I truly miss my Mama. I wish she lived near me and advised me about life on a daily basis. I could return her favour via cakes. My Mama lives far away though. Therefore, she can not taste her favourite cake, Zserbo Slice made by me. I wish she approved…
10 gr yeast, 100 ml milk, warmed to 105 – 115 degrees
350 gr flour
50 gr sugar
a pinch of salt
200 gr butter, cut into cubes, chilled
120 gr of mixed hazelnut and almond
120 gr sugar
200 gr strawberry jam
200 gr of milk & semi sweet chocolate, chopped
2 tbsp sugar
2 tbsp water
Sprinkle yeast over the warmed milk in a small cup or bowl. After 3 minutes, mix the yeast into the milk, add egg, vanilla and stir. Measure the flour, sugar and salt into the bowl . Add the butter and mix until the flour resembles cornmeal. Add the yeast mixture and combine to form a stiff but sticky dough. Transfer to a lightly floured surface and knead for a minute or two to finish bringing the dough together. Wrap in plastic and chill for 1 hour.
Meanwhile, pulse the nuts, sugar and salt in a food processor until finely chopped. Set aside.
Butter and flour a 13×9′ sheet pan (or baking dish). Divide the dough into 4 equal portions. Roll out one portion of the dough into a 13×9′ rectangle and transfer it to the pan, pressing it into the corners to fit. Spread with third of the preserves and sprinkle with third of the nut mixture. Repeat the process twice then top with the fourth layer of rolled dough. Cover with plastic and let stand in a warm place for 1 hour (the dough rise will be hard to see).
Position a rack in the center of the oven and preheat to 350 degrees. Pierce the top layer of dough well with a fork. Bake until the top is golden brown, 35 – 40 minutes. If the top browns too deeply, cover loosely with aluminum foil.Cool on a wire rack for 15 minutes. Run a sharp knife around the edge of the pan. Holding a cooling rack over the pan, invert and unmold the cake and cool completely, leaving it upside down.
Dissolve the sugar in the water in a small saucepan over medium heat. Once dissolved (stirring as necessary), add the chocolate and stir until the chocolate is melted and forms a uniform sauce. Remove the glaze from the heat and stir in the butter until melted. Continue to cool and stir the glaze until it starts to thicken.When it’s ready it will be warm and still pouring consistency.
Place the cake still on the cooling rack over a sheet pan and pour the warm glaze over the top using an offset spatula. Refrigerate the cake to set the glaze. Cut the cake into slices using a sharp knife dipped in hot water.