September 9th, 2012


greta gabor schnitte

There are recipe which even I do not dare to change. The recipe for Greta-Garbo-Schnitten is one of this examples. It is a traditional sweet from the side of my family which stemmed from Siebenbürgen /Transylvania. I firmly believe that this recipe is rooted in the cake Gerbeaud-Schnitten of the Cafe Gerbeaud, but I stay with the Name in which it is filled in the handwritten cookbook of my grandmother. That is traditional, it will keep its Name Greta-Garbo-Schnitte.

The only change I dared to make is that I let the dough rest a little bit before I roll it into sheets. That makes rolling it thinly much easier.

The little slices are a great treat with a cup of coffee. And if you have a little bit patient and self-control, you can let them rest some days before eating them and they will reward you with a perfect mellow texture and a taste infused by walnuts, currants and chocolate.



  • 500g flour Type 550
  • 200g Butter
  • 2 eggs
  • 20g fresh yeast
  • 50g powdered sugar
  • 80g sour cream


  • 450g currant jelly
  • 250g Walnuts or other nuts
  • 150g powdered sugar


  • 150g coverture

Knead the ingredients for the dough to a homogenous dough. Divide into four pieces and let them rest for 30 min.

Ground the nuts finely and mix with powdered sugar. Warm the currant jelly to make it smooth.

Roll the first piece of the dough to the size of the baking tray (about 30cm x 40 cm). Place it on the paper lined baking tray and spread 1/3 of the jelly on top. Sprinkle 1/3 of the nut-sugar mixture on it. Now roll the next piece, lay it on top and spread it again with 1/3 of the jelly and sprinkle 1/3 of the nut-sugar-mixture on top. Repeat it once again, then at the final layer of dough.

Bake at 175°C for 35 min until the surface is golden.

Let cool for 15 min, then turn the cake upside down with help of a second tray.

Let cool completely, then cover the top with coverture. When the coverture has hardened, cut the cake into small slices of 2cm x 4cm. Store in a tin box. The cake can be stored like this for 1 or 2 weeks.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

13 Responses t_on Greta-Garbo-Schnitten

  1. Jim L March 10th, 2017

    Hi Stefanie,
    These look amazing. They are going on the need to bake list with a fair few other recipes from your beautiful blog.
    Before I get started with those though – what are the dimensions of your baking tray? Is this Backblechgröße a standard size in Germany?
    Thanks, Jim

    1. Stefanie March 11th, 2017

      @Jim: Backing trays in Germany are normally about 45×37 cm big. There are slight differences between the different brands, but this is only plus/minus one cm in most cases.

  2. Liselotte Schmidl December 5th, 2016

    Heimat Erinnerungen !
    Weil meine Mutter mir das Rezept nicht hinterlassen hat .freue ich mich nun den besten Kuchen meinen Kindern zu backen .Hier in D- Land ist es nicht üblich solche Kuchen zu backen
    .Bitte weiter so Sibenbürger Back Rezept veröffentlichen es gibt noch viele.

    Danke !!!!!

    1. Ingrid Pusch December 9th, 2016

      Meine Mutter hat mir viele handgeschriebene siebenbürgische Rezepte hinterlassen. Für Interessenten kann ich auch das Buch empfehlen: “Blick zurück durchs Küchenfenster” von Dagmar Dusil. Hier finden sich so manche Rezepte, auch zum Backen. Die Greta Garbo-Schnitten hat meine Mutter ähnlich gebacken, Sie verteilte nur über die Nuß-Zucker-Schichten insgesamt 2 EL Rum und gab auch Vanillezucker hinzu. Die Haltbarkeit der Schnitten war immer nur sehr theoretisch….
      Gruß Ingrid

    2. Stefanie December 5th, 2016

      @Liselotte: Schön 😀 Allzuviele siebenbürgische Rezepte habe ich jetzt auch nicht auf Lager, ich bin ja eine Siebenbürgisch-Schwäbisch-Bergische Mischung (mit einem kleinen elsässischen Einschlag). Aber du findest hier Goldknödel und hier Baumstriezel.

  3. Pingback: Hefe und mehr » Blog Archive » Goldknödel

  4. Adrianna September 24th, 2012

    Dear Stefanie, it was a pleasant surprise finding your family is coming from Romania.I am from Romania too:here women cook a lot, bake a lot .I really find your posts very clear and useful so I’m going to improve my amatuer skills into baking.Extremely helpful for me is your bread baking theory.Thank you again and again ! Adrianna

    1. Stefanie September 24th, 2012

      @Adrianna: I’m a very european mixture 🙂 : one grandfather from Hungary, the other grandfather from Romania, two german grandmothers and a great-grandmother from France (Alsace). My Romanian family and friends have a lot of great recipes, I always love to bake recipes which are handed over from generation to generation!

  5. Anna September 18th, 2012

    Ein Rezept zu Ehren von Greta Garbo klingt schon gut. Viele Nüsse, schöner Anschnitt. Dann noch glasiet. Ein edles Törtchen. Das kommt auf alle Fälle auf meine Nachbackliste.

  6. Connie September 17th, 2012

    Hi Stefanie, these look so delicious! Thanks for sharing a family recipe. When I bake them, will be soon, I’ll use the name in honor of your grandmother.

  7. einfach ein schönes Leben September 16th, 2012

    Liebe Stefanie,

    diese Greta Garbo Schnitten find ich genial. Die muss ich unbedingt ausprobieren. Vielleicht kommen die in unser diesjähriges Weihnachtsplätzchensortiment.

    Es grüßt erwartungsvoll


  8. zorra September 14th, 2012

    Ohhh, da läuft mir ja nur schon beim Anblick das Wasser im Munde zusammen! Ich komm sofort für eine Schnitte vorbei! 😉


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