Zserbo cake
-
Loading... - Nathan Brooks
- 13 May 2022
- 320 Views
- 0 Like
- 0 Comment
11 Ingredients
125ml (1/2 cup) milk, warmed
2 tsp (7g sachet) dried yeast
55g (1/4 cup) caster sugar
450g (3 cups) plain flour
200g butter, chopped, at room temperature
1 egg, lightly whisked
340g (1 cup) apricot jam
150g walnuts, finely chopped
Topping
200g dark chocolate (45% cocoa), chopped
50g butter
2 tbsp thickened cream
8 Method Steps
Step 1
Place the milk in a jug. Add the yeast and a pinch of the sugar. Set aside for 5 minutes or until frothy.
Step 2
Meanwhile, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until well combined. Add the remaining sugar and stir until combined. Make a well in the centre. Add the yeast mixture and egg. Stir with a wooden spoon until the dough starts to come together. Turn the dough onto a lightly floured surface and bring together. Knead for 5 minutes or until smooth and elastic. Place in a clean, lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until dough has risen slightly.
Step 3
Preheat oven to 180C/160C fan forced. Lightly grease a 20 x 30 cm (base size) slice pan and line with baking paper, allowing the paper to overhang the 2 long sides. Divide the dough into four portions. Use a lightly floured rolling pin to roll out each portion on a lightly floured surface to a 20 x 30cm rectangle. Line the pan with 1 portion of dough.
Step 4
Spread the base with 120g (1/3 cup) jam and sprinkle with 45g (1/3 cup) walnuts. Repeat to make 2 more layers of dough, jam and walnuts, then top with the remaining dough rectangle.
Step 5
Bake for 30 minutes or until golden. Set aside in the pan for 15 minutes to cool slightly before turning onto a wire rack. Remove and discard baking paper and set aside to cool completely. Read More…
