Zerbo cubes
We've called them "zarbo cubes" all our lives, and now my friend Aca says they're zerbo cubes and he wants to take me to the Zerbo patisserie in Budapest, where that cake is "invented."
Preparation steps
- Dicy yeast in lukewarm milk with a teaspoon of sugar.
- Knead the dough with flour, margarine, leavened yeast, rum and baking powder.
- Divide the dough into 3 parts and roll out to the size of a baking tray (25 × 40).
- Put the first crust in a greased pan.
- Spread the rind with half of the jam, sprinkle with half of the walnuts and raisins.
- Put another crust and repeat the process.
- Bake over medium heat until golden brown.
- Pour chocolate melted in a water bath with oil over the cooled cake.
- Put in the fridge to "tighten" the chocolate (15-20 minutes) and cut.
- That way the chocolate doesn’t crack.
Serving
This cake is of Hungarian origin… it was invented in the confectionery Zerbo (Gerbeaud) in Budapest. And these are original!
