Zserbó Szelet: Classic Hungarian Layered Walnut and Apricot Cake

Zserbo Szelet — A Hungarian Dessert

I discovered this vintage Zserbo Szelet recipe in an old handwritten binder. The recipe was written on parchment and clearly cherished. Zserbo Szelet is a traditional Hungarian dessert, familiar to many families in Hungary and to those who grew up with Hungarian grandmothers.

Traditional Hungarian Cake Recipes

When I first shared this Zserbo Szelet recipe in 2011 I couldn’t find anything quite like it. With more research I learned it is often called Gerbeaud Cake, named for Emil Gerbeaud, the Swiss-born Hungarian confectioner who popularized several classic Hungarian pastries. The handwritten name on my parchment reads “Zserbo Szelet,” and the recipe felt both familiar and unique.

Many readers have shared memories of grandmothers’ versions of this treat. The handwritten notes, the slightly different ingredient measures, and the variations from one family to another are all part of what makes vintage recipes so special.

I grew up speaking only English, so I couldn’t translate the original notes. I often wish I’d learned more of my ancestors’ language to better appreciate the recipe’s history.

After comparing several online versions I noticed many variations: some include sour cream, some use baking powder instead of baking soda, some call for yeast while others do not, and some include eggs while others skip them. I used the vintage recipe as inspiration and adjusted quantities to make a reasonably sized batch.

Updating Old Family Recipes

The handwritten recipe had an unclear butter measure, and many published recipes make large quantities (three to four cups of flour). To avoid an enormous batch, I scaled down while keeping the classic elements: thin layers of dough, apricot jam, a walnut-sugar filling, and a bittersweet chocolate topping. Watching a Hungarian grandmother’s video helped with the technique, even though I couldn’t follow the language.

My finished version turned out more cookie-like than cake-like, with crisp edges and layered filling. I enjoyed sampling while photographing, so forgive any chocolate smudges in the photos — it was irresistible. Vintage recipes are often simple but consistently delicious.

Zserbo Szelet Recipe

• 1 ½ cups walnuts
• ½ cup sugar
• Apricot jam (traditional) or your preferred jam

• ¼ cup warm milk
• 1 tsp active yeast
• 2 cups all-purpose unbleached flour
• ¼ cup sugar
• 1 tsp baking soda
• ¼ tsp salt
• 1 stick unsalted butter, softened and cut into pieces (plus 1 tbsp to grease the pan)
• ¼ cup sour cream
• 12 oz bittersweet chocolate chips

1. Pulse the walnuts in a food processor until they are a fine meal. Combine with ½ cup sugar and set aside for the filling.
2. Warm the milk slightly and stir in the yeast; set aside until needed.
3. In a large bowl, sift together the flour, ¼ cup sugar, baking soda, and salt.
4. Work the softened butter into the dry mixture with your hands or a pastry cutter until the mixture forms coarse crumbs.
5. Add the yeast-milk and sour cream, mixing with a wooden spoon until a dough forms and you can shape it into a ball.
6. Turn the dough onto a floured surface and knead briefly until smooth. Divide into three equal portions.
7. Butter an 8½ x 13-inch baking pan with 1 tablespoon butter. Roll or stretch one portion of dough to fit the bottom of the pan.
8. Spread a generous layer of apricot jam over that first layer, then sprinkle half the walnut-sugar mixture evenly over the jam.
9. Roll the second portion of dough, place it over the filling, spread jam and the remaining walnut mixture, and top with the third rolled portion of dough.
10. Cover the pan with a clean towel and let it rise in a warm spot for about 1 hour. Preheat the oven to 350°F after the first 30 minutes.
11. Bake 20–25 minutes at 350°F, then increase the oven temperature to 375°F and bake an additional 10 minutes, or until the top is golden.
12. Remove from the oven and immediately scatter the bittersweet chocolate chips over the hot surface. Allow a few minutes for the chips to soften, then spread them into an even layer.
13. Cool completely until the chocolate sets before cutting into squares. Refrigerate briefly to speed up setting if needed.
14. Yields about 36 pieces (1½–2 inch squares).

Helpful Tips

• You may not need the entire 12 oz bag of chocolate chips—¾ of the bag is usually enough.
• Allow the dessert to cool fully before slicing so the filling and chocolate are firm and the pieces cut cleanly.
• Refrigerate overnight if the chocolate hasn’t hardened quickly enough.
• Cut into 1½ to 2-inch squares for serving.

This version turned out crisp and cookie-like with a rich walnut and jam filling and a bittersweet chocolate top. It makes a generous tray—perfect for family gatherings, showers, or parties. If you try it, let me know which jam you used and how it turned out.