Gerbeaud cake
Gerbeaud is a three layered cake bond together with a mortar of walnut and tangy apricot jam. Double bite sized sweet treat under a thin chocolate layer.
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Cooking tools:
- Kitchen scale
- Food processor
- Rolling pin
- Double boiler
- Microplane
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Kitchen towel
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Spatula
Ingredients
- 4 cups / 500g Flour
- 17 tablespoons / 250g Butter (room temperature)
- ⅓ cup / 100ml milk
- 1 Egg
- 1 tablespoon Honey
- 0.3 oz / 10g Fresh yeast
- 1 Lemon zest
- 14 oz / 400g Apricot jam
- 7 oz / 200g Walnuts (ground)
- 3 1/2 oz / 100g Sugar free baking chocolate
- 3 tablespoons / 50g Butter (it will give the topping a glassy, elegant look)
- 2 tablespoons Cocoa powder (unsweetened)
- 9 " x 13" / 23cm x 33cm Baking tray
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