Week two of Bulgaria – garash cake! A typical cake served in cafes and restaurants in Bulgaria, that is surprisingly difficult to find any history about. This cake is incredibly rich, it has four thin layers of walnut-based cake, with chocolate cream sandwiching it, covered in ganache.
We tried and failed to finish this cake before we went on holiday, so I’ve been carrying some around Italy with me for the last few days. I’m also trying to write this post on my phone, so sorry if it looks weird. Normal service will resume next week.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
6 egg whites
125g icing sugar
1 tbsp flour
200g whipping cream
For the chocolate ganache:
100 g dark chocolate
1 tbsp sunflower oil
Melt the chocolate over a double boiler.
Heat the cream with the sugar until the sugar dissolves and add the cream to the melted chocolate. Mix well until the cream is fully incorporated and leave to cool while you bake the cake layers. Just before assembling the cake, beat the chocolate cream for a few minutes until fluffyMake the cake:
Preheat oven to 160°C.
In a food processor blend the walnuts and icing sugar together (to prevent the walnuts from releasing their oil and becoming a walnut butter) and process until you have a very finely ground walnut meal
- Beat the egg whites until foamy but not stiff. Add the walnuts to the egg whites, add the flour, and mix lightly by hand.
Line the bottom of an 8-inch cake tin with baking parchment and brush the bottom and sides well with sunflower oil.
Pour 1/4 of the batter into the tin, and spread out evenly until you get a 3mm thick layer. Bake for 10-12 mins (keep an eye on it, they cook fast!). Repeat until you have 4 layers.
Put 1/4-1/3 of the chocolate cream filling to one side to use for covering the sides of the cake. Use the remaining cream to spread between the cake layers.
Place a cake layer on a plate, and cover liberally with chocolate cream. Repeat with the other layers and finish with chocolate cream, then use the reserved cream to cover the sides, and put the cake in the fridge for 10-20 minutes.
Melt the remaining chocolate over a double boiler then add 1 tbsp of oil and mix until the oil is incorporated.
Once the cake cools, pour the ganache over the top and the sides, and garnish with chopped pistachios, or other nuts (I did walnuts because that’s what I had around).