Garash Cake
Made by Simona Todorova
• This decadent cake is one of the most
popular Bulgarian desserts. It consists
of five delicate walnut sponges layered
with dark chocolate. The whole cake is
then covered in a glistening chocolate
icing or creamy ganache, decorated
with walnuts, desiccated coconut,
sliced almonds, or chocolate
ornaments.
• The cake was invented by an Austro-
Hungarian confectioner Kosta Garash
in 1885.
Ingredients
• Walnut Sponge
Layers:
• 8 egg whites
130g icing sugar,
sieved
350g walnuts,
finely chopped
20g plain flour
Ingredients
• Filling:
• 400ml double cream
100g sugar
400g 55% dark chocolate
Ingredients
• Glaze:
250g 55% Dark Chocolate
30 oil
• Chopped Pistachios, for
garnish
Method
• For the Layers:
• Place the room-temperature egg whites in the mixer bowl. Beat
them until frothy, then gradually add the sugar in portions. Do
not whip to stiff peaks, as this will make the layers too brittle.
The whites should be softly whipped but not runny, falling
slowly off the whisk.
• Check if the sugar is fully dissolved by rubbing the mixture
between your fingers. If granules remain, beat for another
minute or two.
• Gently fold in the ground walnuts with a spatula.
• Weigh the batter and divide it into 4 or 5
equal portions .Spread each portion evenly in
the prepared pan . Bake at 160°C for about 5-7
Method minutes. Flip the layers immediately after
baking and carefully remove the parchment
paper. The layers may feel slightly sticky and
soft at this stage; this is normal. Let them cool
completely.
Method
• For the Filling:
1. Melt the chocolate over a water bath.
Remove from heat and let it cool
slightly for 5-7 minutes.
2.In a mixer, whip the cream on low
speed, gradually adding the sugar.
3.Slowly pour in the melted chocolate
in a thin stream, mixing until
smooth and homogenous.
Method
• Assembling the Cake:
1. Place one layer on a flat cake plate.
Spread 1/4 of the cream filling on
top, then cover with the next layer.
Repeat the process until all layers are
stacked and covered with the cream,
including the sides.
2. Chill the cake in the refrigerator for
about 1 hour.
Method
• For the Chocolate Ganache:
1. Melt the chocolate over a water bath and stir in the
oil for added shine.
2. Remove from heat and pour a small circle of the
ganache in the center of the cake. Gently tilt the cake
to let the ganache spread naturally outward. Repeat
until all ganache is used.
3. Avoid using a spatula for spreading. Chill the cake
until the ganache sets.
Decoration and
Serving
• Traditionally, the cake is
garnished with green-colored
shredded coconut or lightly
toasted and finely ground
pistachios.
• Before serving, cut the cake
into narrow slices using a
sharp knife dipped in hot
water and wiped dry.
