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The Famous Hungarian Zserbó Slice

A classic Hungarian Zserbó (Gerbeaud slice) made with soft yeast dough, rich walnut–apricot filling, and a smooth chocolate glaze - true holiday favorite from my Hungarian childhood.
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Prep Time 40 minutes
Bake time 45 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Dessert
Cuisine: Hungarian
Ingredients Method Notes

Ingredients
  

  • 4 cups of All‑purpose flour
  • 0.35 oz Fresh yeast, or dry yeast: 1 teaspoon (2.8 g)
  • ½ tsp Salt
  • ¼ cup of Sugar
  • 9 tbsp Butter or margarine
  • 7 tbsp Lard, or add more butter
  • 2 Egg yolks
  • 3,5 tbsp Sour cream
  • Vanilla extract: a small splash, optional
  • ½ cup of Milk
Walnuts Mixture
  • 4 cups Ground walnuts
  • 1 tsp Grated lemon zest
  • 1 tsp Grated orange zest
  • 1 ⅔ Sifted powdered sugar
  • 1 cup apricot jam
  • A little rum for flavoring the layers
  • 1½ cups Melted chocolate

Method
 

  1. Prepare the dough
    In a large bowl, whisk together the flour, salt, and sugar.
    Warm the milk until just lukewarm.
    Dissolve the fresh yeast in the warm milk (or, if using dry yeast, sprinkle it directly into the flour mixture).
    Add the butter, lard, egg yolks, sour cream, and vanilla extract.
    Mix and knead until the dough becomes smooth, soft, and no longer sticky.
    Cover and let the dough rest for 40–50 minutes.
    This dough requires only a gentle rest, not a full rise.

    Prepare the walnut - apricot filling
    In a bowl, combine the ground walnuts, powdered sugar, lemon zest, and orange zest.
    Add the apricot jam directly to the walnut mixture and stir until fully incorporated.
    The filling should be soft and spreadable, but not runny.

    Roll and layer the dough
    Preheat the oven to 350°F (175°C).
    Divide the dough into three equal portions.
    Roll each portion into a rectangle sized to fit a 9×13‑inch baking pan.
    Place the first sheet of dough into the pan.
    Spread a generous, even layer of the walnut–apricot filling over the surface.
    Add the second sheet of dough and repeat with another layer of filling.
    Place the final sheet of dough on top and gently prick the surface with a fork.

    Bake for 30–35 minutes, or until the top is lightly golden.
    Allow the cake to cool completely in the pan.

    Add the chocolate glaze
    Melt 150–200 g (1–1½ cups) of chocolate over low heat or in a double boiler.
    Once melted, you may stir in 1 tablespoon of butter or olive oil for a smoother finish.
    Pour the warm chocolate over the cooled top layer.
    Spread evenly and allow the glaze to set before slicing.

Notes

 
This dessert tastes even better the next day as the layers settle.
• Slice with a warm knife for clean, beautiful pieces.
• Perfect for holidays, celebrations, or gifting.
 
 

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