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Gerbeaud (Djerbo/Szerbo) Cake II (P)
Source: "Classic Kosher Cooking," by Sara Finkel
Yield: 1 9"x12" cake

1 cup margarine
1/2 cup sugar
6 egg yolks
1/2 cup orange juice
3 cups all-purpose flour
2 tsp baking powder

First Filling:
1 to 1-1/2 cup chopped nuts
3 tbsp. bread crumbs
1 cup sugar
2 tsp. vanilla extract
1 whole lemon, ground with peel in food processor

Second Filling:
1-1/2 cup Lekvar (prune jam click here for recipe) or other jam

Chocolate Icing:
1/3 cup cocoa
1 cup powdered sugar
2 tbsp. oil
2 tbsp. hot water
1 tsp. vanilla extract

Cream margarine and sugar. Add yolks, and cream until fluffy. Stir in orange juice, flour, and baking powder. Divide in 3 parts and refrigerate for 1 hour.

Combine filling ingredients and set aside.

Roll out each part of the dough to fit a 9"x12" baking sheet. Place on layer on the bottom. Spread with whole amount of nut filling. Place a second layer of dough over nut filling. Spread second layer of filling. Place the third layer of dough on top.

Bake in 350°F oven for 40 minutes.

Combine chocolate icing ingredients and spread on cooled Gerbaud.

Slice into diamonds shapes or squares. To serve place in fluted paper cups.

Poster's Notes:
The Hungarian are known for their extravagant pastries. The Gerbaud consists of 3 layers of delicious pastry, with a tangy filling of chopped nuts and ground lemon, which gives a marvelous flavor. Another layer of prune lekvar or other jam and a creamy chocolate icing complete this mouth-watering recipe. You will want to make it for special occasions and holidays.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A