How to make the Greta Garbo cake - an old cake recipe made with layers of yeast dough, jam, and ground walnuts.
This is an easy to make yeast and jam cake also known under the name of Zserbo (Hungarian) or Gerbeaud after the famous Cafe Gerbeaud in Budapest. I have never visited this Cafe, but this cake is apparently one of its most appreciated cakes, alongside Dobos Torte and the Esterhazy cake.
Vintage cake recipes, which all found their way into the Romanian kitchen as well, Romania has a large community of people of Hungarian origin living in Transylvania, who greatly influenced the Transylvanian way of cooking and baking.
I baked this cake out of Silvia Jurcovan's cookbook and I mostly followed the recipe's instructions as they were. The major change was to replace the 500 g/ 1.1 lbs sugar she wanted me to sprinkle the cake layers with only 150 g/ 5.3 oz.
The cake is very sweet as it is, so I thought that to be a print mistake; I cannot imagine why somebody would dump so much sugar on a cake.
I topped the cake with a chocolate ganache instead of the original cocoa glaze (I had tried that particular cocoa glaze on another occasion and didn't like it; that is why I preferred to use the white chocolate ganache).
I used homemade sweet cherry butter for this Greta Garbo cake, but you can use any other kind of jam you like; I generally prefer using a less sweet variety. I think this Rhubarb Raspberry Jam or this Rhubarb Strawberry Jam would be a perfect fit for this time of the year. Plum jam or apricot jam would be great as well.
Otherwise for those Romanian speaking people reading this blog, I can only recommend Silvia Jurcovan's cookbook, it really is a must-have for any Romanian person who enjoys cooking.
I have a few more recipes on Where Is My Spoon cooked out or inspired by Silvia Jurcovan, for example, these Soft Chicken Meatballs in Cream Sauce, the Cauliflower in Tomato Sauce, or the Romanian Sweet Bread with Walnuts – Cozonac. You might want to check those out; they are all delicious. 🙂
More Romanian vintage cakes
Recipe
Greta Garbo Cake (Yeast Cake with Jam)
Ingredients
- Yeast dough:
- 30 g/ 1 oz fresh yeast or 1 sachet instant yeast
- 100 g/ 3.5 oz/ ½ cup sugar
- 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter very soft
- 2 eggs medium Germany, large US
- 200 g/ 7 oz/ 1 ⅔ cup smetana or crème fraiche
- ½ teaspoon fine sea salt
- zest of 1 organic lemon
- 550 g/ 1.2 lb/ 4 ⅔ cups flour
- Filling:
- 450 g/ 1 lb jam of your choice
- 250 g/ 8.8 oz/ 2 cups ground walnuts
- 150 g/ 5.3 oz/ ¾ cup sugar
- Ganache:
- 80 ml/ 2.7 fl.oz/ ⅓ cup heavy cream
- 170 g/ 6 oz white chocolate
Instructions
Yeast dough:
- Place the fresh yeast and the sugar in the kitchen machine. Stir well and leave to stand for about 5 minutes or until the yeast is liquid.
- Add the soft butter and stir well. Add the eggs, one by one, mixing well after each addition. Add the smetana, salt, and lemon zest and mix well.
- Add almost all the flour, setting about 2 tablespoons aside. Knead shortly, until the mixture is smooth but don't overdo it, this dough is not supposed to be kneaded too long.
- Sprinkle the working surface with a little bit of the flour you set aside and turn the dough onto it. Knead shortly and form a ball of dough. If the dough sticks too much to your hands add another tablespoon or so of flour, but not too much. It depends on the size of the eggs if you have to add more flour or not.
- Place the dough in a bowl, cover with a cloth and let rise in a warm place for about 15-20 minutes.
- If using instant yeast, mix it with the flour and combine all ingredients for the dough. Proceed with the recipe as instructed above.
Assemble:
- Sprinkle the working surface with some more of the flour. Divide the dough into four equal parts. Take one part and shape it into a rectangle with your hands. Roll it to fit into your rectangular baking dish of approximately 23x33 cm/ 9x13 inches. Place it in the dish (you don't have to butter the dish).
- Spread ⅓ of the jam on top of the first dough layer. Sprinkle it evenly with ⅓ of the ground walnuts and ⅓ of the sugar.
- Repeat with the remaining dough balls, jam, and sugar, closing with a last layer of dough.
- Cover the dish with a kitchen cloth and let rise in a warm place for 30 minutes.
Bake:
- In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Place the cake in the oven and bake for about 1 hour or until cooked through.
- Turn the heat down to 180 degrees Celsius/ 360 degrees Fahrenheit after the first 10 minutes.
- Check the cake after 30 minutes or so and cover the cake loosely with aluminum foil if the top is too deeply colored already.
- Remove from the oven and let cool completely in the baking dish. When cool prepare the ganache.
Ganache:
- Chop the white chocolate very finely or process it to fine crumbs in the food processor. It is important that the chocolate is finely chopped, this way it will melt quicker and better when mixed with the hot heavy cream. Place it in a small bowl.
- Heat the heavy cream in a small pan until it comes to a boil. Immediately pour the cream over the chocolate in the bowl and let stand for 2 minutes. Stir well with a spoon until the mixture is smooth. Pour and spread over the cake. Let set well.
- Cut the cake into small rectangles and serve.
grace says
another gorgeous layer cake! i want to eat everything you make. 🙂
Chris Scheuer says
What a fun story and an amazing looking cake!
KR says
I so understand you 🙂 🙂 I would add one more problem " take one package/ jar" something. How I should know how big was jar/ package of cream, quark... whatever in 1960??? 🙂 🙂
But in the same time, it make this process more interesting, to test and improvise 🙂 And I do not know (nowone to ask, anymore :(... ), maybe our cakes are absolutely different from originale.
Shashi at Savory Spin says
Oh My Word! Look at those layers! Thanks so much Adina, for sharing this recipe from Silvia Jurcovan cookbook - I am mesmerized by those layers! I understand your frustration when it comes to "grandma's" measurements - my mom does the same thing too! 🙂
Anca says
I know exactly what you mean. This is one of reasons I don't bake Romanian recipes. Faina cat cuprinde is the most annoying thing in a recipe. Even 50g can make a difference and with baking it has to precise. I hate the cup measurements too.
The cake looks fab, I didn't know it. x
Dawn - Girl Heart Food says
This one kinda looks like tiramisu to me! Sounds delicious and love that it's customizable by switching out the variety of jam! YUM!
Nammi says
yummm..... I love this cake!! and its interesting recipe too its got yeast!