Gerbaud Cupcakes – Authentic Hungarian Zserbo transferred into cupcakes


Hmm… this cake, THIS cake is my top nr.1 of ALL the cakes I have ever had in my life. No kidding here, honestly the Gerbaud (Zserbo) is my all times favourite. I know it from ever, my Mum makes it every year, for every special occasion, and sometime she just makes is because I ask her 🙂 It’s moist, it’s full of flavours, it’s the best! Unfortunately not everybody can make it right, I had tasted here and there the Gerbaud which did not come even close to what I was used to, but it’s not a difficult cake to make. I think the secret to a really good Gerbaud is quality ingredients and generosity. So, if anyone fancy to have a go, please take my advise and don’t try to be cheap on this cake, because you will end up disappointed.


I made these weeks ago in June, when my Mum was visiting us. I couldn’t post it sooner though for several reasons. One is that my laptop broke down, and for the time being we share another computer with the family. Then it’s summer holiday, and we’ve been away for weeks. Also the old oven broke down, we replaced it with a new one, but so far I’m not too happy with it…..


So, the original Gerbaud is a tray bake cake. But, since I’m into cupcakes most of the time I was planing to try to make it as individual mini cake for a long time. You can find lots of Gerbaud cupcakes on the Internet (well actually you will find Zserbo Muffins), as this is a traditional Hungarian cake and many had tried to bake a cupcake from it, but I must say these attempts doesn’t even come close to the original recipe. You can not bake Gerbaud by mixing few ingredients into a bowl then pour it in the cupcake cases. You just can’t! Trust me on this.
You need to make a daugh first adding yeast and let it rise in a warm place. Then roll out and make the layers. I used cookie cutters to make my mini cake layers, and I put 3 layers in each cupcake. Between these layers you add the filling, which is a generous amount of ground walnut and apricot jam! The top layer stayes naked and you finish the cupcakes with melted dark chocolate. Yeah….good guess, it took me some time (but my Mum was helping me)!
To make the daugh:
-500 g flour
-200 g vaj butter (cold, from the fridge)
-2 egg yolks
-1 full egg
-2 g of fresh yeast
-2 tbls of lukewarm milk
-pinch of salt
-2 tbls of sugar
To make the filling:
-250 g ground walnuts
-2 tbls of sugar
-zest of 1 lemon 
apricot jam (at least 1 jar)
-200 g of dark chocolate on top
Make the daugh by cutting the butter into small cubes and work it into the flour. 
Dissolve the yeast with 2 tbls of sugar and milk, and let it rise. Then add it to the flour together with the eggs. Knead it then place it in a bowl and cover it with a clean cloth, and let it rise for about 30 minutes. In the meantime mix the walnuts with the sugar and add some lemon zest. This is optional, but in my opinion lemon zest works like magic here! (As a matter of fact you can add vanilla or raisins to the walnuts too, if you like.)
When it’s done divide the daugh into 3 equal parts. Take the first part, roll it and cut the circles with a cookie cutter. Place the first layers into the cupcake cases. 
Spread the first layer of jam, then sprinkle the first layer of walnuts too. Remember to be generous with the jam and the walnuts.
You follow with the second layers of daugh, jam and walnuts, then put the last layer of daugh.
Bake it, then let it cool completely before coting with melted dark chocolate.
I actually made step-by-step photos to this cake, but my laptop has broken down since, and I have no access to the content at the moment, but I hope I can add them later.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s