Garash Cake
Garash Cake Recipe, made with Splenda sweetener.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Servings: 10
Author: Lyubomira from CookingLSL
- 9 eggs , egg whites separated from egg yolks
- 1 cup (2 sticks) butter
- 9 tbsp cocoa powder (not Dutch-processed)
- 3 cups raw walnuts
- 2/3 cups SPLENDA® Brown Sugar Blend , divided
- 1/4 to 1/2 cup heavy whipping cream
- 1/4 cup shredded coconut for decorating (optional)
Other:
- cooking spray
- parchment paper
- 8- inch cake pan
For the cake layers:
In a food processor process walnuts and 1/3 cup SPLENDA® Brown Sugar Blend until fine crumbs are formed.
Beat egg whites until soft peaks. Carefully fold the walnut sugar mix into the egg whites. Divide batter into 4 equal parts. Bake each cake layer for 12-15 minutes. Carefully remove from the cake pan and peel of the parchment paper. Let them cool down to room temperature.
For the chocolate ganache:
In the meantime prepare the ganache.
In a medium sauce pan over low heat melt butter. Add cocoa powder and whisk to incorporate, making sure there are no lumps.
In the bowl of an electric mixer with paddle attachment beat egg yolks and 1/3 SPLENDA® Brown Sugar Blend for 3-5 minutes until thick and frothy. Beating on low speed, add the cocoa butter mixture. Beat until incorporated. Beating on low, slowly add the heavy cream to thin the ganache. Let it cool completely.
Optional:
You can decorate the top of the cake with chopped walnuts, almonds or shredded coconut. The original recipe calls for green colored chopped almonds, but I colored some shredded coconut in green and used it to top the cake.
Calories: 531kcal | Carbohydrates: 23g | Protein: 11g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 197mg | Sodium: 240mg | Potassium: 320mg | Fiber: 4g | Sugar: 16g | Vitamin A: 795IU | Vitamin C: 0.5mg | Calcium: 85mg | Iron: 2.6mg