Desserts
Garash Cake
Ingredients
- - 8 egg whites
- - 8 egg yolks
- - 200 g (1 3/4 cups) ground walnuts
- - 150 g (3/4 cup) sugar
- - 2 tbsp breadcrumbs
- - 200 g (7 oz) dark chocolate, for buttercream
- - 200 g (1 cup) butter, softened
- - 150 g (3/4 cup) sugar, for buttercream
- - 100 ml (1/3 cup + 1 tbsp) milk, for buttercream
Method
- Preheat oven to 170°C (340°F) and line cake tins.
- Whisk egg whites to stiff peaks, then gradually whisk in sugar and yolks.
- Fold in ground walnuts and breadcrumbs gently.
- Divide batter between tins and bake 20-25 minutes until set. Cool completely.
- For the buttercream, melt chocolate with milk over a double boiler, then cool slightly and beat into softened butter and sugar until smooth.
- Layer the cooled sponges with buttercream between each layer and over the top and sides.
- Chill for at least 2 hours before slicing.
Introduction: Garash is a beloved Bulgarian layer cake of walnut sponge and rich chocolate buttercream, invented in mid-20th-century Sofia and now a fixture of birthdays and celebrations nationwide.
Cultural Background: Garash is a beloved Bulgarian layer cake of walnut sponge and rich chocolate buttercream, invented in mid-20th-century Sofia and now a fixture of birthdays and celebrations nationwide.
Tips: Whisking egg whites to stiff peaks first gives the sponge its characteristic light texture. Chilling before slicing helps the buttercream set for cleaner layers.
Variations: Some bakers add a thin layer of apricot jam between sponge and buttercream. Hazelnuts can replace walnuts for a variation. Naturally gluten-free due to the flourless sponge; not vegan due to eggs, butter and milk.
Storage: Refrigerate covered for up to 5 days.
Reheating: Served chilled or at room temperature; not reheated.
Nutrition: Approx. 420 kcal, 7g protein, 30g fat, 32g carbs per slice (based on 12 slices).
FAQs:
Q: Why is the sponge made without flour?
A: Garash cake is a flourless nut-based sponge, giving it a dense, moist texture.
Q: Can I make this cake ahead for a party?
A: Yes, it keeps well refrigerated for several days and the flavor improves after a day of resting.