S2 Ep258: Festive Recipe With Kim Jaye: Hungarian Zserbó Cake

Looking for a new desert to try this Festive season? Well, Kim has a lovely recipe that is sure to be a crowd-pleaser…Ingredients:  250g of butter   20g of butter (to be used at the chocolate stage)   1 whole egg   2 yolks   100ml of whole milk    7g of fresh yeast   500g of plain flour    1 tablespoon of caster sugar   50g of icing sugar    The zest of half a lemon   1 pinch salt   150g of ground walnuts   400g of apricot jam   300g of dark chocolate   Method:  In a saucepan heat milk until lukewarm and dissolve 1 tablespoon of caster sugar and the yeast.    In a large mixing bowl, add the flour and the cubed 250g butter by hand until it resembles crumbs.   Add the whole egg, 2 egg yolks, the dissolved sugar and yeast mixture, pinch of salt and the lemon zest. Knead thoroughly. Add more flour if necessary.   Divide the dough into four balls, cover and let rest for 30 minutes.   Heat the oven to 180°C. Butter and flour a 40cm x 25cm baking tin.   On a floured surface, roll out one part of the dough to the size of the baking tin, then lay it in.   Mix the 150g ground walnuts with the 50g icing sugar. Spread one third of the apricot jam on the first layer of dough. Sprinkle with a third of the walnut and sugar mixture.   Roll out the second piece of dough and place on top of the other layer. Put the jam on it and sprinkle with the walnut and sugar mixture. Repeat this twice more so that you have four layers of dough, each spread with jam and the walnut and sugar mixture.    Bake the cake for 30 minutes, until the top is light-brown. Let it cool completely.   1For the chocolate layer, melt 20g of butter in a smaller pan with the 300g of chocolate. When melted, cover the entire cake with the chocolate sauce.    Cut into diamonds and serve.  Image shows RNIB Connect Radio 20th Anniversary logo. On a green background written in 3 rows: RNIB, Connect Radio, 20th Anniversary. Connect Radio is underlined with a bold white line.