The secret of the zserbó has been revealed – a festive tradition reconsidered

The cake that cannot be missing from the festive table

It is no coincidence that zerbó is one of the most famous sweets of Hungarian cuisine, we have been making it for generations. With a little attention and a few masterful tricks, it will definitely be the highlight of the festive table this year as well. Gerbeaud’s confectioners now share with us the small, but all the more important secrets that lead to the perfect zerbó.

Tips from Gerbeaud’s confectioners for the perfect zserbó

Only work with the best ingredients!

The soul of zerbó is quality. Use homemade apricot jam, fresh walnuts, real butter and dark chocolate with a high cocoa content. These ingredients give the cake depth and richness. An extra trick: it is worth mixing the filling ingredients – walnuts, sugar, jam – in advance and applying them to the pastry sheets so that the flavors come together perfectly.

The magic of alcohol

A little rum, pálinka or liqueur in the filling gives the cake a real special touch. Alcohol not only enhances the flavors, but also introduces a little excitement into the classic recipe. Don’t worry, the alcohol evaporates during baking, but its aroma remains, making every bite of jerboa memorable.

The perfect coating

Chocolate is the crown of jerboa. If you want a shiny, soft coating, make ganache: a mixture of hot cream and dark chocolate creates an even, easy-to-slice layer. Those who like a crunchy chocolate coating should choose chocolate with a cocoa content of 70% or higher and coat the jerboa with it after heating.