These Gerbeaud Slices (scroll down for a photo of the real thing!) are a typical example - the layers of dough are simple, almost unsweetened, flavoured only with a little lemon zest, whereas all the flavour and sweetness is in the two layers of walnut and apricot jam filling and the chocolate on top. This recipe originated in Hungary, from the famous House of Gerbeaud in Budapest, which now comprises a patisserie, a bistro and a smarter restaurant. The pastry is typical of Eastern European baking, with it's use of yeasted dough, nuts and fruit preserves. There are several, slightly different, recipes online, as you'd expect from something that has become a traditional cake of the country, and has passed from a patisserie into household use. I eventually chose this one, from the Good Things website, because of the detailed instructions and the fact that it was very similar to the recipe in a Hungarian cookery book I have.
I thought these bars were really delicious; the sweet nutty filling was balanced by the plainer biscuit layers and both were complimented by the chocolate topping. My husband wasn't as impressed - he said he could only taste the chocolate on top! I suppose that's probably an example of the fact that people's taste buds makes their eating experiences unique!
These bars would look very impressive as part of a special tea, especially when the edges are trimmed off before cutting the main part of the slice into bars. Although they were a little more fiddly to make than some bars, the dough was very easy to work with and the finished slices really made the effort seem worthwhile.
I'm sending these to Caroline Makes, for the Formula 1 Foods Challenge - food inspired by each round of the Formula 1 Grand Prix. I'm a little early with my entry, as the Hungarian Grand Prix isn't until the end of the month, but who knows, I might find something else Hungarian to bake by then!