How to Make Prăjitură Jerbo: A Delicious Romanian Dessert Recipe

Prăjitură Jerbo, a layered apricot cake originating from Hungary but embraced wholeheartedly by Romanian cuisine, is a feast for both the eyes and the palate. This delightful dessert boasts layers of delicate walnut sponge cake, rich apricot jam, and a smooth chocolate glaze, all coming together in perfect harmony. The combination of textures and flavors is simply irresistible, making it a cherished treat for any occasion.

Whether you’re a seasoned baker or a curious beginner, this comprehensive guide will walk you through each step to create your own scrumptious Prăjitură Jerbo. Be prepared to wow your family and friends with this impressive yet surprisingly simple dessert!

Ingredients You’ll Need:

For the Walnut Sponge Cake:

• 6 large eggs, separated
• 1 cup granulated sugar
• 1 cup finely ground walnuts
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Apricot Filling:

• 1 1/2 cups apricot jam (high quality, preferably with fruit chunks)
• 1/4 cup water
• 1 tablespoon lemon juice

For the Chocolate Glaze:

• 6 ounces semi-sweet chocolate, chopped
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter

Equipment You’ll Need:

• Two 9-inch round cake pans
• Parchment paper
• Handheld electric mixer or stand mixer
• Two large bowls
• Rubber spatula
• Saucepan
• Whisk
• Serrated knife
• Wire rack

Let’s Start Baking:

Making the Walnut Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar while continuing to beat until the mixture is glossy and thick.
3. In a separate bowl, whisk together the ground walnuts, flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg white mixture in three additions, using a rubber spatula. Be careful not to overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Preparing the Apricot Filling:

1. In a small saucepan, combine the apricot jam, water, and lemon juice.
2. Cook over medium heat, stirring constantly, until the jam melts and the mixture is smooth.
3. Remove from heat and set aside to cool slightly.

Making the Chocolate Glaze:

1. Place the chopped chocolate, heavy cream, and butter in a heatproof bowl set over a pan of simmering water. Make sure the bottom of the bowl doesn’t touch the water.
2. Stir occasionally until the chocolate is completely melted and the mixture is smooth.
3. Remove from the heat and set aside to cool slightly.

Assembling the Prăjitură Jerbo:

1. Once the cakes have cooled completely, use a serrated knife to carefully split each cake layer in half horizontally. You should now have four thin cake layers.
2. Place one cake layer on a serving plate and brush it evenly with a quarter of the apricot filling.
3. Top with another cake layer and repeat the process with the remaining filling and cake layers.
4. Pour the cooled chocolate glaze over the top of the assembled cake, letting it drip down the sides.
5. Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld and the glaze to set.

Prăjitură Jerbo Slices

Tips and Tricks:

• To enhance the flavor of the walnuts, lightly toast them in a dry pan over medium heat for a few minutes before grinding.
• If you don’t have apricot jam, you can substitute it with another fruit jam of your choice, such as plum, cherry, or raspberry.
• For a more intense chocolate flavor, use dark chocolate instead of semi-sweet chocolate in the glaze.
• If your chocolate glaze is too thick, add a tablespoon of warm water at a time, stirring constantly, until it reaches the desired consistency.
• To prevent the cake layers from sticking together, allow the apricot filling to cool slightly before spreading it on the cake.

Serving and Storing:

Prăjitură Jerbo is best served chilled. Cut the cake into slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Prăjitură Jerbo Ingredients

Frequently Asked Questions:

Can I make Prăjitură Jerbo ahead of time?

Absolutely! In fact, Prăjitură Jerbo tastes even better the next day after the flavors have had a chance to meld. You can assemble the cake a day in advance and keep it refrigerated.

What can I do if my cake layers break?

Don’t worry, it happens! If your cake layers break, you can still use them in the assembly. Simply patch them together as best as you can and the apricot filling and chocolate glaze will help to hold everything together.

Can I freeze Prăjitură Jerbo?

Yes, you can freeze Prăjitură Jerbo. Wrap the cake tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep well for up to 2 months. Thaw the cake overnight in the refrigerator before serving.

There you have it – your very own homemade Prăjitură Jerbo! Impress your loved ones with this stunning and delicious Romanian dessert. Don’t be surprised if it becomes a new family favorite! Be sure to check out our other delicious cake recipes on Family Cuisine for more baking inspiration.