Traditional Bulgarian Garash Cake with Walnut Layers and Chocolate Ganache

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Heat the oven to 170°C (340°F). Draw five 20cm circles on baking parchment, turn the paper ink-side down and place it on baking sheets.

Ingredients quick view

8 large egg whites, at room temperature

1/4 teaspoon fine salt

250g granulated sugar

300g walnuts, finely ground

250g unsalted butter, softened

200g dark chocolate (60-70%), melted and cooled

80g powdered sugar

2 tablespoons heavy cream

150g dark chocolate, chopped, for the glaze

100ml heavy cream, for the glaze

1 tablespoon unsalted butter, for the glaze

40g finely chopped unsalted pistachios, for the green rim

Weigh the meringue into five portions so the baked walnut discs are equal.

Melted chocolate must be cool before it is beaten into buttercream.

Chill the assembled layers before glazing so the five-disc profile remains straight.

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