Helen's Hungarian Heritage Recipes

Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking

Saturday, July 23, 2011

GÉRBEAUD SLICE - Zserbó Szelet

 
GÉRBEAUD SLICE
 Zserbó Szelet
The Gerbeaud Slice (Zserbo in Hungarian) is perhaps the best known pastry in Hungary and has a history of 125 years. Rich Hungarian cuisine can be experienced in restaurants and cafes throughout Hungary, but at "Café Gérbeaud", serving pastry, and confectionery and a diet-killing array of cakes and pastries in the old Pest part of Budapest. Refinement is the word at the CaféThis is the cafe where indulging one's sweet tooth is elevated to an art form. Here, one will find the finest range of pastries in the city. 

Desserts figured prominently as one of the first owners was a Swiss confectioner. Emile Gérbeaud invented the Hungarian speciality known as “Konyakos Meggy”, dark chocolate with a cognac-soaked sour cherry in the centre.  Gerbeaud is big and always busy, so  securing a quiet table in the vaulted section to the right of the central pasty counter is a treat.  The GÉRBEAUD, “Zserbó” is one of the signature desserts of Café Gérbeaud. It is baked for celebrations and special occasions such as birthdays and weddings.

Helen’s version has three layers of Linzer pastry, apricot jam, and ground walnut filling, with our special chocolate icing topping.



For the complete recipe, please consider purchasing our book by visiting our website.


1 comment:

THE HOT HUNGARIAN CHEF said...

Thanks for the comment/question. There are many versions, some yeast dough, some cakey, but this is a truly classic version - a linzer pastry which is like shortbread. You can roll it out between parchment or waxed paper. The thinner the better. Trust me - it's lovely!