Gerbeaud Cake

Gerbeaud Cake

Profile picture for user Dóra Kiss
Dóra Kiss

A must-have pastry for the festive season, this cake is a soft pastry with sugared walnuts, peach jam and a shiny chocolate icing.


360 g Farina
4 g dried yeast
60 g icing sugar
1 pinch/es of salt
200 g margarine
110 ml lukewarm milk
1 egg
150 g walnuts, chopped
100 g icing sugar
250 g peach jam
100 g dark chocolate
1 tbsp butter


  • Mix flour with baking powder, sugar, salt and crumbled margarine.
  • Add the egg and warm milk, blend the mixture and leave to rest for 15 minutes.
  • Work the dough on a floured surface, then divide it into three parts. Roll these out into three thin sheets (each about 20x25 cm).
  • Put the first sheet of pastry on a baking tray lined with greaseproof paper, spread it with half of the peach jam and sprinkle on half of the mixture of chopped nuts and sugar.
  • Cover with the second sheet, then sprinkle this sheet with the remaining ingredients.
  • Cover with the last sheet of pastry and leave to rise for 50 minutes.
  • Pierce the top of the cake with a fork and bake for about 40 minutes at 175°C. When the cake is lukewarm, turn it upside down on a tray.
  • Allow the cake to cool; dissolve the chocolate with a little butter, then spread it on the cake.
  • Put the cake in the fridge for one night and serve it the next day.
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