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A masterpiece of Hungarian baking - Gerbeau cake! Simple and delicious!
Dough: (mold size 30x20 cm)
Flour - 400 g
Butter - 300 g
Icing sugar - 30 g
Salt - a pinch
Yeast - 10 g
Zest of one lemon
Egg - 1 pc
Egg white - 1 pc
Cognac - 20 g
Milk - 50 ml
Filling:
Dried apricots - 100 g
Cognac - 60 ml
Sugar - 100 g
Walnuts - 200 g
Apricot jam - 300 g
Glaze:
Dark chocolate - 100 g
Butter - 60 g
Bake at 170°C (339~°F) for 50 minutes
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