A beautiful and delicious cake known in Serbia as Grilijaš, a combination of chocolate and walnuts, is easy to prepare. You can make it on festive and festive days, and even for birthdays. The soft and hearty cake will delight you. Follow recipe.
Ingredients: medium, total time: 90 min, 20 servings
For 3 crusts in total, you need:
12 eggs
12 Tablespoons sugar
3 Tablespoons flour
360 g ground griliash (160 g sugar, + 200 g ground walnuts)
Filling:
5 eggs
10 Tablespoons sugar
125 g chocolate
250 g butter
1 bag vanilla sugar/ 10 g
Griliash for sprinkling:
200 g of sugar
150 g chopped walnuts
Glaze:
150 g of chocolate
4.5 Tablespoons oil
Preparation:
Prepare the grills first:
Melt the sugar over low heat like caramel — pour in the sugar, turn on low and let it melt, stirring occasionally and being careful not to burn. When melted, add ground walnuts. Serve on an oiled plate and when it cools, chop in a super chopper.
Crust:
For each crust: whisk 4 egg whites into solid snow. Add one at a time (a total of 4 Tablespoons of sugar), whisk well between each, add 4 egg yolks one by one and lightly combine them with the egg whites with a whisk. Mix lightly, add a Tablespoon of flour and 120 g ground griliash. Bake three such crusts in a square tray lined with greaseproof paper (tray 20 × 33 cm). All this for bark x 3 in total.
Bake in a preheated oven at 180 °C, until the crust turns brown, check the crust with a toothpick if it is ready.
For Filling:
Whisk 5 whole eggs with sugar and vanilla sugar, and finally add chocolate. When the filling has thickened well, turn off the heat and leave to cool. Add the already whipped butter to the cooled filling and mix the cream well with a mixer.
Specially prepare another griliash for sprinkling the cake by melting the sugar like caramel and this time adding chopped walnuts to it. Pour onto an oiled plate, and when cool chop but not too much.
Fill the crust with the prepared filling and sprinkle each one generously with grill. Coat the top crust with the filling, as well as the complete cake on the side.
Leave to cool a bit in the fridge and then apply the chocolate glaze. Decorate the edges of the cake with the remaining grill. Stick griliash around the edge of the cake.
For the chocolate “border”, whip 100 g of butter and 100 g of melted chocolate until foamy, then decorate the edges of the cake with a star-shaped syringe.
Chocolate glaze:
Melt the chocolate and oil over a low heat, mix and apply with a long wide knife over the cooled cake.
If the chocolate glaze hardens before you align it nicely, you can apply another layer of glaze later (when the previous one hardens), or use a spray with the smallest opening to make patterns of melted chocolate.
The cake will be beautifully decorated in this way, and you will not notice how the icing is made. Pour the chocolate into a cake syringe with a smaller opening and decorate by making corneli lace. Allow the cake to cool for a couple of hours. Buon appetito!
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