Gerbeaud Slice

Gerbeaud Szelet



  1. Warm ¼ cup of the milk to lukewarm. Mix with the yeast, 1 tablespoon of the sugar and 3 tablespoons of the flour. Let this starter rest for 10 minutes.
  2. Add the rest of the flour, the softened butter, egg yolks, salt and remaining milk and sugar. Knead together quickly. Let the dough rise for 10 to 15 minutes.
  3. Divide the dough into 3 portions. Preheat oven to 375°F.
  4. Make the filling.
  5. Stretch each portion of dough to fit a baking sheet 13 by 9 inches. Put one dough layer on the baking sheet with a ¼-inch overlap at the edges.
  6. Evenly spread half of the filling on top of the dough, then cover with another thin sheet of dough. Add the rest of the filling, and cover with the last sheet of dough.
  7. Bake the cake in the preheated oven for 40 minutes. Cool.
  8. Make the glaze.
  9. Cover the cooled cake with glaze, using a spatula or any other implement that will enable you to make it very smooth. When the glaze is dry you may slice the cake, but not before.