Gerbaud recipe


Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes


 Gerbaud  recipe


500 g
flour (dough)
300 g
margarine (dough)
1 pn
salt (dough)
eggs yolks (dough)
lemon zest (dough)
100 ml
milk (dough)
10 g
yeast (dough)
50 g
sugar powdered (dough)
300 g
walnuts (stuffing)
200 g
sugar crystal (stuffing)
300 g
Apricot jam (stuffing)
100 g
sugar powdered (glaze)
50 g
cocoa powder (glaze)
2 T
milk (glaze)
50 g
margarine (glaze)


Mix for the filling the ground walnut and sugar and divide into 3 parts.

The milk is mixed with sugar and yeast and yeast will do. Add flour crumble margarine; add salt, lemon zest, finished yeast and egg yolks. We will process the dough together and place in the refrigerator for 20 minutes to marinate. Then divide the dough into 4 parts and rolling one after another. First put the roll out dough into roasting pan with baking paper and fork pokes. Apply apricot jam and sprinkle with 1 part of the filling. This procedure is repeated 2 times and the last batter cover it. Leave to rise in a warm place for about an hour.

Then poked with fork and overheated oven at 180 ° C bake for about 30-35 min. Leave to cool in the pan. Then the cake reverses it, will have a smooth top.

The ingredients for glaze without margarine, the Heat a small fire and then add margarine and mix everything thoroughly. We'll wait until it is lukewarm and then pour the cake. Aside for overnight in the refrigerator before serving cut.