Jerbo (Gerbeaud)

For the dough:

600 grams of all-purpose flour

250 grams of room-temperature butter

25 grams of fresh yeast or 12 grams of active dry yeast

1 dl milk 5% - +, 

60 grams of powdered sugar

3 egg yolks

1 tablespoon of sour cream

1 large lemon to zest

1 pinch of salt

For the filling:

800 grams of apricot jam

03 cl rum

300 grams of grated walnuts

200 grams of powdered sugar

2 packs of vanilla sugar

For the top:

200 grams of chocolate with a not too high cocoa content or high-quality bakers chocolate chips.

30-40 grams of butter or oil.

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  1. In a medium bowl combine flour and yeast 

  2. In a large bowl whisk together eggs, warm milk, sugar, melted butter.

  3. Gradually stir in flour and yeast mixture and knead until the dough is smooth and not sticky. 

  4. No need to let the dough to rise, simply form it into a ball and keep it in the refrigerator to rest for 30 minutes.

  5. Meanwhile, in a medium bowl mix together walnuts and apricot preserves.

  6. Preheat the oven to 355 F.

  7. Line 13x9-inch baking pan with parchment paper.

  8. Divide the dough into 3 equal parts.

  9. Lightly dust a working surface with flour and roll out the first piece of dough to be the size of your baking pan. I used a ruler for convenience.

  10. Transfer the first layer of dough into the baking pan and spread half of the apricot-walnut mixture on top. Repeat with the remaining 2 layers of dough.

  11. Pierce the top layer with a fork 10-15 times.

  12. After assembling the Zserbo, the dough needs to rise for 35 minutes at room temperature.

  13. Bake it at 180 °c for approximately 35 minutes.

  14. After baked and completely cooled off, flip it onto another baking tray with the smoother half of the dough facing up,

  15. In a small bowl combine butter and chocolate and microwave in 10-15 seconds intervals until melted.

  16. Give it a stir and evenly spread the chocolate on top of the cake. Do not spread the chocolate until the cake has completely cooled off. After coating it with the chocolate, keep it again in a cool spot to let the chocolate layer firm up.

  17. cut the entire cake (the traditional shape is like in the picture) and store.

  18. Freezes well.

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