Hungarian Gerbaud Cake
Spicy, rich, and an extravaganza of different flavours, Hungary’s unique cuisine might be already familiar to many of you. Now the Liszt Institute London and The Rosemary restaurant is organising a workshop series to introduce Hungary’s sweet side to you as well.
From Budapest’s historical and glamorous café houses to our grannies’ traditional baking traditions, you will have the opportunity to learn the tricks of some of our best puddings from experienced chefs.
Come and learn how to make a dough for strudels, dumplings, or scones and how to create delicious creamy fillings with curd cheese, poppy seed, plum, or walnuts.
Take part in a one-hour hands-on culinary experience with interesting information and stories about Hungarian cuisine, the origins of the desserts, customs, and everyday life.
Our guest chef Szabolcs Böszörményi returns to a special Christmas episode, to guide us through the secrets of the probably best known Hungarian dessert, the Gerbaud cake.
Winter hoildays in Hungary are just unimaginable without a slice of Gerbaud, which is made of shortcrust pastry layers smothered with apricot jam-walnut filling and covered with rich dark chocolate glaze.
Gerbeaud cake is named after the Swiss born confectioner Emil Gerbeaud, who lived and worked in Budapest in the 18th century. He took charge of the famous Confectionery Kugler in the heart ofthe city, which he later renamed to Café Gerbeaud.
Please note that sound and video recordings will take place at the event.