“Gerbeaud” gained worldwide fame back in the days of the Austro-Hungarian Empire. Created by a French pastry chef, it combines traditional Hungarian shortcrust yeast dough with the twist of French desserts. Thin layers of shortcrust pastry, apricot jam, walnuts and chocolate.
This recipe comes from culinary historian Marie-Anne Boerman. It is closest to the historical version: unlike modern versions of this cake, the recipe for shortbread yeast dough does not contain sour cream and contains lemon zest, and not only yeast, but also alcohol is used as a leavening agent. The nuts are ground with sugar almost to the point of flour. All this makes the layers more uniform, and the cake itself perfectly balanced. We consider this recipe to be the best of all the different versions.
A detailed step-by-step description of the recipe with all the nuances and notes on our website: kulinarnyeprak...
INGREDIENTS:
For the test
350 g wheat flour, general purpose (+ flour for dusting and rolling, approximately 450 g in total)
300 g cold butter 82.5% fat
25 g powdered sugar
zest of one lemon
10 g dry yeast (or 20 g fresh)
1 egg C1 at room temperature
1 egg yolk
20 g brandy/cognac or dark rum
100 ml warm milk
For filling
100 g dried apricots
60 ml cognac/brandy or dark rum
100 g sugar
200 g walnuts
400 g apricot jam or marmalade
For the glaze
25 ml water
25 g powdered sugar
60 g butter
125 g dark chocolate
as well as 1 egg yolk and a little water for greasing the pie
You can use natural yeast instead of instant yeast. In this case, they need to be revived in a small amount of warm milk (30-50 ml, t about 28-32 degrees Celsius)
Good luck to you in your culinary practices and experiments!
Eat deliciously and variedly 😋 Peaceful life, good mood and bon appetit! Thank you for your attention 😊💖
#cakes #shortbreaddough #cakerecipe #gerbeaucake
24 сен 2024
