Today, I’m thrilled to share with you one of my favorite cakes, the Hungarian Zserbo cake! It’s one of Hungary’s most beloved desserts. It’s filled with layers of delicate yeasted cake, nuts, and sweet apricot jam and topped with a deliciously bitter chocolate ganache. If it sounds incredible to you, that’s because it 100% is incredible!

One of the most famous places to find Zserbo cake here in the United States is at New York City’s Hungarian Pastry Shop. This little shop has been pumping out some of Hungary’s finest pastry since 1961, including this Zserbo cake. It’s also one of the few traditional Hungarian bakeries that keeps Hungarian tradition alive in the United States.

Zserbo cake is usually served on special occasions and celebrations like weddings and birthdays. It’s also a staple in many Hungarian bakeries and restaurants. My favorite way to eat it is just as the locals do: alongside a hot cup of coffee on a relaxing afternoon. Hungarians take their coffee culture seriously.

Spending time at local coffee houses to sip almond flavored coffees alongside pastries like this is woven into Hungary’s social fabric. When you bite into this cake, know that you’re taking a bite of something more than just a cake. You’re experiencing a vibrant culture that’s layered in between sheets of buttery pastry and a decadent apricot filling. Come with me as we take a journey to Budapest with this Zserbo cake!

HUNGARIAN PASTRY SHOP’S ZSERBO CAKE

Growing up close to Manhattan, I had access to so many amazing bakeries. I didn’t realize how spoiled I was until I moved away. My family is European and bakeries are an important part of our culture. Sitting in a cafe and enjoying a cup of coffee and pastry is part of our social fabric.

That’s what I love about Hungarian Pastry Shop. It’s a small cafe in Upper West Side with no frills and no Wi-Fi. It doesn’t have flashy lights, bright colored posters, or cheesy gimmicks like New York’s tourist traps. Instead, it’s maintained its low-key confidence as one of New York’s best kept secrets. 

When tourists flock to grab Ansel’s cronuts or pretend they’re Carrie Bradshaw and scarf down a Magnolia cupcake (which are delicious, by the way), Hungarian Pastry Shop takes no notice. Those who know, know. 

The bakery is a hub for locals and serves the most amazing Hungarian coffee and huge pastries. And while everything there is binge-worthy, this Zserbo cake is what reminds me of Hungarian Pastry Shop the most. 

Like this cake, everything is made in-house. They change their menu pretty often and there’s always something new to try. Their recipes are old fashioned and are the same ones used for the last 60 years. These kinds of places are the ones I love most about New York City. Among the modern buildings and ever changing landscape, its history and culture stays locked behind the glass cases of bakeries like this one. 

Hungarian Pastry Shop doesn’t ship at the time of this writing. Even though I’ve called and messaged them multiple times a year, every year, for the last 10 years begging and pleading for them to ship me just one order to see how it goes. If you’re ever in the New York area, skip the tourist traps and head to Upper West Side. Or, just make a slice of this cake and you’ll never have to leave the house. 

ZSERBO CAKE, DOBOS TORTES, AND OTHER HUNGARIAN SWEETS

Hungarian pastries are notably some of the best pastries in the world. From the classic Dobos tortes to chimney cakes, honey cakes and of course the Zserbo cake, Hungarian pastries have a diverse range of flavors and textures. 

Hungarian baking evolved from the 15th century spice trades. It was ruled by the Ottoman Empire and took influence from Middle Eastern baking and ingredients. Like many central European bakes, Hungarian pastries are known for not being too sweet. The use of honey, spices, nuts, and dried fruits give them their distinctive natural flavors. 

The Zserbo cake, or Gerbeaud slice, is a rich and nutty pastry often served in small slices. This rich cake is made with layers of buttery pastry dough, ground walnuts, apricot jam, and chocolate. This Zserbo cake pastry is so well-loved, it’s considered a national treasure of Hungary. 

Zserbo cakes are like many other Hungarian and Eastern European desserts in the way it’s constructed. Many of their cakes feature paper-thin layers of pastry filled with various fillings. The closest thing we have to this in the United States is the Smith Island-style cake. Even these layers are too thick compared to Eastern European desserts. Not to mention much sweeter!

Another popular Hungarian pastry is the Dobos torte. This multi-layered cake consists of five to seven layers of thin sponge cake. Each layer of sponge is filled with a light buttercream mousse. The cake is shaped into a rectangular slab and covered in either a caramel topping or enrobed in chocolate. 

Chimney cakes are another popular Hungarian pastry that has a unique way of cooking. Pastry dough is wrapped around a large cylindrical spit and baked over an open flame until golden brown. It’s then covered in sugar and other toppings like cinnamon, chocolate, or nuts. 

Hungarian pastries aren’t as popular as other European pastries around the world. But like the Hungarian Pastry Shop, they’re a hidden gem! 

THE CENTER OF HUNGARIAN COFFEE CULTURE

Hungary is heavily influenced by Austria’s coffee culture with coffee houses around the country selling pastries like this Zserbo cake. The first coffeehouse in Hungary was established in 1827 in Pest, now part of Budapest. By the turn of the 20th century, Budapest had become “the coffeehouse capital” of the world with 500+ coffeehouses. 

In these coffeehouses, patrons gather to read newspapers, socialize, and of course, eat. They’re often decorated with luxurious furnishings and ornate architecture for an upscale vibe. Today, many historic coffee houses still exist. One of them is the Cafe Gerbeaud that opened in 1858. This coffeehouse happens to be the one that popularized the Gerbeaud slice known as Zserbo cake.

There’s been quite a debate about who originally created the Zserbo cake. Some say that Emil Gerbeaud, owner of Café Gerbeaud, created it to sell in his cafe. Others say József Dobos created it as a variation of his Dobos torte. Either way, both parties agree that the Zserbo cake is an important part of coffeehouse–and Hungarian–culture.

HOW TO MAKE ZSERBO CAKE

Layer cakes and yeasted doughs are two things that scare bakers. This recipe has both, but I assure you that it’s not scary at all. In fact, making Zserbo cakes is super easy and almost foolproof!

Start off by making the dough for the cake. This dough is a yeasted pastry dough, which takes some time to rise. We’re using active dry yeast for this dough so you’ll have to activate it before you mix it into the flour. 

You can find activated yeast cakes in some grocery stores in the USA. When I lived in the New York City area, I used them instead of dry yeasts. They’re a lot easier to work with in my opinion and they have a more unique flavor than dry yeasts. If you can find them, use the fresh yeast cakes instead of dry yeast to make your Zserbo cake. You won’t have to activate it, but you will still have to use milk in your recipe to keep it moist.

Activate the dry yeast by first heating up milk to about 110 degrees. You don’t need a thermometer to do this. Dip your finger into the milk and dab it on the inside of your wrist. It should be very warm, but not hot. Add the milk to the yeast in a non-reactive bowl. Let it sit for a few minutes to start working. 

I like to add a bit of sugar from the recipe into the yeast to help it activate. Yeast feeds on sugar and it helps activate them quicker. You don’t want to add salt to the yeast mixture because salt will kill it. If you choose to use unsalted butter and add your own salt, add the salt with the flour instead. 

You’ll know the yeast has activated if it gets foamy after a couple of minutes. If it doesn’t, either the temperature of the milk wasn’t right or the yeast was old. Throw it out and start again if that happens. Yeast is the only leavener in Zserbo cake, so if it doesn’t rise, you’ll have a dense brick. 

While the yeast is activating, mix together the flour, sugar, and softened butter until it forms a crumble. Add in the activated yeast mixture. Knead the dough together for about 5 minutes until smooth. Cover the Zserbo cake dough with cling film and let it rest for about half an hour. 

Roll out the dough into four squares measuring 8×8 inches. Line an 8×8 inch cake pan with parchment paper and place one of the dough squares at the bottom of the pan. Nex, layer it generously with a good quality apricot preserve. There’s a small Belgian grocery store near where I live and I buy imported Belgian apricot preserves. I’m not sure why, but all of the preserves I’ve tried from Europe have a distinctly stronger flavor. If you have a European grocer by you, try one of their preserves.

Next is to layer the cake with a generous amount of crushed walnuts. This helps give the cake a little bit more texture. It also balances the sweetness of the apricots. Zserbo cake is traditionally made with apricots and walnuts. If you’re not a fan of either of them, you can always swap out the preserves and use different nuts. It won’t be an authentic Zserbo cake, but it will still be tasty!

Put another piece of dough on top and prick it with a fork to aerate the dough while it bakes. Repeat with the filling and remaining doughs until the last dough is put on top. Bake everything off at 350F until the top is golden brown.

Next is the ganache. Heat the milk over low heat until it starts to steam. Then, pour it over your chocolate and let sit for a few minutes. The heat from the milk will soften the chocolate. Give everything a whisk after it’s sat. This will make a smooth ganache without lumps of chocolate in it. If for some reason it did leave chunks, microwave it in 30-second intervals and stir until smooth. 

Lastly, add in a tablespoon of softened butter. It’s important that the butter is softened but not melted. This will help make the ganache silky and shiny as it sits.

Let the Zserbo cake cool completely before pouring the ganache on top. Let the cake sit at room temperature until the ganache is set, about 4 hours. Alternatively you can pop it in the fridge for two hours. Cut into small slices and enjoy!

SERVING ZSERBO CAKE LIKE A HUNGARIAN

Zserbo cake is traditionally served alongside a hot cup of coffee. Coffee and cake culture in Hungary isn’t just about enjoying the food. It’s a way to connect with others and enjoy the finer things in life. 

To really enjoy a Zserbo cake, cut them into small, thick slabs. Serve them on fine dishes and have them with friends. I know–it sounds silly! But Hungarian desserts are about the vibe, not just the taste. There’s a reason why coffeehouses had opulent architecture and nice furniture. There’s also a reason why people went there with others instead of going solo like with cafes in France. 

Zserbo cake represents social culture and the Hungarian people. It’s about taking time out of your day to actually enjoy the day and the life you’re living. It also represents the finer things in our lives–the time we have and little moments that make up something big and beautiful. When you take a bite of a Zserbo cake, you’re experiencing Hungarian culture at its finest. Thankfully it’s an experience you can have over and over again!

To get back to my previous comment… Yes, serving cake on fine plates with a cup of coffee sounds silly in today’s world. Just try it and tell me it doesn’t taste any better, ok?

HUNGARIAN ZSERBO CAKE RECIPE

Yield: 24 Slices

HUNGARIAN ZSERBO CAKE

Print

Hungarian Zerbo case is one of Hungary’s most beloved desserts. It’s filled with layers of delicate yeasted cake, nuts, and sweet apricot jam and topped with a deliciously bitter chocolate ganache. If it sounds incredible to you, that’s because it 100% is incredible!

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 30 minutes

Total Time 1 hour 40 minutes

Ingredients

• Zserbo cake
• ½ Cup of Whole Milk
• 1 Packet of Active Dry Yeast
• ⅓ Cup Sugar
• 3-3.25 Cups All Purpose Flour
• 1 Cup (8oz) European Butter, Softened
• 1.5 Cups Apricot Preserves
• 1.5 Cups Walnuts, Finely Chopped
• Topping
• 12 oz. Bag of Semi-Sweet Chocolate or Chopped Dark Chocolate Bars
• 1 ¼ Cup Heavy Whipping Cream
• 1 Tablespoon European Butter, Softened

Instructions

Activate the Yeast: Heat the milk in a heavy-bottomed saucepan until about 110 degrees. Pour into a non-reactive glass bowl with the yeast and a pinch of the sugar. Let sit for 5-10 minutes until foamy.


In a mixing bowl, combine the flour, remaining sugar, and butter. Mix until crumbly. Add in the yeast mixture. Knead the dough for about 5 minutes until smooth. Cover and let sit for 30 minutes.


Preheat the oven to 350F. Line an 8×8 inch cake pan with parchment paper.


Divide the rested dough into 4 pieces. Roll each piece out to an 8×8 inch square.


Layer one square into the cake pan. Top with ⅓ of the apricot preserves. Top with ⅓ of the walnuts. Place another layer of dough on top and prick holes into the dough with a fork. Repeat the filling and layering until the last piece of dough is put on top.


Bake the dough at 350F for 30-40 minutes, or until the top of the cake is golden brown. Remove from the oven and let cool completely in the pan.


Make the Chocolate Topping: In a non-reactive mixing bowl, add in the chocolate pieces. Heat the whipping cream in a heavy-bottomed saucepan until steaming. Pour on top of the chocolate. Let sit untouched for 5 minutes.


Whisk the chocolate and cream until fully incorporated. Add in the butter and stir until everything is combined. Pour the mixture on top of the cooled cake. Leave the cake out at room temperature to set for about 4 hours. Alternatively, place in the fridge for 2 hours. Some condensation may occur if you put it in the fridge.


When completely set, remove the cake from the pan and cut into 3 slabs. Cut each slab into 1-1.5 inch thick slices and serve immediately.

Notes

Refrigerate any leftovers for up to a week, or freeze for up to 3 months.

MORE RECIPES LIKE THIS ZSERBO CAKE

If you liked this recipe, be sure to check out some of our other culturally inspired bakes:

• English Fat Rascals Inspired By Betty’s Cafe
• Mexican Conchas
• Greek Koulourakia

HOW YOU CAN CELEBRATE LIKE A HUNGARIAN

At Olivia Goes Global, we believe every day has something wonderful to celebrate! We love to make Zserbo cake all year ‘round, but especially as an escape from the mundane. Add these traditional bakes to your confectionary routine in honor of Hungarian culture!