Jerbo Cake
Every time I need to prepare a dessert for a family meal or for a holiday, Jerbo cake is one of the first that comes to mind. It can be made in advance, doesn't require complicated techniques, and the result is consistently delightful: flaky layers, tangy jam, and a topping of nuts and chocolate. I love that it doesn't need to be cut immediately; in fact, it gets better after sitting for a few days. The layers have time to soften and the flavors blend together.
Quick Info
Total time: approx. 2 hours (includes cooling and resting time for the dough)
Preparation time: ~30 minutes
Baking time: 40 minutes
Servings: 20-24, depending on how you cut it
Difficulty: medium
Recipe type: classic occasion cake, suitable for holidays or festive meals
Ingredients
Dough:
- 500 g flour
- 2 tablespoons powdered sugar
- 250 g margarine or lard (I sometimes use margarine, other times lard, depending on what I have)
- a pinch of salt
- 100 ml sour cream (about 5 heaping tablespoons)
- half a packet of fresh yeast
- 1 egg yolk
Filling:
- chopped walnuts (ideally not too finely ground)
- grated lemon zest (fresh, for flavor)
- sugar (to taste, I usually add 2-3 tablespoons for a medium tray)
- apricot jam (can be replaced with plum jam or spread, according to preference)
- optional: raisins, milk mixed with rum essence to sprinkle on the filling
Glaze:
- milk chocolate (one bar)
- melted butter (enough to thin the glaze, 2-3 tablespoons are sufficient)
Instructions
1. Mix the flour with powdered sugar, salt, and margarine or lard until you achieve a sandy dough.
2. Make a small well in the center, add the sour cream, crumbled yeast (there's no need to dissolve it separately), and the egg yolk. Quickly knead into a smooth dough. Don’t over-knead, just enough to bring it together.
3. Divide the dough into 4 equal pieces. Cover them and let them rest for 20 minutes at room temperature.
4. In the meantime, mix the chopped walnuts with the lemon zest and sugar. The amount of sugar depends on how sweet you like it (I taste the mixture and add gradually).
5. Prepare a rectangular baking tray, not too large. I use baking paper, but you can also grease it lightly.
6. Take the first piece of dough and roll it out on a floured surface, then place it in the tray.
7. Spread the first layer with apricot jam (or another jam/spread). Sprinkle a quarter of the walnut mixture on top.
8. Lightly drizzle with milk mixed with rum essence, if using, and sprinkle with raisins if desired. Don’t add too much liquid, just enough to lightly moisten the surface.
9. Repeat the process for the other two layers and fillings. The last piece of dough is rolled out and placed on top without any filling.
10. Prick the surface of the last layer with a fork in several places to prevent it from puffing up while baking.
11. Bake the cake in a preheated oven at 180°C for 40 minutes. It should turn a light golden brown but not get too dark.
12. Remove the tray and let the cake cool completely in the tray.
13. For the glaze, melt the milk chocolate together with the butter, mix until smooth, and pour over the cake. Quickly level it while it’s still warm with a spatula or the back of a spoon.
14. Allow the glaze to set well (you can speed this up by placing it in the fridge).
15. Cut into squares or diamonds once it has cooled completely.
Why I Make This Recipe Often
I love that I can prepare the cake a few days in advance, and it’s even better if it sits for a while – it softens and the flavors meld together. It’s perfect for festive platters and stays moist even for a week. Plus, it can be adapted with various jams depending on what I have at home.
Tips and Variations
Tips
- It’s important not to over-knead the dough so that it remains flaky.
- Roll out the layers directly on the baking paper or on a floured surface to make transferring easier.
- Let the cake cool completely before adding the glaze; otherwise, it may mix with the crumbs from the layer.
Substitutions
- Margarine or lard: both work, depending on what you have and your preference.
- Apricot jam can easily be swapped with plum jam or spread.
- Fresh yeast can be replaced with dry yeast (about 3-4 g) if you don’t have any.
Variations
- For a more intense flavor, grated orange zest can be added to the walnut filling.
- Raisins are optional, as is the rum flavoring – I sometimes skip it altogether.
- If you don’t have milk chocolate, regular cooking chocolate will work too.
Serving Ideas
- Cut the cake only after it has cooled completely; otherwise, the layers may be fragile.
- It is served at room temperature; there’s no need to heat it or refrigerate it unless it’s very warm in the house.
Frequently Asked Questions
1. Can I use butter instead of margarine or lard?
The classic recipe works with butter too, but the texture of the layers will be slightly different – more crumbly.
2. Do I need to dissolve the yeast beforehand?
No, you can crumble it directly into the flour without separate activation.
3. What if the jam is too runny?
Ideally, you should use a thicker jam. If you only have thin jam, you can boil it for 2-3 minutes to thicken it.
4. Can I make smaller or individual portions?
You can bake it in a smaller tray, but the traditional cake is cut into rectangular or diamond-shaped pieces after baking.
5. If I don’t have chocolate, can I skip the glaze?
You can serve it without the glaze, but the chocolate layer adds flavor and helps keep the cake fresh.
Nutritional Values
Estimated for 1 piece (out of 24): about 200 kcal, with 28 g carbohydrates, 9 g fat, 3 g protein. Being made with nuts, pastry, and jam, it’s quite filling. These values are approximate and vary depending on the type of jam or fat used.
Storage and Reheating
Jerbo cake stores very well at room temperature, covered with foil or in a box, for up to a week. There’s no need to heat it. The layers become even flakier after a few days. I don’t recommend storing it in the fridge unless it’s very warm, as this can harden the glaze. It cuts best after 24 hours when all the layers have softened.
Ingredients: Dough: 500g flour, 2 tablespoons powdered sugar, 250g margarine or lard, a pinch of salt, 100ml sour cream (5 full tablespoons), yeast (about half a packet), 1 egg yolk. Filling: crushed walnuts, lemon zest, sugar, apricot jam.
