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Griliash Cake 2 layers

Updated: Feb 14

  • This cake is often prepared in Serbia and is very adored. It is easy and simple to prepare and looks beautifully decorative. It has a beautiful taste and a wonderful combination of vanilla, walnuts, and chocolate. Not only that, but it is literally a great replacement for Reform Cake. They taste similar. Follow recipe.

Ingredients: simple, total time: 90 min.

For one Crust: — Bake 2 time, this Crust

  • 4 eggs

  • 4 Tablespoons sugar

  • 1 Tablespoons flour

  • 120 g griliash (80 g sugar+160 walnuts of coarsely chopped walnuts)

Filling:

  • 500 ml of milk

  • 100 g of vanilla pudding

  • 6 Tablespoons sugar

  • 100 g of ground walnuts

  • 100 g of chocolate

  • 300 g margarine or butter

  • 180 g powdered sugar

Coating:

  • 250 ml sweet sour cream

  • or 150 g chocolate + 25 g butter for glaze

Preparation:

Crust 2x It is necessary to bake 2 crust

  1. Prepare the griliash first (sugar and ground walnuts).

  2. Melt sugar like caramel over low heat, stir occasionally and be careful not to burn. When melted, add coarsely chopped walnuts. Stir and remove from the heat, serve on an oiled plate. When it has cooled, put it in a super chopper to chop it.

  3. For each crust, separate eggs and whisk the 4 egg whites into a stiff batter and then gradually add one tablespoon of sugar at a time, and whisk well between each. Add the egg yolks one by one and lightly combine them with the hand whisk, mix lightly and add a spoonful of flour and ground griliash (ground walnuts + sugar). Bake 2 crusts.

Cream

  1. Cook vanilla pudding in milk with added sugar, well set aside to cool. Whisk the margarine with powdered sugar and combine with chilled pudding. Divide the filling into 2 parts, in one add ground walnuts, and in the other second steamed melted chocolate and well unite. Spread black filling with chocolate on the first crust, put the second crust, then coat the filling with walnuts.

  2. Whip the sweet sour cream as usual, coat over cake. Leave the cake in the fridge for a couple of hours before cutting. Buon appetito!

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