Recipes · Hungarian · Cakes
Zserbó (Hungarian Walnut and Apricot Layer Slice)
One serving has 300 kcal and 4 g protein, and at least a fifth of a woman's daily need of copper (30%) and manganese (30%). Ready in 130 minutes.
- Preparation: 90 min
- Cooking: 40 min
- Makes: 1 serving (72.7 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, nut
Ingredients
- 16 g Flour, all-purpose
- 10 g Butter
- 2 g Icing sugar
- 3 g Egg
- 4 g Milk, whole
- 0.6 g Yeast, fresh
- 0.1 g Salt
- 10 g Walnuts, ground
- 7 g Sugar
- 16 g Apricot jam
- 4 g Dark chocolate
Method
- Warm the milk until lukewarm, crumble in the yeast with a pinch of the icing sugar and leave it for 10 minutes until foamy.
- Rub most of the cold butter into the flour with the rest of the icing sugar and the salt until it looks like breadcrumbs. Add the egg and the yeast milk and knead briefly into a smooth, soft dough. Divide it into four equal pieces, cover and leave them in a cool place for 30 minutes.
- Mix the ground walnuts with the sugar. Warm the jam a little so it spreads easily.
- Heat the oven to 180 °C and line a baking tin with baking paper. Roll out one piece of dough thinly, to the size of the tin, and lay it in. Spread it with a third of the jam and sprinkle with a third of the walnut sugar.
- Repeat with the next two pieces, then cover with the last sheet of dough and prick it all over with a fork.
- Bake for 35-40 minutes until golden, then leave it to cool completely in the tin.
- Melt the chocolate with the rest of the butter over low heat, spread it thinly over the top and leave it to set for at least 1 hour, best overnight. Cut into small squares with a hot knife.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 300 kcal | 14% |
| Carbohydrates | 35 g | |
| Water | 15.7 mL | |
| Fiber | 1.6 g | 6% |
| Protein | 4.2 g | 9% |
| Tryptophan | 0.05 g | |
| Threonine | 0.13 g | |
| Isoleucine | 0.15 g | |
| Leucine | 0.29 g | |
| Lysine | 0.13 g | |
| Methionine | 0.07 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.19 g | |
| Tyrosine | 0.12 g | |
| Valine | 0.18 g | |
| Histidine | 0.09 g | |
| Fat | 16.9 g | |
| Monounsaturated | 3.9 g | |
| Polyunsaturated | 5.2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.2 g | |
| Saturated | 6.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 33.2 mg | |
| Calcium | 27.1 mg | 3% |
| Copper | 0.27 mg | 30% |
| Iron | 1.7 mg | 9% |
| Magnesium | 30.3 mg | 10% |
| Manganese | 0.54 mg | 30% |
| Phosphorus | 78.4 mg | 11% |
| Potassium | 118 mg | 3% |
| Selenium | 7.8 µg | 14% |
| Sodium | 53.9 mg | |
| Zinc | 0.69 mg | 9% |
| Thiamin (vitamin B1) | 0.18 mg | 16% |
| Riboflavin (vitamin B2) | 0.13 mg | 12% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.25 mg | 5% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 45.9 µg | 11% |
| Cobalamin (vitamin B12) | 0.07 µg | 3% |
| Choline | 15.4 mg | 4% |
| Vitamin A | 76.8 µg | 11% |
| Vitamin C | 1.5 mg | 2% |
| Vitamin D (D2 + D3) | 4.5 IU | 1% |
| Vitamin E | 0.42 mg | 3% |
| Vitamin K | 1.3 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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