Hungarian pastry "Gerbeau"

Hungarian pie "Jerbo" (Zserbó) is made on the basis of shortcrust pastry with the addition of yeast, with fragrant apricot-nut filling and chocolate. Despite the seeming complexity, even an inexperienced confectioner can make very tasty Gerbeault cakes.

Ingredients

• For test:
• Butter or margarine - 200 g
• Egg - 1 pc.
• Sugar - 80 g
• Flour - 500 g
• Dry yeast - 3 g
• Baking powder - 1 tsp
• For filling:
• Apricot jam - 400 g
• Walnuts - 200 g
• Sugar - 2 tbsp
• For glaze:
• Chocolate black - 200 g
• Fatty cream - 100 ml

Directions

1. Place flour, baking powder, yeast and sugar into a bowl.
2. Mix and add the egg.
3. Pour the melted butter or margarine into a bowl.
4. Knead the dough, collect in a tight lump. Wrap the dough with cling film and put in the refrigerator for 30-40 minutes.
5. Prepare the filling: grind nuts in a blender, add sugar and apricot jam.
6. We mix.
7. We divide the dough into 3 equal parts, roll each into a rectangular layer. We lay out the cake in the form.
8. Cover with half of the filling.
9. Again a layer of dough, the remaining filling and the last layer of dough
10. Let the future cake rest for 20-30 minutes.
11. We send the Gerbeaud pie to a preheated oven (180 degrees), wait 25-35 minutes.
12. Melt the chocolate chips and cream in a saucepan.
13. Pour the melted chocolate over the cake, spread over the entire area.
14. Chilled cake cut into small rectangular pieces.
15. We serve the Hungarian cake "Gerbeau" at any time.
16. Enjoy your meal!