Garash cake, a beloved Hungarian dessert, is a layered masterpiece of nutty meringue, rich chocolate buttercream, and a smooth caramel topping. Its unique combination of textures and flavors has captivated taste buds for decades. If you’re looking for an impressive yet approachable cake recipe, look no further! This guide will walk you through each step, ensuring a delightful baking experience and a show-stopping dessert.
Unraveling the Layers of Garash Cake
My grandmother introduced me to the magic of Garash cake. Her kitchen transformed as the aroma of toasted walnuts filled the air, and the sight of her meticulously layering the cake became a cherished childhood memory. This recipe isn’t just about following instructions; it’s about creating memories with every delicious bite.
Ingredients You’ll Need:
For the Walnut Meringue:
- 1 cup (100g) walnut halves
- 6 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup (200g) granulated sugar
For the Chocolate Buttercream:
- 8 ounces (226g) high-quality bittersweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (115g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
Tools of the Trade:
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or electric hand mixer
- Rubber spatula
- Saucepan
- Offset spatula or butter knife
- Whisk
Crafting Your Garash Cake: A Step-by-Step Journey
1. Preparing the Walnut Meringue:
- Preheat your oven to 300°F (150°C). Line the bottom of your cake pans with parchment paper. Don’t grease the sides; the meringue needs to cling to them to rise properly.
- Toast the walnuts: Spread the walnuts on a baking sheet and toast for 8-10 minutes, until fragrant. Let cool completely, then pulse in a food processor until finely ground.
- Whip the egg whites: In your stand mixer bowl or a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
- Fold in the walnuts: Gently fold the ground walnuts into the meringue using a rubber spatula. Be careful not to deflate the meringue.
2. Baking the Meringue Layers:
- Divide the meringue batter evenly between the prepared cake pans. Spread it evenly with an offset spatula.
- Bake for 60-75 minutes, or until the meringue is golden brown and firm to the touch.
- Let the meringue layers cool completely in the pans, upside down, on a wire rack. This will help them maintain their shape.
3. Creating the Chocolate Buttercream:
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.
- Cream the butter and sugar: In your stand mixer bowl or a large bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Add the melted chocolate: Gradually pour the melted chocolate into the butter mixture, beating on low speed until well combined.
- Add the heavy cream and vanilla: Beat in the heavy cream and vanilla extract until the buttercream is smooth and creamy.
4. Assembling the Garash Cake:
- Once the meringue layers are completely cool, carefully run a knife around the edges to loosen them from the pans. Invert the layers onto a flat surface.
- Spread half of the chocolate buttercream evenly over one meringue layer. Top with the second meringue layer, and frost the entire cake with the remaining buttercream.
5. Preparing the Caramel Topping:
- Make the caramel: In a saucepan, combine the sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and the mixture turns a light amber color.
- Add the heavy cream and butter: Carefully pour in the heavy cream (it will bubble vigorously) and whisk until smooth. Stir in the butter until melted and combined.
- Let the caramel cool slightly before pouring it over the assembled cake, allowing it to drip down the sides.
Garash Cake Layers
Tips and Tricks for Garash Cake Success:
- Room Temperature Ingredients: Using room temperature egg whites and butter is crucial for achieving the right consistency in both the meringue and buttercream.
- Don’t Overmix the Meringue: Overmixing the meringue can result in a tough texture. Stop mixing as soon as stiff, glossy peaks form.
- Cooling the Meringue: Cooling the meringue layers upside down helps them maintain their shape and prevents them from becoming soggy.
- Caramel Consistency: The caramel should be thick but pourable. If it becomes too thick, simply reheat it gently on the stovetop with a tablespoon of water.
Serving and Storing Your Masterpiece:
Garash cake is best served cold. Refrigerate for at least 2 hours before slicing and serving. The cake can be stored in an airtight container in the refrigerator for up to 3 days.
Sliced Garash Cake
Garash Cake: FAQs
Can I use a different type of nut in the meringue?
While walnuts are traditional, you can experiment with other nuts like pecans or hazelnuts. Keep in mind that the flavor of the cake will change slightly.
Can I make Garash cake ahead of time?
Yes! You can assemble the cake a day in advance and keep it refrigerated. This allows the flavors to meld together beautifully.
My caramel seized up! What can I do?
Don’t worry! Simply add a tablespoon or two of water to the caramel and heat it gently on the stovetop, whisking constantly, until it becomes smooth again.
There you have it – your very own Garash cake, ready to impress your family and friends! With its captivating flavors and elegant presentation, this Hungarian classic is sure to become a favorite in your baking repertoire. Happy baking!
