Zerbo cut in a modified version for all chocolate lovers.
Javorka Filipović, Kitchen Magic blog >>>
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Chocolate Zerbo Schnitt - Javorka Filipović - Recipes and Cookbook online
Žerbo schnite in a modified version for all chocolate lovers.
- 200 g butter
- 100 g of crystal sugar
- 1 piece of yolk
- 50 ml milk
- 1 bag of vanilla sugar
- 1 teaspoon of baking powder
- 0,5 teaspoons of salt
- grated lemon zest (a little)
- 400 g of soft flour (about 400 g)
- 200 ml of sweet cream
- 200 g of cooking chocolate
- 2 pieces of egg
- 1 piece of egg white
- 2 tablespoons flour
- 3 spoons of milk
- 100 g of chocolate (for the dough)
- 2 tablespoons of oil
- First, let's make the filling. Heat the cream in a saucepan, add the broken chocolate and stir until the chocolate melts. Remove from the stove, add the eggs and beat everything with a mixer. Stir the flour in the milk, then combine with the previous filling and mix well. Leave the filling to cool while you prepare the crusts.
- Dissolve 1 teaspoon of sugar and crushed yeast in lukewarm milk.
Beat butter and sugar, add egg yolks and vanilla sugar and combine everything. Separate 2 spoons from the flour for kneading the dough, mix the rest of the flour with baking powder. Add the added yeast and with the gradual addition of flour, mix in a smooth, fatty dough. Divide the dough into 3 equal balls, in my case each one measured 300 g. - Line a 20x30 cm baking tray with baking paper. Roll out the crust the size of a baking sheet from each ball. This will be easiest for you on the baking paper, transfer it to the baking sheet and just remove the paper.
- Put half of the filling on the first crust, then the second crust, the filling and finally the third crust. Prick each crust a little with a fork so that it adheres better to the filling.
- Heat the oven to 180 degrees and bake the jerbo cubes for about 30 minutes.
- Cool the cake and cover with glaze. Leave it in the refrigerator for at least one day to cool down nicely and cut into cubes as desired.
The longer the cake stands, the better it is.
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