Gerbeaud cake
Walnut Gerbeaud cake
Ingredients for about 36 slices
For the dough
100 g yeast
100 ml milk
500 g sugar
350 g flour
200 g margarine
1 egg
1 pinch of baking powder
For the filling
200 g (peach) jam
120 g chopped walnuts
120 g icing sugar
For the glaze
4 tbsp. cocoa
4 tbsp sugar
5 g butter
1 tbsp oil
Preparation
Soften the yeast in the lukewarm milk with a teaspoon of sugar. Knead the flour with
the margarine, add the yeast, sugar, egg, a pinch of baking powder and a pinch of salt
and mix well.
Divide the dough into 3 equal parts. Roll out each sheet to the size of a 35×25 cm
baking tray, but make sure that the dough does not reach all the way to the edge of
the baking tray, as it will expand when rising and baking.
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Place the bottom sheet in the baking tray, spread with jam and sprinkle with half of the
mixture of chopped walnuts and icing sugar. Place the second sheet on top, and cover
with jam and walnuts the same way. Place the third sheet on top, covering the edges.
Let the dough rise at room temperature for an hour.
Preheat the oven to 180°C. Prick the top of the tops sheet with a fork and bake in the
preheated oven until the top is evenly light brown (about 12-15 minutes). Remove from
the oven and leave to cool.
To make the chocolate glaze, mix the cocoa powder with the sugar and a little water
until smooth, stirring constantly until the mixture becomes thick. Remove from the
heat, add the butter and stir until the butter melts.
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Before pouring it over the dough, stir the oil into the lukewarm glaze to make it even
more shiny. Pour it over the dough, smooth it out and wait for a few hours until it sets.
Once the cake has completely cooled, cut into slices.
