon zest and flour. Stir. The consistency of the dough is softer than shortbread, but much denser than yeast dough, and does not stick to your hands. Cover the dough with film and leave to rise for about 40 minutes.
2 Divide the dough into 4 equal parts. Roll out each piece with a rolling pin into a layer 0.5 cm thick. This cake can be baked not only in the form of a rectangular cake, but also square or round. Then roll out the layers to the size of the mold. Place the first layer on greased parchment.
3 For the filling, mix chopped nuts with regular and vanilla sugar. Divide the mass into three equal parts.
4 Spread the first layer generously with apricot jam or preserves (can be replaced with marmalade), sprinkle with the sugar-nut mixture and cover with another sheet of dough. Do this with all the cakes. Make punctures around the entire perimeter with a fork so that the dough does not swell during baking. Place in a warm place for 30 minutes, and then place in an oven preheated to 180 degrees for 30–40 minutes.
5 Pour glaze over the slightly cooled cake. It is easy to prepare in the microwave. To do this, mix chocolate, whipped cream (can be replaced with liquid sour cream) and a teaspoon of butter. Stir the mixture periodically during cooking until it thickens.
6 When the glaze has set, remove the cake from the pan along with the parchment. You can cut baked goods into portions directly on the paper - very convenient.

The unique Gerbeau pie (named after the pastry chef) is more like a cake. Covered with chocolate glaze, tall, beautiful, with the aroma of apricot jam - the highest class. Your family and guests will be delighted. It is very easy to prepare and is eaten very quickly. There is such an aroma throughout the apartment that there is no need to call anyone to the table - they will come running.

Ingredients:

For the test:

flour - 500 g
sugar - 100 g
butter or margarine - 250 g
egg - 1 pc.
milk - 50 ml
dry yeast - 10 g (or 30 g fresh);
baking powder - 1 tsp.

For the filling:

apricot jam or jam - 200 g (1 cup)
walnuts - 200 g
sugar - 150 g

For the glaze:

butter (85%) - 70 g
dark chocolate - 100 g

Preparation:

Add dry yeast and baking powder to the flour and stir. Pour warm milk into a deep bowl, add sugar, egg and mix with a whisk. Melt butter or margarine (can be done in the microwave), pour into the milk mass and add flour.

Knead the dough: it should be loose, greasy and not sticky to your hands. Cover the bowl with the dough with film and leave in a warm place for 30 minutes. Prepare the filling: grind apricot jam (you can use jam), walnuts in a blender and add sugar to the resulting mixture. Mix everything well.

Divide the dough into three parts and roll each into a layer according to the size of the mold.

Place the first layer in the mold (on a baking sheet) and spread with half the filling. Do the same with the second layer of dough. Cover all 3 layers, do not pinch the edges. Leave the cake for another 40 minutes in a warm place.

Prick the shortbread dough with a fork and place in the oven preheated to 180C for 20 minutes. Remove the finished cake from the oven, let it cool slightly and cover with chocolate glaze.

To prepare it, you need to melt the butter and chocolate in the microwave (put it in for 30 seconds, take it out, stir and put it in again - and so on until the chocolate has completely melted).

Let the jam pie cool completely and cut into squares (but if you give it time to sit longer, it will only become tastier).

The Hungarian pie “Gerbo” is more of a cake, it turns out so fabulously beautiful. Cut into pieces and the cakes are ready. A very tasty, aromatic cake-pie served with tea or cocoa.

Bon appetit!

Recipe for Hungarian cake-cake Gerbo.

Cafe Gerbeaud (French Café Gerbeaud) is a famous cafe in Budapest, one of the largest and most famous coffee shops in Europe. It is called a precious fragment of the Austro-Hungarian Empire. For the anniversary of this cafe, which has existed since 1858 to this day, it was invented and dedicated Gerbeau cake, and then its variations appeared in the form of cakes. Many people know this recipe for Gerbeau cake. The cake was made using premium chocolate, dried apricots and apricot palinka. It is clear that no one knows the original recipe for the cake, but there are many versions. I suggest you try one of them, the most popular among Hungarians. Please turn on the sound and read this recipe to the music of a Hungarian composer who was a visitor to the famous chef. Feel the atmosphere of a nice, intelligent cafe, reminiscent of the good old days...

The history of this cafe began in 1858 thanks to Henrik Kugler, a representative of the third generation of the confectionery dynasty. He gained his knowledge and experience by studying and working in eleven major European cities, including Paris. Returning to Budapest, he opened his own confectionery shop on József Nador Square, which quickly took its place among the best establishments on the right bank of the Hungarian capital - in Pest. Here, unlike other pastry shops, they served tea in Chinese and Russian, and Kugler’s ice cream was considered the best in Pest.

In 1870, Kugler's confectionery moved closer to the center to Vörösmarty Square. The types of coffee, liqueurs and caramels served here were especially popular with Kugler's clients. The bakery was also famous for its “Kugler cakes,” which were first offered as takeout packaged on cardboard trays. Famous visitors to the confectionery include Ferenc Deák and Franz Liszt.

The confectionery quickly took its place among the best in Pest. In 1882, during one of his trips to Paris, Henrik Kugler met Emile Gerbaud and immediately appreciated his entrepreneurial talent. And in 1884, Kugler invited Gerbaud to come to Budapest and become his business partner.
As a result...Gerbeau bought the confectionery from his partner, rebuilt everything, and made a little Paris there. Gerbeau also significantly expanded the menu (it included buttercream, Parisian cream, caramel with cherry liqueur, never seen before in Hungary, as well as hundreds of varieties of cookies). By the end of 1899, up to one and a half hundred people worked at Gerbaud’s, most of whom specially came to Budapest to study with the famous master. It is noteworthy that Gerbaud did not pretend to be elitist - the prices in the popular confectionery made it accessible to many. Cafe Gerbeaud became a favorite meeting place not only for the then elite, but also for ordinary townspeople, largely thanks to the fabulously delicious cake Esterhazy and Dobos, cherries in cognac, cookies, coffee and ice cream, as well as their special aura.

Gerbeau personally brought recipes for French desserts, but also came up with new delicacies himself. For example, the “drunken cherry” candy is his invention.

Yes, the interior of this cafe calls for the straight back and quiet voice of a born aristocrat.

To this day, the confectionery is decorated with stucco moldings and paintings in the style of Louis XV, chandeliers and sconces from the era of Maria Theresa, marble tables and brocade curtains in the spirit of the Viennese Secession and Austrian Gründerism - Emile Gerbaud personally brought them from the World Exhibition in Paris. The ceilings are finished with stucco, a high-grade plaster that imitates marble. Carpets, bronze - everything here is “like in the best houses.”
Gerbeaud has several halls decorated with wood, marble, bronze, copper, crystal and velvet. But the eyes are still more attracted to shop windows.

Meeting the wishes of the old clientele who loved Kugler’s cakes, the enterprising Swiss put their production on a grand scale - a bakery and a confectionery shop, equipped with the most advanced equipment of that time, opened in the three-story catacombs under the cafe. That’s where they say all these goodies are prepared now...

After the death of his ex-companion in 1908, Gerbeau established the company Kuglers Nachfolger Gerbeaud AG. Ten years later, he too left this world, bequeathing his business to his wife Esther, who managed it until 1940. After World War II, the confectionery was nationalized, and from 1950 to March 1984 it was called Vorosmarty, after its location. And in 1995, the company was bought by German businessman Erwin-Franz Müller. He overhauled the cafe and returned it to its former stylish appearance and historical name.

How did you enjoy your walk today? I liked it, of course...:-) I know for sure, and now let's learn how to bake the famous cakes with me. And although everything in this cafe is not very expensive, we won’t be getting to Hungary soon, will we? So, let's get to work!

Ingredients:

250 g margarine
500 g flour
10 gr. fresh yeast or 1 tsp dry
1 tbsp sugar
1 teaspoon baking powder
1 egg
50 ml. warm milk

Filling:

100 g flour
250 g ground walnuts
150-200 g sugar
medium thick apricot jam

Glaze:

200 g chocolate
50 ml cream (optional).

Making Gerbeau cake

Beat soft margarine or butter with egg and sugar. Add flour and baking powder

Knead the soft dough with milk (dilute yeast in 50g of warm milk).

Then divide the dough into 3 or 4 parts

and leave warm for 1 hour.

For the filling, whole walnuts must be roasted, then to facilitate the process of chopping the nuts (and ours are quite fatty), you need to mix them with sautéed (not in oil) flour and grind this mixture in a blender to the desired size. Add sugar, vanilla if desired. By the way, you can also use a ready-made nut mixture; it is usually already sweet.

We roll out the dough, it turns out surprisingly flexible and very easy to work with. Spread an even layer of apricot jam on the first layer of dough. And only apricot!!!, no apple, plum, etc. Put more nuts, not like mine, but don’t overuse them..:-)

Do the same with the second cake. We prick the last top layer of dough with a fork so that the resulting steam does not allow the top cake to swell and subsequently spoil the appearance of our (read “my”) glaze.. And we put our workpiece to “rest” for proofing for 30-40 minutes.

We bake our cake at a temperature of 180-200 degrees. 20-25 minutes. We definitely check the readiness of the product. We take it out, cool it and cut off the not very beautiful edges with a knife around the perimeter. Preparing chocolate glaze.

Heat the chocolate in a water bath or in the microwave for 50 seconds. Pour in cold cream. Mix the mixture well and cover the finished product while warm. Ideally, for experienced cooks, it should spread evenly. We wait until it hardens.

We cut our Gerbo into pieces, each measuring approximately 4*10 cm.

The finished cake can be stored at room temperature for several days.

Well, now let’s work on the mistakes and my practical tips for making Gerbeau cake.

1. The form should not be very large, the ideal size is 18*31 cm.

2. Layers of jam and nuts should be poured evenly and leveled with a wide spatula over the entire surface to the very edge.

3. It is better to use homemade jam. The store-bought kind is a bit runny and not as concentrated and tasty.

4. If the kitchen is cool, you can put the dough in a container with hot water.

5. There is no need to put cakes in the refrigerator, since the structure of the dough loses its taste - sandiness and fragility.

6. It is better to roll out the dough on a surface dusted with flour.

7. It is more convenient to transfer the dough into the mold using a rolling pin, put it on the center or on the very edge and wrap it from beginning to end, this way the dough will easily fit into the mold.

8. To ensure that the cake is the same size as the mold, place the mold on top of the dough and try it on.

9. Be sure to divide the fillings into the number of layers as accurately as possible in advance, so as not to make a mistake and so that in the finished form the thickness of the layers with fillings is the same. And, believe me, this is a very important detail.

10. Try to roll out the cakes the first time, because during the second rolling the dough loses its plasticity.

11. If suddenly your dough turns out to be too dense (and this may well be due to different humidity levels in the flour and air in the kitchen, as well as the size of the eggs), then you can then add a little more warm milk to the dough.

12. It is better to use real chocolate for the glaze. But I used cocoa for baking, and in the end the glaze did not completely harden completely, but there was a lot of it

P.S. My huge thanks to Tatiana, my Hungarian friend from Köseg, for the recipe. But when she told me about it, I didn’t even remember the name the first time... and so... it turned out to be a whole journey...

I wish you all good luck with your cooking. And I think that in the end, on some holiday, you will get a real Gerbaud cake from Hungary.

Ingredients:

For the test:

500 grams of flour;
100 grams of sugar;
250 grams of butter or margarine;
1 egg;
50 milliliters of milk;
10 grams of dry yeast (or 30 grams of fresh);
1 teaspoon baking powder.

For filling:

200 milliliters (1 cup) apricot jam or jam;
200 grams of walnuts;
150 grams of sugar.

For the glaze:

70 grams of butter (85%);
100 grams of dark chocolate.

Hungarian pie "Gerbo". Step by step recipe

Add dry yeast and baking powder to the flour and stir.
Pour warm milk into a deep bowl, add sugar, egg and mix with a whisk.
Melt butter or margarine (you can do it in the microwave), pour it into the milk mixture, and add flour.
Knead the dough: it should be loose, greasy and not sticky to your hands.
Cover the bowl with the dough with film and leave in a warm place for 30 minutes.
Prepare the filling: grind apricot jam (you can use jam), walnuts in a blender and add sugar to the resulting mixture. Mix everything well.
Divide the dough into three parts and roll each into a layer according to the size of the mold.
Place the first layer in the mold (on a baking sheet) and grease with half the filling. We do the same with the second layer of dough.
Cover all 3 layers, do not pinch the edges. Leave the cake for another 40 minutes in a warm place.
Prick the shortbread dough with a fork and place it in the oven, preheated to 180 degrees, for 20 minutes.
Remove the finished cake from the oven, let it cool slightly and cover with chocolate icing. To prepare it, you need to melt the butter and chocolate in the microwave (set it for 30 seconds, take it out, mix it, put it in again - and so on until the chocolate has completely melted).
Let the pie with jam cool completely and cut into squares (but if you give it time to sit longer, it will only become tastier).

The Hungarian pie “Gerbo” is more of a cake, it turns out so fabulously beautiful. Cut into pieces and the cakes are ready. A very tasty, aromatic cake-pie served with tea or cocoa. I assure you, no one will remain indifferent: the cake will win the hearts of everyone!

Café Gerbeaud (French: Café Gerbeaud) is a famous cafe in Budapest, one of the largest and most famous coffee shops in Europe. It is called a precious fragment of the Austro-Hungarian Empire.

In 1870, Kugler's confectionery moved closer to the center to Vörösmarty Square. The types of coffee, liqueurs and caramels served here were especially popular with Kugler's clients. The bakery was also famous for its “Kugler cakes,” which were first offered as take-out packaged on cardboard trays. Famous visitors to the confectionery include Ferenc Deák and Franz Liszt.

The confectionery quickly took its place among the best in Pest. In 1882, during one of his trips to Paris, Henrik Kugler met Emile Gerbaud and immediately appreciated his entrepreneurial talent. And in 1884, Kugler invited Gerbaud to come to Budapest and become his business partner.
As a result... Gerbeau bought the pastry shop from his partner, rebuilt everything, and made a little Paris there. Gerbeau also significantly expanded the menu (it included buttercream, Parisian cream, caramel with cherry liqueur, never seen before in Hungary, as well as hundreds of varieties of cookies). By the end of 1899, up to one and a half hundred people worked at Gerbaud’s, most of whom specially came to Budapest to undergo training with the famous master. It is noteworthy that Gerbaud did not pretend to be elitist - the prices in the popular confectionery made it accessible to many. Cafe Gerbeaud became a favorite meeting place not only for the then elite, but also for ordinary townspeople, largely thanks to the fabulously delicious cake Esterhazy and Dobos, cherries in cognac, cookies, coffee and ice cream, as well as their special aura.

Gerbeau personally brought recipes for French desserts, but also came up with new delicacies himself. For example, the “drunken cherry” candy is his invention.

Yes... the interior of this cafe calls for the straight back and quiet voice of a born aristocrat...

Cafe Gerbeau in Budapest

How did you enjoy your walk today? I liked it, of course...I know for sure...and now let's learn how to bake the famous cakes with me. And although everything in the famous cafe is not very expensive, we won’t be getting to Hungary soon, will we? So, let's get to work!

Ingredients:

250 g margarine
500 g flour
10 g fresh yeast or 1 tsp dry
1 tbsp. spoon of sugar
1 tsp baking powder
1 egg

Filling:

100 g flour

250 g ground walnuts
150-200 g sugar
thick apricot jam

Glaze:
200 g chocolate
50 ml cream.

Beat soft margarine or butter with egg and sugar. Add flour and baking powder

Knead the soft dough with milk (dilute yeast in 50g of warm milk). Let the dough rise for 20-30 minutes.

Then divide the dough into 3 or 4 parts.

For the filling, whole walnuts must be roasted, then mixed with sautéed flour and the nuts chopped in a blender along with the flour to the desired size. Add sugar, vanilla if desired. By the way, you can also use a ready-made nut mixture; it is usually already sweet.

Roll out the dough and place an even layer of apricot jam on top. And only apricot!!!, no apple, plum, etc. Put more nuts, and not like mine..

Bake at 200 degrees for 20-25 minutes. Be sure to check the readiness of the product. Take it out, cool it and cut off the not very beautiful edges around the perimeter with a knife. Preparing chocolate glaze.

Heat the chocolate in a water bath or in the microwave for 50 seconds. Pour in cold cream. Mix the mixture well and cover the finished product while warm. Ideally, experienced cooks should spread it evenly. We wait until it hardens.

Cut into pieces, each measuring approximately 4*10 cm.

The finished cake can be stored at room temperature for several days.

I wish you all good luck with your cooking.

Recipe source: my culinary educational blog http://lubimye-recepty.com/

When copying my recipes to personal blogs, I cordially ask you to provide a link. Thank you for understanding and respecting my work.