Halwa cake

4 servings
13 hours

How to make a halva cake? Prepare the products. Halva is better to take tahina (sesame), but if this is not the case, sunflower is quite suitable. Remove the butter and eggs from the refrigerator in advance so that the products are heated to room temperature. In this case, the oil will become a suitable consistency for whipping.

Immediately turn on the oven to heat to 180 degrees. In a bowl, break the eggs and add the sugar. Whisk the eggs with the sugar until airy, light mass. To make the biscuit lush, beat them with a mixer at medium speeds, and add sugar gradually, in small portions.

Sift the flour into a bowl of beaten eggs. In this case, you not only remove possible garbage from it, but also saturate the flour with oxygen, which will make the biscuit more airy.

Gently mix the mass, preferably with a silicone spatula, with bottom-up movements. Do this until homogeneous, but not for long so that the dough does not fall off and the biscuit does not turn out to be rubber.

Cover the baking sheet 22 * 30 with baking paper. Pour the biscuit dough over it and flatten.

Place a baking tray in the hot oven and bake the biscuit for 12-15 minutes, until cooked through. During baking, do not open the oven unnecessarily so that the temperature in the oven is without hesitation, this is important for even baking. Remove the biscuit from the oven and cool completely.

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

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

Add halva to the whipped butter. Carefully grind the halva before that so that the cream is smooth, without lumps, which can spoil the appearance of the cake.

Wash the egg well, rub and break. Separate the yolk from the protein and add it to a bowl of cream. Since the yolk will not be heat treated in the future, you should be completely sure of the quality of the egg. Or you can replace the chicken yolk with two quail eggs.

Pour the condensed milk into the bowl and pour in the icing sugar. Choose quality, proven condensed milk. Without vegetable fats and dietary supplements. The composition should contain only two ingredients: milk and sugar. The taste and quality of the finished dish will ultimately depend on the quality of the condensed milk.

Whisk everything with a mixer until full, smooth cream.

Cream all layers of biscuit and assemble the cake on baking paper. Brush the side cream and top with the cream. It is not necessary to thoroughly align the surface, in the future we will sprinkle it with crumbs.

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

Transfer the finished cake to a dish and place in the fridge for 12 hours to soak and compact the layers. And the sprinkle was soaked in cream and did not crumble.

Then serve to the table. Enjoy your meal!