The gerbó was named after Émile Gerbeaud, a Budapest confectioner of Swiss origin. There are several stories about the exact origin, but the nut-peach-jam-chocolate trio is beyond dispute a classic. Nuts, apricot jam, chocolate layers — a cake linked to the heritage of Budapest's Gerbeaud, which even with its French name can be sold very well in Hungary. In the end, however, the empty plates always give the most accurate verdict.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Knead a soft, elastic dough, divide it into four parts and let it rest for 30 minutes. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Roll out the dough sheets; layer them with jam and ground walnuts, prick the top layer. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 180 °C for 35–40 minutes, then press down slightly with a board to cool. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Turn it over, cover it with glossy chocolate and slice it only after it has set. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- The filling should be cold and thick; pour the chocolate only on completely cooled cake, otherwise it will be an avant-garde puddle.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
- Soups
- 14 recipes in this chapter. The recipes follow the order of the website.