Halva cake

Step-by-step preparation

Cooking time: 13 hr

1. STEP 1

   

   How to make halva cake? Prepare your food. It’s better to take tahini (sesame) halva, but if you don’t have one, sunflower halva will do just fine. Remove the butter and eggs from the refrigerator in advance to allow the food to reach room temperature. This will give the butter a suitable consistency for whipping.

2. STEP 2

   

   Immediately turn on the oven to preheat to 180 degrees. Break the eggs into a bowl and add sugar. Beat eggs with sugar until light and airy. To make the sponge cake fluffy, beat them with a mixer at medium speed, and add sugar gradually, in small portions.

3. STEP 3

   

   Sift flour into a bowl with beaten eggs. At the same time, you will not only remove possible debris from it, but also saturate the flour with oxygen, which will make the sponge cake more airy.

4. STEP 4

   

   Gently mix the mixture, preferably with a silicone spatula, using upward movements. Do this until smooth, but not for long, so that the dough does not fall and the sponge cake does not turn out rubbery.

5. STEP 5

   

   Cover a 22*30 baking tray with baking paper. Pour the biscuit dough onto it and smooth it out.

6. STEP 6

   

   Place the baking sheet in the hot oven and bake the sponge cake for 12-15 minutes until done. During baking, do not open the oven unnecessarily so that the temperature in the oven does not fluctuate, this is important for even baking. Remove the cake from the oven and cool completely.

7. STEP 7

   

   Remove the biscuit from the paper, trim off the uneven edges and cut into three equal strips. Set aside the trimmings; they will be needed later.

8. STEP 8

   

   For the cream, beat soft butter until fluffy. Choose high-quality, natural oil, without vegetable additives. The taste of the finished dish will depend on its taste.

9. STEP 9

   

   Add halwa to the whipped butter. Before doing this, grind the halva thoroughly so that the cream is homogeneous, without lumps, which can spoil the appearance of the cake.

10. STEP 10

    

    Wash the egg thoroughly, wipe it and break it. Separate the yolk from the white and add it to the bowl with the cream. Since the yolk will not be further cooked, you must be completely confident in the quality of the egg. Or you can replace the chicken yolk with two quail eggs.

11. STEP 11

    

    Pour condensed milk into a bowl and add powdered sugar. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. The quality of the condensed milk will ultimately determine the taste and quality of the finished dish.

12. STEP 12

    

    Beat everything with a mixer until a fluffy, homogeneous cream.

13. STEP 13

    

    Grease all layers of sponge cake with cream and assemble the cake on baking paper. Grease the sides and top with cream. It is not necessary to thoroughly level the surface; in the future we will sprinkle it with crumbs.

14. STEP 14

    

    Grind the scraps into crumbs and sprinkle them all over the sides and surface of the cake. This can be done using a spatula or a wide knife, lifting the crumbs from the bottom up, pressing them against the cream.

15. STEP 15

    

    Transfer the finished cake to a plate and put it in the refrigerator for 12 hours so that the layers are soaked and compacted. And the sprinkles were saturated with cream and did not crumble.

16. STEP 16

    

    Then serve. Bon appetit!