Penny Cake, recipe. Exceptional Bulgarian dessert, at the top of the foreign print

Bulgarian shark cake (shark cake) has received some of the highest acclaim from the Taste Atlas Culinary Guide ( Here’s how to make this delicious recipe.

Bulgarian shark cake (shark cake) has received some of the highest acclaim from the Taste Atlas Culinary Guide ( This site is a map and culinary guide to the most delicious traditional dishes from around the world, providing information on ingredients, history and also the best locations where each dish can be served, writes Agerpres.

According to this site, shark cake was ranked as the best cake, best chocolate dessert and best chocolate cake in the world, and took the fifth place in the overall ranking of the best desserts in the world. Garash Cake was also ranked 50th in the world’s best food rankings and 10th in the best food service in Sofia.

Shark cake is one of the most famous Bulgarian sweets. This cake consists of five thin layers of ground walnuts, covered with dark chocolate ganache. A whole cake covered with dark chocolate and decorated with pieces of coconut, orange, walnut or chocolate. It is a dessert that is considered decadent and very sweet, served in smaller portions than other similar desserts.

Dessert at the invitation of an Austrian-Hungarian confectioner

The Taste Atlas website also details the history of this dish. It was invented by the Austro-Hungarian confectioner, Costa Penny, in 1885. At that time, the Costa Penny was working in a luxury hotel in the city of Ruse (on the Danube), where he first served this cake. Later he moved to Sofia and continued to prepare this cake, which quickly became a popular Bulgarian dessert that today can be found in the menus of many sweet shops and restaurants in Bulgaria.

Garash Cake is a very popular dish, which is served in many Bulgarian restaurants, but the most popular ones, according to, are Laguna Confectionery in Sofia and the Happy Bar & Grill restaurant chain. recommends the Grand Cafe in the center of Sofia, where the cake is prepared according to a recipe that has been passed down from generation to generation in the family of the master confectioner. This product has been compared to the original Garash cake that was once served in a former Savoy pastry shop by customers old enough to be lucky enough to try this delicacy.

Apart from the Garash cake, Bulgaria is on the Taste Atlas culinary guide map and with meat dishes Banska kapama, Chirpan meatballs, Ribena fish soup and sausages such as Elena’s pastrami fillets, Panagiyrska lukanka and Strandzhanski dyado; baked goods such as batatnik and banitsa, the latter being the most popular dishes in Bulgarian cuisine; And Bulgarian yoghurt (Kiselo Meliko), which is considered one of the oldest types of yoghurt, and according to the Taste Atlas website, is one of the most famous dairy drink in the world.

shark recipe


For layers (countertops)

10 egg whites
400g finely chopped walnuts
200 grams of sugar

to fill

400 g liquid cream for desserts
100 grams of sugar
450g dark chocolate (for melting)

You can also opt for the traditional butter cream filling (high in calories, as shown in the video below)

Chocolate ganache

200g dark chocolate (for melting)
2 tablespoons sunflower oil
Coconut flakes or crushed pistachios for garnish

Traditionally, the cake is not decorated with strawberries, but you can do this if you want to give it an additional color, respectively, to make it more aesthetic.

How is it prepared

Heat the oven to a temperature of 160 degrees. You will also need a round cake shape about 25 cm in diameter, the base of which will be lined with baking paper, according to Beat the egg whites (which should be at room temperature) with a mixer in a bowl, gradually adding sugar to the rain. Be careful not to beat the egg whites too much (because the work surface will become brittle), but not too little. The worktop composition should be easily separated from the mixer targets. Using a spoon, add the ground walnuts, which will mix evenly.

Divide the mixture of egg whites, sugar, and walnuts into 4 or 5 equal parts and line the base of the cake pan with each, one at a time, not before each time you place the baking paper. Each sheet should be placed in the oven for 5-7 minutes, after which it is removed on the baking sheet on which it was laid and left to cool.

After repeating this procedure 4-5 times, you will have the same number of sheets ready to make the cake.

Prepare the filling

Melt the chocolate in a bain-marie and let cool for 5 minutes. Whip the liquid cream with the sugar poured into the rain, and later mix with the chocolate, until it acquires a homogeneous appearance.

Place the first layer of the work surface on a cake pan, then pour a medium-thick layer of cream over it. Repeat the procedure until you have finished with the sheets you prepared in advance, and pour the cream on the last sheet, which will level out well over the entire surface of the cake. Then the cake is cooled for 1-2 hours.

Chocolate ganache

Melt the chocolate in Marie’s bath, adding 2 tablespoons of oil for shine. Allow to cool slightly, then pour evenly over the cake taken from the refrigerator, starting right in the middle of the cake. After the frosting has cooled, put the cake in the refrigerator to freeze. Before serving, sprinkle mashed coconut flakes or pistachios on top.

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