Ingredients
Dough:
- 100 gram Sugar
- 4 pieces Chicken eggs
- 100 gram Flour wheat / Flour
Cream:
- 10 gram Sugar powder
- 60 gram Halva
- 2 pieces Egg yolk
- 190 gram Butter
- 110 gram Condensed milk
- Vanilla
Glaze:
- 75 gram Butter
- 6 tablespoons Milk
- 5 tablespoons Sugar
- 3 tablespoons Cocoa powder
Instructions
- Break the eggs into a bowl, add sugar and whisk until a fluffy light mass is obtained.
- Add the sifted flour and mix gently until smooth.
- Cover the baking sheet with baking paper and pour out the dough, smooth it out. Bake in a hot oven at t = 180 degrees for 15 minutes, until cooked. Remove, cool and remove the paper.
- Align the edges and cut into 3-4 pieces. I cut it into 3 parts.
- Beat the butter until fluffy. The mixer helps me in this very well.
- Add halva, condensed milk, yolk and powdered sugar to the butter and mix.
- Whisk everything until you get a fluffy mass.
- Make the impregnation. To do this, pour water into a saucepan, add sugar, bring to a boil and cook for 1 minute. Remove from the heat and pour in the cognac. Close and refrigerate. We impregnate all parts of the biscuit with syrup.
- Spread the cream on each layer and assemble the cake. Lubricate the sides and top with cream, align.
- For the glaze, put the butter in a frying pan, pour in the milk and put it on the fire. Add cocoa and mix with sugar. Bring to a boil, remove and cool completely.
- Cover the cake with icing on all sides.
- Decorate as you wish. I have walnuts on the sides, and candied fruits on top.
- Bon appetit.