Mézes zserbó – Honey Gerbeaud slices

by | Nov 11, 2016 | Desserts

Mézes zserbó and classic Gerbeaud slices have only 2 things in common: both of them are made up of 4 cake layers and topped with chocolate glaze. Contrary to classic zserbó the dough of this confection is made with baking powder and honey, and filled with a vanilla-rum butter cream.

Mézes zserbó also resembles mézes krémes, which is made likewise, but its filling is different: the layers are spread with a semolina cream and apricot jam. Similar to mézes krémes, mézes zserbó is enjoyable after at least 12 hours of chilling because the cake layers need quite long time to soften.

Mézes zserbó
Mézes zserbó – photo: zserbo.com

For the dough:

  • 500 g (~4 cups) flour
  • 100 g (~1/2 cup) butter
  • 3 tbsp sugar
  • 4 tbsp honey
  • 2 eggs
  • 2-3 tbsp sour cream
  • 15 g (~3 tsp) baking powder

For the filling:

  • 3 egg yolks
  • 2 tbsp sugar
  • seeds of a vanilla bean
  • 3 heaping tbsp flour
  • 3 tbsp rum
  • 700 ml (~3 cups) milk
  • 200 g (~3/4 cup and 2 tbsp) butter
  • 100 g (~3/4 cup) powdered sugar

For the glaze:

  • 100 g (~3 1/2 oz) semi-sweet dark chocolate
  • 20 g (~1 tbsp) butter

Size of the baking pan: 30×30 cm/12×12 inch

First cook the cream filling. Beat egg yolks and sugar until colour turns pale yellow. Add rum and vanilla seeds, then whisk the flour into the mixture. Gradually pour in milk and whisk until well combined. Over medium heat cook, while stirring constantly, until thick. Set aside and let it completely cool.

For the dough rub in butter and flour until the mixture looks like breadcrumbs. Add sugar, honey, eggs, baking powder and a tablespoon of sour cream. Start to knead and gradually add more sour cream until the dough is smooth and pliable. Divide the dough into 4 equal pieces, form them into balls and let them rest for 10 minutes.

Preheat the oven to 190°C / 374°F and line two baking sheets with parchment paper.

On a floured surface roll out a dough ball into a thin rectangle and place it on a prepared baking sheet. Poke holes in top with a fork and bake for 6-8 minutes or until light golden brown. Meanwhile prepare the second dough and repeat the process until all the four cake layers are done.

Cream butter and sugar, then add it to the cooked cream and whisk them together. Assemble the cake by filling the layers. For the glaze melt the chocolate and butter, and stir until well combined. Spread the glaze on the top of the cake and chill for at least 12 hours before serving.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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