Zserbó-making has never been this easy. This recipe is for the inexperienced (or lazy) bakers out there who have a sweet tooth but do not have the time.
Zserbó might be one of the most famous Hungarian desserts ever, but it is rather labour intensive to make. Luckily, Magyarorszagom spotted an amazing alternative quick and easy recipe on Nosalty. If you love this dish but as an amateur baker never dared to prepare it at home, maybe give this recipe a try.
As a true mug recipe, all you need is one trusty mug (the recipe uses a 2.5 dl mug, but feel free to use bigger or smaller to adjust the serving size). It is important to use the same (or a same-sized) mug for all the ingredients.
- 5 dl milk
- one egg
- 320g peach jam (divided)
- 135g ground walnut (plus a handful to sprinkle on top)
- 1 mug flour
- 1 mug dark chocolate
- ½ mug sugar
- 1 mug heavy cream
- baking powder (1 packet)
- Preheat the oven to 180°C (356 °F).
- In a large bowl, mix the milk, egg, ground walnut, and half of the jam.
- Mix the baking powder with the flour. Slowly, mix in the flour and baking powder mix to the previous mixture.
- Cover a baking dish (appr. 25x20x6 cm) with butter. Then pour the batter into the baking dish and bake for 40 minutes. After 40 minutes, take it out of the oven and let it cool down.
- Break the dark chocolate into little pieces and add them to the pan. Add the sugar and cream too and melt everything together on the stove, bring it to a boil, then put aside and let it cool down a bit.
- Once the dough is cooled down, cut it in half and spread the other half of the jam on one side. Put the other half on top then cover with the chocolate mixture. Sprinkle a handful of ground walnut on top.
- Put it in the fridge for at least an hour before serving.
The history of zserbó
This delicious dessert was named after Emil Gerbeaud, a French confectioner. However, the story of zserbó started with Henrik Kugler, a famous Hungarian confectioner, who had a workshop in Budapest. Because Kugler had no successor to pass his confectionery onto, he invited Gerbeaud to Hungary in 1882. Two years later, Gerbeaud became the owner of the workshop, expanded the selection of desserts, and invented the recipe of the ‘zserbó’ or Gerbaud cake. Since then, Café Gerbeaud has become one of Europe’s finest coffee houses and pastry shops.
For a more classic take on the famous cake, you can try the original recipe included in a previous article.
Source: www.magyarorszagom.hu; www.nosalty.hu