![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/03\/gerbaudpp.png\" "\\"gerbaudpp\\"")
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I would like to proudly announce my accomplishment of gerbeaud, the very first layered cake in my life and one of the monuments of the Hungarian cuisine. Even though at first sight it doesn’t look unusual,\u00a0gerbeaud (pronounced “jer-bo”, “j” sounding softer, like in “je ne sais quoi”) clearly stands off in the layered cakes family. In fact, instead of being cut after baking or being baked int batches, the layers are assembled with the filling beforehand. This difficult and meticulous method creates a very surprising and complex flavour, which, after the black chocolate topping is added and the cake cooled, gets to a mysterious point where one would swear there is a subtle coffee taste… Gerbeaud is very filling and rich, but doesn’t have the usual sickening sweetness or greasiness of birthday or wedding layered cakes, while apricot jam, as usually, gives it a tangy kick.<\/p>\n
Emile Gerbeaud, the creator of this cake, was a Swiss confectioner, who arrived in 1889 to work as a partner in a famous Budapest caf\u00e9, which he overtook and which is nowadays called “Gerbeaud”. Zserb\u00f3 szelet (literally “gerbeaud slice”)\u00a0is now firmly established as one of the Hungarian classics. Sold in local caf\u00e9s, pastry shops and also quite popular among the brave home cooks. It requires long experience to look as neat as on the Gerbeaud caf\u00e9’s website…<\/p>\n