Bulgarian Garash Cake (Garash Cake) receives some of the highest praise from the Taste Atlas food guide (tasteatlas.com). Here’s how to make this delicious recipe.
Bulgarian Garash Cake (Garash Cake) receives some of the highest praise from the Taste Atlas food guide (tasteatlas.com). The site is a map as well as a culinary guide to the most delicious traditional dishes from around the world, providing information on ingredients, history and the best locations where each dish can be served, writes Agerpres.
According to this website, Garash cake is ranked as the best cake, best chocolate dessert and best chocolate cake in the world, ranking fifth in the overall ranking of the best desserts in the world. Also, Garash cakes are placed in 50th place in the ranking of the best culinary dishes in the world and respectively in 10th place on top of the best dishes that can be served in Sofia.
Garash cake is one of the most popular Bulgarian desserts. This cake consists of five layers of fine walnuts topped with dark chocolate ganache. The entire cake is covered with dark chocolate glaze and garnished with coconut or orange slices, nuts or chocolate topping. It is a dessert that is considered very decadent and sweet, served in smaller portions than other similar desserts.
Desserts taught by Austro-Hungarian confectioners
The Taste Atlas website also details the history of this dish. This cake was invented by an Austro-Hungarian confectioner, Kosta Garash, in 1885. At that time, Kosta Garash was working in a luxury hotel in the city of Ruse (on the Danube), where he served this cake for the first time. Then he moved to Sofia and continued to prepare this cake, which soon became a famous Bulgarian dessert that can be found today on the menus of many pastry shops and restaurants in Bulgaria.
Garash cake is a very popular dish, served in many restaurants in Bulgaria, but the most popular places where it can be served, according to tasteatlas.com, are Laguna Confectionery in Sofia and restaurant chain Happy Bar & Grill. Goguide.bg recommends the Grand Cafe in downtown Sofia, where cakes are prepared according to recipes that have been passed down from generation to generation in the chef’s family. This product has been compared to the original Garash Cake served at the former Savoy Confectionery by customers lucky enough to try this treat.
Besides Garash cake, Bulgaria is also present on the Taste Atlas culinary guide map through serving Banska kapama meat, Chirpan meatballs, Ribena fish soup, sausages such as Elena fillet pastrami, Panagiyrska lukanka, Strandzhanski dyado; grilled dishes such as patatnik and banitsa, the latter being the most popular dish in Bulgarian cuisine; and Bulgarian yogurt (kiselo mlyako), considered one of the oldest types of yogurt, which according to the Taste Atlas website, is the most popular dairy drink in the world.
Recipe by Garash
For layer (top)
10 egg whites
400 g finely chopped walnuts
200 gr sugar
For the filling
400 g of liquid cream for dessert
100 grams of sugar
450 gr dark chocolate (to melt)
You can also opt for the traditional filling option, with butter cream (richer in calories, shown in the video below)
For the chocolate ganache
200 gr dark chocolate (to melt)
2 tablespoons sunflower oil
coconut flakes or chopped pistachios for decoration
Traditionally, cakes aren’t decorated with strawberries, but you can do that if you want to add some extra color, each to make it more aesthetically pleasing.
How was the preparation?
Preheat the oven to 160 degrees. You’ll also need a round cake shape, about 25 cm in diameter, whose base you will cover with parchment paper, according to travelplanner.ro. Beat the egg whites (which should be at room temperature) with a mixer in a bowl, gradually adding sugar in the rain. Caution, don’t beat the whites too much (because the tops will become crumbly), but don’t beat too little either. The mixture for the top should easily come off the mixer blades. With the help of a spatula, then add the crushed walnuts, which will be well mixed.
You’ll divide the egg whites mixed with sugar and walnuts into 4 or 5 equal parts and line the bottom of the cake pan with each, alternately, not before placing the parchment paper each time. Each top sheet should remain in the oven for about 5-7 minutes, after which it should be removed on the parchment paper on which it was placed and allowed to cool.
After repeating this procedure 4-5 times, you will have the same number of sheets prepared for baking.
Melt the chocolate in the au bain marie method and let it cool for about 5 minutes. Liquid cream is whipped with sugar poured into the rain, then mixed with chocolate, until it looks homogeneous.
Place the first cookie sheet on a cake stand, then pour in a medium-thick layer of cream. Repeat this procedure until you have finished the sheet you prepared earlier, pouring the cream including on the last sheet, which you will spread well over the entire surface of the cake. The cake is then put in the refrigerator for 1-2 hours.
Melt the chocolate in au bain-marie, adding two tablespoons of oil for gloss. Allow to cool slightly, then pour over the cake removed from the refrigerator, evenly, starting at the center of the cake. Once the frosting has cooled, put the cake back in the refrigerator to harden. Before serving, sprinkle coconut flakes or chopped pistachios on top.
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