Торта Гараш с Кафе и Лешници (Garash Cake with Coffee and Hazelnuts)
80% автентично · Bulgarian
A creative twist on the traditional Garash cake, incorporating the rich aroma of coffee into the cream and substituting walnuts with hazelnuts for a different nutty profile.
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Съставки
- Hazelnuts300g
- Egg whites10 large
- Granulated sugar300g
- Dark chocolate (70% cocoa)200g
- Butter200g
- Powdered sugar100g
- Instant coffee granules2 tbsp
- Hot water2 tbsp
- Vanilla extract1 tsp
- Cocoa powderfor dusting
Стъпки
- 1
Toast hazelnuts lightly and finely grind them.
- 2
Whip egg whites with a pinch of salt until stiff peaks form.
- 3
Gradually add 200g of granulated sugar while whipping, until the meringue is glossy and stiff.
- 4
Gently fold in the ground hazelnuts.
- 5
Divide the mixture into 4 equal portions and spread thinly onto parchment-lined baking sheets, forming circles.
- 6
Bake each meringue layer at 150°C (300°F) for about 40-50 minutes, or until dry and crisp. Let cool completely.
- 7
Melt dark chocolate over a double boiler.
- 8
Dissolve instant coffee granules in hot water.
- 9
Cream softened butter with powdered sugar until light and fluffy.
- 10
Gradually beat the melted chocolate into the butter cream. Add vanilla extract and the dissolved coffee mixture.
- 11
Assemble the cake: place one meringue layer on a serving plate, spread a generous layer of coffee-chocolate cream, and repeat with the remaining layers.
- 12
Frost the entire cake with the remaining cream.
- 13
Dust the top with cocoa powder and decorate with toasted hazelnut halves if desired.
- 14
Refrigerate for at least 4 hours, preferably overnight, before serving.
