Hungarian Gerbeaud Cake Recipe (Zserbó Szelet)

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1. 1Step 1: In a saucepan, heat the milk until lukewarm and dissolve 1 tablespoon of sugar and the yeast in it.
2. 2Step 2: In a large bowl, mix the flour and the cubed 250g (8.8 ounces) butter by hand. The mixture will be quite crumbly.
3. 3Step 3: Add the whole egg, 2 egg yolks, the dissolved sugar and yeast mixture, a pinch of salt, and the lemon zest. Knead thoroughly. Add more flour if necessary.
4. 4Step 4: Divide the dough into 4 balls, cover, and let rest for 30 minutes.
5. 5Step 5: Heat the oven to 180°C (355°F). Butter and flour your baking tin. A 16x10 inch (40x25 cm) pan works well.
6. 6Step 6: On a floured surface, roll out one part of the dough to the size of the baking tin, then lay it in.
7. 7Step 7: Mix the ground walnuts (150g) with the powdered sugar (50g). Spread one third of the apricot jam on the first layer of dough. Sprinkle with one third of the walnut-sugar mixture.
8. 8Step 8: Roll out the second piece of dough. Put the jam on it and sprinkle with the walnut-sugar mixture.
9. 9Step 9: Roll out the third piece of dough. Spread the jam on it and sprinkle with the walnut-sugar mixture.
10. 10Step 10: Roll out the fourth layer and place on top.
11. 11Step 11: Bake the cake for 30 minutes, until the top is light-brown. Test with a toothpick; if it comes out clean, the cake is baked. Let it cool completely.
12. 12Step 12: For the chocolate cover: in a smaller pan, melt 100 grams (3.5 ounces or 8 tablespoons) of butter. Add 4 tablespoons of cocoa powder, 4 tablespoons of sugar, and 4 tablespoons of water. Stir until the sugar melts and the mixture thickens. Cover the cake with the chocolate sauce. The butter gives the chocolate a glassy, elegant look. Cut into diamonds and serve.