I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
INGREDIENTS
FILLING
Walnuts | Sugar
Apricot Jam
DOUGH
Warm Milk | Yeast
Flour | Sugar
Baking Soda | Salt
Unsalted Butter | Sour Cream
Bittersweet Chocolate Chips
Grind the walnuts into a fine meal. Mix with sugar and set aside. In a small bowl mix the warmed milk and yeast. Stir and set aside until needed. In a small bowl, mix the flour, sugar, baking soda and salt.
Stir the softened butter pieces into the flour mixture until small crumbs have formed. Pour the yeast in and add the sour cream. Mix until a dough forms. Cut the dough into 3 equal sized pieces.
Roll out one piece of dough and place in a 9 x 13 pan. Spread a generous layer of Apricot jam all over the top. Sprinkle with a layer of the walnut mixture. Repeat the layers, finishing with the third layer of dough.
Cover with a dish towel and let rise for 1 hour. Bake for 20 to 25 minutes at 350°F, then increase the oven temperature to 375°F and bake for 10 minutes. Scatter the 12-ounce bag of chocolate chips over the hot top.