Hungarian Zserbó

Ingredients

The dough:

• 400 grams of flour
• 250 grams of butter or margarine
• 2 eggs
• 20 grams of fresh yeast or 1 pack of dry (7 grams)
• 100 grams of natural yoghurt
• 1 pinch of salt
• 1 teaspoon of sugar
• Little milk

Filling:

• A jar of apricot jam
• 250 grams of chopped walnuts

Chocolate glaze:

• 150 grams of powder sugar
• 3 tablespoon of cocoa powder
• 1 tablespoon of oil
• 3 tablespoon of hot water

Dissolve the yeast in a little milk with the sugar. Let it sit until it’s a little bit foamy. In a bowl mix all the ingredients together till your dough comes together. Place the dough on a lightly floured board, knead for a few minutes, gather into a ball, and divide into 4 equal parts. Cover them with a kitchen towel and let it rise for 30 minutes.
Preheat the oven to 170 °C, and line your pan with baking paper.

 Roll out the first part of the dough to the size of your pan, then roll it up on the rolling pin and lift it into the pan. Unroll the dough and shape it to the pan pressing it into the corners to fit. Spread some of the jam on the dough and sprinkle evenly with the walnut. Roll out the second piece of the dough and place on top of the first one. Spread with the jam and sprinkle with the walnut. Do the same with the next part of the dough. Roll out the last part and place it on top. Poke little holes with a help of a fork into the cake to prevent bubbles as it bakes. Bake for 35-40 minutes, till the top starts to get golden brown.

 Take the cake out from the pan, and let it cool down.

For the glaze mix the icing sugar with the coca powder than add the oil and hot water, mix it well together. Pour over the top of the pastry lukewarm and spread evenly. After the chocolate sets, cut into slices, using a sharp knife dipped into hot water. (I used white chocolate for decorating but that is totally optional)

Enjoy!!