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Gerbeaud cake served
Classic and tasty homemade Gerbeaud cake

Gerbeaud Cake

Author: Flavelo
Recipes Cakes and Desserts
Emil Gerbeaud's legacy, poured into a cake tin. The oil content of the walnuts and the acidity of the apricot jam, complemented by the bitterness of the chocolate, create that classic flavour harmony we all know. This version builds from crumbly pastry layers, not the traditional yeasted dough, so its texture is closer to a Linzer tart.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 10 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin (22 cm).
  • Rolling pin.
  • Bain-marie for the chocolate.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Preheat the oven to 180°C. Rub the cold butter into the flour, baking powder, and salt.

Tip: The cold butter ensures a crumbly structure.
2 ✓

Add the sugar and 1 egg (the other may be needed for brushing, or in the dough if too dry), and knead into a uniform dough.

Tip: Do not overknead, as the butter will melt from the warmth of your hands, and the dough will be greasy.
3 ✓

Divide into 3 parts. Roll them out into circles (to the size of the cake tin).

Tip: Work on a floured board, or between two sheets of baking parchment.
4 ✓

Line the tin with the first sheet. Spread with half the jam and sprinkle with half the walnuts.

Tip: The jam not only flavours but also holds the layers together.
5 ✓

Place the second sheet on top, spread with the remaining jam and sprinkle with the remaining walnuts. Cover with the third sheet.

Tip: Press the edges down a little so the filling doesn't leak out.
6 ✓

Prick the top with a fork and bake for 30-35 minutes.

Tip: The steam needs to escape, otherwise the top layer will dome and crack.
7 ✓

Cool completely. Boil the cream, pour over the chocolate, mix until smooth (ganache), and coat the cake.

Tip: Ganache gives a shinier and softer coating than plain melted chocolate.

Recipe FAQ

Why does the chocolate glaze crack when cutting?
Because it's too hard. Add a little oil or cream to the chocolate so it stays softer even after setting.
Does the cake need to soften?
Yes! It is tastiest the next day, when the dough has absorbed the moisture of the jam (moisture migration).

Ingredients

  • 250 g Plain flour
  • 150 g Butter (cold)
  • 100 g Granulated sugar
  • 2 pcs Eggs
  • 10 g Baking powder
  • 200 g Ground walnuts
  • 200 g Apricot jam
  • 150 g Dark chocolate
  • 100 ml Double cream
  • 1 pinch Salt