Food Recipes Hub

Cake with Cream from Halva Recipe

The pie turned out very tasty, the cream deserves special attention! Dedicated to halva lovers!

CourseChildren’s Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
CuisinePolish Cuisine
KeywordFor Beginners, Medium

Servings

Cook Time

90minutes

Servings

Cook Time

90minutes

Ingredients

Biscuit light:

1glass Sugar
1glass Flour wheat / Flour
4pieces Chicken eggs
1teaspoon Baking powder
1piece Lemon
1pinch Salt

Chocolate biscuit :

1glass Sugar
1glass Flour wheat / Flour
1piece Chicken egg
1/4glass Vegetable oil
0,5glass Milk
1teaspoon Soda
1teaspoon Baking powder
3tablespoons Cocoa powder
0,5glass Waterhot

Cream:

70milliliters Water
1gram Vanilin
170gram Condensed milk
200gram Butter
3pieces Chicken eggs
100gram Halva

Dusting:

Impregnation:

100milliliters Orange juice
20milliliters Cognac

Instructions

I baked a biscuit in a slow cooker. Beat the eggs with a mixer (at room temperature, so that the sugar dissolves faster) with sugar and salt for about 8 minutes. The mass should lighten, increase in volume. Add lemon zest (optional). Sift the flour with baking powder and add to the egg mass, stirring gently with a spoon (not a mixer) from the bottom up so that the mass does not settle.
Lubricate the bowl of the slow cooker with butter and pour the dough into it. We put it on the “Baking” mode for 35 minutes (I have a pressure cooker, and the author specified 50 minutes for a slow cooker). If you cook in the oven, then 25-30 minutes at a temperature of 180 degrees. As soon as the readiness signal is sounded, carefully open the slow cooker, turn our biscuit onto a steaming pan and leave to cool.
CHOCOLATE ON BOILING WATER: Mix all the ingredients (except water) in a bowl. Yes, I do it this way, I don’t bother with separate whipping-adding, etc., and the result is always excellent!!! In the photo, I have flour, sugar, milk, egg, soda, baking powder, butter and Nesquik (I used it instead of cocoa, it tasted just a little softer, not as megacolade as cocoa powder; for a cake, that’s the thing). Beat everything with a mixer until smooth.
Then add boiling water and mix again with a mixer. It turns out a liquid dough. Pour into the bowl of a slow cooker (it is not necessary to lubricate – there is oil in the dough). And I set the baking mode for 30 minutes (I have a slow cooker-pressure cooker, adjust the time for the slow cooker yourself).
As soon as the readiness signal is sounded, carefully open the slow cooker, turn our biscuit onto a steaming pan and leave to cool.
cream: Mix condensed milk with water and heat it over the fire, stirring continuously. Beat three yolks and, without ceasing to heat, pour into the mixture. Stir and cook over medium heat until thickened.
The base for the cream is ready, it can be cooled by putting it in a bowl with cold water.
Beat the cooled cream base with butter and add a little vanilla to the cream. Add the halva mashed through a sieve and mix well.
The cream is ready.
Assemble the cake: Cut the cold cookies into 2 layers each. Using plates with a diameter of 19 cm for trimming, leave the trimmings for sprinkling. I decided to lay out the cake in a checkerboard pattern. To do this, the cake was divided into 3 circles (see the photo, I have 4 circles there, but due to the fact that the child destroyed 1 light cake made from three).
This is how we lay out the bottom layer. Moisten the orange juice mixed with cognac.
Brush with cream. We do the same with the rest of the layers, alternating chocolate and a light biscuit. Grease the top and sides of the cake with cream, sprinkle with biscuit crumbs (from scraps), crushed halva and sunflower seeds.
Here is such a pie turned out! Leave to soak overnight.
Bon appetit!

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