Bulgarian Garash Cake

Bulgarian Garash cake is perhaps one of the most popular deserts in Bulgaria.  I grew up loving it.  It is served in most cafe's and pastry shops in Bulgaria.  Even though this cake is so popular, the authentic recipe is either lost or impossible to find. (If you happen to have it,  please contact me!!)  I tried making a few versions and I modified it to what I think is the closest to the original Garash cake, or at least what I remember growing up with.  The main ingredients are walnuts, chocolate, eggs, butter and cream, either way you can't go wrong with this chocolaty - nutty goodness!!! 

Ingredients:



Cake Layers: 

10 - egg whites, room temperature (make sure there is ONLY egg whites)

1 1/2 cup - sugar 

3 cups - walnuts, processed + more for decoration 

1/2 cup - almond flour 

pinch of salt 

pinch of cream of tartar

1/2 teaspoon - cherry extract or rum 


Chocolate Filling:

6 - egg yolks

1/4 cup - heavy cream (40% milk fat)

1/2 cup - sugar 

1 cup - semi sweet chocolate chips 

2 sticks - butter, room temperature  

pinch of salt 

Ganache:

3 - eggs yolks 

1/4 cup - sugar 

1/2 cup - semi sweet chocolate chips 

1/4 cup - heavy cream (I used 40% milk fat heavy cream) 

dash of salt 


Directions:

This cake requires minimum of 8 hours refrigeration.  

    1. Start with the chocolate filling.  In a heatproof bowl set over (not in) a pot of simmering water, whisk together the egg yolks, sugar and salt until sugar is dissolved. Whisk in the chocolate chips until melted.  Slowly mix in the heavy cream and set aside to cool off until it reaches room temperature. In a food processor bled the butter and chocolate mixture together. Set aside. 

   2.   Cake layers. Preheat oven to 300 degrees F. Precut parchment paper to fit on the bottom of (spring form) cake pans. If you have just one pan, thats ok. Just reuse for every layer. 
In a mixer bowl, add the egg whites, salt and the cream of tartar. Beat on slow speed until egg whites form a thick foam. Add the sugar slowly while still mixing. Add the extract and keep mixing until stiff peaks form. After the merengue is ready, with a rubber spatula fold in the walnuts and almond flour until well mixed. (Don't over mix it though.)

3. Baking the layers. With a cooking spray (or melted butter) spray bottom of cake pan including sides. Put the parchment paper on the bottom of the pan and spray again. Divide merengue mixture into 4 layers (I usually eye it, so I don't loose any batter). Pour 1/4 of the batter and carefully distribute batter equally, avoiding touching the ends of the pan.(if it does, that's ok. It is just easier to take out of the pan.) Bake for 20 minutes. After the first layer is done, remove sides of pan and let it cool for a minute or two. Then gently flip over in a serving dish. (It is important that you do that while the layer is warm. Otherwise it is easily cracked. Pour some of the chocolate filling on to and spread gently with a brush or a rubber spatula. (if filling becomes too runny due to the heat of the layer, you may try keeping it in the fridge while the next layer is getting cooked). 
   Repeat this process with each layer baking each for 20 minutes. Save the top of the last layer for the ganache. 

3. Ganache. Repeat same steps as the chocolate feeling. The only thing you will not do is mixing the chocolate with butter. The ganache is ready after chocolate is melted and you mix in the heavy cream. Cool off a little then pour ganache over the top layer of the cake. With a rubber spatula or a brush spread equal amounts everywhere, including sides of cake. Decorate with walnuts and/or toasted coconut. Refrigerate overnight for at least 8 hours. Enjoy!