Garash torte

Discover the history of Garash torte.

1. Walnut Dacquoise

   • 350 g egg whites (10)
   • 200 g walnuts
   • 180 g white sugar
   • 40 g all purpose flour
   • 5 g lemon juice

   • Place the walnuts on a baking tray and roast them for 20 minutes at 150º C.
   • Allow them to cool to room temperature and then process them until they have a texture similar to sand or crushed biscuits.
   • In a bowl, beat the egg whites with one-third of the sugar and the lemon juice until foamy, then gradually add the remaining sugar until stiff peaks form, for about 10 minutes.
   • When beating egg whites or cream, it is recommended to start at a very low speed. This way, air is incorporated slowly, resulting in smaller, more stable bubbles (if we beat vigorously from the start, we would be incorporating air too quickly, resulting in larger bubbles). Then, gradually add the sugar and increase the speed gradually.
   • Next, sift the flour and gently fold it into the mixture with a spatula, being careful not to deflate the meringue too much.
   • Now, add the ground walnuts and incorporate them in the same way as the flour until you have a homogeneous mixture.
   • On baking paper, draw five circles of 24 cm in diameter and turn the paper over.
   • Spread the mixture over these five circles and smooth it with a spatula.
   • Finally, bake each of the discs separately for 10 minutes at 190º C.
   • Then remove them from the oven, let them cool on a wire rack, and store them in a cool, dry place.

2. Chocolate Mousseline

   • 280 g butter
   • 250 g whole milk
   • 150 g egg yolks (10)
   • 120 g dark chocolate (70%)
   • 80 g vanilla or white sugar
   • 40 g all purpose flour
   • 20 g corn flour
   • 2 g gelatine

   • First, hydrate the gelatine in cold water for about 10 minutes.
   • In a saucepan, heat the milk over medium heat until it begins to boil.
   • Meanwhile, in a bowl, mix the egg yolks, both flours and the sugar with a whisk until smooth.
   • When the milk is about to boil, pour it in a thin stream over the egg mixture, whisking constantly to combine.
   • Return the mixture to the saucepan and cook over medium heat for a few minutes until it thickens.
   • Add the gelatine and chocolate and mix with a whisk until combined. Transfer the cream to a container, cover with cling film in contact with the surface, and let it cool completely to room temperature.
   • Meanwhile, take the butter out of the fridge, cut it into cubes of approximately 1 cm each, and let it sit until softened.
   • Then, beat the pastry cream for a few seconds and start adding the butter little by little, continuing to beat. Beat until you obtain a smooth, shiny, homogeneous cream, for about 10 minutes.
   • Set aside.

3. Chocolate Glaze

   • 200 g heavy cream (35% fat)
   • 100 g dark chocolate (70%)

   • In a saucepan, heat the cream over medium heat until it begins to boil.
   • Then pour the hot cream over the chocolate and let it melt for a few seconds.
   • Afterwards, use a rubber spatula to mix well until fully combined.
   • Let it cool and set aside.

4. Assembly

   • Walnut halves (30 gr.)
   • Chocolate pearls
   • Gold edible colouring powder (optional)

   • Start by placing a walnut dacquoise disc on a plate.
   • Then spread 1/5 of the chocolate mousseline over it and smooth with a spatula. You can use a scale to divide the mousseline into five equal parts.
   • Repeat this process until you have used all the dacquoise discs.
   • Spread the remaining chocolate mousseline over the top and sides of the cake with a spatula.
   • Refrigerate for at least 1 hour to allow the chocolate mousseline to set.
   • After this time, heat the chocolate glaze to approximately 38º C.
   • Next, take the cake out of the fridge, place it on a wire rack, and pour the glaze over it, ensuring it covers the sides. Use a spatula to remove any excess glaze from the top and let it cool.
   • Finally, plate the cake, brush edible gold powder onto the walnuts and chocolate pearls, and place them on the cake.
   • Store in the fridge until ready to serve and leave at room temperature for about 20 minutes before serving.

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