Gerbeaud Cake

This recipe was automatically translated from Romanian. View original here
Gerbeaud Cake

This cake recipe kept catching my eye, but I didn't analyze it better, because it was safe to try it earlier. Besides the fact that it is very tasty, it also has 2 other great qualities:

- it is a real homemade cake and it comes out a very generous amount with relatively little effort;

- it can be taken / served easily, because the glaze is dry and non-sticky, perfect to take to work and serve colleagues, for example.


White flour
600 g
300 g
+ 1 tablespoon butter for icing
1 piece
+ 2 yolks
Sour cream
2 tbsp
Apricot jam
450 g
plum, or any other thicker jam
Bakers yeast
25 g
7 tbsp
250 g
Powdered sugar
250 g
Cacao powder
1 tbsp
100 ml

Step by step


Hot milk is mixed with yeast and 1 tablespoon of sugar.

Sprinkle 1-2 tablespoons of flour on top.


Let the bowl warm for 10-15 minutes and notice that it starts to grow.

This will be mayo.


In another larger bowl put the flour, add the mayonnaise, the egg and the 2 yolks, the soft butter, the sour cream and a pinch of sugar and salt.


Knead well until it sticks to your hands.


Put it in a bowl and leave it to rise covered, in a warm place, until it doubles in volume.


Then cut it into 3 equal pieces and form some balls of dough, let it rest for 5 minutes.


During this time we prepare the walnut filling:

- mix in a bowl the walnuts, finely chopped in the robot, with the powdered sugar, optionally you can also add the grated lemon peel.


The large stove tray (4 mesh) is spread with baking paper.

Spread the first sheet of dough so that it perfectly covers the entire surface of the tray.


Grease it with half the amount of jam.


Pour half of the filling and distribute it evenly over the entire sheet.


Spread the second sheet, put it over the first (the one with jam and walnut filling).

Grease it again with the rest of the jam and put the remaining amount of walnut filling.


Spread the third sheet, put it over the first 2.

Important to know: the dough sheets are rolled on a rolling pin and then rolled carefully in the tray.

Prick from place to place with a fork and put it in the preheated oven at 180 degrees for about 30-35 minutes.


When the cake is almost baked, make the cocoa icing:

- In a small saucepan pour 3 tablespoons of water, add 6 tablespoons of sugar, 1 tablespoon of cocoa and butter like a walnut.

- Melt everything over low heat.


When the cake is browned, do the test with the toothpick, if it comes out well and clean, it's ready.


Immediately, while the cake is hot, pour the icing over it and let it cool completely.


When the cake has cooled, the icing should harden and dry.

Then portion it into small pieces and arrange on a plate.


Very comfortable to eat with your hands, without plates and forks - the icing does not stick and the cake has a fairly firm texture.

Good appetite!

Quantity: 1 piece (1 large oven tray)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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