Hungarian Szerbo Cake

  • Cooking and Prep: 1.5 h
  • Serves: 12
  • Contains:

This famous Hungarian cake features apricot jam and nuts nestled in between crispy layers of shortcrust pastry, topped with a shining chocolate glaze. This recipe includes a nut-free option. 

 

The same dough can be used to prepare a fluden cake. Instructions follow below the Szerbo recipe.

Ingredients (24)

Dough

Apricot Filling

Nut Filling

Nutless Filling

Glaze

Mohn Filling (for Fluden)

Start Cooking

Prepare the Szerbo Cake

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Combine dough ingredients and knead into smooth dough. Divide into four parts. 

  3. Roll out one part of dough and place into nine- by 13-inch greased pan. 

  4. Spead apricot jam over dough.

  5. For nut filling: Combine ground nuts with sugar. 

  6. For nutless filling: Beat egg white until stiff, gradually adding sugar and beating until peaks form. Add coffee and crumbs, then mix thoroughly. 

  7. Sprinkle one third of nuts or nutless mixture over apricot jam.

  8. Roll out second part of dough and place over nut mixture. Spread with a layer of apricot jam and sprinkle second part of nuts. Repeat with remaining dough and nuts, top with dough.

  9. Bake for 50 minutes. Cool.

  10. Combine oil, water, cocoa, confectioners' sugar, and rum extract for the glaze. Spread glaze over cake.

Variation:

Optional: Squirt juice of 1/2 lemon onto each dough layer.

For Fluden

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Prepare dough and half of above nut or nutless filling. Divide dough into three parts.

  3. Roll out one part of dough. Place into nine- by 13-inch pan.

  4. Spread apricot jam and sprinkle nuts. Roll out second part of dough and place over nuts.

  5. Prepare the mohn filling: Combine and mix poppy seed filling, egg whites, and apples. 

  6. Spread mohn filling over dough. Roll out third part of dough and place over mohn layer. Brush with beaten egg.

  7. Bake for 45–55 minutes. Sprinkle liberally with confectioner's sugar. 

Credits

Photography and Styling by Tamara Friedman

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