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 Biscuit Roll with Halva Recipe
Very tasty and delicate sponge roll with halva and cream filling) Try to cook and enjoy this dessert.
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Passive Time 5-6 hours
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Passive Time 5-6 hours
Servings
Ingredients
Instructions
  1. For the biscuit: separate the whites from the yolks.
    For the biscuit: separate the whites from the yolks.
  2. Beat the whites to a fluffy foam, add 100 g of sugar.
    Beat the whites to a fluffy foam, add 100 g of sugar.
  3. The second part of the sugar in 100 g is sent to the yolks. Rub the sugar with the yolks.
    The second part of the sugar in 100 g is sent to the yolks. Rub the sugar with the yolks.
  4. Combine the whites, yolks, ground with sugar and flour.
    Combine the whites, yolks, ground with sugar and flour.
  5. Place the dough on a baking sheet lined with parchment paper and bake at 180 degrees for 15-20 minutes. check the readiness of the biscuit with a wooden stick (if the dough does not stick, then it is ready).
    Place the dough on a baking sheet lined with parchment paper and bake at 180 degrees for 15-20 minutes. check the readiness of the biscuit with a wooden stick (if the dough does not stick, then it is ready).
  6. For the filling, mash the halva with a fork.
    For the filling, mash the halva with a fork.
  7. And add to the softened butter, beat with a mixer until smooth.
    And add to the softened butter, beat with a mixer until smooth.
  8. Remove the sponge cake from the oven and immediately wrap it in a damp towel. Let it cool down.
    Remove the sponge cake from the oven and immediately wrap it in a damp towel. Let it cool down.
  9. Spread the filling on the cooled biscuit, roll it into a roll.
    Spread the filling on the cooled biscuit, roll it into a roll.
  10. Refrigerate for 5-6 hours.
    Refrigerate for 5-6 hours.
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