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Raspberry Zserbó

Raspberry Shortcake (Zserbó)

Preparation:25 minutes
Baking:45 minutes
Total:1 hour 10 minutes
Servings: 21 slices
This raspberry Zserbó is an adaptation of a famous layered cake from Hungary. Layers of enriched shortcrust pastry with raspberry jam, almonds and chocolate.

INGREDIENTS LIST
 

  • 250 g plain flour (all-purpose)
  • 100 g butter
  • 75 g icing sugar (US powdered sugar)
  • 1 tsp baking powder
  • 1 pinch fine sea salt
  • 1 tsp lemon zest (optional)
  • 1 medium egg yolk (20g total)
  • 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
  • 75 ml milk

Jam filling

  • 350 g raspberry jam
  • 100 g ground almonds

Chocolate glaze

  • 100 g dark chocolate (minimum 50% cocoa solids)
  • 30 g butter
  • 1 tbsp honey (Alternatives: corn syrup, golden syrup or maple syrup)

Preparation
 

  • In a large mixing bowl, rub the butter into the flour, using your fingertips and thumbs take small amounts of the mixture and rub together. Keep rubbing in until the mixture looks like breadcrumbs.
  • Stir through the sugar, baking powder, salt, lemon zest, egg yolk, vanilla and milk.
  • Mix all the ingredients together to form a dough.
  • Leave to rest for 15 minutes on the side.
  • Line a baking pan 20 x 30cm (8 x 12inches) or a baking tray with baking parchment.
  • Filling: While the dough is resting, mix the filling ingredients together in a medium bowl.
  • After the dough has rested, divide it into 4 equal pieces (approximately, and roll out each piece thinly (3mm / 1/8inch) into a rectangle to fit the baking pan or tray. (If you don't have space on your work surface, you can roll them out as required.)
    Raspberry Zserbó
  • Lay the first piece of rolled dough into the pan or tray and spread 1/3 of the filling over the top.
    Raspberry Zserbó
  • Place another piece of rolled out dough on the top and spread another layer of filling over the top.
    Raspberry Zserbó
  • Repeat this one more time with the dough and filling.
  • Place the final layer of dough on top and prick all over the top with a fork. This allows the steam to escape so that the dough doesn't puff up in the oven too much.
  • Place in the fridge to rest for 30 minutes.
  • Preheat the oven to 180°C fan / 400°F / Gas 6.
  • Baking: Place on the middle shelf of the oven and bake for 25-30 minutes until golden brown.
  • Once baked, remove from the oven and leave to cool.
  • Glaze: Place the chocolate into a heatproof bowl set over a saucepan of simmering water (not boiling and do not let the base of the bowl touch the water) to melt.
  • When the chocolate has melted, remove from the heat and stir in the butter and honey. Stir until smooth and then let the mixture cool slightly (5 minutes).
  • Place a wire rack or chopping board over the top of the cake and turn it out and over so that the cake's bottom is now on the top.
  • Pour the chocolate glaze over the cake, spreading it out evenly and then leave to set. If the glaze sets before you are ready to use it, gently melt it over a very low heat.
  • Cutting and serving: I usually cut the edges off to get nicer slices. The pastry shrinks slightly away from the edge, but if this does not worry you then you don't need to do this. Cut the cake into portions with a long serrated hot knife.
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KEYWORDS brownie and bar recipes, cake recipes, christmas recipes, raspberry recipes

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