Torta Garash Original Recipe 👉 Long after Kosta Garashs death the very first recorded recipe for the Garash cake was published in a Bulgarian cookbook from 1936. 100 g dark chocolate 1 tbs avocado or grape seed oil.
For the chocolate filling cream. Slowly mix in the heavy cream and set aside to cool off until it reaches room temperature. It consists of five delicate walnut sponges layered with dark chocolate.
Preparation Five 2 mm-thin round cake plates are made from a batter consisting of 200 g ground walnut kernels 8 egg whites and 220 g crystal or powdered sugar.
Sift the flour over the mixture then fold in the flour and beaten egg whites. Slowly mix in the heavy cream and set aside to cool off until it reaches room temperature. The whole cake is then covered in a glistening chocolate icing or creamy ganache decorated with walnuts desiccated coconut sliced almonds or chocolate ornaments. Although the grand hotels in which Garash once worked were later demolished and his bakeries closed his splendid cake survived the tests of time and became a traditional Bulgarian dessert equally adored by the.