There were lots of delicious looking authentic Hungarian dessert recipes to choose from this week. I was torn between Hungarian Raspberry-Cream Roll (Malna Piskotatekercs) which was like a swiss roll, Hungarian Trifle (Somloi Galuska) and Gerbeaud Cake.
As it's not raspberry season and I didn't really want to spend a couple of days baking different flavoured cakes for the trifle, I opted for the Gerbeaud Cake - a delicious layer of pastry, apricot jam and walnuts with a chocolate topping.
The recipe can be found here - Gerbeaud Cake
Chef's Notes - Note that the prep and cooking times on this recipe fail to mention you need over an hour to chill the cake once the topping is applied...I'd recommend more. This led to us eating the cake slightly warm with a not-quite-set topping.
Harrison - 3/10 - Don't like the combination of crunchy walnut and apricot jam.
Paul - 7/10 - Was a nice consistency and flavour. It was a bit dry and would have liked some more chocolate topping.
April - 2/10 - I don't like the walnut, jam or pastry bits but like the topping.
Danie - 7/10 - Much nicer than I expected and I loved the walnut and apricot texture. I thought the chocolate topping let it down as it wasn't quite sweet enough to complement the slice.
Danie - When we had the cake again the following day, it was even more delicious so I'd alter my score to an 8/10.