The incredible taste of this dish is provided by several layers: chocolate sponge cake, sesame sponge cake and original halvic cream.
You will need:
- 9 eggs;
- 2 glasses of sugar;
- half a cup of powdered sugar;
- 1.5 cups flour;
- 2/3 starch;
- baking powder for the dough;
- a third cup of cocoa powder;
- 150 grams of sesame seeds;
- 2 cups of milk;
- about 120-150 grams of butter;
- 200-250 grams of halva (without additives)
Cooking Chocolate Sponge Cake
Mix 2/3 cup flour with a third cup cocoa powder. To make the dough airy, sift the cocoa and flour mixture through a fine sieve. In five eggs, separate the yolks from the whites. Beat the whites separately with a small pinch of salt, and when they become thick, add 3/4 cups of sugar. Add sugar in small portions, each time whipping protein mass. After that, add a mix of cocoa and flour to the proteins, as well as yolks. Mass fill in the baking dish. Bake the biscuit for 25-30 minutes at a temperature of 180 degrees. Readiness check with a wooden stick. Wait for the biscuit to cool completely, and then cut it lengthwise into two equal halves.
Beat up to 4 whites with a small pinch of salt. Gradually add half a glass of sugar to them. In proteins enter half a glass of flour and starch, a teaspoon of baking powder. After add 150 grams of sesame seeds. Bake the cake at 180 degrees until ready (about half an hour). Cool it before impregnation.
Mix a glass of milk with half a cup of powdered sugar and boil. Mix another glass of cold milk with four yolks and three tablespoons of starch. Very slowly pour the cold milk mixture into the hot one and let the cream cool. Half a packet of butter, beat with chopped halvah, then combine with the cooled cream and put in the fridge.
After the skin is completely cooled, and the cream is much stiff, we put it all together. The first layer is chocolate sponge cake spread with cream. Then the cake sesame with cream, another biscuit spread with cream. From above you can decorate the cake with halva crumbs or rub a piece of chocolate on it. Let the cake stand for 1.5-2 hours in the fridge before serving.