Slavyanka cake

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Eggs and sand...

3. STEP 3

   

   beat into foam

4. STEP 4

   

   add flour,

5. STEP 5

   

   pour into mold

6. STEP 6

   

   bake.

7. STEP 7

   

   Remove the tracing paper

8. STEP 8

   

   share...

9. STEP 9

   

   into 3 parts.

10. STEP 10

    

    For cream

11. STEP 11

    

    halva,

12. STEP 12

    

    oil,

13. STEP 13

    

    yolk, powder,

14. STEP 14

    

    Whisk the milk.

15. STEP 15

    

    Anoint the sheets...

16. STEP 16

    

    cream.

17. STEP 17

    

    Cake "Slavyanka"

18. STEP 18

    

Comments on the recipe

Adeline

12.11.2023

4.9

Yummy!!! Thank you! I have my own option.

Alisa

12.11.2023

5

Anait, special thanks to you for the photo recipe! I will definitely try it! I wanted to clarify, how do you like the taste of this cake? Well, I’ve never added halva to cream... the first time it’s a little scary... And this Slavyanka doesn’t turn out dry?

Shura

12.11.2023

5

I liked the shape, such a cupcake bar, but I would still drink the biscuit with juice or syrup, and the fact that the halva cream is even very tasty, Anaitichka, you are a big worker, you help a lot with the photo stages! !! Thank you for this. I once previously prepared a cupcake similar in shape, only I baked a two-color sponge cake (white and chocolate) and laid it in a checkerboard pattern, it turns out very impressive when cut. Halva, after all, also comes in different varieties, some with nuts, white, peanut, etc., you can choose any flavor

Irisha

12.11.2023

5

Anahit, what a beautiful cake it turned out!! I’m very curious, is the halva noticeable in the cream, or is condensed milk still dominant??

Anahit

12.11.2023

4.9

I came across this page by accident, it was interesting to see the photos from a new angle, so I apologize for the late replies. I made the “Slavyanka” cake a long time ago in the summer, but I remember that it turned out very tasty. Alisa, Irisha and I were the first to make a cake with halva and that’s what interested me. The recipe specifically called for tahini halva. I used it. It is smooth in consistency (not like sunflower - crumbly), so it seems to mix with oil and only adds piquancy and the presence of condensed milk is not noticeable. And if you beat the cream with a mixer, it will generally become airy. Shura, I prepared the cake without soaking, firstly because the cake layers are thin, and secondly, the cake turned out to be very interesting, like a sponge and together with the cream it seemed to spring back when eaten and it turned out just right. (I don’t know if you understood me) And two-color, of course, will look more beautiful. And for those who prepare rolls, this cake is very easy to prepare. (I cooked it for the first time, just for the sake of interest in halva, so there was fear). Thank you all for visiting this page.

Shura

12.11.2023

4.6

I will definitely repeat the recipe, I like the idea of ​​such a sponge cake, Anait, you explained everything so carefully that everything is very clear. I always liked tahini halva)))