This Gerbeaud (Djerbo) cake is a classic layered dessert featuring a tender, buttery dough, a walnut meringue filling, apricot jam and a glossy chocolate topping. Sour cream and egg yolks help keep the dough soft while the walnut-and-egg-white filling gives the cake its characteristic texture and flavor. The recipe is straightforward and suitable for a home baker looking for a special dessert for gatherings or holidays.
Ingredients for Gerbeaud (Djerbo) Cake
- 25 g fresh yeast
- 1/4 cup lukewarm milk
- 4 tablespoons granulated sugar (for the dough)
- 1 1/2 cups (about 340 g) butter or margarine, cold
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 eggs, separated (you will use the yolks in the dough)
- 2–3 teaspoons sour cream
- 3 egg whites (for the walnut filling)
- 1/2 cup granulated sugar (for the filling)
- 1 cup finely ground walnuts or hazelnuts
- 6 tablespoons apricot jam
- 100 g dark (bitter) chocolate
- 1/4 cup butter (for the topping)
- 2 teaspoons granulated sugar (for the topping)
- 2 teaspoons brandy or rum (optional, for the topping)
- 1/2 egg white (for shine in the topping)
How to Make Gerbeaud (Djerbo) Cake
- Activate the yeast: Dissolve the fresh yeast in the lukewarm milk with a pinch (about 1 teaspoon) of sugar. Let it sit, covered, until it doubles in volume and becomes foamy, about 5–10 minutes.
- Prepare the dough base: In a food processor or large bowl, combine the remaining sugar, cold butter cut into pieces, flour and baking powder. Pulse or rub with your fingertips until the mixture resembles coarse crumbs.
- Mix the wet ingredients: In a small bowl whisk together the egg yolks, vanilla extract and sour cream. Add the foamy yeast mixture. Pour these liquids into the flour-and-butter mixture and mix until a smooth dough forms. If the dough feels too dry, add a little extra sour cream (up to the amount indicated).
- Chill (optional): At this point you may refrigerate the dough for at least an hour or overnight. Chilling makes it easier to roll and improves texture, but a short rest of 30–60 minutes will also work.
- Divide the dough: When ready, divide the dough into three equal portions. Preheat the oven to 375°F (190°C). Line a 30 x 20 cm (12 x 8 in) rectangular baking pan with parchment and lightly butter it.
- Make the walnut filling: Beat the three egg whites until soft peaks form. Gradually add the 1/2 cup sugar and continue beating until the whites hold stiff, glossy peaks. Gently fold in the finely ground walnuts using a spatula or hand whisk, keeping as much air in the mixture as possible.
- Assemble the layers: Roll out one portion of dough into a rectangle large enough to fit the prepared pan. Place it in the pan and press gently to fit. Spread 3 tablespoons of apricot jam evenly over the dough, then spread half of the walnut filling on top of the jam. Repeat with the second portion of dough: roll, place, spread jam and the remaining walnut filling. Cover with the third portion of dough and press lightly. Prick the top layer a few times with a fork to allow steam to escape.
- Proof and bake: Cover the pan with a clean towel and let the assembled cake rest for 20–30 minutes. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the cake is set. Remove from the oven and let cool completely in the pan.
- Prepare the chocolate topping: Place the dark chocolate, 2 teaspoons sugar and brandy (if using) in a heatproof bowl. Gently melt either over a bain-marie or in short bursts in the microwave, stirring frequently until smooth. Remove from heat, add the 1/4 cup butter and stir until melted and glossy. Add the half egg white and mix briefly to create a shiny finish—ensure the mixture is not too hot when adding egg white.
- Finish the cake: Spread the chocolate topping evenly over the cooled cake. Allow the topping to set at room temperature or briefly chill until firm.
- Serve and store: Cut the cake into small squares and, if desired, place each piece in a paper cup for presentation. This cake keeps well for several days when stored in an airtight container, allowing flavors to develop.
Notes and Tips
- For best texture, use cold butter when making the dough and chill the dough before rolling if time allows.
- When beating egg whites for the filling, ensure bowls and beaters are clean and free of grease so the whites whip fully.
- Adjust sugar in the topping and filling to taste; apricot jam adds sweetness and acidity that balance the walnuts and chocolate.
- If you do not wish to use alcohol, omit the brandy or rum; the topping will still shine and taste rich.
Yield and Times
Yield: 18–24 small servings.
Prep time: about 20 minutes active (plus chilling time if desired). Cook time: 1 hour 30 minutes. Total time: about 1 hour 50 minutes including resting and baking.
Course: Dessert. Cuisine: Central European style / Home-baked.
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